[Transformation processes of proteins and polysaccharides in meat plant conserves during production and storage]
2007
Krylova, V.B. | Gustova, T.V. | Shevshenko, S.S. | Novikova, O.N. | Ehder, A.V., The V.M. Gorbatov All-Russia Research and Development Inst. of Meat Industry, Moscow (Russian Federation)
The essential barrier factors widely used for food preservation are high temperature, acidity, oxidation-reduction potential and some others. The factors used in combination may influence each other additionally or even synergetically. Some barriers may be changed during food storage. The processes of transformation of proteins and carbohydrates in meat plant conserves (MPC) were studied after 10, 13, 15 and 17 months of storage. The weight fraction of meat in MPC is 37%. The conserves were made in soft plastic containers – in packets. Microbiological studies support the correct selection of sterilization modes and stable safety (industrial sterility) of a product for 17 months. The weight fraction of protein in MPC is 10-11%. The content of amino ammoniac nitrogen when placing for storage was 42.0 mg%, and after 17 months of storage – 84.0 mg%. For 15 months there were no deviations in the organoleptic characteristics, but by the end of the 17 month a light foreign flavor was observed. In the process of storage the peroxide number increased by 4.21 mmol of active oxygen. The thiobarbituric value did not change greatly, the acid value increased from 2.9 to 3.72 mg KOH/g. the weight fraction of fat was 10-12%. By the 17 month of storage there was an inconsiderable reduction of the total amount of carbohydrates; glucose is subject to the greatest destruction. Its weight fraction declined from 3.6 to 0.028%. The dynamic of changing the destruction of galactose requires to be specified.
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