草药和核桃对火腿品质特性的影响

M. Slozhenkina, V. Grishin, E. Y. Bondarkova, Y. Grebennikova, A.P. Tapilina
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摘要

的目标。确定添加百里香、迷迭香和核桃对火腿品质特性的影响。材料与方法。从当地肉类加工厂购买的低脂猪肉(GOST 31476-2012)、干百里香(GOST 21816-89)、干迷迭香、核桃(GOST 32874-2014)用于制备火腿样品。所研究的火腿样品的生产是按照现行法规和技术文件(GOST 31790-2012“煮熟猪肉产品”)进行的。技术规范”)。根据GOST R 51447-99 (ISO 3100-1-91)的要求,按照单一方法对实验室测试样品进行取样和制备。按照GOST 9959-91的要求测定感官参数;鬼影r 53159-2008;鬼53161-2008。脂肪质量分数按GOST 23042-86测定;蛋白质-根据GOST 25011-81;能量值的计算方法。结果。与对照组相比,添加百里香和迷迭香后,火腿的pH值显著降低。加入迷迭香和百里香粉的火腿蛋白质量分数最高,为27.5%,比添加坚果的对照组和对照组分别提高了0.8和2.1%。在配方中加入核桃显著影响了第2个实验样品的脂肪质量分数5.7%,比对照和第1个实验样品分别提高了2.5和0.7%。I型原型的能量值最高,为159.25 kcal / 100 g,分别比对照和II型原型高20.02 kcal和2.1 kcal。百里香和迷迭香的加入显著影响了火腿的色泽,但同时提高了成品的功能和工艺性能、营养和生物学价值。在火腿食谱中加入核桃使它有坚果的味道。因此,由此产生的产品具有高能量的价值,具有竞争力。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
The influence of herbs and walnuts on the quality characteristics of ham
Aim. To determine the effect of the addition of thyme and rosemary, as well as walnut on the quality characteristics of the resulting ham. Materials and Methods. Low-fat pork (GOST 31476-2012), purchased at a local meat processing plant, dried thyme (GOST 21816-89), dried rosemary, walnuts (GOST 32874-2014) were used for the preparation of ham samples. The production of the studied ham samples was carried out in accordance with the current regulatory and technical documentation (GOST 31790-2012 "Boiled pork products. Technical specifications"). Sampling and preparation of samples for laboratory tests was carried out according to a single method in accordance with the requirements of GOST R 51447-99 (ISO 3100-1-91). The organoleptic parameters were determined according to the requirements of GOST 9959-91; GOST R 53159-2008; GOST R 53161-2008. The mass fraction of fat was determined according to GOST 23042-86; protein-according to GOST 25011-81; energy value-by the calculated method. Results. The pH value in the ham was significantly reduced with the addition of thyme and rosemary compared to the control before and after storage. Ham, in the formulation of which rosemary and thyme powder was introduced, had the highest mass fraction of protein – 27.5%, which is 0.8 and 2.1% more than in the control and II experimental samples with the addition of nuts, respectively. The inclusion of walnuts in the recipe significantly affected the mass fraction of fat in the II experimental sample – 5.7%, which is 2.5 and 0.7% more than in the control and I experimental samples, respectively. The energy value of the I prototype was the highest and amounted to 159.25 kcal per 100 g, which is respectively more than in the control and II prototype by 20.02 and 2.1 kcal. Conclusion. The addition of thyme and rosemary significantly affected the color of the ham, but at the same time increased the functional and technological properties, nutritional and biological value of the finished product. Adding walnuts to the ham recipe gave it a nutty taste. Thus, the resulting products have a high-energy value and are competitive.
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