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https://doi.org/10.31727/m.20.4.4

Effect of iodized salt on the physicochemical parameters and the sensory properties of dry-cured pork loin

Mateja Lušnic Polak ; Biotehnički fakultet, Sveučilište u Ljubljani, Slovenija
Tomaž Polak   ORCID icon orcid.org/0000-0001-9024-3855 ; Biotehnički fakultet, Sveučilište u Ljubljani, Slovenija
Urška Dolhar ; Biotehnički fakultet, Sveučilište u Ljubljani, Slovenija
Lea Demšar   ORCID icon orcid.org/0000-0003-2408-4256 ; Biotehnički fakultet, Sveučilište u Ljubljani, Slovenija

Puni tekst: engleski, pdf (5 MB) str. 300-306 preuzimanja: 131* citiraj
APA 6th Edition
Lušnic Polak, M., Polak, T., Dolhar, U. i Demšar, L. (2018). Effect of iodized salt on the physicochemical parameters and the sensory properties of dry-cured pork loin. MESO: Prvi hrvatski časopis o mesu, XX (4), 300-306. https://doi.org/10.31727/m.20.4.4
MLA 8th Edition
Lušnic Polak, Mateja, et al. "Effect of iodized salt on the physicochemical parameters and the sensory properties of dry-cured pork loin." MESO: Prvi hrvatski časopis o mesu, vol. XX, br. 4, 2018, str. 300-306. https://doi.org/10.31727/m.20.4.4. Citirano 24.09.2020.
Chicago 17th Edition
Lušnic Polak, Mateja, Tomaž Polak, Urška Dolhar i Lea Demšar. "Effect of iodized salt on the physicochemical parameters and the sensory properties of dry-cured pork loin." MESO: Prvi hrvatski časopis o mesu XX, br. 4 (2018): 300-306. https://doi.org/10.31727/m.20.4.4
Harvard
Lušnic Polak, M., et al. (2018). 'Effect of iodized salt on the physicochemical parameters and the sensory properties of dry-cured pork loin', MESO: Prvi hrvatski časopis o mesu, XX(4), str. 300-306. https://doi.org/10.31727/m.20.4.4
Vancouver
Lušnic Polak M, Polak T, Dolhar U, Demšar L. Effect of iodized salt on the physicochemical parameters and the sensory properties of dry-cured pork loin. MESO: Prvi hrvatski časopis o mesu [Internet]. 2018 [pristupljeno 24.09.2020.];XX(4):300-306. https://doi.org/10.31727/m.20.4.4
IEEE
M. Lušnic Polak, T. Polak, U. Dolhar i L. Demšar, "Effect of iodized salt on the physicochemical parameters and the sensory properties of dry-cured pork loin", MESO: Prvi hrvatski časopis o mesu, vol.XX, br. 4, str. 300-306, 2018. [Online]. https://doi.org/10.31727/m.20.4.4

Sažetak
In the meat industry sea salt is usually used for dry-cured meats, for few products iodized salt (or table salt), and for most pasteurized and sterilized meat products nitrite salt is used. The main ingredient of nitrite salt is non-iodized (evaporated) salt. The aim of present study was to examine if the use of sea salt or iodized sea salt instead of non-iodized (evaporated) salt affects the physico-chemical parameters and sensory characteristics of dry-cured meat. For this purpose, three experimental groups of dry-cured pork loins were prepared: group produced from fresh loins with not-iodized sea salt, group produced with iodized sea salt, and group produced with evaporated non-iodized salt, as control. Analyses of dry-cured pork loins included physicochemical analysis of basic composition, measuring lipid oxidation product (the thiobarbituric acid reactive substances and peroxide number), thermodynamic water activity, instrumental analysis of colour with chromometer Minolta CR-200b, as well as sensory analysis using the method of quantitative descriptive analysis. Introducing iodized sea salt (with declared 26 to 39 mg potassium iodide/kg and determined 15 mg of I/kg) showed that iodine cannot accelerate lipid and colour oxidation, but evaluation of sensory attributes indicated perceived rancid odour and flavour compared to control group (evaporated non-iodized salt) of dry-cured pork loins.

Ključne riječi
iodized sea salt; dry-cured pork loin; oxidation reactions; sensory properties

Hrčak ID: 204219

URI
https://hrcak.srce.hr/204219

[hrvatski] [njemački] [talijanski] [španjolski]

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