<abstract xml:lang="en" xmlns="http://www.w3.org/1999/xhtml"><p>The heat treatment of vacuum-packaged products - <italic>Sous vide</italic> processing method - that offers convenience and storage stability, combined with poultry meat marinating was used in the current study. The aim of this research was to evaluate the effect of a fruit-vegetable additive on chemical and sensory parameters of heat-treated vacuum-packaged poultry meat products made from broiler or hen fillets. The skinless fillets and other ingredients were packaged in polyamide/polyethylene (PA/PE) pouches, vacuum sealed, marinated, heat treated, and chilled rapidly. The following parameters were evaluated: moisture content (LVS ISO 1442:197), protein content (LVS ISO 937:1978), fat content (LVS ISO 1443:1973), ash content (ISO 936:996), degree of liking, and intensity of sensory properties (ISO 4121: 2003). The smallest changes in moisture content among the studied samples were observed in those prepared with the fruit-vegetable additive if compared to a raw fillet. In the process of heat treatment, the protein content in dry matter of broiler and hen fillet decreased <italic>(p</italic>&lt;0.05), whereas fat content decreased in broiler fillet but increased in hen fillet <italic>(p</italic>&lt;0.05). Sensory evaluation results showed that panellists preferred broiler fillet (6.6) and hen fillet (5.8) products which were prepared without the fruit-vegetable additive. Evaluation of the intensity of sensory properties showed that there do not exist significant differences in aroma, colour, flavour, and aftertaste of heat-treated vacuum-packaged hen and broiler fillet <italic>(p</italic>>0.05), but texture of broiler fillet products is more tender than texture of samples made from hen fillet.</p></abstract>

The heat treatment of vacuum-packaged products - Sous vide processing method - that offers convenience and storage stability, combined with poultry meat marinating was used in the current study. The aim of this research was to evaluate the effect of a fruit-vegetable additive on chemical and sensory parameters of heat-treated vacuum-packaged poultry meat products made from broiler or hen fillets. The skinless fillets and other ingredients were packaged in polyamide/polyethylene (PA/PE) pouches, vacuum sealed, marinated, heat treated, and chilled rapidly. The following parameters were evaluated: moisture content (LVS ISO 1442:197), protein content (LVS ISO 937:1978), fat content (LVS ISO 1443:1973), ash content (ISO 936:996), degree of liking, and intensity of sensory properties (ISO 4121: 2003). The smallest changes in moisture content among the studied samples were observed in those prepared with the fruit-vegetable additive if compared to a raw fillet. In the process of heat treatment, the protein content in dry matter of broiler and hen fillet decreased (p<0.05), whereas fat content decreased in broiler fillet but increased in hen fillet (p<0.05). Sensory evaluation results showed that panellists preferred broiler fillet (6.6) and hen fillet (5.8) products which were prepared without the fruit-vegetable additive. Evaluation of the intensity of sensory properties showed that there do not exist significant differences in aroma, colour, flavour, and aftertaste of heat-treated vacuum-packaged hen and broiler fillet (p>0.05), but texture of broiler fillet products is more tender than texture of samples made from hen fillet.

Chemical and Sensory Parameters of Heat-treated Vacuum-packaged Broiler and Hen Fillet Products

Rural Sustainability Research

The heat treatment of vacuum-packaged products - Sous vide processing method - that offers convenience and storage stability, combined with poultry meat marinating was used in the current study. The aim of this research was to evaluate the effect of a fruit-vegetable additive on chemical and sensory parameters of heat-treated vacuum-packaged poultry meat products made from broiler or hen fillets. The skinless fillets and other ingredients were packaged in polyamide/polyethylene (PA/PE) pouches, vacuum sealed, marinated, heat treated, and chilled rapidly. The following parameters were evaluated: moisture content (LVS ISO 1442:197), protein content (LVS ISO 937:1978), fat content (LVS ISO 1443:1973), ash content (ISO 936:996), degree of liking, and intensity of sensory properties (ISO 4121: 2003). The smallest changes in moisture content among the studied samples were observed in those prepared with the fruit-vegetable additive if compared to a raw fillet. In the process of heat treatment, the protein content in dry matter of broiler and hen fillet decreased (p0.05), but texture of broiler fillet products is more tender than texture of samples made from hen fillet.

The heat treatment of vacuum-packaged products - Sous vide processing method - that offers convenience and storage stability, combined with poultry meat...

Chemical and Sensory Parameters of Heat-treated Vacuum-packaged Broiler and Hen Fillet Products

Online veröffentlicht: 30. Aug. 2012

Seitenbereich: 54 - 58

DOI: https://doi.org/10.2478/v10236-012-0007-0

Schlüsselwörter
broiler, hen, fillet, fruit-vegetable additive

This content is open access.

Chemical and Sensory Parameters of Heat-treated Vacuum-packaged Broiler and Hen Fillet Products

Online veröffentlicht: 30. Aug. 2012

Seitenbereich: 54 - 58

DOI: https://doi.org/10.2478/v10236-012-0007-0

Schlüsselwörterbroiler, hen, fillet, fruit-vegetable additive

This content is open access.

Schlüsselwörter
broiler, hen, fillet, fruit-vegetable additive