应用现代技术提高香肠产品质量

Y. Kryzhova, N. Slobodianiuk, Ihor Moskalenko
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引用次数: 2

摘要

。香肠生产中不使用磷酸盐和亚硝酸钠,提高了产品的质量和安全性,满足了消费者对天然健康食品的需求。这项研究的目的是调查香肠产品的各种技术方面,以提高其质量指标,吸引消费者,并对人类健康产生积极影响。通过肉糜的外观、稠度、切面上的肉糜类型、气味、口感来评价肉糜的感官品质;蛋白质含量-凯氏定氮法;水分含量-通过在干燥柜中在103±2°C的温度下干燥悬浮液至恒定质量;脂肪含量-通过提取和重量索氏法;水分保持能力-通过离心;侵彻应力——用针压头重新计算侵彻应力;成品产量——热处理前后称重。以甜菜粉为基础,研究了用有机亚硝酸盐代替亚硝酸钠的方法,并进行了细菌培养,通过相互作用产生硝酸盐还原酶,将硝酸盐还原为亚硝酸盐(样品1、2),在样品3和4中,用甜菜汁代替甜菜粉。所有的样品都是粉红色的。用支链淀粉代替磷酸盐,使香肠具有弹性和多汁的稠度,与对照样品相比,保湿能力提高了4.6%-6%,渗透应力提高了31%-53%。真空烹调技术的使用使开发的香肠样品具有更明显的好味道,每种配方成分都具有细腻,弹性的稠度,切面颜色均匀,收率提高1.8%- 3.3%。用饮食原料代替含脂肪的原料,用真空吸尘器在耐热袋中烹饪香肠,蛋白质增加了8.7%-16.7%,脂肪减少了近两倍。该研究的实用价值在于获得一种符合现代人健康饮食需求的膳食产品
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Application of modern technologies to improve the quality of sausage products
. The production of sausages without the use of phosphates and sodium nitrite improves the quality and safety of the product, meeting the demand of consumers for natural and healthy food products. The purpose of the study was to investigate various technological aspects of sausage products that would improve their quality indicators, be attractive to the consumer, and have a positive impact on human health. Organoleptic qualities were evaluated by the appearance, consistency, type of minced meat on the cut, smell, taste; protein content – by Kjeldahl method; moisture content – by drying the suspension in a drying cabinet at a temperature of 103 ± 2°C to a constant mass; fat content – by extraction and weight Soxhlet method; moisture retention capacity – by centrifugation; penetration stress – by recalculation of penetration using a needle indenter; output of the finished product – by weighing before and after heat treatment. The replacement of sodium nitrite with organic nitrite based on chard powder was studied together with a bacterial culture that, as a result of interaction, produces nitrate reductase and reduces nitrate to nitrite (samples 1, 2), in samples 3 and 4, chard powder was replaced with beet juice. All samples were pink in colour. Replacing phosphates with amylopectin starch gave the developed sausages an elastic and juicy consistency, increased the moisture retention capacity by 4.6%-6% compared to the control sample, and penetration stress by 31%-53%. The use of sous-vide technology provided the developed sausage samples with a more pronounced good taste of each recipe ingredient separately, a delicate, elastic consistency, a uniform colour on the cut, and a higher yield by 1.8%- 3.3%. Replacing fatty raw materials with dietary ones, and cooking sausages in heat-resistant bags with vacuuming provided an increase in protein by 8.7%-16.7% and a reduction in fat by almost two times. The practical value of the study was to obtain a dietary product that meets the needs of modern people in a healthy diet
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