Quality and stability of cooked sausages made from turkey meat affected by the white striping myopathy
Autor(a) principal: | |
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Data de Publicação: | 2021 |
Outros Autores: | , , , , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da UNESP |
Texto Completo: | http://dx.doi.org/10.1111/jfpp.15555 http://hdl.handle.net/11449/210283 |
Resumo: | White striping (WS) defect is described by the appearance of white striation in pectoralis major muscles. This study was aimed to develop a cooked sausage made from turkey breast meat with different degrees of WS myopathy (breasts with no striations NOR, fillets with striations 1 mm SEV). Physico-chemical properties, microbiological, and sensory characteristics were assessed. As the myopathy increased, there was an increase in the lipid content (from 1.67 to 2.73 g/100 g) and TBARs (from 0.147 to 0.229 at Day 0 and from 0.387 to 0.472 mg MDA/kg at 56 days of storage), and a decrease in the hardness of cooked sausages (686, 705 and 542 N for NOR, MOD, and SEV, respectively). During the storage (56 days at 4 degrees C), an increase in the thiobarbituric acid reactive substances (TBARs) values was observed in all samples studied, presenting NOR the lowest TBARs values. Regarding color parameters, the highest a* values were observed in MOD sausages (p > .05; between 6.6 and 6.88 in MOD versus 6.03 and 6.40 in the other two batches), whereas the highest b* values were found in SEV sausages (p < .05; between 6.15 and 6.67 in SEV versus <6.0 in the other two batches). Concerning sensorial analysis, all samples were well accepted (scores >7). The NOR and MOD samples had the same scores for overall acceptability (7.48-7.62), while the use of SEV meat produced a slight decrease (7.25; p < .05). Therefore, turkey breast fillets with WS can be used in the manufacture of cooked sausages without impairing the quality of the products obtained. Practical applications Consumers demand high-quality products. White striping myopathy (WS) is a defect that affects both the composition and appearance of turkey meat. Therefore, the use of meat that has this defect for the preparation of cooked sausages is an alternative for the meat industry. This allows the meat industry to be more competitive, since it allows the use of meat of low commercial value, but with excellent nutritional characteristics for the preparation of a meat product, and therefore allows to commercialize this meat with added value. With this in mind, the present study is proposed to observe the influence of the use of meat with WS in comparison with the use of normal meat on the quality of the processed sausages. |
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Quality and stability of cooked sausages made from turkey meat affected by the white striping myopathyWhite striping (WS) defect is described by the appearance of white striation in pectoralis major muscles. This study was aimed to develop a cooked sausage made from turkey breast meat with different degrees of WS myopathy (breasts with no striations NOR, fillets with striations 1 mm SEV). Physico-chemical properties, microbiological, and sensory characteristics were assessed. As the myopathy increased, there was an increase in the lipid content (from 1.67 to 2.73 g/100 g) and TBARs (from 0.147 to 0.229 at Day 0 and from 0.387 to 0.472 mg MDA/kg at 56 days of storage), and a decrease in the hardness of cooked sausages (686, 705 and 542 N for NOR, MOD, and SEV, respectively). During the storage (56 days at 4 degrees C), an increase in the thiobarbituric acid reactive substances (TBARs) values was observed in all samples studied, presenting NOR the lowest TBARs values. Regarding color parameters, the highest a* values were observed in MOD sausages (p > .05; between 6.6 and 6.88 in MOD versus 6.03 and 6.40 in the other two batches), whereas the highest b* values were found in SEV sausages (p < .05; between 6.15 and 6.67 in SEV versus <6.0 in the other two batches). Concerning sensorial analysis, all samples were well accepted (scores >7). The NOR and MOD samples had the same