CHARACTERISTICS OF STRUCTURE FORMATION IN COOKED SAUSAGE PRODUCTS USING SONOCHEMICAL TECHNOLOGIES


https://doi.org/10.21323/2414-438X-2016-1-2-10-17

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Abstract

This paper studies the features of formation of sausage product structure in the process of cooking. It is shown that the viscosity of sausage meat varies in a complex manner and has three characteristic areas. The characteristic parameters that determine the formation of the structure of sausages for each area were found. It is established that the use of the cavitation brine gives the finished product a gentle consistence, elasticity and distinct taste that makes it more preferable for the consumer.


About the Authors

A. M. Yevtushenko
The Razumovsky’s Moscow State University of Technologies and Management, Moscow
Russian Federation

doctor of chemical Sciences, Professor of the Department «Technology of food products»

Ph.: 8-926-6089350



O. N. Krasulya
The Razumovsky’s Moscow State University of Technologies and Management, Moscow
Russian Federation

doctor of technical Sciences, Professor of the Department «Regulation of the food market the food industry and examination of goods

Ph.: 8-915-3118930



I. G. Krasheninnikova
The Razumovsky’s Moscow State University of Technologies and Management, Moscow
Russian Federation

doctor of technical Sciences, Professor of the Department «Technology of food products»

Ph.: 8-926-8129174



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Supplementary files

For citation: Yevtushenko A.M., Krasulya O.N., Krasheninnikova I.G. CHARACTERISTICS OF STRUCTURE FORMATION IN COOKED SAUSAGE PRODUCTS USING SONOCHEMICAL TECHNOLOGIES. Theory and practice of meat processing. 2016;1(2):10-17. https://doi.org/10.21323/2414-438X-2016-1-2-10-17

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ISSN 2414-438X (Print)
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