Assessment of fat quality during storage chicken meat
DOI:
https://doi.org/10.5219/187Keywords:
acid number, fat, storage, broiler chickenAbstract
The aim of study was assessment of fat quality in chicken meat during storage. The experiment verified the quality of fat as the fat acid number. The experiment was performed on the final fattening type of chickens ROSS 308. Chickens were fed by 2% lucerne meal in feed mixture. The carcass was stored in a freezer box at -18 °C after killing. Fat analysis was carried out after 12 and 15 months of storage. Acid number after 12 months storage was ranged from 5.97 to 8.39 mg KOH.g-1 fat, after 15 months, was ranged from 3.26 to 7.80 mg KOH.g-1 fat. The differences between values of acid number and storage periods of chicken meat (12 and 15 months) was statistically significant (P ≤ 0.05). The results indicate a tendency for increased intensity fat the oxidation processes depending on storage length chicken meat. We recommend to assessment other indicators of chemical changes for example peroxide value for confirmation the hypothesis.
Downloads
References
ALLEN, J. C., HAMILTON, R. J. 2007. Rancidy in Foods. Springer, 1994. ISBN 0-8342-1287-0.
BENKOVÁ, J., BAUMGARTNER, J., HETÉNYI, L. 2005. Hydinové mäso – významná zložka racionálnej výživy obyvateľstva. In Realizácia komplexného programu ozdravenia výživy obyvateľstva SR – využitie nutričných poznatkov v primárnej a sekundárnej prevencii neinfekčných chorôb. Nitra: SAPV, č. 49, 2005, s. 31-32. ISBN 80- 89162-18-5.
HAŠČÍK, P., ČUBOŇ, J., HORNIAKOVÁ, E., KRIVÁNEK, L., KULÍŠEK, V. 2005. Vzťah medzi aplikáciou probiotického preparátu a množstvom abdominálneho tuku u výkrmových kurčiat. In Agriculture (Poľnohospodrárstvo), vol. 51, 2005, no. 11, p. 574-579.
HOUŠKA, J., KACOVSKÝ, J., KALINA, R. et al. 1956. Kniha o hydine. 1. vyd. Bratislava SVPL, 1956. 608 p.
CHOE, E., MIN, D. B. 2007. Chemistry of Deep-Fat Frying Oils. In Journal of Food Science, vol. 72, 2007, no. 5, p. 1-12. https://doi.org/10.1111/j.1750-3841.2007.00352.x
KLÍMA, D. 1996. Animal fats. In Meat, vol. 6, 1996, p. 3-5.
KOMAN, V., HOJEROVÁ, J., SCHMIDT, Š. 1989. Chémia a technológia tukov I. Bratislava SVŠT, 1989, p. 150, ISBN 80-227-0108-4.
MATUŠOVIČOVÁ, E. 1986. Technology of Poultry Production. In Príroda : Bratislava. 1986, 393 p.
MIN, D. B., SMOUSE, H., CHANG, S. S. 1989. Flavor Chemistry of Lipid Foods. The American Oil Chemists Society, Champaign. 1989, p. 462, ISBN, 0935315241. https://doi.org/10.1007/BF02653665
MOTTRAM, D. S. 1998. Flavour formation in meat and meat products; a review. In Food Chemistry, vol. 62, 1998, p. 415-424. https://doi.org/10.1016/S0308-8146(98)00076-4
PIPEK, P. 2000. Kvalitní hovězí maso z technologického a spotřebitelského hlediska. In Maso, vol. 11, 2000, no. 3, p. 18-22.
SOPKOVÁ D., STANÍKOVÁ A., PÁSTOROVÁ B. 2007. Analýza produktov degradácie lipidov v tukovom tkanive ošípaných. In VII. Celoslovenský seminár z fyziológie živočíchov. Topoľčianky - Nitra: SPU, 2007, p. 298-302. ISBN 978-80-8069-886-7.
VELÍŠEK, J. 1999. Chemie potravin. 1.vyd. Tábor OSSIS. 1999, 352 p, ISBN 80-902391-3-7.
WINKELMAYER, R., LEBERSORGER, P., ZEDKA, H. F., FOREJTEK, P., VODŅANSKÝ, M., VEĈEREK, V., MALENA, M., NAGY, J., LAZAR, P. 2005. Hygiena zvěřiny. Wien-Brno-Nitra: Středoevropský institut ekologie zvěře. 2005, 168 p.
Výnos MP SR a MZ SR č. 1895/2004-100 z 18. augusta 2005, ktorým sa vydáva hlava Potravinového kódexu Slovenskej republiky upravujúca mäsové výrobky.
Nariadenie vlády č. 286/2003 z 9. júla 2003 o požiadavkách v záujme ochrany zdravia ľudí pri výrobe a uvádzaní na trh mäsových výrobkov a určitých ostatných produktov živočíšneho pôvodu.
Nariadenie európskeho parlamentu a rady (ES) č. 853/2004, z 29. apríla 2004, ktorým sa ustanovujú osobitné hygienické predpisy pre potraviny živočíšneho pôvodu.
Downloads
Published
How to Cite
Issue
Section
License
Authors who publish with this journal agree to the following terms:- Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
- Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).