scores for overall acceptability (7.48-7.62), while the use of SEV meat produced a slight decrease (7.25; p < .05). Therefore, turkey breast fillets with WS can be used in the manufacture of cooked sausages without impairing the quality of the products obtained. Practical applications Consumers demand high-quality products. White striping myopathy (WS) is a defect that affects both the composition and appearance of turkey meat. Therefore, the use of meat that has this defect for the preparation of cooked sausages is an alternative for the meat industry. This allows the meat industry to be more competitive, since it allows the use of meat of low commercial value, but with excellent nutritional characteristics for the preparation of a meat product, and therefore allows to commercialize this meat with added value. With this in mind, the present study is proposed to observe the influence of the use of meat with WS in comparison with the use of normal meat on the quality of the processed sausages.Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)CYTEDGAINUniv Sao Paulo, Fac Anim Sci & Food Engn FZEA, Dept Food Engn, Pirassununga, BrazilState Univ Sao Paulo, Fac Agr & Vet Studies FCAV, Dept Technol, Jaboticabal, BrazilCtr Tecnol Carne Galicia, Rua Galicia 4,Parque Tecnol Galicia, San Cibrao Das Vinas 32900, Ourense, SpainUniv Vigo, Fac Ciencias Ourense, Area Tecnol Alimentos, Orense, SpainState Univ Sao Paulo, Fac Agr & Vet Studies FCAV, Dept Technol, Jaboticabal, BrazilCYTED: 119RT0568GAIN: IN607A2019/01Wiley-BlackwellUniversidade de São Paulo (USP)Universidade Estadual Paulista (Unesp)Ctr Tecnol Carne GaliciaUniv VigoCarvalho, Larissa TateroGiampietro-Ganeco, AlineMalagoli de Mello, Juliana Lolli [UNESP]Ferrari, Fabio Borba [UNESP]Souza, Rodrigo Alves deSouza, Pedro Alves de [UNESP]Borba, Hirasilva [UNESP]Trindade, Marco AntonioDominguez, RubenLorenzo, Jose M.2021-06-25T15:03:39Z2021-06-25T15:03:39Z2021-04-29info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article9http://dx.doi.org/10.1111/jfpp.15555Journal Of Food Processing And Preservation. Hoboken: Wiley, 9 p., 2021.0145-8892http://hdl.handle.net/11449/21028310.1111/jfpp.15555WOS:000645451900001Web of Sciencereponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengJournal Of Food Processing And Preservationinfo:eu-repo/semantics/openAccess2024-06-07T15:32:23Zoai:repositorio.unesp.br:11449/210283Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462024-08-05T21:36:41.214387Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false |
dc.title.none.fl_str_mv |
Quality and stability of cooked sausages made from turkey meat affected by the white striping myopathy |
title |
Quality and stability of cooked sausages made from turkey meat affected by the white striping myopathy |
spellingShingle |
Quality and stability of cooked sausages made from turkey meat affected by the white striping myopathy Carvalho, Larissa Tatero |
title_short |
Quality and stability of cooked sausages made from turkey meat affected by the white striping myopathy |
title_full |
Quality and stability of cooked sausages made from turkey meat affected by the white striping myopathy |
title_fullStr |
Quality and stability of cooked sausages made from turkey meat affected by the white striping myopathy |
title_full_unstemmed |
Quality and stability of cooked sausages made from turkey meat affected by the white striping myopathy |
title_sort |
Quality and stability of cooked sausages made from turkey meat affected by the white striping myopathy |
author |
Carvalho, Larissa Tatero |
author_facet |
Carvalho, Larissa Tatero Giampietro-Ganeco, Aline Malagoli de Mello, Juliana Lolli [UNESP] Ferrari, Fabio Borba [UNESP] Souza, Rodrigo Alves de Souza, Pedro Alves de [UNESP] Borba, Hirasilva [UNESP] Trindade, Marco Antonio Dominguez, Ruben Lorenzo, Jose M. |
author_role |
author |
author2 |
Giampietro-Ganeco, Aline Malagoli de Mello, Juliana Lolli [UNESP] Ferrari, Fabio Borba [UNESP] Souza, Rodrigo Alves de Souza, Pedro Alves de [UNESP] Borba, Hirasilva [UNESP] Trindade, Marco Antonio Dominguez, Ruben Lorenzo, Jose M. |
author2_role |
