Calculation methods in the meat and egg sausages technology

• Published in: IOP conference series. Earth and environmental science Vol. 1052; no. 1; pp. 12058 - 12065
• Main Authors: Agafonychev, V P, Makhonina, V N
• Format: Journal Article
• Language: English
• Published: Bristol IOP Publishing 01.07.2022
• Subjects: Chemical composition; Defrosting; Eggs; Energy balance; Freezing; Heat treatment; Heat treatments; Heterogeneity; Mathematical analysis; Meat; Minced meat; Prototypes; Raw materials; Sausages; Technical information; Technology; Thawing
• ISSN: 1755-1307; 1755-1315
• DOI: 10.1088/1755-1315/1052/1/012058

Poultry sausages are available on the Russian market. The solution of the problem of increasing the volume and expanding the range of these products requires the introduction of new technological techniques in the process of its production. It is known that the high quality of boiled and semi-smoked sausages provides an optimal ratio of protein, fat and water in minced meat (P/F/W), but in the framework of traditional technology, due to the heterogeneity of the chemical composition of meat raw materials, it is very difficult to meet this requirement in practice. A solution to this problem is proposed by selecting meat raw materials based on a method that allows providing a given ratio of P/F/W in sausage filling by calculation. Within the framework of traditional technology, the mass fraction of useful egg components in the composition of boiled sausages is limited to 5% -10% due to the occurrence of a specific taste if it is exceeded. As a technological technique that eliminates this drawback, the freezing of egg components before being added to the minced meat was used, which allowed one to increase the mass fraction of egg components in sausages to 35% -45%. The mechanism of changes to which frozen particles of egg components are subject during the preparation and heat treatment of sausage filling is revealed. Based on the knowledge of this mechanism, using the energy balance method, a method for calculating the duration of defrosting egg components of meat and egg products, depending on the mass of particles and the temperature of the minced meat, was developed. The proposed methods are applied in the production of prototypes of products and used in the development of technical documentation for the production of sausages with a high content of egg components.