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10THE WAYS OF IMRPOVING THE TECHNOLGY OF
SUMMER SAUSAGE
4 year student of the processing technologies department Akopian K.V.
3 year student of the processing technologies department Nagarokova D.K.
kand. tehn. sciences, associate professor Nesterenko A. A. kand. tehn. sciences, associate professor Keniyz N. V.
Kuban State Agrarian University, Krasnodar Russia
Abstract. In the article there are results of the testing the intensification technology of summer sausage by use of electro-magnetic treatment with low frequencies the starter cultures and meat raw materials.
Key words: starter cultures, summer sausage, meat raw materials, electromagnetic treatment
Lately the success of the scientific research in the biotechnology sphere have brought to development of the new technologies that can speed up summer sausage production, improve their organoleptic characteristics and significantly increase the guarantee the high quality produce of food. One of the ways to intensify the technological process of the summer sausages is using the starter cultures [1-3].
Developing the improved technology of summer sausage we put the following tasks:
- to intensify the technological process by speeding the sausage ripening;
- to suppress the unfavorable micro flora and speed the starter cultures growth;
- to get the high quality product;
- to apply the suggested solutions at any plant without much preparation [4-6].
The pilot-industrial testing was done at CLSC «Meat Processing Plant «Tikhoretsky» in accordance with TC 9213-006-00422020-2002 «Summer sausage semi dry. The technical conditions» developed by the meat processing specialists. To carry out the pilot-industrial testing we chose the recipe of the sausage «Tikhoretskaia» given in table 1.
Table 1 - The recipe of the summer sausage «Tikhoretskaia»
Name of raw materials Control Test
Raw materials, kg (per 100 kg of raw materials)
Trimmed beef of high grade 40 40
Trimmed pork semi fat 35 35
Salted pork fat backbone, side 25 25
Total: 100 100
Spices and materials, g (per 100 kg of unsaltec raw materials)
Edible salt 3200 3200
The color fixator sodium nitrite 10 10
Sugar 500 500
Cardamom or nutmeg 50 50
Black or white pepper ground 150 150
Fragrant pepper ground 50 50
Dextrose 400 400
The starter culture AnbMH 2 20 15
Output of the finished product % 64,0 64,0
According to our preliminary results of the research [7-9] to provide the normal fermentation the use of less amount of the starter cultures was justified. That is why in the studied sample we used lower amount of the starter cultures that was 15 g. As the technological instruction supposes using the starter cultures it was decided to compare the possible recipes [9].
For the test lot the meat materials were initially put into carts in layers not more than 30 cm and were treated with low frequencies of the electro-magnetic field at frequency 100 Hz for 30 minutes and were sent to freeze up to minus 3 ± 2 0C in the thick piece for 8-12 hours.
After mincing the beef to the pilot lot the activated by the low frequencies of the electromagnetic field the starter cultures Almi 2 were added and chopped for 0,5-1,0 min, then we added spices, the sodium nitrite salt and operated 2-3 cup revolutions of the grinder, then the pork was put and grinded for 0,5-1,0 min till we got equally grinded meat, the salted pork fat was added and grinded again for 0,5-1,0 min. The rest of the operations were performed in accordance with TC 9213-00600422020-2002.
During the pilot-industrial test we observed three indices: the pH value, mass fraction of moisture and QMAFAnM.
The change of the pH value is shown in picture 2.
Pic. 2 - The change of the pH value daring the summer sausage low temperature treating, smoking and drying
As we see in picture 2, the decrease of the pH value in the pilot lot at the first stages of production goes faster. It is conditioned by a quick development of the starter micro-flora affected by the low frequencies of the electro-magnetic field.
The drying speed depends on several factors: mince pH value, temperature, humidity and moving speed of air [9-11]. At the first stage of summer sausage produce a slow shift of the pH value to the acid side takes place. Approaching the mince pH value to the isoelectric point decrease the water binding capacity that in its turn increase the moisture evaporation in the environment [12].
