Dried venison physical and microbiological parameters changes during storage
2014
Gramatina, I., Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Food Technology. Dept. of Food Technology | Silina, L., Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Food Technology. Dept. of Food Technology | Skudra, L., Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Food Technology. Dept. of Food Technology | Rakcejeva, T., Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Food Technology. Dept. of Food Technology
Venison due to the lower fat content in muscles has gained increased popularity in recent years comparing to pork or beef. The aim of the current research was to determine changes in physical and microbiological parameters of dried venison during storage. For the experiments the meat (0.02×4.00×7.00 cm) pieces were marinated in “teriyaki sauce” marinade (composition: teriyaki sauce, sweet and sour sauce, taco sauce, soy sauce, American BBQ sauce hickory, sesame oil, garlic, garlic salt, tabasco red pepper sauce) at 4±2 °C temperature for 48±1h. To improve the meat textural properties sodium monophosphate (E339) was added in part of marinade too. After marinating meat samples were dried in microwave-vacuum drier MUSSON–1, packaged in vacuum pouches made from polymer film (PA/PE) with barrier properties and storage for 4 months at +18±1 °C temperature in dark place. The following physical and microbiological parameters of dried meat were evaluated after 35, 91 and 112 storage days using standard methods: pH (AACC 02-52), colour by Colour Tec PCM/PSM (CIE L*a*b* system), texture by TA. XT. plus Texture Analyser, the total count of mesophilic aerobic and facultative anaerobic microorganisms (Ref. Nr. 01–140), lactic acid bacteria (Ref. Nr. 01–135). Experimentally it was ascertained, that the shelf-life of dried venison with sodium monophosphate additive is 91 day and without sodium monophosphate additive – 112 days. Significant differences were detected in meat colour and texture changes. However, dried meat colour stability and texture is possible to provide during storage by adding of sodium monophosphate at marinade.
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