Meleti orismenon physikochimikon parametron se choiromiria orimansis kata tin diarkeia tis orimansis kai apothikefsis ton.
1988
Zoulfos K.
The pH variability, the change of humidity, the protein, the fat and salt content, the residual concentration of nitrite and nitrate salts as well as the percentual coloration were examined in both boneless vacuum-packed and unpacked raw Hams after the 2th, 4th and 9th week of seasoning. The pH values did not change considerably. The water-protein ratio was obiously decreased in the unpacked Hams in comparison with the packed ones and this is in direct connection with the relatively intense increase in the salt concentration. While the nitrite concentration was always less than ppm, the nitrate degradation was fairly slow. After the 4th week of storage the coloration was satisfactory. The examination of the central and circular zone of the Hams revealed that the salt concentration was higher in the centre than in the periphery, the same was observed for the nitrate residual concentration which however during the 9th week of seasoning was balanced out in both zones. The nitrite residual concentrations was in both zones less than 10ppm. The coloration developed faster in the circular than in the central zone. The water content in the centre was slightly decreased during seasoning while the already significantly lower concentrations in the circular zones during the first weeks remained practically unchanged; in the vaccuum-packed hams a slight increase was observed.
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