Determination of the factor space of the process of extrusion of sausage products

Abstract

Introduction. The analytical researches were conducted for the purpose of scientific substantiation of the main factors and to determine the factor space of the process of sausage stuffing extrusion. Materials and methods. Methods of research: theoreticalstudying and generalization of a priori information on the conditions for the extrusion of sausages; qualimetric. An additive mathematical model as most widespread in a qualimetry is used for joining the quality rating into the generalized (complex) index. Results and discussion. One of the main processes in the formation of sausage products, which guarantees the receipt of highquality products is the filling (extrusion) of the shell by sausage mince. The main factors of the process of sausage mince extrusion are ascertained: pressure of extrusion; mince temperature; vacuum evacuation. It is determined that the amount of pressure of extrusion depends on the type of membrane, type of product, its composition, physical-mechanical and rheological properties, which is 0,30-2,00 MPa. The minced meat temperature affects the stability of the emulsion, therefore, when extruded in the sausage shell should be in the range from +8 to +18 ºС. Vacuuming has a positive effect on: reducing the volume of air void; color; texture; maturation of the product; the terms of its storage; reduction of oxidative processes in adipose tissue, as well as bacterial insemination; improvement of the rheological characteristics of the product; water-holding capacity (WHC); improving the density of the long loaf. The evacuation measure for individual types of mince is individual and can have pressure up to-0,09 MPa. The coefficient of regression and the value of confidence interval are calculated Δb i =0,004 (α=0,2; f=8).