Επίδραση του μαριναρίσματος με NaCl στις πρωτεΐνες χοιρινού κρέατος.
Date Issued
June 21, 2024
Type
Πτυχιακή Εργασία
Abstract
From ancient times until today, pork meat, apart from being a staple food, is also a
good source of proteins, which is why it quickly rose in the first place of production
and demand worldwide. The increase of pork consumption of pork and the need to
improve its quality has led to the evolution of new processing techniques, such as
marinating. The subject of this thesis discusses the effect of sodium chloride as a basic
ingredient of marinade on pork leg proteins. Specifically, marination was carried out
in three different salt concentrations, as well as in non-marinated meat. The influence
of salt on both total proteins and sarcoplasmic proteins was studied over a certain pe-
riod of marination time. The Biuret method was used to determine the proteins, fol-
lowed by the formation of foams and emulsions. The parameters which evaluated
were the foaming capacity and stability of the foam and emulsion. The above fictional
properties of proteins seem to be affected by factors such as salt and protein concen-
tration, the presence of salt and the type of protein. In particular, the values of total
proteins exceeded the values of sarcoplasmic proteins in both foaming and emulsion.
Moreover, it is worth mentioning that the increase in salt and protein concentration
led to an increase in foaming values. Finally, as regard the emulsion, the non-marinated sample showed better properties than the marinated one.
Subjects