Вплив параметрів процесу кутерування на фізико-хімічні показники варених ковбасних виробів

Abstract

Викладено результати досліджень впливу параметрів процесу кутерування на фізико-хімічні показники варених ковбас залежно від способу, температури кутерування, тривалості обробки, кількості уведеної у фарш води. Встановлено, що різні параметри технологічного процесу кутерування впливають на фізико-хімічні показники ковбасних виробів. Кращими фізико-хімічними показниками характеризувалися вироби, виготовлені послідовним способом, при середніх значеннях показників тривалості і температури кутерування.

Determined the indicators of the moisture content in cooked sausage products during the production process, were 56. 1% in consecutive cuttering, compared with parallel and accelerated. It is proved that the poor moisture content were characterized by boiled sausage, made in cuter on the accelerated method. The advantage, in comparison with products made in a serial fashion was 2. 3% (P>0,95). During the research it was determined the effect of cuttering length (short, medium, long) on the physico-chemical characteristics of sausage. The study indicator of the quality sausages made in 3 control experiments, with a total cooter 210 kg of raw material. In the study of the effect of time querubyna on quality indicators found that the water content in sausage products amounted to 53. 1-56. 6 per cent in various ways. Poor moisture content was characterized by cooked sausages produced with an average length of cuttering. Likely the advantage of the sausage compared to sausage made with short and long phase cuttering is 3. 5% (P>0,95). Research quality indicators of sausages held on 3 control variants, in the processing of 210 kg of beef and pork. Manufacturer sdisease at low (8-10), medium (12-14 º C) and high (15-18ºC) temperature cuttering. Investigated physicochemical characteristics of sausage. In the experiment, we defined the following indicators: the percentage of moisture, protein, fat, salt and sodium nitrite. The moisture content in sausage products while manufacturing stood at 56. 6% at an average temperature of grinding. Poor moisture content was characterized by cooked sausages produced in high temperature of the grinding water. The advantage, compared with the products made when the average temperature is 1. 5%, but the difference is not statistically significant (P<0,95). The amount of water within a specified range dependent on type of raw material, the content of adipose tissue. Reducing the amount of added water caused the deterioration of juiciness, appearance hard rubber consistency, reduction of output. If excessive water or sausages had Rossitto, "sand" texture, because it weakened the coupling strength between the particles of ground meat, set the release of moisture in the form of nodules of broth under the shell. The studies showed that the moisture content in cooked sausages in the manufacture was of 57. 5% at dadawan a large amount of water. Low moisture content was characterized by the cooked sausage, adding small amounts of water (ice). The advantage, in terms of the moisture content in sausage products in the first method in comparison with the products manufactured by the third method was 2. 9% (P>0,95). To improve qualitative and quantitative indicators in the production of cooked sausages it is advisable to make the stuffing the average values of indicators of the duration ( 8-10 minutes) and temperature (12-14°C) cuttering.