Scientific Journal of KubSAU

There were presented the results of researches of pectin influence as a cryoprotector on rheological properties of dough and physical-chemical indexes of bread quality in the article. We have also obtained the results which allow recommending pectin in the technology of bread producing from frozen semi-finished foods

In the article we consider a possibility of use of pectin on new appointment, as a cryoprotector. In the test with a pectin addition, there is a fermentation process that goes faster and more intensively, it accelerates the process of proofing. At the expense of functional properties of pectin it is possible to provide the ability to live of yeast cells and to provide quality of bread

The growth of profitability is the main task of any company. Having faced low purchasing capacity of consumers, and also with shortage and the high price of raw materials, manufacturers of meat products not to be ruined, are compelledto reduce percent of the maintenance of meat. Thus it is necessary to optimize a compounding for preservation physical, chemical and organoleptic properties of a ready product. For these purposes, various software products are used. In the article we present the analysis of the work of the ОPТIМIТ program

Smoked sausages are favorite products of many people. In this work the basic aspects of application of the mixes are presented, the basic characteristic of applied starting cultures is presented

In foreign practice we have a great demand of using smoked sausage products with a smeared consistence. In the article the basic aspects of manufacturing smoked sausages with a smeared consistence are resulted: the choice of spices, starting cultures and the way of drawing up of forcemeat

In the article we have presented the results of the approbation of the technology of intensification of smoked sausages with application of electromagnetic processing with low frequencies of starting cultures and meat raw materials

The main component of food pyramid is bakery products. Consumers of bakery products offer fresh bakery in any time of day, in wide assortment, produced by traditional way and possessing the beneficial properties, hypoallergenic and mainly tasty. In Russia, there is an intensive development of the new technologies, which are based on the freezing of semi-finished bakery. There was considered a possibility of pectin use with a new purpose as a crioprotector in the article. On the first stage of the researches there was a work on study of the influence of different crioprotectors on rheology of dough, dough water-absorbing ability, change of formation time and dough stability at addition of crioprotectors, change of valometric assessment of dough at addition of crioprotectors. There was an analysis of the index of “flour power”. On the results of the research, there was calculated the optimal dose of pectin introduction. There was studied the influence of different crioprotectors on structure of frozen by-products. There were cited the microphotos of frozen yeast dough. There was revealed that the best indexes of a quality of ready bread was reached at use of EMP microwave frequency of defrosting dough by-products taking into account energy expenses there was chosen the rational way of baking. There was worked out the technological scheme of bread production from frozen by-products with pectin as a crioprotector

Changing style of life, its rhythm and tendencies dictate their own conditions. The deficit of time makes us economize it on all, including the time for cooking. Among the main trends of the domestic meat market - switching consumers from frozen meat products to fresh cooled products. In connection with it the amount of consumers of meat semi-finished products grows. In the work there was considered the results of research of the Russian market of by-products. The market of frozen meat by-products is actively developed in large cities, where it has its own production. The participants of the market state that consumers have started to buy more frozen by-products by weight and the analysis of meat by-products assortment in retailing trade for 2014 testifies it. Trying to fasten their positions, operators of the market not only develop the production powers but work out new products and the analysis of dynamics of production volumes of meat by-products and shares of federal districts – producers of meat by-products testify it. The main players in this segment see the future market for complex, receipt, combined products and ready dishes that will lead to change of structure of meat semi-finished products sales

Activation of starter cultures in cold smoked sausage production is one of the most significant technological approaches which allows speeding up fermentation and decreasing the time for air drying of cold smoked sausages. During the research and experimental findings it is confirmed that the activation of starter cultures can be reached by using electromagnetic treatment. There were presented the results of approbation of technologies of intensification of summer sausages with the application of electromagnetic treatment with low frequencies of start cultures and raw meat in the work. There were cited the results and the substantiation of working out of device for electromagnetic processing. There were determined the optimal frequencies and time for destruction and intensification of microflora growth. In the result of carried out researches there was proven that the electromagnetic processing influences the functional-technological properties and microbiological seeding of raw meat. There were cited the results of researches of influence of processed by electromagnetic field start cultures the functional-technological properties of model stuffing. On the results of researches there was carried out the approbation of offered technology in the course of which the pH, mass share of moisture and microbiological seeding of sausages are tracked. In accordance with reports of probationary center of JSC “Meat factory “Tikhoretskiy”, experimental line of summer sausages corresponds on physical-chemical, microbiological, toxicological, organoleptic indexes, terms of validity TC 9213-006-00422020-2002. Ready product was subjected the organoleptic assessment of specialists of JSC “Meat factory “Tikhoretskiy”

In spite of decrease of meat import in connection with introduction of sanctions, demand and production of specialty produce are increased. High demands are lodged to meat produce for production of summer sausages. The technological defective goods of sausages not infrequently occur under use of meat raw with non-traditional autolysis and quality. For prevention of defective goods is necessary to have an opportunity to forecast the chemical content and rheological characteristics of sausages. These indexes are important for prognosis of quality of newly worked out or modernized receipts of sausages. The quality of sausages depends on qualitative indexes of minced meat. One of the indexes of minced beef is a consistence which is assessed not only organoleptically but on rheological characteristics. For production of sausages with advanced chemical content and consistence assessed under the help of rheological characteristics is necessary to work out the method of forecasting of ready goods quality. At projecting of the receipt we were offered to use the calculation of rheological and chemical-technological characteristics. There was described the classification of minced meat as heterogeneous system consisting of dispersive medium and phase. There were considered the possibilities of calculation of rheological, chemical indexes and complex chemical characteristics of minced meat and ready sausages in the work. The application of rheological methods of forecasting allows tracing the quality of sausages on any stage of production