BIOCHEMICAL ASPECTS OF SALTING PROCESS OF WHOLE-MUSCLE MEAT PRODUCTS
DOI:
https://doi.org/10.31073/foodresources2020-14-18Keywords:
м'ясо свинини, конини, баранини, яловичини, електростимуляція, електромасування, тумблювання, цільном'язові продукти, посол, дозрівання, інтенсифікація посолу, модифікація, м'ясопродукти, смакAbstract
Numerous studies helped to find that the introduction of salting substances into meat raw materials has a significant effect on changing the colloid-chemical state of proteins and the development of biochemical and microbiological processes. Taking into account the above, it becomes obvious that the salting process is one of the main technological processes in the development of salted meat products. At the same time, in order to develop new and intensified salting regimes, it is necessary to know the changes occurring in meat at the level of the protein structure, i.e. at the macromolecular level, and this cannot be done without using modern research methods. At the same time, it should be borne in mind that in modern conditions, even when developing standard whole-muscle meat products, there are opportunities to choose the most acceptable conditions for organizing the process of salting raw materials in terms of technical performance and technological parameters. In addition, the comparative analysis allows us to conclude that the use of syringing and massaging makes it possible to significantly reduce the duration of the salting process and maturation of raw materials. Processing of meat raw materials is one of the main and defining operations of the technological process of production of meat products as a result of which the products form necessary technological and consumer properties: taste, aroma, tenderness, color. All this is due to processes occurring in meat raw materials such as penetration, distribution and accumulation of salting substances in meat; changes in the state of protein substances and enzyme systems; changes in the forms of moisture binding, water binding capacity and meat mass; changes in the microstructure; development of chemical and fermentative processes with formation of flavoring and aromatic substances.
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https://doi.org/10.31073/foodresources2020-14-18
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