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

• Main Authors: L. G. Vinnikova, K. V. Pronkina
• Format: Article
• Language: English
• Published: Odessa National Academy of Food Technologies 2016-08-01
• Series: Harčova Nauka ì Tehnologìâ
• Subjects: meat; gourmet meat; organoleptic indicators; yield; catholyte; anolyte; brine
• Online Access: http://journals.gsjp.eu/index.php/foodtech/article/view/151

<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>