Use of trehasole in production of cooked sausage products | Применение трегалозы при производстве вареных колбасных изделий
2010
Semenova, A.A. | Nasonova, V.V. | Tunieva, E.K. | Kholodov, F.V., The V.M. Gorbatov All-Russia Research and Development Inst. of Meat Industry, Moscow (Russian Federation)
The investigations were undertaken to study a possibility of using tregalose combined with or instead of food phosphates (FP) for the production of cooked sausage products. Samples of cooked sausages were developed on the basis of Doktorskaya sausage: control without FP and tregalose, experimental samples: 1 – with 0.3% of FP; 2 – with 2.0% of tregalose; 3 – with 0.3% of FP and 2.0% of tregalose; 4 – with 0.15% of FP and 2.0% of tregalose. Sugar was not added to the tregalose samples. The organoleptic evaluation of finished products showed that all samples had good marketable condition, monolithic consistency. The replacement of FP in the formula of cooked sausages did not result in deteriorating the color, taste and smell of the finished product. Determining the strength characteristics of the samples showed that samples 1 and 2 had the most values of shear stress. However, combined using of tregalose and FP resulted in deteriorating the structural and mechanical characteristics. The results of complex studied testify to stabilizing properties of tregalose exhibited by improving the consistency, reducing the loss under heat treating and better keeping by decreasing the water activity index compared to the control sample. Using tregalose allows excluding using FP without deteriorating strength and consumer characteristics of the product
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