The study of factors affecting the activity of meat antioxidant system
2015
Patrakova, I.S. | Gurinovich, G.V., Kemerovo Inst. of Food Science and Technology (Russian Federation)
The study results of the salt curing mixture, including combination with yeast extract, affecting the activity of the antioxidant system of the main types of raw meat – pork and beef, are presented. The objects of the study were beef of the first grade and half-fat pork meat, stored frozen for 3 months. Raw meat was thawed to the t of -1-+1 deg. C, minced and mixed with 3 % of sodium chloride. In its prototypes sodium chloride in amount of 30% was replaced by the compound KCl + CaCl2 at the ratio of 1:1. In order to enhance the effect of antioxidant in the test sample yeast extract has then been added in the amount of 2% to the amount of raw materials. The prepared samples were kept in salting at the t of 0-4 deg. C for 48 hours with sampling after 24 hours. Analysis of the results showed that beef is characterized by a more balanced ratio of active antioxidant complex. Peroxidase and catalase activity of beef is higher than that of corresponding enzymes in pork – by 60%. Reduction in traditional curing mixture of sodium chloride content by 30% contributes to the stabilization of antioxidant activity of the studied enzymes, which is reduced with respect to the initial values of 20.4% and 2.5% after 2 days of ripening in salting medium, whereas the use of sodium chloride is up to 21.5% and 4.1%, respectively. Combining of the curing mixture with a reduced content of sodium chloride and yeast extract contributes to further stabilization of the antioxidant system and reducing the intensity of lipids and processes of meat pigments oxidation.
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