The influence of cluster structure of water-ethanol mixtures on lipid oxidation, solubility of protein, pH and optical characteristics of pork muscle tissue Scientific journal NRU ITMO Series Processes and Food Production Equipment

Series "Processes and Food Production Equipment"

Registration certificate ЭЛ № ФС 77 – 55245 - 04.09.2013
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ISSN:2310-1164

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June 2013 (published: 01.06.2013)

Number 2(16)

Home > Issue > The influence of cluster structure of water-ethanol mixtures on lipid oxidation, solubility of protein, pH and optical characteristics of pork muscle tissue

UDC 637.528

The influence of cluster structure of water-ethanol mixtures on lipid oxidation, solubility of protein, pH and optical characteristics of pork muscle tissue

Orehova S.M., Alla P. Nechiporenko

In this investigation we study minced pork muscle tissue (2.5 mm) from full-piece samples pretreated by 20, 40, 50, 75% ethanol solutions. After mincing samples were germetically sealed and preserved airproof at +4oC. We indicated by chemical methods that pretreatment by 40% ethanol lead to the decrease of lipid oxidation and solubility of protein in water-salt fractions.
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Keywords: optical diffuse reflection, muscle tissue.

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