The amount of protein and influence of various acid solution and water in microbiology of fresh and frozen pork skins

Andronikov, Darko and Naseva, Dijana and Dimitrovski, Zoran and Saneva, Dusica and Kuzelov, Aco (2013) The amount of protein and influence of various acid solution and water in microbiology of fresh and frozen pork skins. International scientific on-line journal "Science & Technologies", 3 (5). pp. 11-15. ISSN 1314-4111

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Abstract

The aim of this exam was to determine the amount of protein in fresh and frozen pork skins, as well as, the acid influence on their microbiology. A total of 120 kg pork skins were taken (selected randomly), divided in two groups – 60 kg fresh and 60 kg frozen, immersed in three different combinations of acid solution (acetic, lactatic, tartaric, citric) and water. Six groups were obtained for further analysis: fresh skins immersed in solutions A, B, C and frozen skins immersed in A, B, C solutions. Samples from all groups were taken before and after immersion, for chemical and microbiological analysis. Samples were homogenized and analyzed for amount of water, fats, ash and proteins. Pork skins were putted in solution for 72 hours, then washed and well drained. Water content varied from 52.01 to 62.8 %, while the content of proteins was from 10.7 to 13.83 %. Microbiological analysis showed that in pork skins immersed in acid solutions were not found species of bacteria Clostridium, Staphylococcus, Proteus, Escherichia. Total bacteria (Bacillus) number is reduced in all groups immersed in acid solutions compared to the fresh ones. Reduction in the total number of bacteria before and after immersion was determined in solution A.

Item Type: Article
Subjects: Agricultural Sciences > Animal and dairy science
Agricultural Sciences > Veterinary science
Divisions: Faculty of Agriculture
Depositing User: Dijana Naseva
Date Deposited: 12 Aug 2013 12:36
Last Modified: 10 Sep 2013 12:21
URI: http://eprints.ugd.edu.mk/id/eprint/6874

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