INFLUENCE OF PACKAGING CONDITIONS ON THE CONTENT OF AMINO ACIDS OF PICKLED VENISON
Ilze Gramatina, Laima Silina, Tatjana Rakcejeva
Pages: 187-195
Published: 1 Jan 2013
Views: 62
Abstract: The aim of the current research was to determine content of amino acids in different types of marinades pickled venison during storage. Beef as a control was analysed for comparison of obtained results. The meat pieces were pickled in two different types of marinades: mayonnaise and vinegar. The prepared meat samples were stored (marinated) at 4±2 ºC temperature for 48±1 h. Marinated meat was placed in polypropylene trays, hermetically sealed with high barrier polymer film under modified atmosphere without and with iron based oxygen scavenger sachets; all samples were compared with packed pickled products in air ambiance. No significant differences were observed in amino acids content among the pickled venison and beef samples packaged in air ambiance and under modified atmosphere without/with oxygen scavenger during storage Marinade type not significantly influence amino acids content changes in venison and beef meat samples.
Keywords: pickled venison, modified atmospheres, oxygen scavengers
Cite this article: Ilze Gramatina, Laima Silina, Tatjana Rakcejeva. INFLUENCE OF PACKAGING CONDITIONS ON THE CONTENT OF AMINO ACIDS OF PICKLED VENISON. Journal of International Scientific Publications: Agriculture & Food 1, 187-195 (2013). https://www.scientific-publications.net/en/article/1002914/
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