Impact of electrically activated water fractions on functional and processing properties of beef and pork

Authors

DOI:

https://doi.org/10.15587/1729-4061.2015.43781

Keywords:

electrically activated water, catholyte, anolyte, functional and processing properties of meat, organoleptic properties, minced meat, sausages

Abstract

The article shows the influence of electrically activated water on functional and processing properties of beef and pork. It determines the dependence of pH, water-binding capacity, and losses during heating of test items on induced mixture of electrically activated water fractions. The article establishes that using electrically activated water fractions within ratio range of 30/70 – 100 % catholyte allows to purposefully change the active acidity of minced beef and pork; to change water-binding capacity of beef from 1 % to 8 %, of pork – from 0.7 % to 8.8 %; decrease water loss from heating for beef on 1.6–8.6 %, for pork – from 1.8 to 8.8 %.

The author points out the practical importance of electrically activated water in production of cooked sausage. The article describes the influence of electrically activated water on organoleptic properties of test items. Positive quality attributes of items with electrically activated water fractions were observed within catholyte/anolyte fraction ratio range of 70/30 – 40/60. Their quality attributes are most stable in the storage process. The article determines the most effective ratio of electrically activated water fractions for improvement of beef and pork properties. It is recommended to use electrically activated water with catholyte/anolyte fraction ratio range of 70/30 in the amount of 20–25 % to the mass of meat.

Author Biographies

Людмила Григорівна Віннікова, Odessa National Academy of Food Technologies Str. Kanatnaya 112, Odessa, Ukraine, 65039

Professor, Doctor of technical sciences, head of the department

The department of Technology of meat, fish and seafood

Ксенія Володимирівна Пронькіна, Odessa National Academy of Food Technologies Str. Kanatnaya 112, Odessa, Ukraine, 65039

Postgraduate student

The department of Technology of meat, fish and seafood

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Published

2015-06-29

How to Cite

Віннікова, Л. Г., & Пронькіна, К. В. (2015). Impact of electrically activated water fractions on functional and processing properties of beef and pork. Eastern-European Journal of Enterprise Technologies, 3(10(75), 36–43. https://doi.org/10.15587/1729-4061.2015.43781

Issue

Vol. 3 No. 10(75) (2015): Technology and Equipment of Food Production

Section

Technology and Equipment of Food Production

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Copyright (c) 2015 Людмила Григорівна Віннікова, Ксенія Володимирівна Пронькіна

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