Researches Concerning the Influence of the Cranberries on the Quality of Meat Products

Claudiu-Dan Sălăgean, Melinda Fogarasi, Dorin Ţibulcă, Carmen Rodica Pop, Liana-Claudia Salanţă, Adriana Paula David, Corina Rus

Volume 24, Issue 4;
Pages: 230-235; 2018
ISSN: 2069-0053 (print) (former ISSN: 1453-1399), Agroprint;
ISSN (online): 2068-9551
The research aimed at diversifying the assortment range of the meat products belonging to the group of smoked-pasteurized specialties by exploiting of some natural sources (cranberry) in obtaining an innovative and higher quality assortment, with high uptake of biologically active natural constituents with antimicrobial, antioxidant role, and last but not least, with beneficial nutritional effects, intended in particular for children nutrition. The raw materials used in the processing were represented by the chicken meat (intended for fine minced meat), chicken pulp (coarselly minced), spices and cranberries. Four variants have been experimented: the control variant (100 percent of chicken meat), smoked pasteurized meat products with 10%, 15% and 30% cranberry. In all samples, the homogeneous composition was filled in specific casings, then was subjected to heat treatment consisting of hot smoking folowed by pasteurization. Finally, the finished products have been stored within the specific conditions. Sensory analysis (aspect,colour, texture, odour, taste and overall acceptance) and physical-chemical properties (moisture, protein, fat, ash, total carbohydrate, energy value and easyly hydrolyzable nitrogen content) have been performed. The obtained results revealed that the cranberries have improved the organoleptic characteristics (specific mosaic, color and flavor) and the physico-chemical results were in acordance with the STAS provisions. Furthermore, the cranberries have positively influenced the shelf life of the product by lowering the moisture and fat content
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