22. Modeling the composition of the sausages with the smeared consistence and study of the indicators of their quality
 
V. Lyzova, L.Voytsekhivska, T. Schelckova
Pages: 193-199
 
Abstract 
Nomenclature of raw meats is determined, these being used for the production of smoked sausages of smeared consistence. Three variants of formulations have been developed and the composition of sausages with a smeared consistence is justified. It has been established that the best consistency is provided by using 1/3 of fatty and bold pork and 2/3 of the premium grade beef. Changes in the physicochemical and structural-mechanical parameters of sausages of  smeared consistence are studied depending on the formulation during the technological process.
 
Key words: beef, pork, sausage of smeared consistence, recipe, structure, physicochemical parameters
 
References
1. Roca M. Fermented sausages / M. Roca, K. Incze // Food Reviews International. – 1990. – №6.– Pp. 91-112.
2. Keim H., Franke R. Fachwissen Fleischtechnologie // Modernes Fleischerhandwerk. Band 2. – 2007. – Deutscher Fachverlag GmbH, Frankfurt am Main. – 500 с.
3. Fainer G. Meat product handbook. Practical science and technology. – Woodhead Publishing Ltd. – 2006.
4. Feyner, G. Myasnyie produktyi. Nauchnyie osnovyi, tehnologii, prakticheskie rekomendatsii – Meat products. Scientific bases, practical guidelines. Spb., Professiya, 720 (in  Russian).
5. GOST 9793-74. Myaso i myasnyie produkty. Metod opredeleniya vlagi. – Vved. 1975-01-01. – GOST 9793-74. Meat and meat products. Method of determination of water content. – From 1975-01-01. M., Izd-vo standartov, 1974, 5 (in Russian).
6. GOST 25011-81 Myaso i myasnyie produktyi. Metod opredeleniya belka. – Vved. 1983-01-01 – GOST 25011-81 Meat and meat products. Method of determination of protein content. – From 1983-01-01. M., Izd-vo standartov, 1981, 8 (in Russian).
7. Zhuravskaya, N.K., Alehina, L.T., and Otryashenkova, L.M. 1985. Issledovanie i kontrol kachestva myasa i myasoproduktov – Research and control of quality of meat and meat products. M., Agrpromizdat, 296 (in Russian).
8. Antipova, L.V., Glotova, I.A., and Rogov, I.A. 2001. Metody issledovaniya myasa i myasnyih produktov – Methods of research of meat and meat products. M., Kolos, 376 (in Russian).
9. Sizyh, E.V., Lipatov, N.N., Titov, E.I., and Zabashta, A.G. 1985. Metodicheskie ukazanija k laboratornoj rabote «Izuchenie strukturno-mehanicheskih svojstv mjasoproduktov na universal'noj ispytatel'noj mashine «Instron», vypolnjaemoj po sisteme NIRS-UIRS» - Methodical guides to the laboratory work «Study of structural and mechanic properties with the use of universal testing machine «Instron» fulfilled according to SRWS-ERWS». М., MTIMMP, 16 (in Russian).
10. Marianski S. The art of making fermented sausages / S.Marianski, A.Marianski. – Outskirts Press Inc. Printed in the USA. – 2008. – 263 с.

naas logo mes logo