THE CHANGES OF CHARACTERISTICS OF THE PORK WHOLE MUSCLE MEAT PRODUCTS WHILE USING THE ELECTROLYZED WATER
<p>This article describes the influence of electrolysed water on yield and organoleptic properties of the pig<br />whole muscle meat products. The relation of desiccation during the thermal treatment depending on type of binary mixture of<br />electrolysed water fractions in brine...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
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Odessa National Academy of Food Technologies
2016-08-01
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| Series: | Harčova Nauka ì Tehnologìâ |
| Subjects: | |
| Online Access: | http://journals.gsjp.eu/index.php/foodtech/article/view/151 |
| Summary: | <p>This article describes the influence of electrolysed water on yield and organoleptic properties of the pig<br />whole muscle meat products. The relation of desiccation during the thermal treatment depending on type of binary mixture of<br />electrolysed water fractions in brine was established. The changes of organoleptic properties (taste, flavour, color, appearance,<br />sectional view) of the exploratory prototypes of the whole muscle meat products were indicated. The practical importance of<br />the salt solutions usage based on electrolysed water for producing of gourmet whole muscle meat products was noted. It was<br />experimentally proved that the electrolysed water usage for brine allows to increase the product yield from 3.8 to 7.3% in<br />comparison with the control samples. The recommendations according to the usage of binary mixtures of electroactive water<br />fractions for salt solutions preparation were provided.</p> |
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| ISSN: | 2073-8684 2409-7004 |