Reduction Potential of Meat, Depending on the Curing Composition

DOI

10.2991/assehr.k.200113.195How to use a DOI?

Keywords

reduction potential, pH, sodium chloride, meat pigments, lipid oxidation, curing compositions, meat curing

Abstract

In formation of high quality of food products and their stability during storage, reduction reactions are important, their development can be estimated by measuring the reduction potential (ORP). The ORP value of meat products depends on many factors, including the nature of conjugated redox pairs, temperature, concentration of pro- and antioxidants. The objective was to study the process of preservation of meat with different pigment contents (pork, poultry) by curing compositions with low sodium content and their effect on the ORP of cured material, the rate of lipid and protein oxidation. The results indicate that the process of curing raw meat, both with sodium chloride and compounds with a low sodium content, is accompanied by a decrease in the ORP, which helps to stabilize the processes of pigment oxidation. A decrease in the amount of sodium chloride in the curing mixture composition contributes to inhibition of oxidative changes in lipids of the studied raw materials.

Copyright

© 2020, the Authors. Published by Atlantis Press.

Open Access

This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).

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TY  - CONF
AU  - Irina Patrakova
AU  - Galina Gurinovich
AU  - Olga Myshalova
AU  - Olesya Salishcheva
PY  - 2020
DA  - 2020/01/29
TI  - Reduction Potential of Meat, Depending on the Curing Composition
BT  - Proceedings of the International Scientific Conference The Fifth Technological Order: Prospects for the Development and Modernization of the Russian Agro-Industrial Sector (TFTS 2019)
PB  - Atlantis Press
SP  - 321
EP  - 324
SN  - 2352-5398
UR  - https://doi.org/10.2991/assehr.k.200113.195
DO  - 10.2991/assehr.k.200113.195
ID  - Patrakova2020
ER  -