Determinants of the Sensory Quality of Półgęsek in Relation to Volatile Compounds and Chemical Composition

The objective of this study was to determine the sensory quality of a specific Polish traditional product made from cured and then smoked goose meat ( ) in relation to its volatile compounds and chemical composition. In general, the examined samples contained 66.2% water, 12.2% fat, 17.9% protein, 1...

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Published inPolish journal of food and nutrition sciences Vol. 67; no. 4; pp. 283 - 292
Main Authors Nowicka, Katarzyna, Jaworska, Danuta, Przybylski, Wiesław, Górska, Ewa, Tambor, Krzysztof, Półtorak, Andrzej
Format Journal Article
LanguageEnglish
Published Olsztyn De Gruyter Open 01.12.2017
Polish Academy of Sciences, Institute of Animal Reproduction and Food Resesarch
Institute of Animal Reproduction and Food Research
Subjects
Amino acids
Aquatic birds
Carbohydrates
Chemical composition
Chemical compounds
Connective tissues
Esterification
Fermentation
flavor
goose meat
Lipid peroxidation
Meat
Microorganisms
Oxidation
Principal components analysis
Sensory evaluation
Sensory properties
sensory quality
Smoking
Sodium chloride
Spices
Volatile compounds
volatile profile
Volatiles
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Summary:The objective of this study was to determine the sensory quality of a specific Polish traditional product made from cured and then smoked goose meat ( ) in relation to its volatile compounds and chemical composition. In general, the examined samples contained 66.2% water, 12.2% fat, 17.9% protein, 1.8% connective tissue, and 2.3% NaCl. Moreover, 47 volatile compounds were identified and quantified. The typical decomposition products derived from lipid oxidation, amino acid degradation, carbohydrate fermentation and microbial esterification were the main volatiles detected in all the samples. The volatiles generated by the smoking process and the ones originating from spices were also observed. The results of the sensory evaluation indicated that all the samples of the analyzed products were characterized by a high overall quality. Results of the Principal Component Analysis (PCA) showed, however, that specific groups of products have their own unique sensory profile. Additionally, the sensory analysis confirmed the significant role of the chemical composition and volatile compounds in the development of the overall quality of
ISSN:1230-0322
2083-6007
DOI:10.1515/pjfns-2016-0031