乳酸产品对烟熏香肠原料肉质指标的影响

IF 0.2 Q4 AGRICULTURE, MULTIDISCIPLINARY
S. Merzlov, N. Fedoruk, A. Andriichuk, Y. Fedoruk, V. N. Nadtochii, O. Hrebelnyk, H. Kalinina, S. Polishchuk
{"title":"乳酸产品对烟熏香肠原料肉质指标的影响","authors":"S. Merzlov, N. Fedoruk, A. Andriichuk, Y. Fedoruk, V. N. Nadtochii, O. Hrebelnyk, H. Kalinina, S. Polishchuk","doi":"10.29235/1817-7204-2021-59-3-378-384","DOIUrl":null,"url":null,"abstract":"Conducted research pertains to technologies of animal products processing and the development of biotechnological methods for stabilizing microbial and enzymatic biological leaven for meat.Materials and Methods. The studies were conducted in the conditions of the Research Institute of Food and Animal Processing Technologies and Laboratory of Microbiological Research Methods, Department of Microbiology of Bila Tserkva National Agrarian University. Moisture retaining capacity and bacterial contamination of beef and pork were determined.Results. The effect of processing raw meat with lactic acid product – yogurt on the moisture retaining capacity was experimentally established. With the highest titratable acidity of yoghurt of 100-110 °T, the moisture retaining capacity of pork and beef was inferior to control on 2.13 and 1.29 % and amounted to 51.88 and 62.73 %. Under a titratable acidity of lactic acid beverage of 100-110 °T with total number of lactic acid bacteria on the surface of raw meat, it was 8.1×108 and 8.5×108, which prevailed samples with acidity level of 60-70 °T on 24.5 and 24.3 %.Conclusions. The results of studies have revealed the effect of processing raw meat by yogurt with different titratable acidity on moisture retaining capacity and bacterial contamination.","PeriodicalId":41146,"journal":{"name":"Proceedings of the National Academy of Sciences of Belarus-Agrarian Series","volume":null,"pages":null},"PeriodicalIF":0.2000,"publicationDate":"2021-08-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Impact of lactic acid product on quality indices of raw meat for the smoked sausages production\",\"authors\":\"S. Merzlov, N. Fedoruk, A. Andriichuk, Y. Fedoruk, V. N. Nadtochii, O. Hrebelnyk, H. Kalinina, S. Polishchuk\",\"doi\":\"10.29235/1817-7204-2021-59-3-378-384\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"Conducted research pertains to technologies of animal products processing and the development of biotechnological methods for stabilizing microbial and enzymatic biological leaven for meat.Materials and Methods. The studies were conducted in the conditions of the Research Institute of Food and Animal Processing Technologies and Laboratory of Microbiological Research Methods, Department of Microbiology of Bila Tserkva National Agrarian University. Moisture retaining capacity and bacterial contamination of beef and pork were determined.Results. The effect of processing raw meat with lactic acid product – yogurt on the moisture retaining capacity was experimentally established. With the highest titratable acidity of yoghurt of 100-110 °T, the moisture retaining capacity of pork and beef was inferior to control on 2.13 and 1.29 % and amounted to 51.88 and 62.73 %. Under a titratable acidity of lactic acid beverage of 100-110 °T with total number of lactic acid bacteria on the surface of raw meat, it was 8.1×108 and 8.5×108, which prevailed samples with acidity level of 60-70 °T on 24.5 and 24.3 %.Conclusions. The results of studies have revealed the effect of processing raw meat by yogurt with different titratable acidity on moisture retaining capacity and bacterial contamination.\",\"PeriodicalId\":41146,\"journal\":{\"name\":\"Proceedings of the National Academy of Sciences of Belarus-Agrarian Series\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":0.2000,\"publicationDate\":\"2021-08-05\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Proceedings of the National Academy of Sciences of Belarus-Agrarian Series\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.29235/1817-7204-2021-59-3-378-384\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q4\",\"JCRName\":\"AGRICULTURE, MULTIDISCIPLINARY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Proceedings of the National Academy of Sciences of Belarus-Agrarian Series","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.29235/1817-7204-2021-59-3-378-384","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"AGRICULTURE, MULTIDISCIPLINARY","Score":null,"Total":0}
引用次数: 0

摘要

所进行的研究涉及动物产品加工技术和生物技术方法的发展,以稳定肉类的微生物和酶生物发酵。材料与方法。研究在Bila Tserkva国立农业大学微生物系食品和动物加工技术研究所和微生物研究方法实验室进行。测定了牛肉和猪肉的保湿性能和细菌污染情况。通过实验确定了乳酸产品酸奶对生肉保水性能的影响。酸奶的最高可滴定酸度为100 ~ 110°T,猪肉和牛肉的保湿率分别为2.13%和1.29%,低于对照,分别为51.88%和62.73%。乳酸饮料可滴定酸度为100-110°T时,原料肉品表面乳酸菌总数分别为8.1×108和8.5×108,酸度为60-70°T时,乳酸菌总数分别占24.5%和24.3%。研究结果揭示了不同可滴定酸度的酸奶加工生肉对其保湿能力和细菌污染的影响。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Impact of lactic acid product on quality indices of raw meat for the smoked sausages production
Conducted research pertains to technologies of animal products processing and the development of biotechnological methods for stabilizing microbial and enzymatic biological leaven for meat.Materials and Methods. The studies were conducted in the conditions of the Research Institute of Food and Animal Processing Technologies and Laboratory of Microbiological Research Methods, Department of Microbiology of Bila Tserkva National Agrarian University. Moisture retaining capacity and bacterial contamination of beef and pork were determined.Results. The effect of processing raw meat with lactic acid product – yogurt on the moisture retaining capacity was experimentally established. With the highest titratable acidity of yoghurt of 100-110 °T, the moisture retaining capacity of pork and beef was inferior to control on 2.13 and 1.29 % and amounted to 51.88 and 62.73 %. Under a titratable acidity of lactic acid beverage of 100-110 °T with total number of lactic acid bacteria on the surface of raw meat, it was 8.1×108 and 8.5×108, which prevailed samples with acidity level of 60-70 °T on 24.5 and 24.3 %.Conclusions. The results of studies have revealed the effect of processing raw meat by yogurt with different titratable acidity on moisture retaining capacity and bacterial contamination.
求助全文
通过发布文献求助,成功后即可免费获取论文全文。 去求助
来源期刊
自引率
0.00%
发文量
37
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
确定
请完成安全验证×
copy
已复制链接
快去分享给好友吧!
我知道了
右上角分享
点击右上角分享
0
联系我们:info@booksci.cn Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。 Copyright © 2023 布克学术 All rights reserved.
京ICP备2023020795号-1
ghs 京公网安备 11010802042870号
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术官方微信