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29 (2022) | nr 3 (132) | 17--31
Tytuł artykułu

Antioxidants in Poultry Meat Products : Quality, Safety and Health Aspects

Warianty tytułu
Przeciwutleniacze w mięsnych produktach drobiowych : aspekty jakościowe i zdrowotne
Języki publikacji
Background. There are projections that the global population might increase to around 10 billion people by 2050. This will lead to an increase in total global food demand of 35% to 56% between 2010 and 2050. Therefore, one of food producers' main goals should be to increase the quality of food products. Furthermore, current consumer income fluctuations may affect changes in the types of food purchased. The use of natural antioxidants may satisfy the growing interest of poultry consumers. In numerous litera- ture studies, there is a trend toward utilizing natural antioxidants as replacements for synthetic ones. The aim of this study is to provide a review of recent studies which describe the use of natural antioxidants in poultry meat production and their effect on final product quality.
Results and conclusion. This review presents an overview of the latest advances in the application of natural antioxidant compounds in poultry meat and processed meat products to improve their quality and shelf-life. In human nutrition and health, antioxidant nutrition remains the topic of a continuing debate. Natural antioxidants efficiently increase the shelf-life of poultry products. Lipid peroxidation decreases in meat when natural antioxidants are supplemented in feed, and the use of natural antioxidants could be an effective strategy to maintain the optimal quality of processed poultry products. (original abstract)
Wprowadzenie. Istnieją prognozy, że populacja ludzi może wzrosnąć aż do około 10 miliardów do 2050 roku. Może to doprowadzić do wzrostu całkowitego światowego zapotrzebowania na żywność od 35 % do 56 % w latach 2010 ÷ 2050. Dlatego jednym z głównym celem producentów żywności powinno być polepszenie jakości produktów spożywczych. Ponadto obecne zmiany poziomu dochodów konsumentów mogą wpływać na preferencje odnośnie kupowanej żywności. Stosowanie naturalnych przeciwutleniaczy może zaspokoić rosnące zainteresowanie konsumentów drobiu. W licznych opracowaniach literaturowych widoczna jest tendencja do wykorzystywania naturalnych przeciwutleniaczy jako zamienników syntetycznych. Celem pracy jest dokonanie przeglądu najnowszych badań opisujących zastosowanie naturalnych przeciwutleniaczy w produkcji mięsa drobiowego oraz ich wpływ na jakość produktu końcowego.
Wyniki i wnioski. W pracy przedstawiono przegląd aktualnych rozwiązań w stosowaniu naturalnych związków przeciwutleniających w mięsie drobiowym i w drobiowych przetworach mięsnych w celu poprawy ich jakości i trwałości. W zapewnieniu prawidłowego żywienia i zdrowia ludzi dodatek antyoksydantów pozostaje przedmiotem nieprzerwanej debaty. Naturalne przeciwutleniacze skutecznie wydłużają okres przydatności do spożycia produktów drobiowych. Peroksydacja lipidów w mięsie zmniejsza się, gdy w paszy dodaje się naturalne przeciwutleniacze. Ponadto stosowanie naturalnych przeciwutleniaczy można zaliczyć działań strategicznych ukierunkowanych na utrzymania optymalnej jakości przetworzonych produktów drobiowych. (abstrakt oryginalny)
Opis fizyczny
  • Uniwersytet Ekonomiczny we Wrocławiu
  • Josip Juraj Strossmayer of Osijek, Croatia
  • Josip Juraj Strossmayer University of Osijek
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