Title Pieno rūgšties fermentacijos įtaka ekologiškai ir tradiciškai pagamintų vištienos skerdenėlių kokybės rodikliams
Translation of Title Impact of lactic acid fermentation on the quality parameters of organic and non-organically produced chicken meat
Authors Oniščiukas, Mantas
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Pages 48
Keywords [eng] chicken meat ; organic production ; lactic acid bacteria ; quality ; safety
Abstract [eng] Today’s consumer places increased importance on food safety, environmental and health issues and quality, hence some are willing to purchase organic meat. Currently, consumers tend to choose products without chemical preservatives, so researchers are looking for new technologies for food treatment. One of suggested ways to preserve the poultry meat could be by using bacteriocins producing lactic acid bacteria. The aim of the study was to evaluate quality parameters and biogenic amines content of the organic and non-organically produced chicken meat, and to evaluate the influence of meat fermentation with bacteriocins producing lactic acid bacteria on the content of biogenic amines in the chicken meat. We found that quality parameters of organic and nonorganically produced chicken meat are different: organic meat has a higher content of dry matter, a higher drip loss and water holding capacity and a lower cook loss. Fermentation with P. acidilactici increase dry matter content, drip loss, water holding capacity and cook loss of chicken meat. Organically produced chicken meat has lower values of brightness, a higher yellowness and redness. The fermentation increased values of meat brightness and decreased yellowness and redness. Organically produced chicken meat has a lower content of biogenic amines than a non-organically produced chicken meat. It was found that fermentation with P. acidilactici can be useful as a marinade to improve quality parameters of organically and non-organically produced chicken meat (except cook loss), and the content of biogenic amines in the fermented meat was far below the levels associated with a health risk.
Dissertation Institution Lietuvos sveikatos mokslų universitetas
Type Master‘s Thesis
Language Lithuanian
Publication date 2016