PROTEIN DEGRADATION AND FAT OXIDATION CHANGES IN SALTED MEAT PROCESSING

Abstract

The study presents the results salted, smoked vacuum package pork meat during short maturation time. Samples were as fresh meat before salting, after salting and curing (7th days), and after 28 days of maturation in vacuum package. The average fat content of the fresh semimembranosus muscle (SM) was 1.10 g.100g-1 and in the fresh longissimus dorsi muscle (LDM) 5.58 g.100g-1. The SAFA content in fresh SM was 35.58 g.100g-1 FAME and similar in the LDM was 35.08 g.100g-1 FAME. The MUFA content in fresh SM was 50.18 g.100g-1 and in LDM was higher 51.29 g.100g-1 FAME. The PUFA content in fresh SM was 13.28 g.100g-1 FAME and in LDM and was 13.56 g.100g-1 FAME. The TVB-N content in fresh SM was 6.35 mg.100g-1, after 7 days of salting and curing was similar 6.61 mg.100g-1 and after 28 days maturing increased to 19.65 mg.100g-1. The TVB-N content in the fresh LDM was 7.22 mg.100g-1, after 7 days of salting 7.58 mg.100g-1 and after 28 days of maturing increase to 22.09 mg.100g-1. The content of MDA in fresh SM was 0.056 mg.kg-1 after 7 days of salting and curing was similar 0.06 mg.kg-1 and after 28 days of maturation increased to 0.11 mg.kg-1. The content of MDA in the fresh LDM was 0.046 mg.kg-1 after 7 days of salting 0.05 mg.kg-1 and after 28 days of maturation process 0.09 mg.kg-1. The acid number in the fresh SM was 0.88 mg.KOH.g-1, after 7 days of salting 2.15 mg.KOH.g-1 and after 28 days of ripening 2.26 mg.KOH.g-1. The acid number of fresh LDM was 1.13 mgKOH.g-1, after 7 days salting and curing 2.04 mgKOH.g-1 and after 28 days maturation 2.61 mgKOH.g-1. The peroxide number in the fresh SM was 0.58 mekvO2.kg-1, after 7 day salting 1.03 mekvO2.kg-1, and after 28 days maturation 2.23 mekvO2.kg-1. The peroxide number of fresh LDM was 0.59 mekvO2.kg-1, after 7 days salting 0.98 mekvO2.kg-1, and after 28 days maturation 5.31 mekvO2.kg-1.