通过燕麦和苜蓿中的生物活性物质的作用,在低温储存期间提高鹅肉的质量和技术特性

Daniil Maiboroda, O. Danchenko, V. Gryshchenko, Mykola Danchenko
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引用次数: 0

摘要

禽肉是优质蛋白质、维生素、矿物质和不饱和脂肪酸的重要来源。然而,不饱和脂肪酸,尤其是必需脂肪酸,在肉类储存过程中容易发生氧化反应,从而对其质量产生负面影响。这项研究的目标是获取和储存禽肉的技术。实验材料是 Legart 丹麦鹅。燕麦(Avena Sativa)和紫花苜蓿(Medicago sativa)含有大量生物活性物质(矿物质、不饱和脂肪酸、氨基酸、抗氧化剂)。在鹅的日粮中添加燕麦和紫花苜蓿的无性部分有助于提高鹅肉的质量,尤其是在长时间低温储存后。鹅在第 63 天被宰杀。结果发现,鹅在较早屠宰年龄的活重增加了 11.5%,蛋白质含量增加了 5%,水分结合能力提高了 6-7.3%,脂质过氧化产物含量减少了,尤其是在第 67 天(28.3%)。ω3和ω6多不饱和脂肪酸的含量明显增加(分别增加了24.2%和10.8%)。维生素 E 和 β-胡萝卜素的含量在冷冻前(38.5% 和 19.6%)和贮藏期结束时(50.9% 和 20%)都有所增加。发现必需氨基酸(苏氨酸和蛋氨酸)的含量有增加的趋势。这些结果可用于鹅肉生产,以改善其营养特性,这对消费者和肉类生产者的健康非常重要,也可用于肉类生产和贮藏领域技术开发的科学研究。
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Enhancing the quality and technological properties of goose meat during low-temperature storage through the action of biologically active substances from oats and alfalfa
Poultry meat plays a key role as a source of high-quality protein, vitamins, minerals, and unsaturated fatty acids. However, unsaturated fatty acids, especially essential ones, are prone to oxidative reactions during meat storage, which can negatively affect its quality. The object of the study is the technology of obtaining and storing poultry meat. Legart Danish geese were used as the experimental material. Oats (Avena Sativa) and alfalfa (Medicago sativa) contain a large number of biologically active substances (minerals, unsaturated fatty acids, amino acids, antioxidants). Adding vegetative parts of oats and alfalfa to the diet of geese contributes to improving the quality of the obtained meat, especially after prolonged low-temperature storage. The geese were slaughtered on the 63rd day. The meat was stored at a temperature of –18 °C for 90 days. It was found that there was an 11.5 % increase in the live weight of the geese at an early slaughter age, an increase in protein content (by 5 %), better moisture-binding capacity (by 6–7.3 %), and a decrease in the content of lipid peroxidation products, especially on the 67th day of storage (28.3 %). There was a significant increase in the content of ω3 and ω6 polyunsaturated fatty acids (by 24.2 % and 10.8 %, respectively). There was an increase in the content of vitamin E and β-carotene, both before freezing (38.5 % and 19.6 %) and at the end of the storage period (50.9 % and 20 %). A tendency to increase the content of essential amino acids (threonine and methionine) was found. The results can be used in the production of goose meat to improve its nutritional characteristics, which is important for the health of consumers, meat producers, and also in scientific research on the development of technologies in the field of meat production and storage
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来源期刊
Eastern-European Journal of Enterprise Technologies
Eastern-European Journal of Enterprise Technologies Mathematics-Applied Mathematics
CiteScore
2.00
自引率
0.00%
发文量
369
审稿时长
6 weeks
期刊介绍: Terminology used in the title of the "East European Journal of Enterprise Technologies" - "enterprise technologies" should be read as "industrial technologies". "Eastern-European Journal of Enterprise Technologies" publishes all those best ideas from the science, which can be introduced in the industry. Since, obtaining the high-quality, competitive industrial products is based on introducing high technologies from various independent spheres of scientific researches, but united by a common end result - a finished high-technology product. Among these scientific spheres, there are engineering, power engineering and energy saving, technologies of inorganic and organic substances and materials science, information technologies and control systems. Publishing scientific papers in these directions are the main development "vectors" of the "Eastern-European Journal of Enterprise Technologies". Since, these are those directions of scientific researches, the results of which can be directly used in modern industrial production: space and aircraft industry, instrument-making industry, mechanical engineering, power engineering, chemical industry and metallurgy.
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