The purpose of the dissertation is to develop recipes for sausages enriched with heme iron and extend their shelf life through pasteurization.
In the first section of the dissertation the analysis of literary sources on the chosen subject is carried out. The analysis of the market of sausages and the market of meat and meat products was carried out. In the second section of the work the methods of research of raw materials and finished products are substantiated, the general plan of researches is developed.
In the third section of the dissertation model formulations of cooked sausages with different types of heat treatment are developed. At the first stage, the main and auxiliary raw materials for the production of boiled, pasteurized and sterilized sausages were studied.
According to the purpose of the research, recipes for sausages based on broiler chicken meat using dry whey, collagen-containing preparation based on Scan Pro pig skin and micronized food cellulose with a certain level of hydration, fat emulsion based on chicken skin and collagen-containing preparation C were developed. food blood (pigs). The main chemical and technological parameters of ready-made sausages were studied, the amino acid composition of sausages before and after repeated heat treatment was studied, and the organoleptic qualities of the product were evaluated.
Due to the replacement of raw meat with micronized cellulose, sausages had a loose consistency, which worsened the overall performance, so in the future micronized cellulose was excluded from the recipes, replacing it with raw meat. The study of amino acid composition revealed that after pasteurization sausages have a high level of amino acid balance, but in further studies it was decided to use a lower pasteurization temperature to reduce protein loss, to ensure a sufficient level of amino acid balance.
The next step in the study was to develop a recipe with different types of meat, without the addition of micronized cellulose. The research evaluated 4 types of cooked sausages. Beef, semi-fat pork and red meat of broiler chickens were used as the main meat raw materials in the recipes.
Variations in the composition of sausage formulations of edible blood, skimmed milk powder and whey powder were performed by replacing the first grade beef.
The optimal time for pasteurization is 120 minutes at a temperature of 90 ° C. A study of the amino acid composition of finished sausages, recipes are balanced in amino acid and fatty acid composition. Certain chemical-technological indicators are within the norm, these types of sausages according to the developed recipes had high organoleptic characteristics.
Possibilities of development of stabilized emulsion sauces are investigated, indicators of emulsifying ability of sauces and its increase at use of pyrogenic silica are defined. The stability of the emulsion to the effects of pasteurization effects is determined.
Plum-based emulsion sauces were used as sauces to improve the taste characteristics of sausages. After research, an emulsion sauce formulation was selected that had a higher level of emulsion stability after heating.
The fourth section examines the microbiological parameters of the finished product during storage of 14 days and 45 days of packaged cooked sausages, in glass or plastic containers and pasteurized. It is proved that the shelf life of cooked sausages, due to the use of pasteurization increases for newly developed types of sausages. In the experimental and control samples of sausages of all kinds, the residual microflora met the sanitary requirements for 14 and 45 days.
The description of the improved technological scheme of production of cooked sausages enriched with heme iron is given and given.
The industrial approbation was carried out at the enterprise and confirmed by the results of researches, developed in the conditions of production of the improved technology of realization on the example of pasteurized sausages.
The calculation of the economic efficiency of pasteurized sausage recipes was carried out, based on the results of which the expediency and prospects of introduction of cooked sausages with high heme iron content were confirmed.
Key words: cooked sausages, food blood, heme iron, pasteurization.
