[Study of the influence of brining manner and salt quantity on dried pork properties]
1984
Stojsic, S.
The added brine mixture quantity brings about weight loss during the production process, but the way of its addition exerts no influence. The smallest weight loss has been found in products with the most salt added. The highest water content has been in the products obtained by combined brining. Salt content has been in proportion with the quantity of salt added during brining, while brining way did not affect the salt content. The remaining nitrates quantity in the finished product has been within the permitted limits. Salt quantity and brining manner did not affect the product pH value. Brining way and the quantity of added mixture did not affect the colour of the product. The products to which the greatest mixture quantities had been added were the firmest and the firmest and the most elastic. Products obtained by combined brine salting have been given the best assessment. Smell and taste of products to which more brining mixture had been added and of those obtained by combined brining have been evaluated as good. The quantity of added salt influenced significantly the salinity assessment. Brining process has been much shorter using the combined procedure.
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