The influence of cluster structure of water-ethanol mixtures on lipid oxidation, solubility of protein, pH and optical characteristics of pork muscle tissue
Annotation
In this investigation we study minced pork muscle tissue (2.5 mm) from full-piece samples pretreated by 20, 40, 50, 75% ethanol solutions. After mincing samples were germetically sealed and preserved airproof at +4oC. We indicated by chemical methods that pretreatment by 40% ethanol lead to the decrease of lipid oxidation and solubility of protein in water-salt fractions.
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