Influence of marinade based on vegetable oil blends on structural and mechanical parameters of natural meat marinated semi-finished products
DOI:
https://doi.org/10.31548/animal2021.03.006Keywords:
meat, oil, blend, penetration stress, plasticity, enzyme, stiffness of semi-finished productsAbstract
Marinades based on vegetable oil blends for the production of natural marinated meat semi-finished products significantly affect the rheological and structural and mechanical parameters of the product. They determine the plasticity and consistency of semi-finished products made from raw materials of grades 1 and 2.
Therefore, the purpose of the work was to develop recipes for marinades and to establish the effect of marinade based on vegetable oil blends enriched with bromelain enzyme on the structural and mechanical properties of natural marinated meat semi-finished products during storage. The use of vegetable raw materials in the technology of natural marinated meat semi-finished products allows the use of raw meat of 1 and 2 grades and the output is a tender, juicy, easily digestible product. To determine the effect of marinade based on vegetable oil blends enriched with bromelain on the structural and mechanical properties of natural marinated meat semi-finished products, studies have developed 8 samples of semi-finished products, namely: 4 samples using pork: 1 control sample without marinade and 3 samples with marinades based on vegetable oil blends; and 4 samples using beef: 1 control sample without marinade and 3 samples with marinades based on vegetable oil blends. In this regard, we came to the conclusion about the feasibility of using vegetable oil blends and enzymes in the marinade. Better organoleptic and structural and mechanical parameters in comparison with control samples are an additional influence on natural marinated meat semi-finished products.
Therefore, in view of the set tasks, marinade recipes with different ratios of refined vegetable oils enriched with enzyme have been developed, which allow to increase the hardness for pork semi-finished products and to reduce the hardness for beef semi-finished products during storage.
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