Η ΕΠΙΔΡΑΣΗ ΤΟΥ ΜΑΡΙΝΑΡΙΣΜΑΤΟΣ ΜΕ KCL ΣΤΙΣ ΦΥΣΙΚΟΧΗΜΙΚΕΣ ΙΔΙΟΤΗΤΕΣ ΧΟΙΡΙΝΟΥ ΚΡΕΑΤΟΣ
Date Issued
June 27, 2024
Type
Πτυχιακή Εργασία
Abstract
Meat is an essential part of the human diet. It provides in human health proteins of
high biological value, iron, zinc and vitamins of the B complex. Pork comes from the
domestic pig. It is the most consumed meat in the world and is a good source of
vitamins. Marinating, is a meat processing technique that involves soaking or
embedding both uncooked and cooked seasoned liquid marinades, which may contain
various additives such as acids, enzymes, using biological, chemical and physical
methods. Marinades are a seasoned or flavored mixture of ingredients used to improve
the color, flavor, texture, palatability and tenderness of meat and meat products. In
this work, a series of physicochemical characteristics was studied in marinated
samples of pork with KCl salt at three different concentrations (0.13, 0.20 and 0.27M)
and three different residence times of the marinade (24, 48 and 72h). Marinating
favors the retention of water in the meat samples, improving their organoleptic
characteristics. The low pH values are due to the conversion of glucose into organic
acids by lactic acid bacteria and the highest value of total acidity is observed at 0.13
M KCl at 24h. The greatest water losses during marinating, as well as the absorption
of the marinade, seem to take place mainly during the first 24h. The greatest weight
gain and ash content is observed in the 0.27 M KCl concentration solutions.
Subjects