MARINATED WITH EFFECT OF NaCl AND SODIUM TRIPOLYPHOSPHATE BROMATOLOGICAL PROPERTIES ON THE MEAT GOAT

Abstract

Goat meat has all the significant nutritional characteristics by consumers to be an excellent alternative supply; therefore, this study proposes the use of a mixture of NaCl, sodium tripolyphosphate, laurel and rosemary extracts as marginalisers agents using maceration technique marinade as facilitator system and applying vacuum packaging and storage at refrigeration of an overall strategy of modernization. In the finished product bromatologic variables pH, fat, protein, water holding capacity, tenderness and moisture during the days 0, 7, 14, 21 and 28 were evaluated in chilled storage. The results showed that the treatment is marinated improves water retention, protein retention and raises the pH of the product from the first day of storage because we can say that the application of the marinating process by mashing influences bromatological significantly on properties of meat goat breed Santander , becoming an alternative to industrialization

Keywords

• Santander race goat
• Marinated by soaking
• Water holding capacity
• pH