Treatment of fresh meat with amino acids ligands for stabilization of color | Обработка свежего мяса аминокислотными лигандами для стабилизации цвета
2010
Murashev, S.V. | Vorob'ev, S.A., St. Petersburg State Univ. of Low-Temperature and Food Processes (Russian Federation)
There was studied the influence of amino acid treatment on stabilization of red color of cooled meat. The raw material was trimmed beef interior thigh muscle (total protein – 22.1%, fat – 1.55%, moisture – 75.6%). The fresh meat was treated by aqueous solution of glycine (GL), L-alanine, L-cysteine, oligopeptide and imidazole. Meat samples with fixed weight were immersed aqueous solutions of definite concentration and at a steady ratio of the meet weight and a solution (1:1), held for 5 min. Immediately after the treatment and then daily the reflection of the meat samples in the visible spectrum region was determined by spectrophotometer SF-18. The control and treated meat were stored at t 0-4 degrees C. The minimum optical density in the red region throughout the study period compared to the control is fixed in the meat treated by an aqueous GL solution with a concentration of 10%. The maximum absorption of yellow color compared to the control emerges in the samples also treated by a GL solution having a 10% concentration. The similar studies for stabilizing the red color of meat were effected with solutions of cysteine, alanine, imidazole and oligopeptide. None of these substances exceeds GL in the effect on the meat color. As is found, using GL for stabilization of the state and color of meat hemoproteins allows obtaining the optimum results with minimum costs
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