Science and technology partnership: application of computational fluid dynamics to predict the turkey meat protein denaturation process in the context of a healthy diet for children and adolescents

• Autorzy: Szpicer Arkadiusz , Bińkowska Weronika , Stelmasiak Adrian , Zalewska Magdalena , Wojtasik-Kalinowska Iwona , Półtorak Andrzej

Identyfikatory

DOI

10.22630/TPFP.2024.1.10031

• Języki publikacji: EN

Abstrakty

EN

In the current era marked by increased consumer awareness and advancements in food technology, the quality of turkey meat has emerged as a focal point, particularly in promoting healthy diets for children and adolescents. As parents seek nutritious and appealing food options for younger consumers, understanding protein denaturation becomes critical for enhancing meat texture, juiciness, and overall sensory experience. This study explores the application of Computational Fluid Dynamics to predict and optimize the denaturation of turkey meat proteins during thermal processing. By utilizing CFD, this research models heat and mass transfer dynamics involved in cooking turkey meat, providing insights that can optimize cooking conditions to preserve nutritional value while improving sensory qualities. The results indicated optimal thermal treatment conditions—161.28°C, 60.31% air humidity, and 17.58 rpm fan speed. Laboratory validations confirmed that the predicted denaturation of myosin and actin aligned closely with experimental results, underscoring the efficacy of CFD as a predictive tool. However, a notable discrepancy was observed in collagen denaturation, suggesting areas for further refinement in modeling. Overall, this work illustrates the potential of CFD in food science, enabling the development of high-quality, safe, and sustainable turkey meat products that fulfill the nutritional needs of children and adolescents.

Słowa kluczowe

EN

computational fluid dynamics; CFD; Protein Denaturation; Turkey Meat Processing; Healthy Diet for Children; Thermal Process Optimisation; Nutritional Quality in Meat

• Wydawca: Wydawnictwo Szkoły Głównej Gospodarstwa Wiejskiego w Warszawie
• Czasopismo: Postępy Techniki Przetwórstwa Spożywczego
• Rocznik: 2024
• Tom: nr 1
• Strony: 37--51
• Opis fizyczny: Bibliogr. 32 poz., fig., tab.

Twórcy

autor

Szpicer Arkadiusz

• Warsaw University of Life Sciences – SGGW

• https://orcid.org//0000-0001-8817-7342

autor

Bińkowska Weronika

• Warsaw University of Life Sciences – SGGW

• https://orcid.org/0000-0002-6378-2471

autor

Stelmasiak Adrian

• Warsaw University of Life Sciences – SGGW

• https://orcid.org/0000-0003-0249-6030

autor

Zalewska Magdalena

• Warsaw University of Life Sciences – SGGW

• https://orcid.org/0000-0001-8727-6541

autor

Wojtasik-Kalinowska Iwona

• Warsaw University of Life Sciences – SGGW

• https://orcid.org/0000-0002-9056-7777+

autor

Półtorak Andrzej

• Warsaw University of Life Sciences – SGGW

• https://orcid.org/0000-0002-6482-5904

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