The potential of using electrochemically activated water on meat systems

Abstract

The article presents results of scientific research of determining the possibility of using an alkaline fraction of electrochemically activated water at the salting stage of pork roulade. The influence of this liquid on the technological parameters of minced meat and the organoleptic qualities of the finished product has been studied. Objects of the study were samples of a new balanced pork roulade produced in educational and scientific center “Kolbasniy tsekh “Tekhnolog“” of the Food Production Technology Department of the Volgograd State Technical University, according to recipe developed using a computer model. Electrochemically activated water of the alkaline fraction used in the study was obtained in the complex laboratory of Volga Region Research Institute of Manufacture and Processing of Meat-and-Milk Production. The use of a brine containing such water during salting led to an increase in the water holding capacity of the minced meat and the yield of product. At the same time, no deterioration in organoleptic properties of the samples was revealed. Calculation of production cost showed feasibility of introducing the developed roulade into production.