Łepecka Anna, Szymański Piotr, Okoń Anna, Łaszkiewicz Beata, Onacik-Gür Sylwia, Zielińska Dorota, Dolatowski Zbigniew J
Department of Meat and Fat Technology, Prof. Waclaw Dabrowski Institute of Agriculture and Food Biotechnology-State Research Institute, 02-532 Warsaw, Poland.
Department of Food Gastronomy and Food Hygiene, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences-SGGW, 02-776 Warsaw, Poland.
Foods. 2023 Oct 30;12(21):3975. doi: 10.3390/foods12213975.
Wild boar meat is difficult to process, mainly due to its hardness and stringiness. Three types of raw-ripened wild boar loins were produced (C-control treatment, R1 and R2-treatments with the addition of apple vinegar in various production variants). The research aimed to develop a new innovative technology for the production of wild boar loin using apple vinegar for marinating and to determine the impact of apple vinegar on the microbiological and sensory quality, and physico-chemical parameters of the product. As part of the research, a technology for the production of ripened wild boar products was developed and the composition of fatty acids, cholesterol content, pH value, oxidation-reduction potential, thiobarbituric acid reactive substances (TBARS) index, color, microbiological, sensory, and statistical analysis were determined. It was found that the loins were characterized by a high content of saturated, monounsaturated, and polyunsaturated fatty acids (20.18-43.37%), a low content of trans fatty acids (0.30-0.57%), and a high cholesterol content (75.13-85.28 mg/100 g of the product). Samples with apple vinegar (R1 and R2) were characterized by a lower pH value (5.10-5.70; < 0.05), a comparable oxidation-reduction potential (409.75-498.57 mV), and a low TBARS index (0.461-1.294 mg malondialdehyde/kg of product). Their color was lighter (L* 38.25-40.65). All the tested loins were characterized by appropriate microbiological quality guaranteeing the storage durability of the product. R1 and R2 treatments were characterized by the greatest juiciness. The highest overall quality was achieved by R1 loins (7.36-7.76 c.u.). The apple vinegar used to marinate the loins had a positive effect on their microbiological and sensory quality as well as physico-chemical parameters. Moreover, the technology guarantees the appropriate quality and health safety of the products.
野猪肉难以加工,主要是因为其肉质坚硬且有嚼劲。制作了三种生熟兼有的野猪里脊肉(C-对照处理,R1和R2-在不同生产变体中添加苹果醋的处理)。该研究旨在开发一种使用苹果醋腌制来生产野猪里脊肉的新型创新技术,并确定苹果醋对产品的微生物和感官品质以及理化参数的影响。作为研究的一部分,开发了一种生产成熟野猪产品的技术,并测定了脂肪酸组成、胆固醇含量、pH值、氧化还原电位、硫代巴比妥酸反应物质(TBARS)指数、颜色、微生物、感官和统计分析。结果发现,这些里脊肉的特点是饱和脂肪酸、单不饱和脂肪酸和多不饱和脂肪酸含量高(20.18-43.37%),反式脂肪酸含量低(0.30-0.57%),胆固醇含量高(75.13-85.28毫克/100克产品)。添加苹果醋的样品(R1和R2)的特点是pH值较低(5.10-5.70;P<0.05),氧化还原电位相当(409.75-498.57毫伏),TBARS指数较低(0.461-1.294毫克丙二醛/千克产品)。它们的颜色较浅(L* 38.25-40.65)。所有测试的里脊肉都具有适当的微生物质量,保证了产品的储存耐久性。R1和R2处理的特点是多汁性最强。R1里脊肉的总体质量最高(7.36-7.76分)。用于腌制里脊肉的苹果醋对其微生物和感官品质以及理化参数有积极影响。此外,该技术保证了产品的适当质量和健康安全性。