| Autor: |
Dromenko, O., Potapov, V., Yancheva, M., Onishchenko, V., Bolshakova, V., Inzhyyants, A. |
| Předmět: |
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| Zdroj: |
Food Science & Technology (2073-8684); 2021, Vol. 15 Issue 3, p40-51, 12p |
| Abstrakt: |
The paper presents a study of the thermophysical characteristics of meat systems based on minced beef and pork with different morphological compositions in the freezing- thawing process, and those of model systems based on minced beef with addition of adipose tissue (raw fat). The method used to detect and compare the thermodynamic changes consisted in determining the effective specific heat capacity by freeze-thaw thernograms and finding a set of informational parameters related to it (cryoscopic temperature, gyroscopic interval of temperatures, specific heat of phase transition in the cryoscopic temperature interval, change of enthral in the interval of temperatures of the sample tested, proportion of moreish that changes its physical state in the gyroscopic temperature interval). It has been shown that the morphological structure of meat (the ratio of muscle, connective, and adipose tissues) significantly affects the astrophysical parameters of meat systems during freezing and defrosting. It has been found that during a freeze- thaw cycle, an increase in the content of connective tissue leads to a higher proportion of moisture that changes its physical state in the gyroscopic temperature interval, while an increase in the adipose tissue content in a meat system reduces the moreish that changes its physical state in the gyroscopic temperature interval. When adipose tissue was introduced into the meat systems, the freezing process resulted in a higher rate of formation of ice crystals and a lower rate of moreish migration from cells to the intercellular space, and crystal formation became a controlled process. When manufacturing semi-finished frozen meat products, regulating the ratio of muscle and adipose tissues makes it possible to influence the stability of the properties of meat systems in the technological cycle "freezing - storage - thawing" and to create products with the required functional, technological, and thennophysical parameters. This research can be a basis for developing the recipe compositions and technological parameters of manufacturing semi-finished frozen meat products and finished products based on them. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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