Use of myrobalan plum (Prunus cerasifera) in the diversification of chicken barbecue flavour

Transcription

1 Use of myrobalan plum (Prunus cerasifera) in the diversification of chicken barbecue flavour Inta Krasnova, Anita Olšteine, Dalija Segliņa, Vitalijs Radenkovs Dobele State Gymnasium 4th EUFRIN Plum and Prune WG meeting Challenges of Plum Growing in Europe

2 Introduction Source: Prunus cerasifera Ehrh., known as cherry plum; Small in size shrubby tree with intricate and occasionally spiny branches; Produce plum-like edible fruit; The plum tree is native to south-eastern Europe, western and middle Asia; Due to specific taste (intensive acidity) just a small amount of fruit grown are eaten fresh or used to make non-alcoholic or fermented and distilled alcoholic beverages. Recent researches show that owing to the high nutritional value the fruit could to be used in the making of high-quality functional food products (tenderizers, natural colourants, flavours, etc.)

3 Objective The aim of the research was aimed at evaluation of the Myrobalan plum s suitability to be used as an ingredient in making of puree for meat products Research tasks: To determine the chemical composition of plum puree (fresh and frozen), i.e. ph, titratable acidity, soluble solids, total polyphenols, and total proanthocyanidins. To conduct a sensory evaluation and to appreciate the suitability of Myrobalan plums puree for chicken meat preparation instead of vinegar. Sensory analyses has been performed using the ISO 4121:1987 standard based on 9-point hedonic and Line scale methods.

4 Materials and Methods Agrā dzeltenā Spīdola Myrobalan plum seedling (yellow) Myrobalan plum seedling (red) Medus aliča

5 Materials and Methods Fresh plums Stone removing Puree freezing Frozen puree ph Titratable acidity Soluble solids content Total polyphenols Total proanthocyanidins Puree preparation Marinating of chicken meat samples: 1) Fresh puree 2) Frozen puree 3) Control (vinegar) Meat cooking Fresh puree ph Titratable acidity Soluble solids content Total polyphenols Total proanthocyanidins Technological process of meat preparation Sensory evaluation

6 Soluble solids content, Brix % ,0 10,9 15,0 15,7 Results 9,6 9,0 12,6 11,5 11,1 10,9 Freh Frozen 3 0 Medus aliča Spīdola Agrā Dzeltenā Myrobalan plum seedling (yellow) Cultivar Myrobalan plum seedling (red)

7 ph Titratable acdity, % 4,0 3,0 3,5 3,8 2,7 2,6 Results 3,4 3,0 3,2 3,0 2,0 1,4 1,5 1,0 Fresh Frozen 0,0 Medus aliča Spīdola Agrā Dzeltenā Myrobalan plum Cultivar seedling (yellow) Myrobalan plum seedling (red) 4 3 2,9 2,7 3,1 2,8 2,7 2,7 2,9 3,3 3,0 3,0 2 1 Freh Frozen 0 Medus aliča Spīdola Agrā Dzeltenā Myrobalan plum seedling (yellow) Cultivar Myrobalan plum seedling (red)

8 Total proanthocuanind Total polyphenols Results ,2 88,3 85,7 82,2 content mg 100 g ,3 62,9 69,8 55,8 57,3 49,8 Fresh Frozen Medus aliča Spīdola Agrā Dzeltenā Myrobalan plum seedling (yellow) Cultivar Myrobalan plum seedling (red) 124,4 content g 100 g ,3 33,5 34,6 54,6 40,7 86,0 29,4 69,0 59,9 Freh Frozen 0 Medus aliča Spīdola Agrā Dzeltenā Myrobalan plum Cultivar seedling (yellow) Myrobalan plum seedling (red)

9 Hedonic evaluation, score Sensory evaluation using Hedonic scale 9 6 7,1 6,3 7,5 7,6 5,9 5,5 7,3 7,1 7,1 6,8 3 Fresh Frozen 0 Spīdola Agrā Dzeltenā Myrobalan plum seedling (yellow) Myrobalan plum seedling (red) Control (vinegar marinade)

10 Sensory evaluation (fresh biezenis) using Line scale Appearance Structure Aroma Medus aliča Spīdola Agrā Dzeltenā Myrobalan plum seedling (red) Myrobalan plum seedling (yellow) Acidity Taste Control (vinegar marinade)

11 Structure Sensory evaluation (frozen) Appearance Aroma Medus aliča Spīdola Agrā Dzeltenā Myrobalan plum seedling (red) Acidity Taste Myrobalan plum seedling (yellow) Control (vinegar marinade)

12 Conclusions The results obtained in this study showed that the most suitable type of Myrobalan plum to produce marinade in the way of puree was a yellow plum seedling. Based on the Hedonic scale evaluation panellists admitted that meat samples prepared using a puree made from yellow Myrobalan plum seedling was the most delicious (7.6 points). While, when using frozen puree, red Myrobalan plum seedling is more suitable (7.1 points). When considering the results obtained using Line scale evaluation, meat prepared using a puree from cultivar Spīdola were characterized as samples with pronounced taste, aroma, and acidity.

13 THANK YOU VERY MUCH FOR YOU ATTENTION