vguitВестник Воронежского государственного университета инженерных технологийProceedings of the Voronezh State University of Engineering Technologies2226-910X2310-1202VSUET10.20914/2310-1202-2016-4-194-200vguit-1229Research ArticleПищевая биотехнологияFood biotechnologyТекстурные характеристики охлажденного и замороженного мяса курицы и индейкиTextural characteristics of fresh and frozen meat chicken and turkeyМомчиловаМ. М.MomchilovаM. M.

ассистент, 

Пловдив; 4003; бул. Васил Априлов 154

assistant, 

Plovdiv, 4003, bul. Vasil Aprilov 154

masha821982@abv.bgЖивановичГ. И.ŽivanovićG. I.

д-р, доцент, 

Пловдив; 4003, бул. Васил Априлов 154

assistant professor, PhD, 

Plovdiv, 4003, bul. Vasil Aprilov 154

g.zsivanovits@canri.orgЙордановД. Г.YordanovD. G.

д-р, доцент, 

Пловдив; бул. Марица 26

assistant professor, PhD, 

Plovdiv, bul. Maritsa 26

d_yordanov@uft-plovdiv.bgАнтиповаЛ. В.AntipovаL. V.

д.т.н., профессор, кафедра технологии продуктов животного происхождения,

пр-т Революции, 19, г. Воронеж, 394036

doctor of technical sciences, professor, technology of products of animal origin department, 

 Revolution av., 19, Voronezh, 394036

antipova.l54@yandex.ruМарковИ. И.MarkovI. I.

магистрант, кафедра технологии продуктов животного происхождения,

пр-т Революции, 19, г. Воронеж, 394036

master student, technology of products of animal origin department,

Revolution av., 19, Voronezh, 394036

ivan_marcov@abv.bgТитовС. А.TitovS. A.

д.т.н., доцент, кафедра физики, теплотехники и теплоэнергетики, 

пр-т Революции, 19, г. Воронеж, 394036

doctor of technical sciences, assistant professor, physics, heating and combined heat and power department, 

Revolution av., 19, Voronezh, 394036

125titov@mail.ruИнститут исследования и развития продуктов питанияБолгарияInstitute of Food Research and DevelopmentBulgariaУниверситет пищевых технологийБолгарияUniversity of Food TechnologiesBulgariaВоронежский государственный университет инженерных технологийBulgariaVoronezh state university of engineering technologiesBulgaria20161212201604194200Copyright © Момчилова М.М., Живанович Г.И., Йорданов Д.Г., Антипова Л.В., Марков И.И., Титов С.А., 20172017Момчилова М.М., Живанович Г.И., Йорданов Д.Г., Антипова Л.В., Марков И.И., Титов С.А.Momchilovа M.M., Živanović G.I., Yordanov D.G., Antipovа L.V., Markov I.I., Titov S.A.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.vestnik-vsuet.ru/vguit/article/view/1229

Цель исследования состоит в определении структурных характеристик текстуры охлажденного и замороженного мяса кур и индеек.

Объектом исследования были куриная и индюшиная грудки и ножки в замороженном и охлажденном состоянии.

Исследования осуществляли с помощью двух методов – анализ профиля текстуры (ТРА) и сдвига Warner-Bratzler (WB). Общий химический состав определили по методам: общий белок – по Кьельдалю, углеводы, жиры и общую золу в соответсствии с известными методами. Образцы близки по содержающию белка в идентичных анатомических участках, имеют некоторые отличия в содержании жира и минеральных веществ.

Результаты исследования показывают, что содержание воды в ножках и грудках индейки ниже по сравнению с курицей при примерно одинаковом содержании белка. По данным дисперсионного анализа (ANOVA), наблюдалась статистическая разница между сдвиговыми силами охлажденных и замороженных куриных ножек, но никаких достоверных отличий в результатах сдвигових характеристик охлажденых и замороженных образцов куриной грудки не обнаружено. Параметры, полученные методом Уорнера–Братцлера хорошо корелируют с характеристиками прочности, жилистости и твердости, полученные методом анализа текстурного профиля. Полученые результаты свидетельствуют о том, что исследуемые образцы имеют разные текстурные характеристики в зависимости от вида мяса и термического состояния. Методы Уорнера– Брацлера и метод АТП в сочетании с другими, могут быть использованы для определения в каком термическом состоянии (охлаждённом или замороженном) находилось мясо индейки и курицы.

The purpose of the study is to determine the structural characteristics of the texture of chilled and frozen meat of chickens and turkeys. The object of the study were chicken and turkey breast and legs frozen and refrigerated. Research was carried out using two methods - the analysis of the profile of texture (TPA) and shear Warner-Bratzler (WB). The total chemical composition determined by methods: total protein - Kjeldahl, carbohydrates, fats and total ash down in the relevant known methods. Samples have similar protein containing identical anatomical sites, have some differences in the content of fat and minerals. The results show that the water content of the turkey breasts and legs lower than with the chicken at about equal protein content. According to analysis of variance (ANOVA), a statistical difference was observed between the shear forces of refrigerated and frozen chicken legs, but no significant differences in the results of the shear characteristics of the refrigerated and frozen chicken breast samples were detected. Parameters produced by Warner-Bratzler correlates well with the characteristics of strength, hardness and wiry, obtained by texture profile analysis. The results indicate that the test samples have different textural characteristics depending on the type of meat and the thermal state. Methods of Warner-Bratzler and ATP method in combination with others, may be used to determine in which the thermal state (chilled or frozen) were meat turkey and chicken.

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The authors declare that there are no conflicts of interest present.