Az íz szerepe a hús élvezeti értékében
Irodalmi áttekintés
DOI:
https://doi.org/10.31914/aak.1642Kulcsszavak:
hús íz, élvezeti érték, zsírsavak, takarmányozás, fajtaAbsztrakt
A húsfogyasztás csökkenő tendenciát mutat, ezért előtérbe kerültek a hús minőségét, ízét, illetve az azt befolyásoló tényezőket feltáró kutatások. A nyers húsnak nincs meghatározó íze, az egyes húsok jellegzetes zamatát a feldolgozás, a főzés során keletkező íz- és illatanyagok alakítják ki. Az íz mérésére számos analitikai eljárást dolgoztak ki, a legújabb technikákat is felhasználva, mégis, az mondható el, hogy a legátfogóbb értékelésre a fogyasztók és szakemberek bevonása elengedhetetlen. A hús élvezeti értékét, ízét, illetve az ezt kialakító komponensek (zsírsavak és egyéb vegyületek) arányát legegyszerűbben a takarmány megváltoztatásával lehet befolyásolni. Általánosan elfogadott, hogy koncentrált takarmány hatására a hús intenzívebb ízű, mint az alacsony energiatartalmú zöldtakarmányok esetében, viszont az utóbbi hatására kialakuló zsírsavarányt (telítetlen zsírsavak mennyiségének növekedése) egészségesebbnek tartják. Befolyásoló tényező még a genotípus, a faj, ill. fajta, és a feldolgozás, elkészítés módja. A szélsőségeket elkerülve, s a fogyasztó egészségét szem előtt tartva, a zamat javításával befolyásolhatjuk a fogyasztókat.
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