Chemical and physical parameters of dried salted pork meat
| Autor: | Lukáš Hleba, Juraj Čuboň, Lenka Trembecká, Peter Haščík, Miroslava Kačániová, Simona Kunová, Petronela Cviková, Gabriela Bartošová |
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| Rok vydání: | 2016 |
| Předmět: |
lcsh:TX341-641
intramuscular fat ham pH value Protein content chemistry.chemical_compound 0404 agricultural biotechnology moisture chemical quality Food science Nitrite amino acids technology industry and agriculture 0402 animal and dairy science Salting food and beverages Ripening 04 agricultural and veterinary sciences Maltodextrin neck 040401 food science 040201 dairy & animal science proteins 5 pork chemistry Pork meat Intramuscular fat Nitrite salt lcsh:Nutrition. Foods and food supply Food Science |
| Zdroj: | Potravinarstvo, Vol 10, Iss 1, Pp 418-423 (2016) |
| ISSN: | 1337-0960 |
| DOI: | 10.5219/632 |
| Popis: | The aim of the present study was analysed and evaluated chemical and physical parameters of dried salted pork neck and ham. Dried salted meat is one of the main meat products typically produced with a variety of flavors and textures. Neck (14samples) and ham (14 samples) was salted by nitrite salt mixture during 1week. The nitrite salt mixture for salting process (dry salting) was used. This salt mixture contains: salt, dextrose, maltodextrin, flavourings, stabilizer E316, taste enhancer E621, nitrite mixture. The meat samples were dried at 4 °C and relative humudity 85% after 1 week salting. The weight of each sample was approximately 1 kg. After salting were vacuum-packed and analysed after 1 week. The traditional dry-cured meat such as dry-cured ham and neck obtained after 12 - 24 months of ripening under controlled conditions. The average protein content was significantly (p p p ≤0.05) in dried salted ham in comparison with dried pork neck. The average pH value was 5.50 in dried salted pork ham and 5.75 in dried salted pork neck. The content of arginine, phenylalanine, isoleucine, leucine and threonine in dried salted ham was significantly lower (p |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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