INFLUENCE OF PACKAGING CONDITIONS ON THE PHYSICALLY – CHEMICAL PARAMETERS OF VENISON PICKLED IN MAYONNAISE MARINADE
Laima Silina, Ilze Gramatina, Tatjana Rakcejeva, Eva Ungure, Vitalijs Radenkovs
Strony: 17-24
Opublikowano: 1 Jan 2012
Wyświetlenia: 244
Pobrania: 20
Streszczenie: Venison due to the muscle lower fat content has gained an increase in popularity in resent years. Venison is lower in calories, cholesterol and fat content than common cuts of beef, pork or lamb. The objective of the present study was to determine quality parameters: pH (LVS ISO 5542:2010), moisture (ISO 1442-1997), fat (LVS ISO 2446:1976) and protein (Kjeldahl nitrogen, AN 3002) content dynamics in mayonnaise marinade pickled venison and beef (for comparison) during storage. The meat (2x3x2 cm) pieces were pickled in mayonnaise marinade (composition: mayonnaise, onion, parsley, paprika, basil, black pepper, rosemary, salt) 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 (C02 40%+N2 60%) exclusively, as well as placing in packages iron based oxygen scavenger sachets (Mitsubishi Gas Chemical Europe Ageless®). As a control packaging in air ambiance was used. During storage time (14 – 18 days) pH, moisture and protein content of both investigated meat samples decreased. Considerably the reduction of mentioned parameters was observed in air ambiance packed venison samples.
Słowa kluczowe: venison, marinating, modified atmospheres, oxygen scavenger, storage time
Cytowanie artykułu: Laima Silina, Ilze Gramatina, Tatjana Rakcejeva, Eva Ungure, Vitalijs Radenkovs. INFLUENCE OF PACKAGING CONDITIONS ON THE PHYSICALLY – CHEMICAL PARAMETERS OF VENISON PICKLED IN MAYONNAISE MARINADE. Journal of International Scientific Publications: Materials, Methods & Technologies 6, 17-24 (2012). https://www.scientific-publications.net/en/article/1003188/
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