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Федеральное государственное бюджетное научное учреждение
«ФЕДЕРАЛЬНЫЙ НАУЧНЫЙ ЦЕНТР ПИЩЕВЫХ СИСТЕМ
ИМ. В.М.ГОРБАТОВА»
Российской Академии Наук

УДК 637.5’64.05
Табл. 1. Ил. 1. Библ. 26.

DOI: 10.21323/2071-2499-2019-3-26-28

Основные принципы формирования вкусо-ароматических свойств мясных продуктов при использовании мяса хряков

Ревуцкая Н.М., канд. техн. наук, Насонова В.В., канд. техн. наук, Кузнецова Т.Г., доктор вет. наук, Лазарев А.А., канд. техн. наук
ФНЦ пищевых систем им. В.М. Горбатова
Ключевые слова: мясные продукты, хряк, мясо, шпик, андростенон, скатол, индол, сенсорный анализ,
Реферат:
Представлен обзор научно-технической литературы, отображающий работы зарубежных учёных в области исследования органолептических и физико-химических характеристик мясного сырья, полученного от некастрированных свиней. Установлена корреляционная зависимость между количественным содержанием андростенона, скатола и индола в подкожном жире и мясном сырье, полученном от разных частей свиных полутуш. Приведены предельные значения содержания андростенона и скатола, не влияющие на снижение потребительской оценки готовых мясных продуктов.


The main principles of the formation of the aromatic properties of meat products for using boar meat

Revutskaya N.M., Nasonova V.V., Kuznetsova T.G., Lazarev A.A.
Gorbatov Research Center for Food Systems
Key words: boar, meat, meat products, fat, androstenone, skatole, indole, sensory analysis
Summary:
The article presents a review of scientific and technical literature showing the works of foreign scientists in the field of research on organoleptic and physico-chemical characteristics of raw meat obtained from non-castrated pigs. A correlation between the quantitative content of androstenone, skatole and indole in subcutaneous fat and raw meat, obtained from different parts of pork carcass was established. The limiting values of the contents of androstenone and skatole in finished meat products that do not affect the quality from the point of view of consumer assessment are given.


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Контакты:

Ревуцкая Наталия Михайловна
+7(495) 676–61–11
n.revuckaya@fncps.ru
Насонова Виктория Викторовна
+7(495) 676–65–51
v.nasonova@fncps.ru
Кузнецова Татьяна Георгиевна
+7(495) 676–99–91
t.kuznecova@fncps.ru
Лазарев Антон Александрович
+7(495) 676–99–91
a.lazarev@fncps.ru

Для цитирования:

Ревуцкая, Н.М. Основные принципы формирования вкусо-ароматических свойств мясных продуктов при использовании мяса хряков / Н.М. Ревуцкая, В.В. Насонова, Т.Г. Кузнецова, А.А. Лазарев // Все о мясе. – 2019. – № 3. – С. 26-28.

For citation:

Revutskaya, N.M. The main principles of the formation of the aromatic properties of meat products for using boar meat / N.M. Revutskaya, V.V. Nasonova, T.G. Kuznetsova, A.A. Lazarev // Vsyo o myase. – 2019. – № 3. – Р. 26-28.





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