author author author author author author author author author |
dc.contributor.none.fl_str_mv |
Universidade de São Paulo (USP) Universidade Estadual Paulista (Unesp) Ctr Tecnol Carne Galicia Univ Vigo |
dc.contributor.author.fl_str_mv |
Carvalho, Larissa Tatero Giampietro-Ganeco, Aline Malagoli de Mello, Juliana Lolli [UNESP] Ferrari, Fabio Borba [UNESP] Souza, Rodrigo Alves de Souza, Pedro Alves de [UNESP] Borba, Hirasilva [UNESP] Trindade, Marco Antonio Dominguez, Ruben Lorenzo, Jose M. |
description |
White striping (WS) defect is described by the appearance of white striation in pectoralis major muscles. This study was aimed to develop a cooked sausage made from turkey breast meat with different degrees of WS myopathy (breasts with no striations NOR, fillets with striations 1 mm SEV). Physico-chemical properties, microbiological, and sensory characteristics were assessed. As the myopathy increased, there was an increase in the lipid content (from 1.67 to 2.73 g/100 g) and TBARs (from 0.147 to 0.229 at Day 0 and from 0.387 to 0.472 mg MDA/kg at 56 days of storage), and a decrease in the hardness of cooked sausages (686, 705 and 542 N for NOR, MOD, and SEV, respectively). During the storage (56 days at 4 degrees C), an increase in the thiobarbituric acid reactive substances (TBARs) values was observed in all samples studied, presenting NOR the lowest TBARs values. Regarding color parameters, the highest a* values were observed in MOD sausages (p > .05; between 6.6 and 6.88 in MOD versus 6.03 and 6.40 in the other two batches), whereas the highest b* values were found in SEV sausages (p < .05; between 6.15 and 6.67 in SEV versus <6.0 in the other two batches). Concerning sensorial analysis, all samples were well accepted (scores >7). The NOR and MOD samples had the same scores for overall acceptability (7.48-7.62), while the use of SEV meat produced a slight decrease (7.25; p < .05). Therefore, turkey breast fillets with WS can be used in the manufacture of cooked sausages without impairing the quality of the products obtained. Practical applications Consumers demand high-quality products. White striping myopathy (WS) is a defect that affects both the composition and appearance of turkey meat. Therefore, the use of meat that has this defect for the preparation of cooked sausages is an alternative for the meat industry. This allows the meat industry to be more competitive, since it allows the use of meat of low commercial value, but with excellent nutritional characteristics for the preparation of a meat product, and therefore allows to commercialize this meat with added value. With this in mind, the present study is proposed to observe the influence of the use of meat with WS in comparison with the use of normal meat on the quality of the processed sausages. |
publishDate |
2021 |
dc.date.none.fl_str_mv |
2021-06-25T15:03:39Z 2021-06-25T15:03:39Z 2021-04-29 |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://dx.doi.org/10.1111/jfpp.15555 Journal Of Food Processing And Preservation. Hoboken: Wiley, 9 p., 2021. 0145-8892 http://hdl.handle.net/11449/210283 10.1111/jfpp.15555 WOS:000645451900001 |
url |
http://dx.doi.org/10.1111/jfpp.15555 http://hdl.handle.net/11449/210283 |
identifier_str_mv |
Journal Of Food Processing And Preservation. Hoboken: Wiley, 9 p., 2021. 0145-8892 10.1111/jfpp.15555 WOS:000645451900001 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Journal Of Food Processing And Preservation |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
9 |
dc.publisher.none.fl_str_mv |
Wiley-Blackwell |
publisher.none.fl_str_mv |
Wiley-Blackwell |
dc.source.none.fl_str_mv |
Web of Science reponame:Repositório Institucional da UNESP instname:Universidade Estadual Paulista (UNESP) instacron:UNESP |
instname_str |
Universidade Estadual Paulista (UNESP) |
instacron_str |
UNESP |
institution |
UNESP |
reponame_str |
Repositório Institucional da UNESP |
collection |
Repositório Institucional da UNESP |
repository.name.fl_str_mv |
Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP) |
repository.mail.fl_str_mv |
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1808129341000777728 |