Cooked Sausages Properties Produced Using High Pressure
| Autor: | Anatolii Palash, Ihor Kirik, Valerii Sukmanov |
|---|---|
| Rok vydání: | 2019 |
| Předmět: |
lcsh:Commerce
lcsh:TX901-946.5 Chemistry Organoleptic Shelf life In vitro digestion варені ковбаси високий тиск технологія chemistry.chemical_compound lcsh:HF1-6182 Amino acid composition властивості термін зберігання High pressure Phenol Food science lcsh:Hospitality industry. Hotels clubs restaurants etc. Food service General Economics Econometrics and Finance |
| Zdroj: | Ресторанний і готельний консалтинг: Інновації, Vol 2, Iss 1, Pp 59-83 (2019) |
| ISSN: | 2617-9504 2616-7468 |
| DOI: | 10.31866/2616-7468.2.1.2019.170412 |
| Popis: | Topicality. The article is devoted to the study of consumer properties of cooked sausages (CS) produced using high pressure (HP) without its heat treatment, which provides high consumer properties with long periods of their storage. Purpose and methods. The purpose of the article is to study the properties of CS which is made using HP as a scientific substantiation of VC technology using HP without thermal processing. The samples were treated with pressures from 400 to 900 MPa at an interval of 100 MPa at an initial temperature of 20 ±20°C with a processing time of 55 minutes. Results. In the processing of sausage minced meat, without heat treatment, the residual amount of acid phosphatase reaches its threshold – the readiness of the product (6 mg of phenol per100 g of product) at a pressure of 700 MPa. Culinary readiness of CS when processing them is achieved only at a pressure of 850 MPa. The comparative analysis of the in vitro digestion of proteins in the heat treatment and treatment samples showed that the in vitro digestion of proteins in samples treated with pressure was more favorable; after 6 hours, the in vitro digestibility of the proteins in the samples treated with the pressure is 90 %, and the heat-treated samples – 80 %. Processing CS HP instead of heat treatment (cooking) does not lead to deterioration of their amino acid composition; there is a more favorable meaning of the imbalance of the amino acid composition of the product. WT treatment improves the structure of sausage, increases its uniformity in both the size of particles and the density of the loop. The analysis of absorption spectra of investigated samples of CS showed that the processing of sausage minced meat at a pressure of 850 MPa at a temperature of 20 ± 0,5°С and a processing time of 55 minutes allows obtaining the finished product without its heat treatment. Conclusions and discussion. Profilograms of quality of CS have showed that improvement of the process of their production (replacement of the technological stage of cooking in the thermocouple, on the treatment of HP) not only increases the shelf life of sausages from 3 to 10 days and improves their technological and structural and mechanical properties, but also improves their organoleptic properties (appearance, consistency, color, smell, taste). The scientific novelty of the obtained results consists in the scientific substantiation of the expediency of introducing the technology of CS with the use of HP. The practical value of the obtained results is to achieve the technological parameters of the process of cultivation CS HP. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|