Using a dietetic salt for the manufacture of meat products | Использование диетической соли для производства мясных продуктов
2010
Antipova, L.V. | Panichkin, D.V., Voronezh State Technological Academy (Russian Federation)
The study objects were beef and pork. In the process of production of whole piece products common salt (CS) was substituted by dietetic salt (DS) consisting of sodium chloride, potassium chloride, magnesium sulfate and a food additive of hydrochloride L-lysine. DS comprises sodium chloride less by 38.8% than food CS, besides it comprises 2.1% of L-lysine and by 3.5% more magnesium sulfate. The influence of ions constituting DS on beef and pork during salting was studied with regard to conditions and in accordance with technological instructions. Histological study was undertaken to investigate beef salted with CS and DS in the beginning of the salting process every 4, 8 and 12 h. At the same time, classical morphological methods were used. In the preparations of skeletal muscles salted with DS during 4 h heavier destructive changes were observed than in the preparations salted with CS. After 12 h the signs of enhancing lytic processes were observed. Thus, using DS can reduce the salting process by 1.5-2 h by intensifying the maturing processes. The solubility of DS is higher by 4-5%, than in CS allowing thereby intensifying the technological processes. As is found, the best characteristics of water-fixing and water-retaining capability is achieved by treating meat with DS, the other functional technological properties leave at the same level as in using CS
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