Effect of pig diet composition and type of packaging material on the chosen quality parameters of smoked bacon as related to storage time

• Autorzy: Marcinkowska-Lesiak M. , Zaremba R.

Warianty tytułu

PL

Wpływ sposobu żywienia świń oraz rodzaju materiału opakowaniowego na wybrane parametry jakościowe wędzonego boczku w czasie jego przechowywania

• Języki publikacji: EN

Abstrakty

EN

In this work, the effect of packaging materials [polypropylene (PP), polypropylene/ethylene vinyl alcohol/polypropylene] on pH, color parameters, the intensity of the ongoing oxidative processes (TBA value) and instrumental texture indicators (hardness, shear force, elasticity) were investigated in bacon derived from two groups differ in the way of feeding (C – control group and E – group fed supplementation with rapeseed and linseed oils), both in the fresh condition and after storage at 4°C for up to 14 days. Smoked bacon stored in oxygen barrier packages (PP/EVOH/PP) showed lower TBA values and characterized by darker and more red color than that stored in packages more permeable to O₂ (PP). Therefore multilayer barrier sheet materials such as PP/EVOH/PP could be utilized successfully to extend commercial quality of smoked bacon during its fourteen day of refrigerated storage compared to polypropylene materials. Additionally supplementation of animal diet with 2% rapeseed oil and 2% linseed oil can allow to obtain pork bacon enriched in unsaturated fatty acids with no negative influence on its quality because there were no appreciable differences between samples taking into account most of the examined parameters. Although some differences for color parameters were reported in experimental group compared to control group, they are of little practical implication and would still provide satisfactory quality for consumer.

PL

W pracy określono wpływ rodzaju materiału opakowaniowego [polipropylen (PP), polipropylen/kopolimer etylenu i alkoholu winylowego/polipropylen (PP/EVOH/PP)] na pH, składowe barwy, intensywność zachodzących procesów oksydacyjnych (wskaźnik TBA) oraz wybrane wyróżniki tekstury (twardość, siła cięcia, elastyczność) przechowywanego przez 14 dni (4°C) wędzonego boczku wieprzowego, pozyskanego z dwóch grup doświadczalnych różniących się sposobem żywienia (C – grupa kontrolna, E – grupa doświadczalna, w której zastosowano suplementację paszy zwierząt olejem rzepakowym (2%) oraz lnianym (2%)). Na podstawie przeprowadzonych badań zaobserwowano, że boczek przechowywany w opakowaniach barierowych względem tlenu (PP/EVOH/PP) charakteryzował się niższymi wartościami TBA oraz bardziej intensywną czerwoną barwą w porównaniu do wędzonek przechowywanych w opakowaniach o wysokiej przepuszczalności O₂ (PP). W związku z powyższym w porównaniu do polipropylenu tworzywa wielowarstwowe, takie jak PP/EVOH/PP, mogą być z powodzeniem wykorzystywane do przedłużenia jakości handlowej wędzonego boczku w trakcie jego czternastodniowego przechowywania. Ponadto dodatek 2% oleju rzepakowego oraz 2% oleju lnianego do mieszanek paszowych nie wpłynął na większość badanych wyróżników jakości uzyskanych wędzonek, co może świadczyć o uzyskaniu produktów porównywalnej jakości jak w grupie kontrolnej i gwarantować wciąż zadowalającą jakość konsumenta.

Słowa kluczowe

EN

diet; packaging materials; quality; pork bacon

PL

żywienie; materiały opakowaniowe; jakość; boczek wieprzowy

• Wydawca: Centralny Ośrodek Badawczo-Rozwojowy Aparatury Badawczej i Dydaktycznej, COBRABiD sp. z.o.o
• Czasopismo: Aparatura Badawcza i Dydaktyczna
• Rocznik: 2016
• Tom: T. 21, nr 4
• Strony: 221--229
• Opis fizyczny: Bibliogr. 33 poz., tab.

Twórcy

autor

Marcinkowska-Lesiak M.

• Department of Technique and Food Development, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences, Warsaw, Poland

autor

Zaremba R.

• Department of Technique and Food Development, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences, Warsaw, Poland

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