Η επίδραση του μαριναρίσματος με άλας NaCl διαφορετικών συγκεντρώσεων στις φυσικοχημικές ιδιότητες σε χοιρινό μπούτι
Date Issued
October 17, 2024
Type
Πτυχιακή Εργασία
Abstract
The thesis examines the physico-chemical properties of pork, focusing on pork leg.
The experimental analyses were performed on meat samples from the local market and
were carried out in the Food Laboratory of the Ionian University. The importance of
this study lies in understanding how physicochemical properties affect the quality of
the meat, which was marinated in NaCl concentrations of 0.34M, 0.68M and 1.02M
and analyzed at times of 24, 48 and 72 h. In this paper, physicochemical analytical
methods are used to measure the parameters of pork meat, specifically meat weight
gain after marinating, pH value, total acidity, water loss during cooking, moisture
content, water uptake capacity, and ash content are analyzed. NaCl concentration was
found to play a significant role in meat weight gain, with changes in pH and total
acidity being dependent on salt content. In addition, temperature and cooking time
significantly affected water loss, while moisture and ash content varied with the
addition of salt. The study concludes the 0.34M concentration as the superior
marinade concentration which offers the best balance in most physico-chemical
parameters.
Subjects