CHARACTERISTICS OF STRUCTURE FORMATION IN COOKED SAUSAGE PRODUCTS USING SONOCHEMICAL TECHNOLOGIES

Autor:	A. M. Yevtushenko, O. N. Krasulya, I. G. Krasheninnikova
Jazyk:	English<br />Russian
Rok vydání:	2016
Předmět:	cavitation brine cooked sausage formation of structure viscosity energy of viscous flow activation constant for restoring of the structure heat and entropy of viscous flow activation stress relaxation Food processing and manufacture TP368-456
Zdroj:	Теория и практика переработки мяса, Vol 1, Iss 2, Pp 10-17 (2016)
Druh dokumentu:	article
ISSN:	2414-438X 2414-441X
DOI:	10.21323/2414-438X-2016-1-2-10-17
Popis:	This paper studies the features of formation of sausage product structure in the process of cooking. It is shown that the viscosity of sausage meat varies in a complex manner and has three characteristic areas. The characteristic parameters that determine the formation of the structure of sausages for each area were found. It is established that the use of the cavitation brine gives the finished product a gentle consistence, elasticity and distinct taste that makes it more preferable for the consumer.
Databáze:	Directory of Open Access Journals
Externí odkaz:	https://doaj.org/article/8c4ccdc0e915406fb4d155f9d77e3ecf Zobrazit plný text záznamu View record in DOAJ