Külmutatud liha erinevate sulatamisviiside mõju toodangu väljatulekule suitsulihatoodete tootmisel
Laen...
Kuupäev
2015
Kättesaadav alates
Autorid
Ajakirja pealkiri
Ajakirja ISSN
Köite pealkiri
Kirjastaja
Abstrakt
Magistritöö eesmärgiks oli võrrelda erineval viisil sulatatud lihast ja jahutatud lihast
valmistatud suitsulihatoodete väljatulekuid.
Uuriti külmutatud liha erinevate sulatamisviiside mõju sulatuskaole, sissepritsitud,
väljanõrgunud ja toorainesse jäänud soolvee koguseid, suitsulihatoodete väljatulekut soolatud
toorainest ning vaakumpakendatud suitsulihatoodetest eraldunud lahtise vee koguseid
realiseerimisaja jooksul.
Magistritöö eksperimentaalne osa viidi läbi Atria Eesti AS-is, Vastse-Kuuste tootmisüksuses
ajavahemikul 17.11.2014...08.02.2015.
Uuringust selgus, et sulatuskadu oli kõige suurem tooraine kiiresti sulatamise korral (3,5%) ja
kõige väiksem vees sulatamise korral (-2%). Sissepritsitud soolvee protsent oli suurim kiiresti
sulatatud tooraine (25,1%) ja väikseim jahutatud tooraine (22,1%) puhul. Väljanõrgunud
soolvee osas ei osutunud sulatusviiside vahelised erinevused statistiliselt oluliseks (p =
0,154). Sissepritsitud ja väljanõrgunud soolvee protsendi vahel ilmnes keskmise tugevusega
positiivne statistiliselt oluline seos (r = 0,51, p = 0,001). Kõige enam soolvett jäi kiiresti
sulatatud (16,4%) ja kõige vähem jahutatud toorainesse (14,1%).
Suurim väljatulek ja väikseim termokadu (16.6%) ilmnes aeglaselt sulatatud liha puhul,
väikseim väljatulek ja suurim termokadu (18.6%) aga vees sulatatud liha puhul (vahe 2,0%).
Siiski ei osutunud sulatusviiside vahelised erinevused statistiliselt oluliseks (p = 0,145).
Valmistoote säilitamisel (24 päeva) eraldus lahtist vett kõige enam jahutatud liha puhul
(0,85%) ja kõige vähem vees sulatatud tooraine puhul (0,70%). Jahutatud tooraine baasil
valmistatud toodetest eraldunud lahtise vee hulk oli statistiliselt oluliselt suurem võrreldes
vees sulatatud toorainest valmistatud toodetega (p < 0,001).
The purpose of this work was to compare impacts of different thawing methods of freezed meat to the smoked meat product yield. The effect of different thawing methods of freezed meat on thawing loss, amount of brine injection, brine percolation and brine that remained in raw material, smoked meat products yield and amount of parted water isolation during the storage of packed smoked meat products was studied. The experimental part of the Master's thesis was carried out in Atria Eesti AS, Vastse-Kuuste production unit during the period 17.11.2014 ... 08.02.2015. Research showed, that the biggest thawing loss occurred in case of rapid thawing (3.5%) and the smallest in case of water thawing (-2%). The amount of brine injection of raw material was the smallest in chilled meat (22.1%), and the biggest in rapidly thawed raw material (25.1%). The amount of brine percolation was not statistically significantly different between thawing methods (p = 0.154). Injected brine and percolation of brine showed intermediate positive statistically significant correlation (r = 0.51, p = 0.001). After the salting of the raw material the most brine remained into rapidly thawed raw material (16.4%) and the least into chilled raw material (14.1%). The highest yield and smallest cooking loss (16.6%) were discovered using slowly thawed meat and the smallest yield and highest cooking loss (18.6%) using water thawed meat. However, this difference between thawing methods was not statistically significant (p = 0.145). During the storage of packed smoked meat products (24 days) the amount of parted water isolation was the highest in product that was made from chilled meat (0.85%) and the smallest in product that was made from water thawed meat (0.70%). The amount of water released from products made from chilled meat was statistically significantly higher compared with products made from water thawed meat (p <0.001).
The purpose of this work was to compare impacts of different thawing methods of freezed meat to the smoked meat product yield. The effect of different thawing methods of freezed meat on thawing loss, amount of brine injection, brine percolation and brine that remained in raw material, smoked meat products yield and amount of parted water isolation during the storage of packed smoked meat products was studied. The experimental part of the Master's thesis was carried out in Atria Eesti AS, Vastse-Kuuste production unit during the period 17.11.2014 ... 08.02.2015. Research showed, that the biggest thawing loss occurred in case of rapid thawing (3.5%) and the smallest in case of water thawing (-2%). The amount of brine injection of raw material was the smallest in chilled meat (22.1%), and the biggest in rapidly thawed raw material (25.1%). The amount of brine percolation was not statistically significantly different between thawing methods (p = 0.154). Injected brine and percolation of brine showed intermediate positive statistically significant correlation (r = 0.51, p = 0.001). After the salting of the raw material the most brine remained into rapidly thawed raw material (16.4%) and the least into chilled raw material (14.1%). The highest yield and smallest cooking loss (16.6%) were discovered using slowly thawed meat and the smallest yield and highest cooking loss (18.6%) using water thawed meat. However, this difference between thawing methods was not statistically significant (p = 0.145). During the storage of packed smoked meat products (24 days) the amount of parted water isolation was the highest in product that was made from chilled meat (0.85%) and the smallest in product that was made from water thawed meat (0.70%). The amount of water released from products made from chilled meat was statistically significantly higher compared with products made from water thawed meat (p <0.001).
Kirjeldus
Märksõnad
lihatooted, lihatootmine, liha, sulatus, külmutamine, toiduainete töötlemine, magistritööd