Course of temperature changes during heat treatment low-fat cooked sausages
Jacek Mazur
Uniwersytet Przyrodniczy w LubliniePaweł Sobczak
Uniwersytet Przyrodniczy w LublinieKazimierz Zawiślak
Uniwersytet Przyrodniczy w LublinieMarian Panasiewicz
Uniwersytet Przyrodniczy w LublinieJacek Jagiełło
Zespół Szkół Centrum Kształcenia Rolniczego w Siennicy RóżanejAbstract
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.
Keywords:
cooked sausages, smoking, steaming, temperature changesReferences
Baghe-Khandan, M.S., Okos, M.R., Sweat, V.E. (1982). The thermal conductivity of beef as affected by temperature and composition. Transactions of the ASAE, 25, 1118–1122.
Banga, J.R., Perez-Martin, R.I., Gallardo, J.M., Casares, J.J. (1991). Optimization of the thermal processing of conduction-heated canned foods: study of several objective functions. J. Food Eng. 14, 25–51.
Brewer, M.S., McKeith, F.K., Britt, K. (1992). Fat, Soy and carrageen an effects on sensory and physical characteristics of ground beef patties. J. Food Sci., 57(5), 1051–1055.
Cierach, M., Szmaciło, K. (2003). Wpływ karagenu na cechy jakościowe kiełbas drobnorozdrobnionych. Rocz. Inst. Przem. Mięs. Tłuszcz., 40, 145-152.
Dolatowski, Z.J., Stasiak, D.M., Budoran, M. (2001). Wpływ dodatku soi na teksturę parówek. Inż. Roln., 9, 61–66.
Duda, Z. (1998). Zamienniki tłuszczu stosowane w przetwórstwie mięsa. Gosp. Mięsna, 2, 22–14.
Ju, J., Mittal, G.S. (1999). Effects of fat-substitutes, fat levels and cooking methods on the quality of beef patties. J. Food Proc. Preserv., 23, 87–107.
Makała, H., Olkiewicz, M. (1999). Kształtowanie produktu mięsnego w zależności od poziomu i formy dodania białka izolatu sojowego. Gosp. Mięsna, 7, 30–33.
Pan, Z., Singh, R.P., Rumsey, T.R. (2000). Predictive modeling of contact-heating process for cooking a hamburger patty. J. Food Eng. 46, 9–19.
Uniwersytet Przyrodniczy w Lublinie
Uniwersytet Przyrodniczy w Lublinie
Uniwersytet Przyrodniczy w Lublinie
Uniwersytet Przyrodniczy w Lublinie
Zespół Szkół Centrum Kształcenia Rolniczego w Siennicy Różanej
License
Articles are made available under the CC BY-NC-ND 4.0 (recognition by authorship, non-commercial use, no dependent works).
The author signs a statement on the originality of the work and the contribution of individuals.
Submission of the paper implies that it has not been published previously, that it is not under consideration for publication elsewhere.
