THE REASONABILITY OF BLUEBERRY CONCENTRATED JUICE APPLICATION IN THE MANUFACTURE OF DRY-CURED PORK
The aspects of the blueberry concentrated juice application in the production of dried pork as an ingredient of the salt mixture were studied. The organoleptic evaluation of the obtained products using concentrated blueberry juice with different concentrations of solids was carried out. The chemical...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
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The V.M. Gorbatov All-Russian Meat Research Institute
2018-09-01
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| Series: | Теория и практика переработки мяса |
| Subjects: | |
| Online Access: | https://www.meatjournal.ru/jour/article/view/93 |
| _version_ | 1797877146433093632 |
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| author | Oksana A. Kovaleva Katherine M. Zdrabova |
| author_facet | Oksana A. Kovaleva Katherine M. Zdrabova |
| author_sort | Oksana A. Kovaleva |
| collection | DOAJ |
| description | The aspects of the blueberry concentrated juice application in the production of dried pork as an ingredient of the salt mixture were studied. The organoleptic evaluation of the obtained products using concentrated blueberry juice with different concentrations of solids was carried out. The chemical composition of the finished experimental products is investigated. The influence of the concentrated juice of blueberries to the number of QMAFAnM on the surface of the product (bacteriostatic effect). It is shown that dry-cured pork, injected with a salt mixture with concentrated blueberry juice, has higher taste and aromatic characteristics, improved consistency. In this work, the chemical composition of experimental samples of dry-cured pork is evaluated. It is shown that the use of concentrated blueberry juice in salting increases the moisture content and essential micronutrients. Was found that the number of mesophilic aerobic and facultative-anaerobic microorganisms depends on the amount of dry substances, in particular organic acids, in concentrated blueberry juice, namely, with an increase in the concentration of blueberry juice used in the salt mixture, the amount of QMAFAnM on the surface of the product decreases. Concentrated blueberry juice acts as an inhibitor of growth of pathogenic microflora. On the basis of the conducted researches the optimum content of dry substances for application of the concentrated juice from blueberries at a salting of dry pork is established. |
| first_indexed | 2024-04-10T02:13:39Z |
| format | Article |
| id | doaj.art-18a129d116ed4c038502b51f512a0aef |
| institution | Directory Open Access Journal |
| issn | 2414-438X 2414-441X |
| language | English |
| last_indexed | 2024-04-10T02:13:39Z |
| publishDate | 2018-09-01 |
| publisher | The V.M. Gorbatov All-Russian Meat Research Institute |
| record_format | Article |
| series | Теория и практика переработки мяса |
| spelling | doaj.art-18a129d116ed4c038502b51f512a0aef2023-03-13T08:32:49ZengThe V.M. Gorbatov All-Russian Meat Research InstituteТеория и практика переработки мяса2414-438X2414-441X2018-09-013341110.21323/2414-438X-2018-3-3-4-1172THE REASONABILITY OF BLUEBERRY CONCENTRATED JUICE APPLICATION IN THE MANUFACTURE OF DRY-CURED PORKOksana A. Kovaleva0Katherine M. Zdrabova1The Orel State Agrarian University name N.V.Parahina, OrelThe Orel State Agrarian University name N.V.Parahina, OrelThe aspects of the blueberry concentrated juice application in the production of dried pork as an ingredient of the salt mixture were studied. The organoleptic evaluation of the obtained products using concentrated blueberry juice with different concentrations of solids was carried out. The chemical composition of the finished experimental products is investigated. The influence of the concentrated juice of blueberries to the number of QMAFAnM on the surface of the product (bacteriostatic effect). It is shown that dry-cured pork, injected with a salt mixture with concentrated blueberry juice, has higher taste and aromatic characteristics, improved consistency. In this work, the chemical composition of experimental samples of dry-cured pork is evaluated. It is shown that the use of concentrated blueberry juice in salting increases the moisture content and essential micronutrients. Was found that the number of mesophilic aerobic and facultative-anaerobic microorganisms depends on the amount of dry substances, in particular organic acids, in concentrated blueberry juice, namely, with an increase in the concentration of blueberry juice used in the salt mixture, the amount of QMAFAnM on the surface of the product decreases. Concentrated blueberry juice acts as an inhibitor of growth of pathogenic microflora. On the basis of the conducted researches the optimum content of dry substances for application of the concentrated juice from blueberries at a salting of dry pork is established.https://www.meatjournal.ru/jour/article/view/93dry-cured meat productsconcentrated blueberry juiceorganoleptic analysisfood safety |
| spellingShingle | Oksana A. Kovaleva Katherine M. Zdrabova THE REASONABILITY OF BLUEBERRY CONCENTRATED JUICE APPLICATION IN THE MANUFACTURE OF DRY-CURED PORK Теория и практика переработки мяса dry-cured meat products concentrated blueberry juice organoleptic analysis food safety |
| title | THE REASONABILITY OF BLUEBERRY CONCENTRATED JUICE APPLICATION IN THE MANUFACTURE OF DRY-CURED PORK |
| title_full | THE REASONABILITY OF BLUEBERRY CONCENTRATED JUICE APPLICATION IN THE MANUFACTURE OF DRY-CURED PORK |
| title_fullStr | THE REASONABILITY OF BLUEBERRY CONCENTRATED JUICE APPLICATION IN THE MANUFACTURE OF DRY-CURED PORK |
| title_full_unstemmed | THE REASONABILITY OF BLUEBERRY CONCENTRATED JUICE APPLICATION IN THE MANUFACTURE OF DRY-CURED PORK |
| title_short | THE REASONABILITY OF BLUEBERRY CONCENTRATED JUICE APPLICATION IN THE MANUFACTURE OF DRY-CURED PORK |
| title_sort | reasonability of blueberry concentrated juice application in the manufacture of dry cured pork |
| topic | dry-cured meat products concentrated blueberry juice organoleptic analysis food safety |
| url | https://www.meatjournal.ru/jour/article/view/93 |
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