Food Science and Technology

ISSN-print: 2073-8684
ISSN-online: 2409-7004
ISO: 26324:2012
Архiви

THE CHANGES OF CHARACTERISTICS OF THE PORK WHOLE MUSCLE MEAT PRODUCTS WHILE USING THE ELECTROLYZED WATER

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L. G. Vinnikova,
K. V. Pronkina

Анотація

This article describes the influence of electrolysed water on yield and organoleptic properties of the pig
whole muscle meat products. The relation of desiccation during the thermal treatment depending on type of binary mixture of
electrolysed water fractions in brine was established. The changes of organoleptic properties (taste, flavour, color, appearance,
sectional view) of the exploratory prototypes of the whole muscle meat products were indicated. The practical importance of
the salt solutions usage based on electrolysed water for producing of gourmet whole muscle meat products was noted. It was
experimentally proved that the electrolysed water usage for brine allows to increase the product yield from 3.8 to 7.3% in
comparison with the control samples. The recommendations according to the usage of binary mixtures of electroactive water
fractions for salt solutions preparation were provided.

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Як цитувати
Vinnikova, L., & Pronkina, K. (2016). THE CHANGES OF CHARACTERISTICS OF THE PORK WHOLE MUSCLE MEAT PRODUCTS WHILE USING THE ELECTROLYZED WATER. Food Science and Technology, 10(2). https://doi.org/10.15673/fst.v10i2.151
Розділ
Хімія харчових продуктів і матеріалів. Нові види сировини

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