Technological properties, chemical composition, texture profile, and sensory evaluation of goose muscles from Polish native breeds

Abstract

ABSTRACT: The study aimed to determine the technological and sensory properties of the breast and thigh muscles of geese from the Polish native varieties: Kartuska (Ka) and Suwalska (Su) (from northern Poland) as well as Lubelska (Lu) and Kielecka (Ki) (from southern Poland). The color parameters: L*, a*, b*, ΔE, C, h°, total heme pigments (THPs), and share of myoglobin (Mb), metmyoglobin (MMb), and oxymyoglobin (MbO2) in muscles were determined. In terms of technological properties, the following were determined: pH24, water-binding capacity (WBC), water-holding capacity (WHC), cooking (CL), and roasting losses (RL). In addition, a sensory evaluation of the raw meat color was performed. In roasted meat, a sensory evaluation and texture profile analysis (TPA) were carried out, as well as the shear force (SF) and chemical composition were determined. Roasted muscles of varieties native to northern Poland (Ka and Su) were higher in lipids (P ≤0.05) than the muscles of southern varieties (Lu and Ki). Ka meat had the highest protein content, and Lu meat had the lowest (P ≤0.05). The raw muscle color sensory evaluation results, the THP, and the L* and ΔE values indicated that the darkest color among the studied genotypes were the Ka muscles, and the lightest was Ki meat (P ≤0.05). Lu's muscles are distinguished by better usability for processing and culinary purposes than the muscles of the other genotypes due to high pH24, WBC, WHC, and low RL and CL of thigh muscles, as well as high WHC and low RLs of the breast muscles (P≤0.05). Due to the tenderness, juiciness, and high general evaluation (P≤0.05), the best sensory features among the studied genotypes were found in the Ka breast and thigh muscles. The low SF value proved the higher tenderness of Ka geese muscles.

Keywords

• goose meat
• technological trait
• chemical composition
• sensory property
• texture profile