Structure-forming components in the technologies of restructured products from mutton | Структурообразующие компоненты в технологии реструктурированных продуктов из баранины
2010
Melikhova, T.A. | Danilov, M.B. | Kolesnikova, N.V., East Siberian State Technological Univ., Ulan-Ude (Russian Federation)
Model samples of salt mutton semi-products and finished products, combined salt semi-products and finished meat products were studied. As technological additives of stuffing brine milk protein Anisiomin, carrageenan, food phosphate, enzyme Trypsin and brine ingredients were used. The control brine sample comprised a table salt, sodium nitrite, granulated sugar and water. The amount of the introduced brine was varied from 20 to 30% of the weight of feedstock. As is shown, using a complex of technological additives in the brine the increases cohesion adhesion properties in the meat system. Trypsin and food phosphate influence the cohesion properties of the meat system, and carrageenan and Anisomin are involved in intra- and inter-phase changes. The salt mutton semi-product containing 30% of brine has the best technological properties. As is found, in a cooked-smoked product produced using 30% of brine the loss by heat treating (by 51%) reduces, the portion of protein increases (by 8%) compared to the control with simultaneously reducing the content of fat (by 11%). The output if finished product increases by 17%. The Product had high organoleptic characteristics
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