Effect of gluten on the quality of meat products

Jana Výrostková

doi:10.15414/afz.2021.24.mi-prap.80-84

Abstract

Article Details: Received: 2020-10-14 | Accepted: 2020-11-27 | Available online: 2021-01-31 https://doi.org/10.15414/afz.2021.24.mi-prap.80-84 The aim of the study was the evaluation of gluten quality of selected meat products. Gluten is a vegetable protein, which, due to its properties, is very often used in various sectors of the food industry and therefore in the production of meat products. Sensory evaluation, microbiological examination and gluten detection were performed in samples of sausages, Poultry frankfurter, Fine salami and Malokarpatská salami. The meat products came from different producers and were purchased from a retail network. Sensory quality was determined by assessing color, aroma, juiciness, fragility and taste using a 5-point rating scale. The microbiological examination included the determination of the total number of microorganisms, the number of psychrotrophic, coliform microorganisms and coagulase-positive staphylococci. The presence of gluten alone was detected using a commercially produced GlutenTox Home test kit as well as a PCR reaction. Individual testing of selected meat products showed minor differences in the overall quality of gluten free and gluten-free meat products. Keywords: meat products, salami, gluten, quality, microbiological examination References Abaffyová, Z. et al. (2015). Cereal grain a little different. Bratislava. Pediatria pre prax . 4, 140–146. Frič, P., Keil, R. (2011). Celiac disease for practice. Olomouc. Medicína pro praxi. 8, 354–359. Hulín, P., Dostálek, P., Hochel, I. (2008). Methods for determination of gluten proteins in food. Metódy stanovení lepkových bílkovin v potravinách. Chemické listy ,102(5), 327–337. https://www.academia.edu/18759054/Methods_for_determination_of_gluten_proteins_in_food Olexová, L. et al. (2006). Detection of gluten-containing cereals in flours and ‘‘gluten-free’’ bakery products by polymerase chain reaction. Food Control , 17(3), 234–237. https://doi.org/10.1016/j.foodcont.2004.10.009 STN EN ISO 4833-1. Microbiology of food chain. Horizontal method for the enumeration of microorganisms. Part 1: Colony count at 30 degrees C by the pour plate technique. (ISO 4833-1: 2013) STN EN ISO 6888-1. Microbiology of food and animal feeding stuffs. Horizontal method for the enumeration of coagulase-positive staphylococci ( Staphylococcus aureus and other species). Part 1: Technique using Baird-Parker agar medium (ISO 6888-1:1999) STN EN ISO 4832. Microbiology. General guidance for the enumeration of coliforms. Colony count technique Taylor, S. (1992). Chemistry and detection of food allergens. Food Technology , 46(5), 148–152. https://doi.org/10.1080/10408399609527761 Toldrá, F. (2002). Fermentation and starter cultures. Dry-cured meat products , Trumbull : Food & Nutrition Press Inc., 89–112. https://doi.org/10.1002/9780470385111 van Hengel, A. J. (2007). Food allergen detection methods and the challenge to protect food-allergic consumers. Analytical and Bioanalytical Chemistry , 389(1), 111–118. https://doi.org/10.1007/s00216-007-1353-5

Highlights

Cereals are an essential and very important part of our diet
3.1 Results of sensory evaluation of meat products Based on an overall evaluation of the results of sensory evaluation of meat products, the sample of “Malokarpatská salami“ not declared as gluten-free obtained the largest number of points in the summary as well as in all evaluated features, namely 21.3 points out of a possible 25 points
The lowest number of points in the sensory evaluation was obtained by all samples of Poultry Sausages and Fine Salami

Summary

Introduction

Cereals are an essential and very important part of our diet. After consumption and processing in the gastrointentinal tract, they provide the body primarily with energy in the form of carbohydrates, minerals, vitamins and are a source of fiber. Rice and corn are the most consumed in the world. Consumption of cereals is often associated with various diseases. Those we can divide into autoimmune, non-autoimmune, allergic and non-allergic. Celiac Disease is one of the most famous autoimmune disease. The Triticeae (wheat, barley, rye) and Aveneae (oats) cereal families cause health problems for patients suffering from celiac disease and cereal allergies (Abaffyová et al, 2015)

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