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The possibility of using pork heart in the manufacture of sausages

DOI: 10.17586/1606-4313-2019-18-1-77-83
UDC 637.524.24:641.83:665.214.2

The possibility of using pork heart in the manufacture of sausages

Volchenko V. I., Dvoryankina K.V.

For citation: Volchenko V.I., Dvoryankina K.V. The possibility of using pork heart in the manufacture of sausages. Vestnik Mezhdunarodnoi akademii kholoda. 2019. No 1. p.

Abstract
The problems of using different ingredients in the technology of multicompound food products are observed, the necessity of balancing proteinous and fatty components is shown. The basic directions of improving the technologies of such groups of products are chosen, the sausages being the main focus. The variants of improving the technologies of meat sausages are observed, analysis of customer preferences is carried out, conclusions are made. The common methods of sensory analysis, physical, chemical, and statistical methods were used in this research. The technology of using the low-cost proteinous raw material for producing cooked sausages has been developed. The pork heart has been chosen as such a raw material. The problem of high water content of the raw material has been determined; the method of dehydration for increasing the protein content in the raw material have been found. The best variant of the pork heart dehydration using blanching with the live steam above the surface of salt solution has been chosen. The optimization of this process in terms of salt concentration and blanching time has been carried out. It is recommended to use the obtained results for producing new assortment of sausages.

Keywords: cooked sausages, culinary products, thermal processing

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