Т. В. Підпала

L. Strika, T. Pidpala., O. Petrova, N. Shevchuk. Optimization of the parameters of the technological process of production of cooked sausages

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UDC 637.521.47

 

L. Strika

T. Pidpala

O. Petrova

N. Shevchuk

 

It was determined the moisture content in cooked sausages during the production, which was 55.9% in a sequential method of cutting, compared with parallel and accelerated methods. It is proved that cooked sausages, made in the cutter by the accelerated method, were characterized with the low moisture content.
According to the requirements of the state standard, the amount of moisture in cooked sausage products “Molochna” should not be more than 58%. Research has shown that sausages meet the required standards.
It was determined the organoleptic characteristics of the sausage “Molochna” which depend on the method of cutting. It was found that sausage products were characterized by higher organoleptic parameters in a consistent way of cutting.
According to the results of the experiment it is proved that the indicators of protein, fat, salt, sodium nitrite content, although they meet the requirements of the standard, but they differ from one another. According to the tasting indicators, the sausage “Molochna” tasted better because of adding 20% of water to the stuffing. Products with an average amount of added water were characterized by good appearance of sausages, which is an important indicator in the consumer appeal of products.
The lower value of the tasting qualities belonged to the “Molochna” sausages made with low amount of water. Sausages with medium amount of water were characterized by a better appearance, consistency, juiciness and taste.
The physical and chemical parameters of cooked sausages “Molochna”, produced at different duration of cutting, were investigated. The short cutting time was 4-6 minutes, the medium 8 was 10 minutes, the long one was 11-12 minutes. The lowest moisture content noticed in cooked sausages which were made with medium duration of cutting. Other different groups of sausages met the requirements of the state standards.
The study of the qualitative indicator of sausages was carried out in 3 control variants. The production was performed at low (8-10ºC), medium (12-14ºC) and elevated (15-18ºC) cutting temperature. The moisture content of the sausages during manufacture was 56.3% at a medium grinding temperature. The low moisture content was in the cooked sausages made at elevated temperature of water grinding.
During the experiment it was proved that the amount of water in the production affects the quality of the products. Studies have found that the moisture content of cooked sausages was 56.1% with the addition of a large amount of water. Lower moisture content was at cooked sausages with the addition of a small amount of water (ice). It was proved that at the medium cutting temperature (10-12ºC) the products had the highest tasting score.
Cutting temperature affects the quality of finished products. The optimum temperature of the finished minced meat after cutting was 12°C, with using high-speed cutters the minced meat temperature reached 20°C for 3 minutes of processing. It is found that the longer the grinding time is the lower temperature the meat must have.
Therefore, the technologies, used for the production of mince meat, affect the physical and chemical parameters of cooked sausages, depending on the parameters of the technological process.

Keywords: cooked sausages, technology, cutting, temperature of cutting, physical-chemical parameters, organoleptic parameters.

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Highly Productive Cows of Holstein Breed Under Intensive Technology

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UDC 623.2.082

DOI: 10.31521/2313-092X/2019-2(102)-12

 

T. Pidpala
Yu. Matashnyuk

 

      Researches, on the evaluation of the development of traits in high-yielding Holstein breeds for intensive milk production technology, have established that the animals of the group “> 9956” had the advantage in terms of productivity. During the first lactation their milk yield was higher for 3829 kg (p <0.001) than at the first-born of the group “<7936”. Similarly, the advantage was established for the second, third and fourth lactations. The difference was 3021 kg (p <0.001), 2346 kg (p <0.001) and 1195 kg of milk, accordingly. It was found that the difference in milk fat by the first, second, third and fourth lactations was 149.5 kg (p <0.001), 113.5 kg (p <0.001), 100.3 kg (p <0.001) and 48.2 kg compared to low-yielding cows (group “<7936”). By the amount of milk protein, the probable differences were also found which are 122.7 kg (p <0.001), 98.9 kg (p <0.001), 82.6 kg (p <0.001) and 37.5 kg, accordingly.
     The comparative analysis does not reveal differences in the fat and protein content of milk between animals in experimental groups. In cows of the group “>9956” fatty milk varied within the range of 3.91 … 4.02%, and protein digestibility was 3.22 … 3.32%, and in animals of the group “<7936” – 3.91 … 4.03% and 3.22 … 3.34%, accordingly.
     Such signs as milk yield, the amount of milk fat and protein during the second, third and fourth lactation are characterized by coefficients of high-level variability in the high-yielding cows. According to the cows of the group “<7936”, the tendency of variability of breeding traits is almost the same, however, some differences in the variability parameters especially in the fourth lactation are revealed.
     It has been established that each lactation of cows is characterized by different indices of milk yield, milk fat and milk protein content. The same signs of productivity are differ from each other for different lactations and this is due to age-related changes in animals. According to the numbers of repeatability of the milk yield of highly productive cows (group “>9956”), it was determined that higher values ​​of the coefficient are the characteristic for lactation I-II, I-III and II-III. Regarding the constancy of the amount of milk fat and protein for certain periods of economic use of cows, both high and low coefficients of repeatability were established.
    Based on the results of the conducted researches, it was found that cows, which showed a high level of productivity for the first lactation, will continue to increase their milk yield in the subsequent lactation, in the condition of proper maintenance for the welfare of the animals.

    Keywords: Holstein breed, highly productive cows, productivity over several lactations, repeatability of breeding traits.

 

References

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Optimization of parameters of technological process of production of meat semifinished products

web-mnau

UDC 637.521.47

DOI: 10.31521/2313-092X/2019-1(101)-10

 

L. Strika
ORCID ID: 0000-0002-9847-6036
T. Pidpala
ORCID ID: 0000-0002-4072-7576
A. Kramarenko
ORCID ID: 0000-0002-2635-526X

 

         In the process of research, it was determined how the rotation speed of the drum machine for pans is poured into the physical and chemical parameters of the products.  In the study of the influence of rotation time of the drum, qualitative parameters were found that the mass fraction of moisture in pancakes was 59,3-64,1% in different methods. The likely advantage of pancakes, compared with the ones produced at cardiac and low velocity, is 4,8% (P>0,95). Normative content of water in pancakes «With meat» should not be higher than 65%, so different groups of products meet the requirements of state standards.
        We have identified the following indicators: the percentage of moisture, fat, salt and fillings, the mass of the product. The moisture content of pancakes at manufacturing was 59,9-60,6% at the highest temperature at average temperature.  Nutrient moisture content was characterized by pancakes produced at an average frying temperature.
        During the experiment it was proved that the freezing temperature affects the quality of the products. In the process of researches it was established that the mass fraction of fat in pancakes at manufacturing was 21,1% at low temperature.  Lower fat content was characterized by products frozen at elevated temperatures.
        The advantage is, by the indicator of the fat content of pancakes at freezing at low temperature compared with products frozen at a raised temperature of 0,9%.
        According to the results of the research, it was established that such indicators as: the mass fraction of the filling, the mass fraction of fat, the mass of one meat product, the temperature in the thickness of the half-finished product meets the requirements of state standards.

      Keywords: pancakes, duration, freezing, frying temperature, physical and chemical indices.

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