PHYSICALCHEMICAL CHANGES THAT OCCUR DURING THE PRODUCTION OF BEEF PROSCUTTA PRODUCED IN THE TRADITIONAL WAY
Keywords:
beef prosciutto, chemical composition, fatty acid composition, energy valueAbstract
Tests were carried out on the physico-chemical changes that occur during the production of beef prosciutto produced in the traditional way. The tests of physico-chemical changes that occur during production were performed on 15 pieces of beef prosciutto. The brining of the meat, which is intended for the production of beef prosciutto, is carried out with dry salami in plastic troughs – lodni, for a period of 21 days. Immediately after brining, the troughs are brought into a cooling chamber where the average temperature is 4.77 oC.During the brining of the prosciutto, the dynamics of changes in mass, temperature and pH were monitored on the 1st day before brining, the 3rd, 6th, 9th, 12th, 15th, 18thand the 21st day, after desalting and draining and after heat treatment.The average mass of beef prosciutto before brining is 1166.00 g, after desalting and draining 1116.00 g and after heat treatment 805 g, that is, the hardening of the meat during brining in beef prosciutto is 3.402% on average, after desalting andeating 4.288 % and after heat treatment 27.159 %.
The initial pH value in the meat intended for the production of prosciutto before brining was 5.15, after brining 6.036, after desalting and draining 6.073 and after heat treatment 6.308. Examinations of the chemical composition and fatty acid composition of the meat were examined before brining, after brining and desalting, and after heat treatment.
The average chemical composition of prosciutto before brining is: water 73.08%, proteins 22.5%, fat 2.25%, saturated fatty acids 1.05% and mineral substances 4.92% and salt 4.56%.
After brining, the chemical composition of the prosciutto has changed and the water content is reduced to 72.65%, proteins 19.79%, fats 0.33%, saturated fatty acids 0.33%, minerals 4.92% and salt4.56 %.After heat treatment, there are significant changes in the chemical and fatty acid composition, so the water content decreases to 64.60%, proteins 27.49%, total fat 1.75%, saturated fatty acids 0.77%, total mineral substances 5,34% and salt 4.09%. The total energy value of beef prosciutto is 540 KJ/100 g.
Before brining the beef prosciutto, the total fat was 2.35%, in which the most concentrated fatty acids are C18:1n9c with 36.879812%, followed by C16:o with 25.811626%, C18:0 15.788577, C18:1n6c 6,331208 and so on.In total fatty acids, saturated fatty acids - SFA are represented by 46.4602 %, monounsaturated fatty acids - MUFA by 41.7631 %, polyunsaturated fatty acids - PUFA by 6.9574% and trans fatty acids - FA by 4.8193 %.
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