Background. More and more poultry is intended for the production of boneless culinary meat both in Poland and other EU countries. The method in which meat is prepared causes inaccurate deboning, leaving a relatively meaningful amount of muscle tissue on the skeletal system. Loss of protein, beneficial for its nutritional value, reaches the level of a few percent of the total of the obtained meat mass. Thus, the issue of mechanically separated poultry meat (MSPM) utilization becomes significant. However, meat mechanically deboned may deteriorate the sensory quality of the final product with respect to characteristics such as taste, odour, consistency, and colour. In this context, the work is focused on an evaluation of selected quality features of the frankfurter type sausage with varied MSPM participation obtained from poultry necks and bodies.
Material and methods. The research material was a frankfurter type sausage, made from class III pork – control sample K. In the other experimental samples, 25% and 50% of pork was substituted by MSPM obtained from necks (Sz25 and Sz50) and bodies (W25 and W50) of broilers of the COB breed. In the experimental sausages the following were measured: chemical composition and colour L*a*b* in CIE system. Then, sensory evaluation was carried out applying a 5-point method. The obtained results were subjected to statistical analysis.
Results. On the basis of the obtained results it was stated that the basic composition of the final product changed depending upon the type and amount of MSPM introduced into the raw material composition. The introduction of MSPM into the mentioned meat products composition brought about a significant decrease in the notation of characteristics such as odour, cross-section colour, and exterior colour, measured sensorically. However, the statistical analysis of the results did not show a significant impact of a partial substitution of pork meat with mechanically deboned poultry meat on the overall desirability of the model sausages.
Conclusions. A partial substitution of pork meat with mechanically deboned poultry meat from broilers’ necks and bodies is possible. MSPM content of the raw material composition higher than 25% may negatively influence some sensory quality characteristics. No significant impact of substitution of pork meat MSPM on physical colour parameters a* and b* was noticed, independently of the type of MSPM and amount of substitution in the raw material.
Full text available in English in Adobe Acrobat format:https://www.npt.up-poznan.net/pub/art_10_42.pdf
| MLA | Danyluk, Bożena, et al. "Evaluation of selected quality characteristics of fine ground sausages of frankfurter type containing MSPM." Nauka Przyr. Technol. 10.4 (2016): #42. https://doi.org/10.17306/J.NPT.2016.4.42 |
| APA | Bożena Danyluk, Agnieszka Bilska, Ryszard Kowalski, Michał Danyluk (2016). Evaluation of selected quality characteristics of fine ground sausages of frankfurter type containing MSPM. Nauka Przyr. Technol. 10 (4), #42 https://doi.org/10.17306/J.NPT.2016.4.42 |
| ISO 690 | DANYLUK, Bożena, et al. Evaluation of selected quality characteristics of fine ground sausages of frankfurter type containing MSPM. Nauka Przyr. Technol., 2016, 10.4: #42. https://doi.org/10.17306/J.NPT.2016.4.42 |
Bożena Danyluk
Instytut Technologii Mięsa
Uniwersytet Przyrodniczy w Poznaniu
ul. Wojska Polskiego 31/33
60-624 Poznań
Poland
e-mail: danyluk@up.poznan.pl