Microscopic determination of bamboo fiber in meat products

Authors

  • Zdeňka Javůrková University of Veterinary and Pharmaceutical Sciences Brno, Faculty of Veterinary Hygiene and Ecology, Department of Hygiene and Technology of Vegetable Foodstuffs, Palackého tř. 1/3, 612 42 Brno
  • Matej Pospiech University of Veterinary and Pharmaceutical Sciences Brno, Faculty of Veterinary Hygiene and Ecology, Department of Hygiene and Technology of Vegetable Foodstuffs, Palackého tř. 1/3, 612 42 Brno
  • Markéta Zelenková University of Veterinary and Pharmaceutical Sciences Brno, Faculty of Veterinary Hygiene and Ecology, Department of Hygiene and Technology of Vegetable Foodstuffs, Palackého tř. 1/3, 612 42 Brno
  • Josef Kamení­k University of Veterinary and Pharmaceutical Sciences Brno, Faculty of Veterinary Hygiene and Ecology, Department of Meat Hygiene and Technology, Palackého tř. 1/3, 612 42 Brno
  • Michaela Petrášová University of Veterinary and Pharmaceutical Sciences Brno, Faculty of Veterinary Hygiene and Ecology, Department of Hygiene and Technology of Vegetable Foodstuffs, Palackého tř. 1/3, 612 42 Brno
  • Bohuslava Tremlová University of Veterinary and Pharmaceutical Sciences Brno, Faculty of Veterinary Hygiene and Ecology, Department of Hygiene and Technology of Vegetable Foodstuffs, Palackého tř. 1/3, 612 42 Brno

DOI:

https://doi.org/10.5219/452

Keywords:

fiber, polarization microscopy, image analysis, vysočina salami

Abstract

Fiber, a suitable additive to meat products with water-holding capacity, reduces curing losses and maintains juiciness of the meat. The risk is the use of excessive amounts of flour or other ingredients of vegetable origin, in which the fiber is contained. In some cases, sensory characteristics of products can be affected. Detection of fiber may be prevention of adulteration in some meat products. It is therefore very important to regularly detect the amount of fiber in meat products and check its contents. Fiber in meat products can be detected by various methods, applied are for example gravimetric, spectroscopic, histochemical, and microscopic methods. For this reason, a model meat product (Vysočina salami) was prepared in our experiment with the addition of bamboo fiber of selected concentrations of 0%, 2%, and 3%. Subsequently, a series of microscopic sections was made on different days of curing (day no. 7, 14 of the drying phase and 28, 42 of storage). Individual sections were examined and captured using a polarization microscope, the amounts of fiber in individual sections were analyzed by means of image analysis software and the values obtained were compared with each other. Also the influence of drying on the measured area of fiber in sections was monitored. The results indicate a noticeable reduction in the area of fiber until the seventh day of ripening, which is caused by the rapid loss of water in the product. In contrast, sections of products from the following days of drying contained mildly increased concentrations of fiber, which was caused by gradual drying of the products, while the area of fiber refrained form becoming smaller. Between the individual days of drying, a difference that was statistically significant was demonstrated from the 14th day of (storage or drying). Correlation was observed between the date of (storage or drying) and amount of added fiber. Among the tested mean values for the sample with the addition of fiber concentration of 2 % an insignificant difference was found. The difference between test values (day/fiber) in the sample with addition of 3% fiber was, however, statistically significant.

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Published

2015-05-21

How to Cite

Javůrková, Z. ., Pospiech, M. ., Zelenková, M. ., Kamení­k, J. ., Petrášová, M. ., & Tremlová, B. . (2015). Microscopic determination of bamboo fiber in meat products. Potravinarstvo Slovak Journal of Food Sciences, 9(1), 190–194. https://doi.org/10.5219/452

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