Influence of different additives on some technological properties of smoked pork loin
Uticaj različitih aditiva na tehnološka svojstva dimljene svinjske pečenice
Abstract
The authors examined the influence of addition of different concentrations of carrageenan (0.25%, 0.4% and 0.55% related to mass of raw material) and soy isolate (0.75%, 1.00% and 1.25% related to mass of raw material) on selected technological properties of smoked pork loin. Changes in mass during the production process, and water content were observed. Depending on the applied concentration of preparation, the achieved yield for variants with carrageenan and soy isolate ranged from 1.08 to 2.06 and from 2.68% to 3.62%, respectively. With rise in concentration of additives, the water content in smoked pork loins also rose in variants with carrageenan and in variants with soy isolate from 67.05% to 68.31%, and from 68.56% to 70.22%, respectively.
Autori su ispitivali uticaj dodavanja različitih koncentracija karagenana (0,25%, 0,40% i 0,55%) i sojinog izolata (0,75%, 1,00% i 1,25%) u odnosu na masu polazne sirovine na odabrana tehnološka svojstva dimljene svinjske pečenice. Praćene su promene mase i sadržaja vode tokom procesa proizvodnje. U zavisnosti od primenjene koncentracije preparata, ostvaren je prirast mase pečenice od 1,08% do 2,06% kod varijanata sa karagenanom, odnosno od 2,68% do 3,52% kod varijanata sa sojinim izolatom. Sa porastom koncentracije dodatih aditiva rastao je i sadržaj vode u gotovim pečenicama: za varijante sa karagenanom se kretao od 67,05% do 68,31%, a za varijante sa sojinim izoltom od 68,56% do 70,22%.
Keywords:
GR1NSTED™ Carrageenan CC 250 / SUPRO 595 / yield / water content / smoked pork loin / GRINSJED™ Carrageenan CC 250 / SUPRO 595 / prinos mase / sadržaj vode / dimljena svinjska pečenicaSource:
Tehnologija mesa, 2002, 43, 1-2, 43-46Publisher:
- Institut za higijenu i tehnologiju mesa, Beograd
Collections
Institution/Community
Poljoprivredni fakultetTY - JOUR AU - Perunović, Marija AU - Ivanović, Mirjana D. AU - Bulatović, Aleksandar V. AU - Živković, Dušan PY - 2002 UR - http://aspace.agrif.bg.ac.rs/handle/123456789/378 AB - The authors examined the influence of addition of different concentrations of carrageenan (0.25%, 0.4% and 0.55% related to mass of raw material) and soy isolate (0.75%, 1.00% and 1.25% related to mass of raw material) on selected technological properties of smoked pork loin. Changes in mass during the production process, and water content were observed. Depending on the applied concentration of preparation, the achieved yield for variants with carrageenan and soy isolate ranged from 1.08 to 2.06 and from 2.68% to 3.62%, respectively. With rise in concentration of additives, the water content in smoked pork loins also rose in variants with carrageenan and in variants with soy isolate from 67.05% to 68.31%, and from 68.56% to 70.22%, respectively. AB - Autori su ispitivali uticaj dodavanja različitih koncentracija karagenana (0,25%, 0,40% i 0,55%) i sojinog izolata (0,75%, 1,00% i 1,25%) u odnosu na masu polazne sirovine na odabrana tehnološka svojstva dimljene svinjske pečenice. Praćene su promene mase i sadržaja vode tokom procesa proizvodnje. U zavisnosti od primenjene koncentracije preparata, ostvaren je prirast mase pečenice od 1,08% do 2,06% kod varijanata sa karagenanom, odnosno od 2,68% do 3,52% kod varijanata sa sojinim izolatom. Sa porastom koncentracije dodatih aditiva rastao je i sadržaj vode u gotovim pečenicama: za varijante sa karagenanom se kretao od 67,05% do 68,31%, a za varijante sa sojinim izoltom od 68,56% do 70,22%. PB - Institut za higijenu i tehnologiju mesa, Beograd T2 - Tehnologija mesa T1 - Influence of different additives on some technological properties of smoked pork loin T1 - Uticaj različitih aditiva na tehnološka svojstva dimljene svinjske pečenice EP - 46 IS - 1-2 SP - 43 VL - 43 UR - https://hdl.handle.net/21.15107/rcub_agrospace_378 ER -
@article{ author = "Perunović, Marija and Ivanović, Mirjana D. and Bulatović, Aleksandar V. and Živković, Dušan", year = "2002", abstract = "The authors examined the influence of addition of different concentrations of carrageenan (0.25%, 0.4% and 0.55% related to mass of raw material) and soy isolate (0.75%, 1.00% and 1.25% related to mass of raw material) on selected technological properties of smoked pork loin. Changes in mass during the production process, and water content were observed. Depending on the applied concentration of preparation, the achieved yield for variants with carrageenan and soy isolate ranged from 1.08 to 2.06 and from 2.68% to 3.62%, respectively. With rise in concentration of additives, the water content in smoked pork loins also rose in variants with carrageenan and in variants with soy isolate from 67.05% to 68.31%, and from 68.56% to 70.22%, respectively., Autori su ispitivali uticaj dodavanja različitih koncentracija karagenana (0,25%, 0,40% i 0,55%) i sojinog izolata (0,75%, 1,00% i 1,25%) u odnosu na masu polazne sirovine na odabrana tehnološka svojstva dimljene svinjske pečenice. Praćene su promene mase i sadržaja vode tokom procesa proizvodnje. U zavisnosti od primenjene koncentracije preparata, ostvaren je prirast mase pečenice od 1,08% do 2,06% kod varijanata sa karagenanom, odnosno od 2,68% do 3,52% kod varijanata sa sojinim izolatom. Sa porastom koncentracije dodatih aditiva rastao je i sadržaj vode u gotovim pečenicama: za varijante sa karagenanom se kretao od 67,05% do 68,31%, a za varijante sa sojinim izoltom od 68,56% do 70,22%.", publisher = "Institut za higijenu i tehnologiju mesa, Beograd", journal = "Tehnologija mesa", title = "Influence of different additives on some technological properties of smoked pork loin, Uticaj različitih aditiva na tehnološka svojstva dimljene svinjske pečenice", pages = "46-43", number = "1-2", volume = "43", url = "https://hdl.handle.net/21.15107/rcub_agrospace_378" }
Perunović, M., Ivanović, M. D., Bulatović, A. V.,& Živković, D.. (2002). Influence of different additives on some technological properties of smoked pork loin. in Tehnologija mesa Institut za higijenu i tehnologiju mesa, Beograd., 43(1-2), 43-46. https://hdl.handle.net/21.15107/rcub_agrospace_378
Perunović M, Ivanović MD, Bulatović AV, Živković D. Influence of different additives on some technological properties of smoked pork loin. in Tehnologija mesa. 2002;43(1-2):43-46. https://hdl.handle.net/21.15107/rcub_agrospace_378 .
Perunović, Marija, Ivanović, Mirjana D., Bulatović, Aleksandar V., Živković, Dušan, "Influence of different additives on some technological properties of smoked pork loin" in Tehnologija mesa, 43, no. 1-2 (2002):43-46, https://hdl.handle.net/21.15107/rcub_agrospace_378 .