Influence of aromatic raw materials on the animal fat quality
DOI:
https://doi.org/10.15587/1729-4061.2015.40060Keywords:
pork belly, thyme, juniper, spilage, antioxidant properties, storage, peroxide, benzidine, numberAbstract
Manufacture of new meat products requires paying attention to raw meat processing methods, aimed at ensuring the reliable spoilage protection, and performing precise control over the state, stability of food properties and preservation degree of quality indicators. Various natural or synthetic antioxidants are widely used for inhibition of oxidative processes in products.
The degree of oxidative spoilage of fat was determined by peroxide number (number of grams of iodine, extracted from potassium iodide by peroxides, contained in 100 g of the product). Quantitative determination of the content of carbonyl compounds (aldehydes) was performed by determining the benzidine number based on measuring the color intensity that develops in the interaction of aldehydes with benzidine, shows the content of aldehydes in terms of cinnamic aldehyde in mg per 100 g of fat.
To investigate the antioxidant properties of aromatic plants, 4 experimental samples were formed: control sample №1, containing 100 g of pork belly fat, black pepper and allspice in the ratio, g - 1: 0.9, sample №2 - 100 g of pork belly fat, black pepper: thyme: juniper - 0.9: 0.8: 0.1 g; sample №3 - 100 g of pork belly fat, black pepper: thyme: juniper - 0.9: 0.7: 0.2 g; sample №4 - 100 g of pork belly fat, black pepper: thyme: juniper - 0.9: 0.6: 0.3 g.
Aromatic substances of thyme herb and juniper fruit combined with black pepper have better antioxidant properties than black pepper combined with allspice and increase the shelf life of animal fats by 2.1 times. In samples with higher concentrations of thyme, spoilage processes run slower (sample №2 - 100 g pork belly, black pepper: thyme: juniper - 0.9: 0.8: 0.1 g). Thus, replacement of allspice by juniper combined with black pepper guarantees efficient spoilage inhibition of animal fats, and, therefore, their use in the production technology of smoked sausages to lengthen shelf life is possible.
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