Influence of balsamic vinegar on the quality indicators of natural semi-finished pork meat products

Abstract

Lipid oxidation leads to an unpleasant smell and taste of semi-finished meat, which becomes tougher and less juicy due to the loss of intracellular fluid. The purpose of the study is to determine the effect of fruit and berry components of balsamic vinegar on organoleptic, structural, and mechanical parameters and changes in the pH level of semi-finished meat products. The paper presents the results of the influence of various types of balsamic vinegar on the quality indicators of semi-finished meat products. 5 varieties of balsamic vinegar were used: rowan, blackberry, currant, pomegranate, and grape. At the first stage of the study, the pH value was determined in samples of balsamic vinegar from fruit and berry raw materials. The next stage of the study was to determine the effect of balsamic vinegar on the structural and mechanical parameters, pH and organoleptic characteristics of meat during 7 days of storage of semi-finished pork products, which were injected with 5 types of balsamic vinegar in the amount of 15% to the weight of meat. Meat samples were evaluated by appearance, in-section appearance, taste, colour, consistency, and juiciness. Determination of penetration stress in the samples was carried out by measuring the immersion depth of a standard needle in each marinated meat semi-finished product and the control sample of pork meat. It was confirmed that the use of balsamic vinegar made from rowan, black currant, and pomegranate significantly affects the consistency of meat, making it more tender. When interacting with the components of raw materials, food acids affect the taste and aroma, and partially break down proteins and fats, making meat softer and tastier. It was found that in semi-finished pork meat products under the action of balsamic vinegar as one of the components of the marinade, the pH level decreases, which extends the shelf life and prevents the development of bacteria. Organoleptic characteristics and taste and aroma properties of the semi-finished product were improved and the appearance became more pleasant. The obtained results would allow extending the shelf life, enriching with biologically active substances, and improving the consumer properties of the semi-finished product