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Influence of the marinating type on the morphological and sensory properties of horse meat

100%

Vlahova-Vangelova D., Abjanova S., Dragoev S. G.

Acta Scientiarum Polonorum. Technologia Alimentaria

2014

tom 13

nr 4

Background. The aim of this study was to explore the influence of acid, alkaline and water-oil marinating on morphological changes and sensory properties of horse meat (m. Longissimus dorsi). Material and methods. Nine samples (C - control stored in air, AL - alkaline marinated in 2% polyphosphates and 2% sodium chloride brine solution, AC - acid marinated in 2% sodium lactate and 2% sodium chloride brine solution, WO - marinated in water-oil emulsion (50/50) contained and 2% sodium chloride and SC - marinated in 2% sodium chloride brine solution) were examined. After 24 h and 48 h of marinating changes in morphology of marinated meat, pH and sensory properties of raw and roasted samples were established. Results. It was determined that sensory properties (aroma, flavor and tendemess) after roasting were classified as follows: AL48 > AL24 > AC24 > AC48 > SC48 > SC24 > W024 > W048 > C. Meat tendemess in AL48, AL24, AC24 and AC48 showed better results due to stronger morphological changes in connective and muscle tissues. Alkaline Solutions were more suitable for horse meat marinating compared to acid solutions and the possible reason for strong action of alkaline Solutions was lower internal meat pH. Conclusions. Alkaline marinating should be conducted for 24 h because after 48 h the meat acquires a soft and unusually tender texture. Water-oil marinating was not appropriate for horse meat.

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Comparison of the effect of new spice freon extracts towards ground spices and antioxidants for improving the quality of Bulgarian-type dry-cured sausage

76%

Balev D. K., Nenov N. S., Dragoev S. G., Vassilev K. P., Vlahova-Vangelova B., Baytukenova S. B., Smolnikova F. H.

Polish Journal of Food and Nutrition Sciences

2017

tom 67

nr 1

Ground spices are a source of hazards for dry-fermented meat products. Since dry-cured sausages are not subjected to heat treatment, there is a high risk of microbial cross-contamination and physical impurities. The aim of this study was to determine effects of the replacement of 3 g/kg of ground black pepper (Piper nigrum L.), and cumin (Cuminum cyminum) with their aliquots of new freon extracts, and compare them with the effect of 0.2 g/kg antioxidant addition (taxifolin extract from Siberian larch (Larix sibirica Ledeb), rosemary (Rosmarinus offi cinalis L.) extract, and butylated hydroxytoluene) on sensory properties, color stability, proximate composition, free amino nitrogen and pH of Bulgarian-type dry-cured „Sudjuk“ sausages. The replacement of natural ground spices with aliquots of their extracts improved sensory properties and stabilized the color characteristics of the fi nal product during 30 days of storage at 0–4°C. The addition of 0.2 g/kg rosemary extract was as effective as the addition of freon extracts on the overall assessment to the 14th day of the experiment. It was determined that the addition of antioxidants or spice extracts had no signifi cant effect on proximate composition, pH, and free amino nitrogen accumulation of the “Sudjuk”. The addition of 0.2 g/kg, taxifolin or rosemary extracts and butylated hydroxytoluene was not so effi cient in improving the sensory properties and color stabilization in comparison to the new freon spice extracts. The examined spice extracts can be successfully used to improve the quality of “Sudjuk” sausages.

Ograniczanie wyników

1 Acta Scientiarum Polonorum. Technologia Alimentaria

1 Polish Journal of Food and Nutrition Sciences

2 Dragoev S. G.

1 Abjanova S.

1 Balev D. K.

1 Baytukenova S. B.

1 Nenov N. S.

1 Smolnikova F. H.

1 Vassilev K. P.

1 Vlahova-Vangelova B.

1 Vlahova-Vangelova D.

1 2017

1 2014

Wyniki wyszukiwania

Influence of the marinating type on the morphological and sensory properties of horse meat

Comparison of the effect of new spice freon extracts towards ground spices and antioxidants for improving the quality of Bulgarian-type dry-cured sausage