Change of free amino acids and peptides during storage of vacuum-packed chilled meat with the use of bacteriocin | Изменение свободных аминокислот и пептидов при хранении вакуум-упакованного охлажденного мяса с применением бактериоцина
2009
Dibirasulaev, M.A., All-Russia Research and Development Inst. of Refrigerating Industry, Moscow (Russian Federation) | Gantsov, Sh.K., Russian State Univ. of Trade and Economics, Moscow (Russian Federation) | Adylov, A.V. | Aligadzhieva, L.M.
The object of study was boneless beef. For biochemical studies rib eyes freed from surface fat and connective tissue were used. Samples of cooled meat were vacuum-packed and thermosetted. Packed meat was stored at t 0+-1 degree C for 65 days. To compare, vacuum-packed frozen meat treated with bacteriocine was used and stored at t -18 degrees C for 65 days. The amount of free amino acids increases by storing vacuum-packed cooled meat. The reduced content of arginine and beta-alanine is observed. After storing for 65 days the content of free amino-acids in the samples subjected to thermosetting is 451.97 mg/product, that is by 22.5% more than in sample without thermosetting. The growth of free amino acids and peptide-linked amino-acids after 65 days of storage is higher by 38.4 and 39.5%, respectively, for cooled vacuum-packed meat than for frozen meat. It is proved that thermosetting of vacuum-packed cooled meat greatly accelerates proteolysis of proteins and biochemical processes in meat. This influences the quality and storage life of meat. The profitability of is 35000 rub. per 1 ton meat for storage of vacuum-packed cooled meat treated with bacteriocine without thermosetting, and 5525 rub. per 1 ton meat for frozen meat
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