Research of structural and mechanical properties of combined stuffing with buttermilk concentrate

Yudina, Tatiana and Юдіна, Тетяна Іллівна and Nazarenko, Iryna and Назаренко, Ірина Анатоліївна and Klymenko, Alla and Клименко, Алла Вікторівна (2016) Research of structural and mechanical properties of combined stuffing with buttermilk concentrate. Науковий вісник Полтавського університету економіки і торгівлі (1(78)). pp. 15-21. ISSN 2518-7171

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Abstract

The aim of the present article is to investigate 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 shear stress and the effective viscosity. The objective is to get the set of data characterizing the structural changes in dairy-vegetable stuffing based on buttermilk concentrate and prove the possibility of the frozen product storing and further use in technology of culinary products. The study of structural and mechanical properties of the ground meat was carried out on a rotary viscometer Rheotest RN4.1. While doing the studies the measurable system cone-plate type with a rotor S1 was used. The study of viscoplastic materials was performed at +18 °C.Ground meat rheological studies indicate that structural-mechanical changes of sample properties are specific to the flow of visco-plastic systems. It is established that the shelf life of ground meat in frozen form affects their structure but not essentially. It is proven that the freezing process does not lead to the destruction of the ground meat structure. The received results confirm the ability of storing the milk-based ground meat on the basis of buttermilk concentrate in the frozen condition and their further use in technology of products cooking

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