Influence of structure formers of plant origin on quality of smoked-cooked products from pork
2009
Semenova, A.A. | Kuznetsova, T.G. | Tunieva, E.K., The V.M. Gorbatov All-Russia Research and Development Inst. of Meat Industry, Moscow (Russian Federation)
Distribution of texturizing agents in meat was studied depending on their protein or polysaccharide nature and concentration. Raw meat (pork) was stuffed by a multi-needle injector with brines in amount of 50.5+-3/5% to weight. The brines contined water, ice, soya bean protein (SP), carraginane (CR), food phosphate, sodium nitrite, sodium erythorbate, sodium glutamate, sugar, table salt. They differ by SP and CR content. The ready product structure was explored and its water binding capacity was determined. Injection into the brines up to 1.5% SP and up to 0.75% CR did not influence much on an organoleptic estimation, but production output increased. Concentration of texturizing agents increase resulted in lowered intensity of flavor, colour and taste. SP and CR increase enlarged a depth of connective tissue interlayers. SP injection contributed to forming of uneven interlayers, and the brine with CR allocated uniformly through the product volume. The received data were indicative for the need of follow researches of brine component (and their mixtures) distribution with the aim of validation of content texturizing agents in brine preparations.
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