Chemical and physical parameters of dried salted pork meat
Keywords:5 pork, neck, ham, chemical quality, intramuscular fat, moisture, amino acids, proteins, pH value
The aim of the present study was analysed and evaluated chemical and physical parameters of dried salted pork neck and ham. Dried salted meat is one of the main meat products typically produced with a variety of flavors and textures. Neck (14 samples) and ham (14 samples) was salted by nitrite salt mixture during 1week. The nitrite salt mixture for salting process (dry salting) was used. This salt mixture contains: salt, dextrose, maltodextrin, flavourings, stabilizer E316, taste enhancer E621, nitrite mixture. The meat samples were dried at 4 °C and relative humudity 85% after 1 week salting. The weight of each sample was approximately 1 kg. After salting were vacuum-packed and analysed after 1 week. The traditional dry-cured meat such as dry-cured ham and neck obtained after 12 - 24 months of ripening under controlled conditions. The average protein content was significantly (p <0.001) lower in dried pork neck in comparison with dried salted pork ham. The average intramuscular fat was significantly (p <0.001) lower in dried pork ham in comparison with dried salted pork neck. The average moisture was significantly lower (p ≤0.05) in dried salted ham in comparison with dried pork neck. The average pH value was 5.50 in dried salted pork ham and 5.75 in dried salted pork neck. The content of arginine, phenylalanine, isoleucine, leucine and threonine in dried salted ham was significantly lower (p <0.001) in comparison with dried salted pork neck. The proportion of analysed amino acids from total proteins was 56.31% in pork salted dried ham and 56.50% in pork salted dried neck.
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