About the issue
Publications
Partners
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
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.
Read the full article
Keywords: optical diffuse reflection, muscle tissue.
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License
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
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.
Read the full article
Keywords: optical diffuse reflection, muscle tissue.
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License