Izvorni znanstveni članak
https://doi.org/10.31727/m.27.2.4
Optimization of additives in the curing of meat and meat products
Mateja Lušnic Polak
; University of Ljubljana, Biotechnical Faculty, Ljubljana, Slovenia
*
Tomaž Polak
; University of Ljubljana, Biotechnical Faculty, Ljubljana, Slovenia
Mojca Kuhar
; University of Ljubljana, Biotechnical Faculty, Ljubljana, Slovenia
Iva Zahija Jazbec
; University of Ljubljana, Biotechnical Faculty, Ljubljana, Slovenia
Katja Japelj
; University of Ljubljana, Biotechnical Faculty, Ljubljana, Slovenia
Tjaša Zupančić
; University of Ljubljana, Biotechnical Faculty, Ljubljana, Slovenia
Lea Demšar
; University of Ljubljana, Biotechnical Faculty, Ljubljana, Slovenia
* Dopisni autor.
Sažetak
This study investigates the efficacy of nitrite salts and inorganic phosphates in meat products. First, the focus was on optimizing nitrite salt addition in meat emulsion coagulates and cooked pork loins. Nitrite salt from a test producer was compared with that from a standard producer by analysing nitrite residues, instrumentally measured colour parameters, and sensory attributes. Secondly, the optimal addition of inorganic phosphates from standard and test producers in meat emulsion coagulates and coarse-ground-meat coagulates were evaluated by analysing phosphate content, instrumentally measured texture parameters, and sensory attributes. The findings indicate that the optimal addition of nitrite salt from the test producer is 1.6 % for meat emulsion coagulates and 2.5 % for cooked pork loins. For meat emulsion coagulates, both 0.3 % and 0.4 % phosphate additions from the test producer are suitable, while for coarse-ground-meat coagulates, a slight advantage is observed for the 0.4 % addition due to lower adhesiveness. The importance of continuous evaluation and optimization of food additives to ensure consumer safety, product quality, and regulatory compliance is emphasized.
Ključne riječi
meat emulsion coagulates, cooked and cured meat, coarse-ground meat coagulates, nitrite, phosphate
Hrčak ID:
331749
URI
Datum izdavanja:
9.4.2025.
hrvatski njemački španjolski talijanski
Posjeta: 167 *