The Effects of Incorporated Ethyl Alcohol on the Characteristics of Salt-Reduced Pork Patty

DOI JASI Web Site

Bibliographic Information

Other Title
  • エチルアルコールを添加した低食塩豚肉パティの諸性質
  • エチルアルコール オ テンカシタ テイ ショクエン ブタニク パティ ノ ショ

Search this article

Abstract

The production of salt-reduced muscle foods has been increasing for many years but their salt levels are gradually decreasing. Salt in salt-reduced foods is not much enough to function as a preservative. In the present study, investigation was made on the effect of ethanol application to salt-reduced pork patty. M. longissimus dorsi from a pork carcass 3 days postmortem was minced and incorporated with 0.5, 1.0 or 2.0% NaCl and 0 or 3% ethanol. Then it was stored at 2±2℃ for 1 week. The characteristics of the minced meat before and after the storage were observed. Data were subjected to a statistical analysis for a three-factor experiment. Ethanol reduced the production of VBN, but had no effect on the pH values. The contractility of myofibrils was slightly decreased adding ethanol. The water holding capacity of the heated samples was not influenced by ethanol. Sausages made from the samples with ethanol were harder than those without it. The salt levels used did not influence the VBN levels or the TBA numbers. The samples that contained 0.5% NaCl had the lowest water holding capacity after heating and provided the hardest sausages.

Journal

Details 詳細情報について

Report a problem

Back to top