University of Zagreb. Faculty of Food Technology and Biotechnology. Department of Food Engineering. Laboratory for Meat and Fish Technology.
Abstract
Cilj istraživanja bio je odrediti utjecaj visokog hidrostatskog tlaka na kvalitetu mesa pilećih prsiju. Svježi iskošteni fileti pilećih prsiju bili su tretirani visokim hidrostatskim tlakom pri 4°C (100-300 MPa u trajanju od 5 i 10 minuta) nakon čega su određivane sposobnost vezanja vode, prinos pri kuhanju i senzorske karakteristike mesa pilećih prsiju kao što su boja i tekstura. Dobiveni rezultati za boju ukazuju da L* vrijednost raste porastom tlaka, a* vrijednosti nisu pokazale statistički značajnu razliku tijekom tretmana dok b* vrijednost raste porastom tlaka. Povećanjem tlaka smanjuju se sposobnost vezanja vode i prinos pri kuhanju. Visoki hidrostatski tlak nema značajan utjecaj na elastičnost tretiranog pilećeg mesa. Rad potreban za zagriz i tvrdoća se smanjuju pri tlaku od 100 MPa, zadržavaju svoju vrijednost pri 200 MPa dok se njihove vrijednosti pri 300 MPa povećavaju.The objective of this work was to determine the effect of high hydrostatic pressure on the quality of chicken breast meat. Fresh fillets were treated with high hydrostatic pressure at 4°C (100-300 MPa for 5 and 10 minutes), followed by determination of moisture uptake, cooking yield and sensory characteristics of chicken breast such as color and texture. The results showed that the color L* value increases with increased pressure, a* values showed no statistically significant difference in the treatment and b* value increases with increased pressure. Increasing pressure reduces moisture uptake and cooking yield. High hydrostatic pressure hasn’t significant effect on the elasticity of treated chicken meat. Chewiness and hardness decrease at a pressure of 100 MPa, retain their value at 200 MPa, while their values at 300 MPa increase
