THE USE OF BIOLOGICALLY ACTIVE BRINE TO PRODUCE SMALL-SIZED SEMI-PREPARED FOODS OF PORK
Abstract
Rationale is shown to use balsam fir (Pinus sylvestris L.) as a biologically active component to enrich small-sized semi-prepared food of pork. The choice of (Pinus sylvestris L.) fir balsam as the brine component is determined by the rich content of volatile oils, organic acids, vitamins and tanning agents in the balm composition. Based on the chemical composition of the components the formulation of the brine with the fir balsam added is designed. The work expounds the data of sodium cloridum and fir balsam effects on physicochemical changes in the pork, the changes in physicochemical indices were additionally determined in cooled and defrosted pork when brined conventionally and with the fir balsam added. It is proved that the fir balsam added to the brine composition displays inhibiting properties under lipids oxidation in brinepickled semi-prepared foods of pork. It is identified that the fir balsam added influences enzymatic systems and changes physicochemical properties of muscle proteins, develops flavor and aroma properties and enhances the output of ready-made food.
About the Authors
S. L. Gaptar
Новосибирский государственный аграрный университет
Russian Federation
Russian Federation
V. V. Gart
Новосибирский государственный аграрный университет
Russian Federation
Russian Federation
O. V. Ryavkin
Новосибирский государственный аграрный университет
Russian Federation
Russian Federation
O. N. Sorokoletov
Новосибирский государственный аграрный университет
Russian Federation
Russian Federation
O. V. Lisichenok
Новосибирский государственный аграрный университет
Russian Federation
Russian Federation
V. V. Korshunova
Новосибирский государственный аграрный университет
Russian Federation
Russian Federation
D. A. Plotnikov
Новосибирский государственный аграрный университет
Russian Federation
Russian Federation
A. N. Golovko
Новосибирский государственный аграрный университет
Russian Federation
Russian Federation
O. L. Khalina
Новосибирский государственный аграрный университет
Russian Federation
Russian Federation
Yu. A. Filippova
Новосибирский государственный аграрный университет
Russian Federation
Russian Federation
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Review
For citations:
Gaptar S.L., Gart V.V., Ryavkin O.V., Sorokoletov O.N., Lisichenok O.V., Korshunova V.V., Plotnikov D.A., Golovko A.N., Khalina O.L., Filippova Yu.A. THE USE OF BIOLOGICALLY ACTIVE BRINE TO PRODUCE SMALL-SIZED SEMI-PREPARED FOODS OF PORK. Bulletin of NSAU (Novosibirsk State Agrarian University). 2014;(4):75-81. (In Russ.)
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