Intensification of lamb salting process with low frequency ultrasound
| Autor: | V. A. Babushkin, N. L. Morgunova, A S Rykhlov, E S Krasnikova, A V Krasnikov, M I Sukharev |
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| Rok vydání: | 2021 |
| Předmět: | |
| Zdroj: | IOP Conference Series: Earth and Environmental Science. 845:012075 |
| ISSN: | 1755-1315 1755-1307 |
| Popis: | Young lamb has high nutritional properties due to its high protein, amino acids, vitamins and microelements content. However, the specific odor and the high fat pour point are the main obstacles to the industrial use of lamb. The purpose of our research was to study the physical and chemical characteristics of raw lamb after ultrasonic salting and to select the optimal processing conditions and their economic justification. Experimental samples were salted in the devices UOM - 2 and PSB - Gals at 35 kHz ultrasound frequency, as well as using an ultrasonic submersible emitter at 26 kHz. Ultrasonic treatment has led to an increase in the pH and moisture content of the raw material, as well as in product yield. With an increase in the salting time, the water activity (Aw) decreased. Based on the results of physicochemical samples studies and comparative analysis of the economic efficiency, a submersible ultrasonic emitter with an ultrasonic frequency of 26 kHz and a salting duration of 12 hours was recommended for lamb delicacies salting. |
| Databáze: | OpenAIRE |
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