The analysis of picture 3 shows that moisture evaporation increases during the smoking stage of all sample lots. But the pilot sample lot has a more intense moisture loss. The moisture diffusion from the center to the outer layers of sausage takes place more intensively in case of preserving micropores in the mince [12,13].
Pic. 3 - The mass fracture of moisture depending on drying period
The micro-flora growth of summer sausage from the mince composition to the finished product is given in table 2.
Table 2 - Quantitative change of summer sausage micro-flora during the processing
The research period Micro-flora amount of QMAFAnM CFU/g of product
Control Pilot
Mince after composing 3,3 x 105 2,1 x 106
Before smoking 3,5 x 105 2,4 x 106
After smoking 1,2 x 106 9,0 x 105
On the 3d day of drying 8,1 x 105 1,0 x 105
On the 5th day of drying 9,3 x 104 2,0 x 104
On the 11th day of drying 5,1 x 103 4,0 x 102
On the 15th day of drying 8,4 x 102 3,0 x 102
The intensive growth of summer sausage micro-flora of the pilot sample lot is conditioned by the preliminary activation of the starter cultures with low frequencies of the electro-magnetic field where the main part of the micro-flora is introduced starter cultures. The intensive development of the starter micro-flora leads to the intensive lactic acid formation and decrease of the mince рН value and at the same time the intensive development of the starter cultures inhibits the pathogens micro-flora development. It is very important at accelerated sausage ripening [14,15].
It has been detected that applying the low frequencies of the electro-magnetic field the length of the technological summer sausage produce the process is reduced by 7 days and is only 14 days, the organoleptic indices and consistency improve.
REFERENCES
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STUDYING THE IMPACT OF THE ELECTROMAGNETIC FIELD WITH LOW FREQUENCY ON MINCED MEAT
4 year student of the processing technologies department Akopian K.V.
3 year student of the processing technologies department Nagarokova D.K.
kand. tehn. sciences, associate professor Nesterenko A. A. kand. tehn. sciences, associate professor Keniyz N. V.
Kuban State Agrarian University, Krasnodar Russia
Abstract. In the article there are research results of how the low frequency electromagnetic field affects the muscular tissue of pork and beef. The pictures, justification and comparison of the received results are given.
Keywords: histology, muscular tissue, electromagnetic effect, tissue structure, fibers, unclear
The analysis of the special literature data proves that nowadays one of the perspective trends of intensification the technological process of summer sausage production is applying the electromagnetic field with low frequency (EMF LF). But using EMF LF is connected with necessity to make an optimal frequencies choice, human safety, industrial applying of EMF LF, studying the influence of EMF LF on starter cultures and meat materials [1-3].
The article goal is to study histologically the effect of low frequency treatment of the pork and beef muscular tissue.
The preparation of meat materials to be treated with EMF was as follows: the trimmed beef of high quality and trimmed pork semi fat in pieces with weight up to 300 gram were put in carts and the layer thickness was 30 cm. The meat materials were electromagnetically treated for 30 minutes with frequency 100 and 30 Hz. After the treatment the received result was compared with the help of the microstructural analysis [4,5].
Studying the spine longissimus muscular of pork we received the following results. At the histological analysis of pork without EMF LF treatment we obtained the data as follows.
The muscular fibers of the spine longissimus are at the stage after the cadaveric rigidity. The main part of the muscular fibers is stretched out and has a linear form. A fewer number of fibers is curly, slightly wavy form that corresponds to the special literature sources data [6,7]. The transverse banding pattern in the muscular fibers is well marked, in some spots it is weakened because of the zone cadaveric muscular convulsive reflex. The nuclears are well colored with well identified chromatin, of oval form and placed along all the volume of the muscular fiber sarcoplasm. The connective layers are wavy with well differentiated cell endomysium elements that grees with the data of other authors such as A.M. Patiev, S.V. Patiev, A.A. Nesterenko [1,3].
Examining the beef without EMF LF treatment we received the following results data.
The muscular fibers are in different functional morphological condition. The most of them are characterized by wide amplitude waviness and the rest of them have a straitened form. In most muscular fibers the transverse banding pattern is moderately expressed. There are some fibers with
