Reifen von Rohpökelwaren in der Vakuumverpackung Teil 1: Einfiuss auf Physiko-Chemische Eigenschaften
Ripening of dry cured pork in vakuum packaging part 1: Influence on the physico-chemical properties
Апстракт
In this paper the physico-chemical properties of dry cured pork after drying, ripening and storage were investigated. Dry cured pork was produced by three different ways, such as: (a) curing/drying/ripening/storage in the air; (b) curing/drying in the air and ripening/storage in vacuum packaging; (c) curing in vacuum packaging, drying in the air and ripening/storage in vacuum packaging. The weight and the contents of water, salt and proteins in the products that ripened in vacuum packaging almost didn't change. The mass of unpacked products was 16% and the water content 26 to 31% less then by vacuum-packed products, while the salt content of unpacked products was at 1-2% and protein content at 10% higher. Proteolysis-index (PI) rose in all products, however the highest PI-value was detected in the products that were in vacuum packaging during the curing, rippening and storage. The pH value rose in the unpacked products as well as in the products that were vacuum-packed during ripening ...and storage. On the contrary, the pH value of the products that were vacuum-packed during the curing, ripening and storage dropped for about 0.2 pH-units, which was attributed to the growth of the lactic acid bacteria.
Кључне речи:
dry cured pork / vacuum packaging / ripening / storageИзвор:
Fleischwirtschaft, 2007, 87, 9, 108-110Издавач:
- Deutscher Fachverlag GmbH, Frankfurt Main
Колекције
Институција/група
Fakultet veterinarske medicineTY - JOUR AU - Vasilev, Dragan AU - Vulković, I. AU - Saičić, Snežana PY - 2007 UR - https://vet-erinar.vet.bg.ac.rs/handle/123456789/446 AB - In this paper the physico-chemical properties of dry cured pork after drying, ripening and storage were investigated. Dry cured pork was produced by three different ways, such as: (a) curing/drying/ripening/storage in the air; (b) curing/drying in the air and ripening/storage in vacuum packaging; (c) curing in vacuum packaging, drying in the air and ripening/storage in vacuum packaging. The weight and the contents of water, salt and proteins in the products that ripened in vacuum packaging almost didn't change. The mass of unpacked products was 16% and the water content 26 to 31% less then by vacuum-packed products, while the salt content of unpacked products was at 1-2% and protein content at 10% higher. Proteolysis-index (PI) rose in all products, however the highest PI-value was detected in the products that were in vacuum packaging during the curing, rippening and storage. The pH value rose in the unpacked products as well as in the products that were vacuum-packed during ripening and storage. On the contrary, the pH value of the products that were vacuum-packed during the curing, ripening and storage dropped for about 0.2 pH-units, which was attributed to the growth of the lactic acid bacteria. PB - Deutscher Fachverlag GmbH, Frankfurt Main T2 - Fleischwirtschaft T1 - Reifen von Rohpökelwaren in der Vakuumverpackung Teil 1: Einfiuss auf Physiko-Chemische Eigenschaften T1 - Ripening of dry cured pork in vakuum packaging part 1: Influence on the physico-chemical properties VL - 87 IS - 9 SP - 108 EP - 110 UR - https://hdl.handle.net/21.15107/rcub_veterinar_446 ER -
@article{ author = "Vasilev, Dragan and Vulković, I. and Saičić, Snežana", year = "2007", abstract = "In this paper the physico-chemical properties of dry cured pork after drying, ripening and storage were investigated. Dry cured pork was produced by three different ways, such as: (a) curing/drying/ripening/storage in the air; (b) curing/drying in the air and ripening/storage in vacuum packaging; (c) curing in vacuum packaging, drying in the air and ripening/storage in vacuum packaging. The weight and the contents of water, salt and proteins in the products that ripened in vacuum packaging almost didn't change. The mass of unpacked products was 16% and the water content 26 to 31% less then by vacuum-packed products, while the salt content of unpacked products was at 1-2% and protein content at 10% higher. Proteolysis-index (PI) rose in all products, however the highest PI-value was detected in the products that were in vacuum packaging during the curing, rippening and storage. The pH value rose in the unpacked products as well as in the products that were vacuum-packed during ripening and storage. On the contrary, the pH value of the products that were vacuum-packed during the curing, ripening and storage dropped for about 0.2 pH-units, which was attributed to the growth of the lactic acid bacteria.", publisher = "Deutscher Fachverlag GmbH, Frankfurt Main", journal = "Fleischwirtschaft", title = "Reifen von Rohpökelwaren in der Vakuumverpackung Teil 1: Einfiuss auf Physiko-Chemische Eigenschaften, Ripening of dry cured pork in vakuum packaging part 1: Influence on the physico-chemical properties", volume = "87", number = "9", pages = "108-110", url = "https://hdl.handle.net/21.15107/rcub_veterinar_446" }
Vasilev, D., Vulković, I.,& Saičić, S.. (2007). Reifen von Rohpökelwaren in der Vakuumverpackung Teil 1: Einfiuss auf Physiko-Chemische Eigenschaften. in Fleischwirtschaft Deutscher Fachverlag GmbH, Frankfurt Main., 87(9), 108-110. https://hdl.handle.net/21.15107/rcub_veterinar_446
Vasilev D, Vulković I, Saičić S. Reifen von Rohpökelwaren in der Vakuumverpackung Teil 1: Einfiuss auf Physiko-Chemische Eigenschaften. in Fleischwirtschaft. 2007;87(9):108-110. https://hdl.handle.net/21.15107/rcub_veterinar_446 .
Vasilev, Dragan, Vulković, I., Saičić, Snežana, "Reifen von Rohpökelwaren in der Vakuumverpackung Teil 1: Einfiuss auf Physiko-Chemische Eigenschaften" in Fleischwirtschaft, 87, no. 9 (2007):108-110, https://hdl.handle.net/21.15107/rcub_veterinar_446 .