Affiliation:
1. Department of Meat and Fat Technology, Prof. Waclaw Dabrowski Institute of Agriculture and Food Biotechnology—State Research Institute, 02-532 Warsaw, Poland
2. Department of Food Gastronomy and Food Hygiene, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences-SGGW, 02-776 Warsaw, Poland
Abstract
Wild boar meat is difficult to process, mainly due to its hardness and stringiness. Three types of raw-ripened wild boar loins were produced (C—control treatment, R1 and R2—treatments with the addition of apple vinegar in various production variants). The research aimed to develop a new innovative technology for the production of wild boar loin using apple vinegar for marinating and to determine the impact of apple vinegar on the microbiological and sensory quality, and physico-chemical parameters of the product. As part of the research, a technology for the production of ripened wild boar products was developed and the composition of fatty acids, cholesterol content, pH value, oxidation-reduction potential, thiobarbituric acid reactive substances (TBARS) index, color, microbiological, sensory, and statistical analysis were determined. It was found that the loins were characterized by a high content of saturated, monounsaturated, and polyunsaturated fatty acids (20.18–43.37%), a low content of trans fatty acids (0.30–0.57%), and a high cholesterol content (75.13–85.28 mg/100 g of the product). Samples with apple vinegar (R1 and R2) were characterized by a lower pH value (5.10–5.70; p < 0.05), a comparable oxidation-reduction potential (409.75–498.57 mV), and a low TBARS index (0.461–1.294 mg malondialdehyde/kg of product). Their color was lighter (L* 38.25–40.65). All the tested loins were characterized by appropriate microbiological quality guaranteeing the storage durability of the product. R1 and R2 treatments were characterized by the greatest juiciness. The highest overall quality was achieved by R1 loins (7.36–7.76 c.u.). The apple vinegar used to marinate the loins had a positive effect on their microbiological and sensory quality as well as physico-chemical parameters. Moreover, the technology guarantees the appropriate quality and health safety of the products.
Funder
Ministry of Science and Higher Education in Poland
Incubator of Innovation 4.0
Prof. Waclaw Dabrowski Institute of Agriculture and Food Biotechnology—State Research Institute
Warsaw School of Economics
Institute of Animal Reproduction and Food Research Polish Academy of Sciences in Olsztyn
Warsaw University of Life Sciences-SGGW
Subject
Plant Science,Health Professions (miscellaneous),Health (social science),Microbiology,Food Science