|
|
Processing technology and quality of meat smoked mackerel
KÖLBL, Antonín
The technological process of smoked mackerel (Scomber scombrus) manufacture was described in detail with a focus on quality of muscle. The smoked mackerel brined in 6%, 12% and 15% of brine was monitored by texture profile analysis (TPA) using a cylindrical probe P 75 and spherical probe P 1S. Textural properties of muscle, such as hardness, cohesiveness, springiness and chewiness were evaluated. With increasing concentrations of brine muscle hardness and chewiness significantly decreases. In texture measuring, using a cylindrical probe P 75, in 6% of brine approximately 10.4 % higher hardness can be achieved, about 1 % higher chewiness and about approximately 5 % lower springiness expect, than when brined in 12% of brine. When brined in 15% of brine about 6.7 % lower hardness, about approximately 11.2 % lower chewiness and about 6.5 % lower springiness expect, than when brined in 12% of brine. When using a spherical probe P 1S is at brined in 6% of brine about approximately 6.5 % higher hardness and about approximately 11 % lower chewiness that brined in 12% of brine. When brined in 15% of brine about approximately 13 % lower springiness and approximately 21.7 % lower chewiness expect, than when brined in 12% of brine. To a lesser extent springiness was influenced, cohesiveness with increasing concentrations of salt in brine was unchanged. Texture measurements were supplemented by microbiological analysis of the total count of microorganisms (TCM). This analysis confirmed that with increasing concentrations of salt brine the count of microorganisms decreases (on 103 using 6% of brine and on 102 using 12% and 15% of brine) as a result of reduced water activity (aw).
|
guest ::
