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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

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

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