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 car-ried 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 period of marination time. The Biuret method was used to determine the pro-teins, followed 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 concentration, the presence of salt and the type of protein. In particular, the values of total proteins exceeded the values of sarcoplasmic proteins in both foam-ing and emulsion. Moreover, it is worth mentioning that the increase in salt and pro-tein concentration led to an increase in foaming values. Finally, as regard the emul-sion, the non-marinated sample showed better properties than the marinated one.
Subjects