Other

The effect of added lactates to quality of freshly marinated meat

prof. Helga Medić ; Department of Food Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10 000 Zagreb, Croatia
doc. Sanja Vidaček ; Department of Food Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10 000 Zagreb, Croatia
Nives Marušić ; Department of Food Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10 000 Zagreb, Croatia
Tibor Janči ; Department of Food Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10 000 Zagreb, Croatia
M. Heigl ; Department of Food Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10 000 Zagreb, Croatia
Mirjana Horvat ; Danica d.o.o., Đelekovečka cesta 2, 48000 Koprivnica

Abstract

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.

Keywords

lactate; marinated meat; organoleptic characteristics

Hrčak ID:

86055

URI

https://hrcak.srce.hr/86055

Publication date:

6.4.2012.

Article data in other languages: croatian german italian

Visits: 3.428 *