УДК 637.5’64.05
Библ. 29.
DOI: 10.21323/2071-2499-2023-6-44-46

Влияние способов созревания свинины на вкусоароматические свойства

Ревуцкая Н.М., канд. техн. наук, Кузнецова Т.Г., доктор вет. наук, Бочарова И.Г.
ФНЦ пищевых систем им. В.М. Горбатова
Ключевые слова: вкус, свинина, органолептические свойства, созревание, аромат, летучие ароматические вещества, предшественники,
Реферат:
Процесс созревания является важным этапом, оказывающим значительное влияние на формирование органолептических характеристик свинины. В статье рассмотрены два основных способа созревания – сухой и влажный. Показано их влияние на содержание летучих и нелетучих компонентов, определяющих вкусовые и ароматические свойства свинины. Установлено, что наиболее приемлемым является сухой метод созревания, способствующий увеличению концентрации веществ, отвечающих за вкус и аромат мяса после его тепловой обработки.

Effect of methods for pork aging on flavor

Revutskaya N.M., Kuznetsova T.G., Bocharova I.G.
Gorbatov Research Center for Food Systems
Key words: aging, pork, sensory properties, taste, aroma, volatile aromatic substances, precursors
Summary:
The process of aging is an important stage that significantly affects formation of sensory properties of pork. The paper examines two main aging methods – dry and wet. Their influence on the content of volatile and non-volatile components determining pork flavor is shown. It has been established that the dry aging method is most acceptable. This method facilitates an increase in the concentration of substances responsible for taste and aroma of meat after its thermal treatment.

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Контакты:

Ревуцкая Наталия Михайловна
n.revuckaya@fncps.ru
Кузнецова Татьяна Георгиевна
t.kuznecova@fncps.ru
Бочарова Ирина Григорьевна
i.bocharova@fncps.ru

Для цитирования:

Ревуцкая, Н.М. Влияние способов созревания свинины на вкусоароматические свойства / Н.М. Ревуцкая, Т.Г. Кузнецова, И.Г. Бочарова // Все о мясе. – 2023. – № 6. – С. 44-46. DOI: 10.21323/2071-2499-2023-6-44-46.

For citation:

Revutskaya, N.M. Effect of methods for pork aging on flavor / N.M. Revutskaya, T.G. Kuznetsova, I.G. Bocharova // Vsyo o myase. – 2023. – № 6. – Р. 44-46. DOI: 10.21323/2071-2499-2023-6-44-46.