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The Use of Apple Vinegar from Natural Fermentation in the Technology Production of Raw-Ripened Wild Boar Loins

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 t...

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Autores principales: Łepecka, Anna, Szymański, Piotr, Okoń, Anna, Łaszkiewicz, Beata, Onacik-Gür, Sylwia, Zielińska, Dorota, Dolatowski, Zbigniew J.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10650204/
https://www.ncbi.nlm.nih.gov/pubmed/37959092
http://dx.doi.org/10.3390/foods12213975
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author Łepecka, Anna
Szymański, Piotr
Okoń, Anna
Łaszkiewicz, Beata
Onacik-Gür, Sylwia
Zielińska, Dorota
Dolatowski, Zbigniew J.
author_facet Łepecka, Anna
Szymański, Piotr
Okoń, Anna
Łaszkiewicz, Beata
Onacik-Gür, Sylwia
Zielińska, Dorota
Dolatowski, Zbigniew J.
author_sort Łepecka, Anna
collection PubMed
description 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.
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spelling pubmed-106502042023-10-30 The Use of Apple Vinegar from Natural Fermentation in the Technology Production of Raw-Ripened Wild Boar Loins Łepecka, Anna Szymański, Piotr Okoń, Anna Łaszkiewicz, Beata Onacik-Gür, Sylwia Zielińska, Dorota Dolatowski, Zbigniew J. Foods Article 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. MDPI 2023-10-30 /pmc/articles/PMC10650204/ /pubmed/37959092 http://dx.doi.org/10.3390/foods12213975 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Łepecka, Anna
Szymański, Piotr
Okoń, Anna
Łaszkiewicz, Beata
Onacik-Gür, Sylwia
Zielińska, Dorota
Dolatowski, Zbigniew J.
The Use of Apple Vinegar from Natural Fermentation in the Technology Production of Raw-Ripened Wild Boar Loins
title The Use of Apple Vinegar from Natural Fermentation in the Technology Production of Raw-Ripened Wild Boar Loins
title_full The Use of Apple Vinegar from Natural Fermentation in the Technology Production of Raw-Ripened Wild Boar Loins
title_fullStr The Use of Apple Vinegar from Natural Fermentation in the Technology Production of Raw-Ripened Wild Boar Loins
title_full_unstemmed The Use of Apple Vinegar from Natural Fermentation in the Technology Production of Raw-Ripened Wild Boar Loins
title_short The Use of Apple Vinegar from Natural Fermentation in the Technology Production of Raw-Ripened Wild Boar Loins
title_sort use of apple vinegar from natural fermentation in the technology production of raw-ripened wild boar loins
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10650204/
https://www.ncbi.nlm.nih.gov/pubmed/37959092
http://dx.doi.org/10.3390/foods12213975
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