FOOD. Science. Technology. Quality

Food. SCIENCE. Technology. Quality

Food. Science. TECHNOLOGY. Quality

Food. Science. Technology. QUALITY




Quality and nutritional value of model canned products like block ham produced from meat of broiler chickens fed feed without and with linseed oil added


The objective of the research study was to assess the quality and nutritional value of the model canned food products like block hams made from poultry meat. There was analysed meat derived from broiler chickens fed standard compound feeds (control variant) and compound feeds enriched with unsaturated fatty acids derived from linseed (experimental variant). An experimental ham production was carried out
on a semi-industrial scale and in duplicate. The basic chemical composition of the finished products was analyzed, i.e. the contents of the following components were determined according to PN ISO standards: water, protein, fat, NaCl, mineral substances in the form of ash,  and collagen. Also, the quality of the model canned food products was assessed and their sensory profile was determined. While assessing the nutritional value of model hams, there was taken into account the percentage of saturated, monounsaturated, and polyunsaturated  fatty acids from the n-3 and n-6 families in the total pool of those compounds, and those indicators selected were computed, which were  applied to characterize the nutritional value of lipids. Based on the results of the analyses performed, the beneficial effect was reported on  the quality and nutritional value of the food products used and made from the poultry raw material derived from broiler chickens that  were fed feed enriched with bruised flaxseed. The model canned products, such as block ham of the experimental variant, were  characterized by a two times lower value of n-6/n-3 PUFA indicator, a higher content of fatty acids belonging to the n-3 PUFA family, and  a higher (i.e. more beneficial) value of atherosclerosis risk factor compared to the hams of the control variant. The sensory quality of the  products of the control and experimental variants, assessed 24 h after production and after 10 weeks of refrigerated storage, was  comparable.


chicken meat, model canned product, nutritional value, sensory quality