Technological and Sensory Quality and Microbiological Safety of RIR Chicken Breast Meat Marinated with Fermented Milk Products

The aim of the study was to determine the effect of marinating with fermented milk products (buttermilk and sour milk) on the physical characteristics, microbiological quality, and sensory acceptability of Rhode Island Red (RIR) hen meat after the first year of laying use. The hen breast meat was ma...

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Autores principales:	Zofia Sokołowicz, Anna Augustyńska-Prejsnar, Józefa Krawczyk, Miroslava Kačániová, Maciej Kluz, Paweł Hanus, Jadwiga Topczewska
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	old layer hen meat microbiological quality sensory quality buttermilk sour milk Veterinary medicine SF600-1100 Zoology QL1-991
Acceso en línea:	https://doaj.org/article/23ca832a11e24509afa531ae97903a7b
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spelling	oai:doaj.org-article:23ca832a11e24509afa531ae97903a7b2021-11-25T16:20:28ZTechnological and Sensory Quality and Microbiological Safety of RIR Chicken Breast Meat Marinated with Fermented Milk Products10.3390/ani111132822076-2615https://doaj.org/article/23ca832a11e24509afa531ae97903a7b2021-11-01T00:00:00Zhttps://www.mdpi.com/2076-2615/11/11/3282https://doaj.org/toc/2076-2615The aim of the study was to determine the effect of marinating with fermented milk products (buttermilk and sour milk) on the physical characteristics, microbiological quality, and sensory acceptability of Rhode Island Red (RIR) hen meat after the first year of laying use. The hen breast meat was marinated with fermented dairy products, buttermilk and sour milk, by the immersion method for 12 h at 4 °C. The assessed features included the quality of raw and roasted marinated and non-marinated meat in terms of physical characteristics (marinade absorption, water absorption, pH, L, a, b* colour, shear strength, texture profile analysis (TPA) test), microbiological parameters, and sensory characteristics. Bacteria were identified by the mass spectrometry method (MALDI-TOF MS Biotyper). Marinating meat with fermented dairy products lightened the colour, decreased the value of shear force, reduced hardness and chewiness, and limited the growth of aerobic bacteria and <i>Pseudomonas</i> spp. Additionally, after heat treatment, the number of identified aerobic bacteria families in the marinated in buttermilk and marinated in sour milk groups was smaller than in the non-marinated muscle group. The sensory evaluation showed a beneficial effect of marinating with buttermilk and sour milk on the tenderness, juiciness, and colour of roasted meat.Zofia SokołowiczAnna Augustyńska-PrejsnarJózefa KrawczykMiroslava KačániováMaciej KluzPaweł HanusJadwiga TopczewskaMDPI AGarticleold layer hen meatmicrobiological qualitysensory qualitybuttermilksour milkVeterinary medicineSF600-1100ZoologyQL1-991ENAnimals, Vol 11, Iss 3282, p 3282 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	old layer hen meat microbiological quality sensory quality buttermilk sour milk Veterinary medicine SF600-1100 Zoology QL1-991
spellingShingle	old layer hen meat microbiological quality sensory quality buttermilk sour milk Veterinary medicine SF600-1100 Zoology QL1-991 Zofia Sokołowicz Anna Augustyńska-Prejsnar Józefa Krawczyk Miroslava Kačániová Maciej Kluz Paweł Hanus Jadwiga Topczewska Technological and Sensory Quality and Microbiological Safety of RIR Chicken Breast Meat Marinated with Fermented Milk Products
description	The aim of the study was to determine the effect of marinating with fermented milk products (buttermilk and sour milk) on the physical characteristics, microbiological quality, and sensory acceptability of Rhode Island Red (RIR) hen meat after the first year of laying use. The hen breast meat was marinated with fermented dairy products, buttermilk and sour milk, by the immersion method for 12 h at 4 °C. The assessed features included the quality of raw and roasted marinated and non-marinated meat in terms of physical characteristics (marinade absorption, water absorption, pH, L, a, b* colour, shear strength, texture profile analysis (TPA) test), microbiological parameters, and sensory characteristics. Bacteria were identified by the mass spectrometry method (MALDI-TOF MS Biotyper). Marinating meat with fermented dairy products lightened the colour, decreased the value of shear force, reduced hardness and chewiness, and limited the growth of aerobic bacteria and <i>Pseudomonas</i> spp. Additionally, after heat treatment, the number of identified aerobic bacteria families in the marinated in buttermilk and marinated in sour milk groups was smaller than in the non-marinated muscle group. The sensory evaluation showed a beneficial effect of marinating with buttermilk and sour milk on the tenderness, juiciness, and colour of roasted meat.
format	article
author	Zofia Sokołowicz Anna Augustyńska-Prejsnar Józefa Krawczyk Miroslava Kačániová Maciej Kluz Paweł Hanus Jadwiga Topczewska
author_facet	Zofia Sokołowicz Anna Augustyńska-Prejsnar Józefa Krawczyk Miroslava Kačániová Maciej Kluz Paweł Hanus Jadwiga Topczewska
author_sort	Zofia Sokołowicz
title	Technological and Sensory Quality and Microbiological Safety of RIR Chicken Breast Meat Marinated with Fermented Milk Products
title_short	Technological and Sensory Quality and Microbiological Safety of RIR Chicken Breast Meat Marinated with Fermented Milk Products
title_full	Technological and Sensory Quality and Microbiological Safety of RIR Chicken Breast Meat Marinated with Fermented Milk Products
title_fullStr	Technological and Sensory Quality and Microbiological Safety of RIR Chicken Breast Meat Marinated with Fermented Milk Products
title_full_unstemmed	Technological and Sensory Quality and Microbiological Safety of RIR Chicken Breast Meat Marinated with Fermented Milk Products
title_sort	technological and sensory quality and microbiological safety of rir chicken breast meat marinated with fermented milk products
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/23ca832a11e24509afa531ae97903a7b
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Technological and Sensory Quality and Microbiological Safety of RIR Chicken Breast Meat Marinated with Fermented Milk Products

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