Research of structural and mechanical properties of combined stuffing with buttermilk concentrate
Journal Title: Науковий вісник полтавського університету економіки і торгівлі. Серія Технічні науки - Year 2016, Vol 1, Issue 78
Abstract
Purpose. The article deals with the investigation of the structural and mechanical properties of developed dairy-vegetable stuffing on the basis of a buttermilk concentrate and influence of the freezing process on the numerical values of tension shear and the effective viscosity. The set of data characterizing the structural changes in dairy-vegetable stuffing based on buttermilk concentrate was received and the possibility of the frozen product storing and further use in technology of culinary products was proven. Methods.Subjects of research were samples of milk-carrot and milk-pumpkin ground meat in a fresh condition and after storage in the freezer at a temperature of -18 ... -19 °C for 6 months. The study of effective viscosity changes and samples of shear tension was carried out on a rotary viscometer Rheotest RN4.1in the range of shear rate from 0.7 s -1 to 10 s -1.While doing the studies the measurable system cone-plate type with a rotor S1 was used. The study of visco-plastic materials was performed at t+18 °C. Results.Ground meat rheological studies indicate that structuralmechanical changes of sample properties are specific to the flow of visco-plastic systems. Analysis of the received data shows that with increasing shear viscosity of MRF on the basis of buttermilk concentrate decreases to a certain value and remains constant regardless of changes in shear rate. Quantitative values of effective viscosity of fresh prepared and thawed ground meat after storage in frozen form do not differ significantly, that means the shelf life affects the ground meat structure but not essentially. Freezing reduces slightly the numerical value of tension shear regardless of the stuffing kind. Conclusions. It is proved that the freezing process does not lead to the destruction of the ground meat structure. These results confirm the ability to store dairy-vegetable ground meat based on buttermilk concentrate in the frozen condition and their further use in technology of products cooking.
Authors and Affiliations
Tatiana Yudina, Iryna Nazarenko, Alla Klimenko
Keywords
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