Felszarazaru-gyartas starterkulturaval pulykahusbol, a Szentesi Baromfifeldolgozo Vallalatnal.
1990
Magyar J. | Boros E.
The sugar composition used in the starter culture in case or turkey flesh raw material to obtain prodicts of favourable properties in a comparatively rapid maturation period, was studied in three series of experiments. The sugar compositions applied were: 3.0 g glucose and 4.0 g saccharose per 1 kg meat mixture, 2.5 gluccos and 3.5 g saccharose and 2.2 g gluccose and 3.0 g saccharose, respectively. The pH of the mass was most favourable with the last sugar composition, This composition proved to be the best in 20 score sensory tests, too, because of its harmonicus taste and good appearence. In the next experimental series the fermentation process /pH, loss of moisture/ the quality characteristics /moisture content, fat, protein, salt/ and sensory properties, were investigated using 5.0 g per kg carbohydrate. The loss of mass amounted to about 20 per cent of the initial mass of 880 g in the average. The loss was highest on the 4-5th day of maturing when it amounted to 3.0-4.9 per cent. Loss of moistire increased with the reduction of pH and the maximum was reashed at the iso-electric point. The moisture content 38-39 per cent, the protein content 19-20.5 per cent and the salt content 3.5-3.7 per cent. These values are identical or near to the values specified for the semi-dry products of the meat industry.
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