Bogusz Radosław, Onopiuk Anna, Chmiel Marta, Piotrowska Anna, Kostyra Eliza, Lipińska Edyta, Bryś Joanna, Samborska Katarzyna, Pietrzak Dorota
Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences-SGGW, 159c Nowoursynowska Street, 02-776 Warsaw, Poland.
Department of Technique and Food Development, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences-SGGW, 159c Nowoursynowska Street, 02-776 Warsaw, Poland.
Foods. 2024 Dec 22;13(24):4163. doi: 10.3390/foods13244163.
The objective of our paper was to evaluate the effect of honey powder addition on the quality of model chicken products over 14 days of refrigerated storage. Three model chicken product variants were produced: C-control, HP1%, HP2%-with 1 or 2% of honey powder addition. The cooking loss, basic chemical composition, water activity, texture, color, lipid oxidation (TBARS and PDSC), microbiological and sensory quality, and volatile compounds profile were determined. The adverse changes in lipids were slower in products with honey powder added compared to control product, revealing lower TBARS index values and longer oxidation induction times. After 14 days of storage, HP2% products showed significantly lower (up to 50%) TBARS values than control products. Furthermore, honey powder addition reduced the growth of psychrotrophic and lactic acid bacteria for up to 14 days of storage in comparison to the control products. However, deterioration of the volatile compounds profile (presence of alcohols and sulfur compounds) and occurrence of storage odor and flavor had an impact on the poorer sensory desirability of the control and HP1% products. Additional research is necessary aiming to improve the sensory quality of products with honey powder addition.
我们论文的目的是评估添加蜂蜜粉对模型鸡肉产品在14天冷藏储存期间品质的影响。制备了三种模型鸡肉产品变体：C-对照组、HP1%、HP2%，分别添加1%或2%的蜂蜜粉。测定了蒸煮损失、基本化学成分、水分活度、质地、颜色、脂质氧化（硫代巴比妥酸反应物和差示扫描量热法）、微生物和感官品质以及挥发性化合物谱。与对照产品相比，添加蜂蜜粉的产品中脂质的不利变化较慢，硫代巴比妥酸反应物指数值较低，氧化诱导时间较长。储存14天后，HP2%产品的硫代巴比妥酸反应物值比对照产品显著低（高达50%）。此外，与对照产品相比，添加蜂蜜粉在长达14天的储存期内减少了嗜冷菌和乳酸菌的生长。然而，挥发性化合物谱的恶化（存在醇类和硫化合物）以及储存气味和风味的出现对对照产品和HP1%产品较差的感官可接受性产生了影响。有必要进行进一步研究以改善添加蜂蜜粉产品的感官品质。
