Development of a mathematical model for predicting the quality of semi-smoked sausages made from second-grade beef

Abstract

The article is devoted to the development of a mathematical model for predicting the quality of semi-smoked sausages from beef of the 2nd grade. The use of meat raw materials below 1st grade in the production of high quality sausages due to enrichment with new natural ingredients represents the relevance of the research. The use of enzymes and buckwheat flour in the production of meat products contributes to the improvement of the quality characteristics of the initial meat raw material, increasing the nutritional and biological value of finished products. The results showed that the addition of the enzyme "Protepsin" intensifies the processes of hydrolysis of proteins of connective tissues of beef, increases the moisture-binding ability of model minced meat. It was found that in model minced meat with the use of enzyme in the amount of pH reaches the optimum value in a shorter time. At addition of buckwheat flour the optimum value of moisture-binding capacity is established. The article shows that increasing the amount of buckwheat flour in the formulation of model minced meat more than 6 % leads to an increase in moisture-binding capacity, but at the same time organoleptic characteristics deteriorate significantly. The results obtained during the experiment showed that the enzyme «Protepsin» can be recommended to improve the functional and technological indicators of minced meat and ready semi-smoked sausages and accelerate the maturation process of raw materials. In this paper the object of the study is model minced beef minced meat of 2 grades, enzyme «Protepsin», buckwheat flour.