Biotechnological Methods of Brining Meats Effecting Quality Characteristics of Products

Abstract

Enzyme and microbiological preparations are effectively used to increase the nutritional and biological value of meat products. An enzyme preparation of animal origin, Protepsin, containing a complex of acid proteinases, acts in the meat system similarly to enzyme cathepsins. It was used in the study together with a dry bacterial preparation LRR containing Lactobacillus casei ssp. rhamnosus, Kocuria rosea (M. rosea). The effect of these preparations on the quality of beef featuring DFD (dark, firm, dry) syndrome with a pH level of at least 6.2 and PSE (pale, soft, exudative) pork with a pH level of 5.0-5.4 was studied during salting. Processing of raw meats was carried out after preliminary grinding them in a mincer with a diameter of plate holes of 2-6 mm. The bacterial preparation LRR was added in the amount of 0.1% to raw meat, which corresponds to a concentration of at least 106 CFU per 1 g of raw material. The enzyme preparation Protepsin was added in the amount of 0.01% to the mass of raw materials (1.0 l per 100 kg of raw materials) in the form of a 1% solution. Meat without preparations treatment was used as a control. It has been established that the use of the preparations contributes to a decrease in pH values, an increase in the content of total water, water-binding capacity, elasticity, and a decrease in values of rheological parameters. The duration of salting DFD beef was 36 hours, PSE pork was 6 hours. The water-binding capacity of DFD beef samples increased by 33.9-35.1%, of control samples – by 3.2%; of PSE pork samples – by 24.6-27.8%; of control samples – by 6.8%. The penetration force of DFD beef treated with the enzyme preparation Protepsin after salting is 1.7 times less than that of untreated beef; PSE pork – 1.1 times. The elasticity values of DFD beef and PSE pork treated with Protepsin after salting are 1.4-1.2 times less than unfermented meat, respectively. The penetration force of beef DFD and pork PSE treated with the bacterial preparation LRR after salting is 1.3 times less than in control samples. The elasticity values of DFD beef and PSE pork are 1.1-1.2 times less than in control samples.

Keywords

• Salting meats
• Beef
• Pork
• Enzyme preparations
• Bacterial preparations

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