Anna Augustyńska-Prejsnar1, Paweł Hanus2, Zofia Sokołowicz1, Miroslava Kačániová3,4. 1. Department of Animal Production and Poultry Products Evaluation, University of Rzeszow, Institute of Food and Nutrition Technology, 35-959 Rzeszow, Poland. 2. Department of Food Technology and Human Nutrition, University of Rzeszow, Institute of Food and Nutrition Technology, 35-959 Rzeszow, Poland. 3. Department of Fruit Science, Viticulture and Enology, Faculty of Horticulture and Landscape Engineering, Slovak University of Agriculture, 949 76 Nitra, Slovakia. 4. Department of Bioenergetics, Food Analysis and Microbiology, University of Rzeszow, Institute of Food and Nutrition Technology, 35-959 Rzeszow, Poland.
Abstract
Objective: The aim of this study was to evaluate the effect of marinating turkey meat with buttermilk and acid whey on the technological traits and microbiological quality of the product. Methods: Slices of turkey meat muscles were marinated for 12 hours in buttermilk (n=30), acid whey (n=30) and comparatively, in lemon juice (n=30). The control group (n=30) consisted of unmarinated slices of turkey breast muscles. Physical parameters (pH, WHC, colour L*a*b*, shear force, weight loss) were assessed and quantitative and qualitative microbiological evaluation of raw and roasted products was performed. The microbiological parameters were determined as the total viable counts of mesophilic aerobic bacteria, of the Enterobacteriaceae family, and Pseudomonas spp. Bacterial identification was performed by MALDI-TOF MS. Results: Marinating turkey meat in buttermilk and whey compared to marinating in lemon juice and the control sample resulted in a higher (p<0.05) degree of yellow color saturation (b*) and a reduction (p<0.05) in the number of mesophilic aerobic bacteria, Pseudomonas spp. and Enterobacteriaceae family as well as the number of identified mesophilic aerobic bacteria in both raw and roasted samples. The lowest (p<0.05) shear force values were found in products marinated in whey. Conclusion: The use of buttermilk and acid whey as a marinade for meat increases the microbiological safety of the product compared to marinating in lemon juice, while maintaining good technological features of the product.
Objective: The aim of this study was to evaluate the effect of marinating turkey meat with buttermilk and acid whey on the technological traits and microbiological quality of the product. Methods: Slices of turkey meat muscles were marinated for 12 hours in buttermilk (n=30), acid whey (n=30) and comparatively, in lemon juice (n=30). The control group (n=30) consisted of unmarinated slices of turkey breast muscles. Physical parameters (pH, WHC, colour L*a*b*, shear force, weight loss) were assessed and quantitative and qualitative microbiological evaluation of raw and roasted products was performed. The microbiological parameters were determined as the total viable counts of mesophilic aerobic bacteria, of the Enterobacteriaceae family, and Pseudomonas spp. Bacterial identification was performed by MALDI-TOF MS. Results: Marinating turkey meat in buttermilk and whey compared to marinating in lemon juice and the control sample resulted in a higher (p<0.05) degree of yellow color saturation (b*) and a reduction (p<0.05) in the number of mesophilic aerobic bacteria, Pseudomonas spp. and Enterobacteriaceae family as well as the number of identified mesophilic aerobic bacteria in both raw and roasted samples. The lowest (p<0.05) shear force values were found in products marinated in whey. Conclusion: The use of buttermilk and acid whey as a marinade for meat increases the microbiological safety of the product compared to marinating in lemon juice, while maintaining good technological features of the product.