STUDY OF BIOCHEMICAL PROCESSES DURING SALTING AND MATURATION OF MARAL MEAT
Rubrics: FOOD PRODUCTION TECHNOLOGY
Authors:
1.
Kemerovo Institute of Food Science and Technology
2.
Vserossiyskiy nauchno-issledovatel'skiy institut pticepererabatyvayuschey promyshlennosti — filial FNC «VNITIP» RAN
Moscow, Moscow, Russian Federation
Moscow, Moscow, Russian Federation
Type:
Article
Pages:
from 49
to 52
Status:
Published
Received:
25.09.2013
Accepted:
25.09.2013
Published:
25.09.2013
Subject area:
UDK 637.52:577
UDK 66 Химическая технология. Химическая промышленность. Родственные отрасли
UDK 60 Прикладные науки. Общие вопросы
UDK 66 Химическая технология. Химическая промышленность. Родственные отрасли
UDK 60 Прикладные науки. Общие вопросы
Language:
Russian
Keywords:
The meat of the deer, starting cultures of microorganisms, preliminary mechanical processing, biochemical changes
Abstract (English):
The article considers the questions connected with the features of the salting of meat raw material in the production of salty piece goods. The influences of preliminary machining of maral meat and the use of starter cultures of microorganisms on the changes of meat biochemical properties occurring at salting have been studied. The change dependences of a protein mass fraction, total nonprotein and amino ammonia nitrogen from the salting methods and meat ageing period have been established. It is proved that massaging activates own enzymes of maral meat and microorganisms’ enzymes. It has a positive effect on the speed of the maturation process during the meat salting in the production of raw smoked products
The article considers the questions connected with the features of the salting of meat raw material in the production of salty piece goods. The influences of preliminary machining of maral meat and the use of starter cultures of microorganisms on the changes of meat biochemical properties occurring at salting have been studied. The change dependences of a protein mass fraction, total nonprotein and amino ammonia nitrogen from the salting methods and meat ageing period have been established. It is proved that massaging activates own enzymes of maral meat and microorganisms’ enzymes. It has a positive effect on the speed of the maturation process during the meat salting in the production of raw smoked products
Keywords:
The meat of the deer, starting cultures of microorganisms, preliminary mechanical processing, biochemical changes
The meat of the deer, starting cultures of microorganisms, preliminary mechanical processing, biochemical changes
1. Uzakov, Ya.M. Izmenenie aktivnosti tkanevyh proteinaz myasa maralov po stadiyam processa avtoliza / Ya.M. Uzakov, L.A. Kaimbaeva // Tehnika i tehnologiya posola. - 2011. - № 2. - S. 66-69.
2. Mashenceva, N.G. Funkcional'nye startovye kul'tury v myasnoy promyshlennosti: monografiya / N.G. Mashenceva, V.V. Horol'skiy. - M.: DeLi print, 2008. - 336 s.
3. Gurinovich, G.V. Biotehnologicheskie sposoby proizvodstva produktov povyshennoy pischevoy cennosti: monografiya / G.V. Gurinovich; Kemerovskiy tehnologicheskiy institut pischevoy promyshlennosti. - Kemerovo, 2002. - 135 s.
