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- Title
Multi brines in the production of beef ham.
- Authors
Kyshenko, Iryna; Kryzhova, Yuliya; Gontovyi, Maksym
- Abstract
Introduction. It seems reasonable to develop a scientifically grounded manufacturing technology of whole-muscle products manufacturing that would provide an alternative to traditional technologies along with stability of quality indicators from raw materials with different biochemical properties. Materials and methods. The pH of salted beef filtrate was determined by potentiometer-340 (pH meter) and the moisture content was obtained by drying the sample in an oven at a temperature of 103 - 105 °C to achieving the constant samples weight. The content of nitric oxide pigments was determined on a spectrophotometer at a wavelength of 540 nm relative to 80% aqueous solution of acetone, the residual amount of nitrite - by obtaining the colored solution due to the formation of isotopic color pigments, the specific shearing strength was determined with the help a installation MP-3, the value of moisture-retaining capacity (MRC) - using milk eleometer. Results and discussion. The use of multi-functional brine colloidal systems (MFBCS) significantly affects the improvement the basic functional and technological properties of raw materials and finished products quality indicators. The elaboration of a wholemuscle beef products processing technology with the usage of multifunctional brine colloidal systems MFBCS was proved experimentally, precise calculations of the required quantity of brine were carried out and the corning schedules of various raw materials were determined. Massaging in the machine with 8 revolutions per minute mode: 15 minutes operation, 15 minutes break. The round and chuck parts of beef side treatment duration is 16 hours for NOR beef and 18 hours for DFD beef with the following ageing at a terms of maturation +4 °C for 8 hours; neck and clod as well as loin strip - 14 hours for NOR beef and 16 hours for DFD beef with the following ageing at a terms of maturation +4 °C for 10 hours; for sirloin and rib muscles - 9 hours for NOR beef and 10-11 hours for DFD beef with the following ageing at a terms of maturation +4 °C for 12 hours. Efficiency of MFBCS implementation for the injections in 20%, 40%, 60%, 80% quantity shows the yield for DFD beef -104,8%; 123,9%; 143,7%; 162,5% and for NOR beef -102,6%; 123,5%; 142,9%; 161,7% respectively. The nitrate salt treatment in brine compositions reduces the permissible content of residual nitrite that is, mg/100g: for DFD beef is 2,34 - 2,91, and for NOR beef is 2,24 - 2,78. Conclusions. The results are basis of the technology of new types of whole-muscle smoked and cooked beef products.
- Subjects
HAM -- Processing; BEEF products; PHYSIOLOGICAL effects of salts; HAM microbiology; SPECTROPHOTOMETERS; POTENTIOMETERS
- Publication
Ukrainian Food Journal, 2014, Vol 3, Issue 4, p540
- ISSN
2304-974X
- Publication type
Article