JUSTIFICATION OF THE TECHNOLOGICAL MODES OF PREPARATION OF MINCED MEAT FOR BOILED SAUSAGES
Abstract
The article estimated the impact on quality indicators of cooked sausage product parameters of the technological process of minced meat preparation: duration cooking, cooking temperature and also it has been investigated the influence of methods of preparation of minced meat on functional and technological indicators of model minced meats and on qualitative indicators of cooked sausage products. It is established that the highest organoleptic and physicochemical parameters were in cooked sausages, which were made according to the suggested parameters of the technological process of preparation of minced meat: duration of cooking was 7-9 minutes, the final temperature of minced meat was 11–14 °С, at a final vacuum pressure of 0.17–0.19 MPa. It was found that sausage products made according to the rational parameters of the cooking process and the consistent method of adding ingredients into the minced meat were characterized by higher values of quantitative and qualitative indicators of sausages. Thus, samples of cooked sausages made according to these parameters of minced meat preparation and in a consistent manner had higher indicators: external look, consistency, and taste. As a result of the research it has been established that the highest values of functional and technological indicators had model minced meat of cooked sausage, made by the sequential way of preparation of minced meat, and which were characterized by higher values, in comparison with parallel and sequential methods: moisture binding ability was 67.3 %, the boundary resilience of the cure was 1750Pa, moisture holding ability was 83.6 %, the indicator of stability of minced meat emulsion was 90.2 %. The use of grayscale images resulted in increased fractal dimension (FD) estimates. In this case, the FD estimates for different sausage samples ranged from 1.832 (sample № 1) to 1.739 (sample № 3). On the contrary, binarization of images resulted in the lowest FD estimates. Thus, for black and white images, these estimates ranged from 1.450 (sample № 2) to 1.281 (sample № 3). The obtained estimates of the fractal dimension matched with the physicochemical and organoleptic quality indicators of the corresponding samples of sausage, which is associated with the use of different technology in its production.
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