"solubiliz" - 1 õppematerjal

Liha töötlemine

Whole sides, usually bone-in and rind-on, Both major ingredients, salt and nitrite, are were injected with a brine containing salt, multifunctional. Salt acts as a preservative by nitrate, and nitrite. Injection was carried out lowering water activity, gives bacon its char- manually, using a single needle. The brine acteristic salty flavor, and increases the was introduced at multiple points (25–30) water-holding capacity of meat by solubiliz- along the carcass in order to obtain a reason- ing myofibrillar protein and increasing the ably uniform distribution. myofibrillar lattice spacing (Offer and Trinick 1983). Although nitrite chemistry is rela- tively complex, the basic functions of nitrite Immersion in a “Live Brine” are well known (e.g., Pegg and Shahidi 2000; Following injection, sides were stacked into Honikel 2008). It (1) acts as a preservative, large tanks capable of holding several