The aim of the project was to assess the influence of processes of preservation (chilling and freezing) on quali-ty parameters of the thermally treated poultry meat pro-ducts. Duck breasts were first defrosted, and then cooked and preserved by chilling and deep-freezing. In the next phase, the individual sensory, physical and chemical, and microbiological parameters were compared. Observation of their influence on qualitative properties of both products followed.
Comparison of quality of smoked duck breasts preserved by freezing and chilling proved that both ways of preservation did not affect the original properties of products. Even some of the examined individual sensory parameters (taste, flavor, and tenderness)showed higher values in pair test. Microbiological quality of both products was in accordance with requirements of the Codex alimentarius of the Slovak Republic.Cilj ispitivanja je bila procjena utjecaja procesa konzerviranja (hlađenja i smrzavanja) na kvalitativne parametre termički obrađenih proizvoda od mesa peradi. Pačja prsa su najprije odmrznuta, a zatim kuhana i konzervirana hlađenjem ili smrzavanjem. U sljedećoj fazi, uspoređeni su pojedini senzorni, te fizikalni, kemijski i mikrobiološki parametri. Nakon toga je slijedilo praćenje njihovog utjecaja na kvalitativna svojstva oba proizvoda.
Usporedba kakvoće dimljenih pačjih prsiju, prethodno smrznutih ili ohlađenih, pokazala je da oba načina konzerviranja ne utječu na izvorna svojstva proizvoda iako su u analizi pojedinih senzornih parametara (okus, miris i nježnost) veće vrijednosti dobivene u parnim usporednim testovima. Mikrobiološka kakvoća oba proizvoda bila je sukladna zahtjevima Codex alimentarius Republike Slovačke
