Skoči na glavni sadržaj

Ostalo

The effect of added lactates to quality of freshly marinated meat

prof. Helga Medić ; Zavod za prehrambeno- tehnološko inženjerstvo, Prehrambeno-biotehnološki fakultet Sveučilišta u Zagrebu, Pierottijeva 6, 10 000 Zagreb, Hrvatska
doc. Sanja Vidaček ; Zavod za prehrambeno- tehnološko inženjerstvo, Prehrambeno-biotehnološki fakultet Sveučilišta u Zagrebu, Pierottijeva 6, 10 000 Zagreb, Hrvatska
Nives Marušić ; Zavod za prehrambeno-tehnološko inženjerstvo, Prehrambeno-biotehnološki fakultet Sveučilišta u Zagrebu, Pierottijeva 6, 10 000 Zagreb, Hrvatska
Tibor Janči ; Zavod za prehrambeno-tehnološko inženjerstvo, Prehrambeno-biotehnološki fakultet Sveučilišta u Zagrebu, Pierottijeva 6, 10 000 Zagreb, Hrvatska
M. Heigl ; Zavod za prehrambeno-tehnološko inženjerstvo, Prehrambeno-biotehnološki fakultet Sveučilišta u Zagrebu, Pierottijeva 6, 10 000 Zagreb, Hrvatska
Mirjana Horvat ; Danica d.o.o., Đelekovečka cesta 2, 48000 Koprivnica


Puni tekst: hrvatski pdf 286 Kb

str. 132-137

preuzimanja: 1.284

citiraj

Puni tekst: engleski pdf 333 Kb

str. 163-169

preuzimanja: 478

citiraj


Sažetak


The eff ect of added potassium and sodium lactate to organoleptic characteristics and sustainability of marinated fresh meat was
researched in this paper. Researches were conducted on marinated pork neck and shoulder. Bacteriological, physical- chemical
analyses and organoleptic researches were also conducted. Added lactates infl uenced the pH value, total bacterial count and organoleptic characteristics of the product, but they did not infl uence the peroxide number and the content of fatty acids in samples
during storage. The addition of lactates to products made of marinated meat extends their shelf life and maintains organoleptic
characteristics of the product.

Ključne riječi

lactate; marinated meat; organoleptic characteristics

Hrčak ID:

86055

URI

https://hrcak.srce.hr/86055

Datum izdavanja:

6.4.2012.

Podaci na drugim jezicima: hrvatski njemački talijanski

Posjeta: 2.741 *