Identyfikacja temperatury w niskotłuszczowych kiełbasach w czasie ich obróbki cieplnej

Jacek Mazur; Paweł Sobczak; Kazimierz Zawiślak; Marian Panasiewicz; Jacek Jagiełło

doi:10.24326/aspta.2014.3-4.4

Vol. 13 No. 3-4 (2014)

Artykuły

Course of temperature changes during heat treatment low-fat cooked sausages

Jacek Mazur⁺⁻
Paweł Sobczak⁺⁻
Kazimierz Zawiślak⁺⁻
Marian Panasiewicz⁺⁻
Jacek Jagiełło⁺⁻

pdf (Język Polski)

DOI: https://doi.org/10.24326/aspta.2014.3-4.4
Submitted: May 1, 2022
Published: 2014-12-31

Abstract

The paper presents the study of smoking and steaming temperature changes of three kinds of reduced-fat meats and fat substitutes diversified supplement in the form of soy protein isolate. Measurement and recording of temperature achieved by a microprocessor recorder co-operating with a PC. The results were statistically analyzed and determined regression equation describing the temperature of the tested products during thermal treatment. The greatest rise in temperature indicated the sausage with the addition of 7% of the soy isolate, the lowest sausage with the addition of 2% of the isolate. The lowest rate of growth during the brewing temperature characterized sausage brewed with the addition of 2% protein isolate. As a result of scald said cracking sausage casings 30% with the addition of 7% of soy isolate.

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