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屠宰前浇水及去内脏方法对育肥鹅肝品质特性的影响

Effect of watering before slaughter and the evisceration method on the quality characteristics of fattened goose liver.

作者信息

Majzinger Koppány L, Jónás Gábor, Surányi József, Zimborán Ágnes, Kiskó Gabriella, Taczman-Brückner Andrea, Barkó Annamária, Friedrich László F

机构信息

Hungarian University of Agriculture and Life Sciences, Buda Campus, Institute of Food Science and Technology, Department of Livestock Product and Food Preservation Technology, Hungary.

Hungarian University of Agriculture and Life Sciences, Buda Campus, Institute of Food Science and Technology, Department of Livestock Product and Food Preservation Technology, Hungary.

出版信息

Poult Sci. 2024 Dec;103(12):104454. doi: 10.1016/j.psj.2024.104454. Epub 2024 Oct 29.

Abstract

The aim of this study was to investigate the effect of watering before slaughter and different evisceration methods on the quality characteristics of fattened goose liver. A total of randomly selected 60 male Greylag Landaise geese (Anser anser) were used to execute the experiment which had been force-fed during their growing period. In the slaughterhouse, randomized block design was followed and the birds were randomly divided into four experimental groups and half of the them (30 birds) were given 200 ml tap water. During the slaughter bleeding kinetics was measured and after the traditional processing steps (scalding, defeathering, waxing, water cooling, clearing of wax residues, rinsing, feet removal) 50 % of the birds (30 birds) were immediately eviscerated. The other half of the carcasses were eviscerated after 8 hours of cooling. Then pH and hemoglobin content were determined and the livers were vacuum packed and stored at -18 °C for 35 days (5 weeks). During this time color measurement and microbial analysis were taken. Results showed that pH was not influenced by neither the watering nor the evisceration methods. Hemoglobin content was significantly reduced by watering (P<0.001). Cold evisceration was proved to have siginificant effect on the color parameters (P<0.001), however the impact was not immediate, the difference was first detected on day 21. According to microbiological analysis four species were identified but none of them are known to produce hydrogen sulfide (HS) which is required to the formation of sulfhemoglobin which compound is most likely responsible for the greenish discoloration occured during the storage. In summary, it can be stated that the evisceration method had a great impact on the color of fattened goose livers and undesirable changes - e.g. surface greening - which commonly occur in case of vacuum packed and frozen stored livers could be prevented by the application of warm evisceration.

摘要

本研究旨在探讨屠宰前饮水和不同的开膛方法对育肥鹅肝品质特性的影响。总共随机选取60只雄性朗德灰雁(Anser anser)用于进行实验,这些鹅在生长期间进行了填饲。在屠宰场,采用随机区组设计,将鹅随机分为四个实验组,其中一半(30只)给予200毫升自来水。屠宰过程中测量放血动力学,在经过传统加工步骤(烫毛、拔毛、浸蜡、水冷、清除蜡残留、冲洗、去脚)后,立即对50%的鹅(30只)进行开膛。另一半屠体在冷却8小时后进行开膛。然后测定pH值和血红蛋白含量,并将肝脏真空包装,在-18°C下储存35天(5周)。在此期间进行颜色测量和微生物分析。结果表明,pH值不受饮水和开膛方法的影响。饮水显著降低了血红蛋白含量(P<0.001)。事实证明,冷开膛对颜色参数有显著影响(P<0.001),然而这种影响不是即时的,在第21天才首次检测到差异。根据微生物分析,鉴定出四种菌种,但它们均不产生形成硫血红蛋白所需的硫化氢(HS),硫血红蛋白这种化合物很可能是储存期间出现绿色变色的原因。总之,可以说开膛方法对育肥鹅肝的颜色有很大影响,通过采用热开膛可以防止真空包装和冷冻储存的肝脏中常见的不良变化,如表面变绿。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/435a/11605405/695c0668f930/gr1.jpg

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