Rational dosages for use of emulsions from collagen containing raw materials in meat products with different degree of meat raw material grinding
https://doi.org/10.47612/2073-4794-2021-14-3(53)-62-70
Abstract
The article presents the results of research on the determination of rational dosages for the use of emulsions from collagen-containing raw materials, which have undergone technological preparation, in meat products with various degrees of grinding of meat raw materials. It has been found that the optimal dosages for adding emulsions from pork skin and tails fermented by bacteria of the genus Lactobacillus (c (Lb.plantarum: Lb.casei (1 : 1)) = 1 х 107 CFU/g, t = 18 hours, t = 34 °C, 1 : 2 hydraulic module) to meat products, allowing to provide improved functional-technological and structural-mechanical parameters of these products, are as follows: for model stuffing systems from raw materials subjected to chopping during 8-12 minutes - up to 16%, 2-4 minutes - up to 14 %, mincing with diameter of grid holes 2-3 mm - up to 12 %, and from blanched raw materials subjected to chopping during 5-7 minutes - up to 20 %. At the same time, emulsions from connective tissue fermented by bacteria of the genus Lactobacillus are recommended for use in meat products in the following rational dosages: up to 14 % - for model stuffing systems from raw materials subjected to chopping for 8-12 minutes, up to 18 % - from blanched raw materials subject to chopping for 5-7 minutes, up to 12 % - from raw materials subject to chopping for 2-4 minutes, up to 10 % - from raw materials subject to chopping with diameter of grid holes of 2-3 mm.
About the Author
I. V. Kaltovich
RUE «Institute of Meat and Dairy Industry»
Belarus
Belarus
Irina Vasilevna Kaltovich, PhD (Technical) sciences, associate professor, head of the integrated meat products research sector, meat products technology department
pr. Partizansky, 172, 220075, Minsk
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Review
For citations:
Kaltovich I.V. Rational dosages for use of emulsions from collagen containing raw materials in meat products with different degree of meat raw material grinding. Food Industry: Science and Technology. 2021;14(3):62-70. (In Russ.) https://doi.org/10.47612/2073-4794-2021-14-3(53)-62-70
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