Ekologiškos ir įprastinės jautienos riebalų rūgščių sudėties, technologinių ir juslinių savybių palyginamoji analizė
Institutional Repository of Lithuanian University of Health Sciences, 2018
Online
unknown
Zugriff:
The aim of the work: to analyze and compare the composition of fatty acid’s, some of the technological and the organoleptic features of the long back muscle (Musculus Longissimus dorsi) in organic and conventional beef, provide the recommendations to the consumers. Objectives of the work: to determine the composition of fatty acid’s, some of the technological features, the active acidity pH, the texture variable hardness, the colour coordinates, the organoleptic features after thermal processing in organic and conventional beef; to perform a statistical comparative analysis of the results obtained, to establish correlations between the studied indicators; to summarize the results of the research, to provide the conclusions and the recommendations to the consumers. Methods. Samples of the long back muscle (M. Longissimus dorsi) of the beef cattles from organic and conventional farms were selected for the research object. The composition of fatty acid’s were determined by a gas chromatography with flame-ionization detectors. The active acidity pH was determined using a pH meter. The texture variable hardness was determined using a universal texture analyzer. The colour coordinates were performed using a spectrophotometer, the colour parameters for each sample were expressed in terms of CIEL*a*b* values. The intensity of the samples organoleptic features were assessed using a continuous linear 140 mm scale according to the standard LST ISO 4121:2004. The results were obtained using Microsoft Office Excel 2010 and SPSS for Windows, version of 15.0. The results and conclusions of the analysis. Comparing the composition of fatty acid’s of the long back muscle (M. Longissimus dorsi) in organic and conventional beef, no statistically significant differences were detected, but long-chain MUFA and PUFA were determined only in organic beef. In addition, organic beef was characterized by a higher content of the total MUFA, omega-3 fatty acids, a lower content of the total SFA, AI, and TI. The total content of SFA had a very strong negative linear relationship (r=-0.968, P
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Ekologiškos ir įprastinės jautienos riebalų rūgščių sudėties, technologinių ir juslinių savybių palyginamoji analizė
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Autor/in / Beteiligte Person: | Radvilavičienė, Dovilė ; Zaborskienė, Gintarė |
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Veröffentlichung: | Institutional Repository of Lithuanian University of Health Sciences, 2018 |
Medientyp: | unknown |
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