The effect of cutting process on the physico-chemical characteristics of cooked sausages

UDC 637.523

L. Strikha,
A.Smorochinsky,
V.Kriva,
O. Krivchuk

It was determined the indicators of the moisture content in cooked sausage products during the production process, were 56.1% in consecutive cuttering, compared with parallel and accelerated. It is proved that the poor moisture content was characterized by boiled sausage, made in cuter on the accelerated method. The advantage, in comparison with products made in a serial fashion was 2.3% (P>0,95).
During the research it was determined the effect of cuttering length (short, medium, long) on the physico-chemical characteristics of sausage. The study indicator of the quality sausages made in 3 control experiments, with a total cooter 210 kg of raw material. In the study of the effect of time querubyna on quality indicators found that the water content in sausage products amounted to 53.1-56.6 per cent in various ways. Poor moisture content was characterized by cooked sausages produced with an average length of cuttering. Likely the advantage of the sausage compared to sausage made with short and long phase cuttering is 3.5% (P>0,95).
In the experiment, we defined the following indicators: the percentage of moisture, protein, fat, salt and sodium nitrite. The moisture content in sausage products while manufacturing stood at 56.6% at an average temperature of grinding. Poor moisture content was characterized by cooked sausages produced in high temperature of the grinding water.
The advantage, compared with the products made when the average temperature is 1.5%, but the difference is not statistically significant (P<0,95). The amount of water within a specified range dependent on type of raw material, the content of adipose tissue. Reducing the amount of added water caused the deterioration of juiciness, appearance hard rubber consistency, reduction of output. If excessive water or sausages had Rossitto, “sand” texture, because it weakened the coupling strength between the particles of ground meat, set the release of moisture in the form of nodules of broth under the shell. The studies showed that the moisture content in cooked sausages in the manufacture was of 57.5% at dadawan a large amount of water. Low moisture content was characterized by the cooked sausage, adding small amounts of water (ice). The advantage, in terms of the moisture content in sausage products in the first method in comparison with the products manufactured by the third method was 2.9% (P>0,95).
To improve qualitative and quantitative indicators in the production of cooked sausages it is advisable to make the stuffing the average values of indicators of the duration ( 8-10 minutes) and temperature ( 12-14°C) cuttering.

Key words: boiled sausages, process parameters, cuttering, physical and chemical indicators cuttering temperature, duration of treatment, methods kuteruvannya, protein content, fat content, moisture content.

The effect of cutting process on the physico-chemical characteristics of cooked sausages.

Issue 2(90), Part 2, 2016

Using an enzyme-treated mustard powder in the production of smoked sausage

4(81), 2014
UNC 637.523

Strikha L.

The results of qualitative research, physic and chemical and organoleptic characteristics of smoked sausages made in various ways: traditional and intensive, in which in the minced meat sausages were added 2% enzymatically treated mustard powder. It was established that the mass of sausages after heat treatment was highest in the second method of manufacture and it was 122,9kg. The benefit in weight of ready product was 1,6kh if to compare with sausages that were made by the first method. Using the of intensive technologies is characterized by the highest yield of finished products 67,2% and lower mass loss. It was established that active acidity of sausage mince was 5,53 pH units in the first method and 5,46 pH units in the second methos of production with adding of a mustard powder. The lowest rate was in the moisture content of sausages in the first method and amounted to 29,2%. The difference compared with sausages, made the second method was 0,6% (P>0,95).The protein content in sausages meet regulatory and fluctuated within 20,7-20,8%. Sausages that were made by various technologies were characterized by normative values of sodium nitrite content and fat content.

According to the organoleptic characteristics the best sausages were those that have been made by the second method. The total score of organoleptic evaluation was 7,8±0,06 points. The difference was 0,8 points (P>0,95) if to compare with sausages made the first method.

Determined that the best look had sausages made by the second method. On the cut these sausages didn’t have porosity, mince evenly mixed, bacon bits evenly distributed and the color was red without spots. The highest score in terms of color on cut had the sausages in the second method 7,3±0,06 points. The advantage over the products made by first method was 0,8 points (P>0,95). Adding of mustard powder while making sausages positively affects on the color, smell and taste of sausages.

According to these indications the best sausages were in the second method of manufacture. Average score for the smell and taste of them respectively was 8,2±0,7 and 7,2±0,13 points. The highest score in terms of texture and juiciness got sausages in the second mode. Thus, it is proved that the highest yield of finished products and lower mass loss characterized sausages that were made by the intensive method. They had the best quality, physic and chemical and organoleptic properties.

It was found that the adding to the mince of smoked sausages of1-2% enzyme treated mustard powder (odorless and tasteless mustard), improved aroma and flavor of sausages, slowed down the beginning of the process rancidity and improved the strength of sausages.

In further researches will be determined the influence of intensive technology on the quality of smoked sausages during storage.

Keywords: smoked sausage, enzymatically-treated mustard powder, nutritional supplements, protein content, fat content, moisture content, the output of finished goods, loss during heat treatment. (more…)

Характеристика якісних показників яловичини бугайців різної вгодованості

Номер, том, частина, рік
4(76), 2, 2, 2013

УДК
636. 22/28.082.033

Автор
Л.О. Стріха, кандидат сільськогосподарських наук, доцент
Г.С. Григор’єва, магістр
Миколаївський національний аграрний університет, Україна

Анотація
Викладено результати досліджень впливу вгодованості бугайців української червоної молочної породи на якісні показники яловичини. Встановлено, що кращими показниками характеризувалась яловичина бугайців з високою живою масою.

Ключові слова
бугайці, вгодованість, яловичина, активна кислотність, вологоутримуюча здатність, питома вага, ніжність
(more…)

Післязабійна оцінка м’ясної продуктивності бугайців різних генотипів

Номер, том, частина, рік
4(75), 2, 1, 2013

УДК
636.22/28.082.033

Автор
Л.О. Стріха, кандидат сільськогосподарських наук, доцент
О.І. Козакевич, магістр
Миколаївський національний аграрний університет, Україна

Анотація
Оцінено м’ясну продуктивність бугайців різних генотипів за післязабійними показниками. Встановлено перевагу бугайців червоної степової породи, поліпшеної червоною датською за показниками забійного виходу, морфологічного складу, м’язово-кісткового співвідношення.

Ключові слова
велика рогата худоба, порода, бугайці, забійний вихід, вихід туші, м’язові-кісткове співвідношення, коефіцієнт м’ясності
(more…)