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Sestava pečenega piščančjega mesa različnih rej
Korenčan, Nina (Author), Demšar, Lea (Mentor) More about this mentor... This link opens in a new window, Pogačnik, Lea (Reviewer)

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Abstract
Namen diplomskega dela je bil ugotoviti, kako način reje piščancev (intenzivna (kontrola), ekološka reja (Eko) in z dodanim selenom, vezanim na organske spojine (Se)) vpliva na različne kakovostne parametre presnega mesa in mesa po pečenju, in sicer na masno razmerje meso, kosti in koža, na osnovno kemijsko sestavo, na izgubo mase med pečenjem ter na instrumentalne parametre in senzorične lastnosti kosov (prsi in bedra) piščančjega mesa. V poskusu smo analizirali devet trupov piščancev brez drobovine iz prej omenjenih rej, kupljenih v lokalnih trgovinah. Polovice piščancev smo analizirali presne, druge polovice smo spekli v pečici pri 180 °C do središčne temperature 82 °C. Ugotovili smo, da se presno meso prsi iz treh različnih rej značilno loči le v vsebnosti maščobe in vode. Meso pečenih beder piščancev treh rej se statistično značilno loči v vsebnosti beljakovin, maščob in vode. Pri razrezu presnih piščancev treh različnih rej na različne kose in vrste tkiv so bile značilne razlike v masnem deležu mesa, prsi in kosti, pri enakem razrezu pečenih piščancev ni bilo značilnih razlik. Koža presnih piščancev skupine Eko ima svetlejšo in bolj rdečo barvo kot pri ostalih dveh skupinah. Po pečenju pa je svetlejša koža kontrolne skupine od ostalih dveh skupin. V teksturi se ločijo le bedra piščancev treh rej, kjer so bedra skupine Se značilno mehkejša. Pri senzorični analizi smo ugotovili, da način reje bistveno vpliva na senzorične značilnosti presnih in pečenih piščančjih kosov. V negativnem smislu značilno izstopa senzorična kakovost piščancev iz skupine Eko.

Language:Slovenian
Keywords:piščanci, reja piščancev, intenzivna reja, ekološka reja, reja z dodanim selenom, meso, piščančje meso, toplotna obdelava, pečenje mesa, kemijska sestava, senzorične analize, instrumentalne metode, senzorične lastnosti
Work type:Bachelor thesis/paper (mb11)
Tipology:2.11 - Undergraduate Thesis
Organization:BF - Biotechnical Faculty
Year:2017
Publisher:[N. Korenčan]
UDC:637.54:641.522.4:543.9
COBISS.SI-ID:4835448 Link is opened in a new window
Views:572
Downloads:276
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Secondary language

Language:English
Title:Composition of roasted chicken meat originated from different range
Abstract:
The purpose of our work was to determine how the method of chicken rearing (intensive (control), organic farming (Eco) and feeding with selenium bind to organic substances (Se) influences the various quality parameters of raw and roasted chicken meat, namely the ratio of meat, bones and skin, basic chemical composition, cooking loss, as well as instrumental parameters and sensory properties of chicken meat (chest and thighs). In the experiment we analysed nine chicken carcases without any of all from the fore mentioned range and bought on the market. One half of each chicken was used for analysis on raw meat and the other half was roasted in oven at 180 °C to internal temperature of 82 °C. It was found that raw breast meat from three different ranges significantly differ in the content of fat and water. Meat from roasted chicken thighs from different range was significantly differed in the content of protein, fat and water. In cutting the fresh chickens from three different ranges in to different parts and types of tissues there were significant differences in the mass fraction of meat, breast and bones; in case of roasted chickens there were not significant differences. The skin of fresh chickens from the Eco group was lighter in skin colour and redder than in the other two groups. The control group was lighter in roasted skin colour than the other two groups. There were seen the changes in texture of chicken thighs; the group Se had the most soft texture. Sensory analysis found out that different range significantly affects sensory properties of raw and roasted chicken parts. The Eco group stands out in a negative way in sensory quality.

Keywords:chickens, rearing chickens, intensive rearing, organic rearing, rearing with added selenium, meat, chicken meat, heat treatment, roasting meat, chemical composition, sensory analysis, instrumental methods, sensory properties

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