Abstract
Along with the growth of the group of consumers paying attention to the relationship between diet and health, there is a trend of interest in natural products and the possibility of their use in meat processing. Raw material used for the study was the breast muscles of pheasants (Phasianus colchicus), which were marinated for 24 hours with acid whey, buttermilk, and lemon juice. Physical parameters (marinade absorption, pH, WHC, colour, shear force, texture profile analysis (TPA), and thermal losses) and microbiological parameters (the number of mesophilic aerobic bacteria, Enterobacteriaceae, Pseudomonas spp., and lactic acid bacteria) of the nonmarinated and marinated muscles (raw and roasted) were evaluated, and sensory analysis was made. The studies have shown that whey and buttermilk can be used as a natural marinade for marinating pheasant meat, as it ensures microbiological safety of the product and has a positive effect on tenderness (measured by shear force) and chewiness. In the sensory evaluation, it improves the juiciness and tenderness of the roast product and has obtained general acceptability.
Highlights
Acid whey and buttermilk are by-products of the dairy industry which are produced in large quantities during the production of cottage cheese and the production of butter using appropriate cultures of lactic acid bacteria. ese products are a source of many valuable components: lactose, calcium and phosphorus compounds, organic acids, and vitamins [10]
Many authors [8, 14, 16, 34, 35] indicate that the acidity of marinated meat depends on the pH of the marinade, as confirmed in the present study. e pH value of raw pheasant breast muscles marinated with acid whey and buttermilk was significantly (p < 0.05) lower than that of those marinated with lemon juice. is result was unexpected because the pH of the marinades used was the same. e difference in pH may have resulted from the microbial load of the dairy industry by-products that could produce lactic acid
It was shown that pheasant breast muscles marinated in buttermilk and whey were characterized by a higher (p < 0.05) water absorption, while those marinated in lemon juice by a lower absorption
Summary
Acid whey and buttermilk are by-products of the dairy industry which are produced in large quantities during the production of cottage cheese and the production of butter using appropriate cultures of lactic acid bacteria. ese products are a source of many valuable components: lactose, calcium and phosphorus compounds, organic acids (including high content of lactic acid), and vitamins [10]. E results of the latest scientific research indicate the possibility of using acid whey for marinating beef and pork [12,13,14,15,16,17,18] to improve the sensory characteristics and tenderness and inhibit oxidative changes in the meat products. E lack of information in the scientific literature presenting the use of acid whey and buttermilk for marinating pheasant meat prompted the authors to undertake research in this field. E aim of this study was to evaluate the use of acid whey, buttermilk, and lemon juice to marinate pheasant breast muscles and the effect on the quality parameters and product safety. E use of whey and buttermilk for marinating pheasant meat had a positive effect on the quality of the product, ensuring full health safety and consumer acceptance. Based on the research results, it can be concluded that acid whey and buttermilk can be used as a marinade for pheasant meat
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