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L'effet de plusieurs méthodes de décongélation sur les propriétés physiochimiques et sensorielles de l'aloyau de porc fumé.

Wplyw roznych metod rozmrazania miesa wieprzowego na wlasciwosci fizykochemiczne i sensoryczne poledwicy wedzonej.

Auteurs : CHWASTOWSKA-SIWIECKA I., KONDRATOWICZ J.

Type d'article : Article

Résumé

The objective of this study is to determine the way in which various methods of thawing pork meat influence the physicochemical and sensory properties of smoked sirloin. The experimental materials comprised hybrid fatteners (PIC) with live body weight of about 100 to 110 kg, purchased from one producer. The sex ratio was 1:1. In experiment, the longest back muscles (20 samples) were deep-frozen in an air blast freezer and freeze storage for 2 weeks. After appointed time of storage, muscles were defrosted, applying modern, microwave method (10 samples) as well as the traditional one, in atmospheric air (10 samples). The obtained research material: cold and thawed muscles under underwent the process of curing with the use of brine produced by one of polish companies and also massaging processes and smoking, in order to manufacture ready product – smoked loin. On the basis of the results of the research it was conducted that the smoked sirloin obtained from the longissimus dorsi muscles thawed using the microwave method after two weeks of storage in a freezer were characterized by the lower pH. It was also proven that the color of the sirloin from the muscles thawed using the microwave method was lighter than the sirloin from the second experimental group analyzed. The water-holding capacity constituted another factor with similar results in both analyzed groups of samples. It appears from the conducted research that the majority of the examined markers of the sensory quality indicated similarity in terms of the quality, regardless of the fact which method of thawing meat was applied.

Détails

  • Titre original : Wplyw roznych metod rozmrazania miesa wieprzowego na wlasciwosci fizykochemiczne i sensoryczne poledwicy wedzonej.
  • Identifiant de la fiche : 30003464
  • Langues : Polonais
  • Source : Chlodnictwo - vol. 46 - n. 10
  • Date d'édition : 10/2011

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