THE USE OF APPLE PRODUCTION BY-PRODUCTS FOR QUALITY IMPROVEMENT OF READY-TO-COOK MINCED CHICKEN MEAT PRODUCTS

Kurmanbekova A. Tayeva A. Starkutė V. Mockus E. Mozurienė E. Klupšaitė D. Tolpeznikaitė E. Bartkienė E.
2024 Lietuvos Veterinarijos Akademija

Veterinarija ir Zootechnika
2024 #82(1)110 - 110 pp.

The apple processing industry has not yet efficiently utilised the by-products of processing (pomace and its dehydrated forms). Although apple pomace is rich in valuable components, its application in the food industry is limited due to the lack of technological solutions. Due to its unique composition (e.g., high pectin content), the by-products of the apple industry could be an excellent raw material for enhancing ready-tocook minced meat products (RCMP) because the sensory texture characteristics of pectin are similar to those of fat. This particular characteristic could be applied in the production of ready-to-cook minced chicken products (RCMCP), as these are often characterised as ‘dry’, ‘tough’, etc. The aim of this study was to evaluate the influence of apple production by-products (APB) on the quality parameters (overall acceptability, colour coordinates, dry matter, pH, cooking loss, amino acids (AA), gamma-aminobutyric acid (GABA), biogenic amine (BA) contents, and malondialdehyde concentration) of RCMCP. Fresh poultry meat breast was obtained from JSC “Vilniaus paukštynas” (Kaisiadorys, Lithuania). Meat was minced with a meat grinder (hole diameter of 5.0 mm) (Meissner AG, Biedenkopf-Wallau, Germany) and mixed (separately) with 2% of salt and different quantities of the APB (5%, 10%, 15%, 20%, 25%, and 30%). Control samples were prepared using minced meat without the addition of APB. The RCMCP weight was 25 g each. RCMCP were covered with plastic film and stored at −18°C until analysis. Non-treated and thermally treated (cooked in 100°C water for 10 min) RCMCP were subjected to analyses. It was established that the addition of 5% and 10% APB was found to have no effect on the overall acceptability of the RCMCP (mean overall acceptability of the control and RCMCP with 5% and 10% APB was 4.11 points, on a 5.0-point Likert scale). The analysis of colour characteristics demonstrated that, in all cases, thermally treated RCMCP showed lower a* (redness) and b* (yellowness) coordinates, in comparison with controls. Also, the addition of APB, in most cases, increased hardness and reduced cooking loss of the thermally treated RCMC, as well as, after cooking, lower losses of most of the essential and non-essential AA were observed. However, no significant differences in GABA concentration in RCMCP prepared with and without APB were found. The main BAs in RCMCP were spermidine and spermine. Thermally treated RCMCP prepared with APB showed a lower concentration of malondialdehyde, in comparison with controls. Finally, it can be stated that 5% and 10% APB can be recommended for RCMCP preparation, because no negative effect on the overall acceptability of RCMCP was found as well as the addition of APB reduced losses of most of the essential and non-essential AA in thermally treated RCMCP and reduced malondialdehyde concentration.

apple powder , convenience foods , poultry meat

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Department of Food Safety and Quality, Faculty of Food Technology, Almaty Technological University, Kazakhstan
Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Lithuania
Department of Food Safety and Quality, Faculty of Veterinary Medicine, Lithuanian University of Health Sciences, Lithuania

Department of Food Safety and Quality
Institute of Animal Rearing Technologies
Department of Food Safety and Quality

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