Kvalitet mesa svinja rase durokxjorkšir, durokxjorkširxdivlji vepar i divlji vepar
| Autor: | P Boris Pisinov, Z Milan Baltic, D Ksenija Nesic, D Snezana Ivanovic, V Jovanka Popov-Raljic, M Zoran Stojanovic |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2013 |
| Předmět: |
BOAR
General Chemical Engineering Jorkšir lcsh:Chemical technology Sensory analysis meat quality 03 medical and health sciences chemistry.chemical_compound Wild boar biology.animal lcsh:TP1-1185 Food science Raw meat Chemical composition 030304 developmental biology chemistry.chemical_classification 0303 health sciences biology Chemistry Cholesterol 0402 animal and dairy science Divlji vepar Fatty acid 04 agricultural and veterinary sciences General Chemistry 040201 dairy & animal science Yorkshire Duroc Kvalitet mesa Durok Gas chromatography wild boar |
| Zdroj: | Hemijska Industrija, Vol 67, Iss 6, Pp 999-1006 (2013) Hemijska Industrija |
| ISSN: | 2217-7426 |
| Popis: | Meso svinja zbog svog sastava, pre svega količine visoko vrednih proteina, i esencijlnih aminokiselina, masti i esencijalnih masnih kiselina, vitamina (svinjsko meso, na primer, sadrži visok nivo tiamina i on je 5–10 puta veći nego u mesu ostalih vrsta stoke za klanje) i minerala, predstavlja visokokvalitetnu i koncentrovanu hranu i zato ima važnu ulogu u ishrani ljudi. U zavisnosti od, rase, pola, starosti i stepena uhranjenosti, kao i položaja u telu, meso može da sadrži različite količine mišićnog, masnog i vezivnog tkiva, što neposredno uslovljava hemijski sastav ove namirnice. Cilj ovog rada je bio da se ispita hemijski sastav i pH vrednost, sastav masnih kiselina, sadržaj holesterola, boja (instrumentalno) i senzorna analiza svežeg mesa svinja za: DurokJorkšir, DurokJorkširdivlji vepar i divlji vepar. Iz uzoraka m. longissimus dorsi, uzetih nakon klanja navedenih životinja, ispitivan je hemijski sastav primenom ISO metoda. Sastav masnih kiselina i sadržaj holesterola određivani su standardnom metodom primenom gasne hromatografije (GC6890N, Agilent Tech., USA) poređeni sa standardom masnih kiselina (standard mix of FAMEs 37, Supelco, USA). Boja svežeg mesa je takođe određivana u m. longissimus dorsi upotrebom Minolta chromameter CR-400. Senzornu analizu su radili obučeni ocenjivači u skladu sa ISO metodom. Dobijeni rezultati su statistički obrađeni primenom programa MS-Excel 2003, ANOVA i utvrđene razlike srednjih vrednosti poređene t-testom na nivou značajnosti 99 i 95%. Iz prikazanih rezultata vidi se da je postojala statistički značajna razlika u kvalitetu mesa između ispitivanih uzoraka. Chemical composition, pH value, fatty acids profile, cholesterol content, color and sensory analysis of pork meat from DurocxYorkshire (DxY), DurocxYorkshirewild boar (DxYxWB) crossbreeds and wild boars (WB) was investigated. Samples for all tests were taken from m. longissimus dorsi. The chemical composition and pH value were tested by ISO methods. Fatty acid and cholesterol determination was performed by gas chromatography with external standard. The color was determined instrumentally using the thristimulus colourimeter. The overall sensory quality (appearance, texture and smell) of samples of raw meat was evaluated. A scoring system was used in the evaluation of the results. Statistically significant differences (p < 0.05) were found in the chemical composition (moisture, fat, protein and ash) and pH values between each of the examined groups, as well as fatty acids and cholesterol content among all the examined groups. Measurments of the colour of meat from all three groups showed that the L*, a*, b*, Chroma and Hue angle were also statistically significantly different (p < 0.01) |
| Databáze: | OpenAIRE |
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