Mustasõstra-õunapüree kasutamine keeduvorsti valmistamisel
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Kuupäev
2019
Kättesaadavus
30.08.2019
Autorid
Ajakirja pealkiri
Ajakirja ISSN
Köite pealkiri
Kirjastaja
Eesti Maaülikool
Abstrakt
Toiduainetööstuses kasutatakse ühe tarretava ainena želatiini, mida toodetakse kollageeni
osalisel hüdrolüüsimisel looma nahast, luudest või sidekoest. Kõige rohkem kasutatakse
seanaha happelist ja termilist töötlust. Želatiin on biopolümeer, mis koosneb
denatureerunud kollageeni ahelatest, suhkrutest, lipiididest ning teistest valkudest,
moodustades kovalentseid sidemeid. Želatiinid erinevad teineteisest põhiliselt lahustuvuse
poolest, mis on põhjustatud ristsidemete tekkest, stabiliseerides geeli võrgustikku ning
vähendades lahustuvust. Tootmisprotsessi käigus lagundatakse algtooraines olev
kollageen.
Magistritöös on kirjandusele tuginedes antud ülevaade želatiini tootmisest, kollageeni ja
želatiini koostisest, keemilistest- ja füüsikalistest omadusetest, erinevatest
kasutusvõimalustest ning tarretise kasutamisest keeduvorsti valmistamisel. Töö
eesmärgiks on uurida mustasõstra kasutusvõimalusi keeduvorsti valmistamisel kasutades
erinevaid želatiine. Samuti uurida tarretise survejõu muutust erinevatel
kontsentratsioonidel.
Eksperimentaalses osas kasutati Eesti Maaülikooli Polli aiandusuuringute keskuse
külmutatud musti sõstraid ning magustamata õunapüreed. Liha pärines ettevõttelt
SF Pandivere OÜ, sea veerandrümp konditustati Eesti Maaülikooli toiduainete tehnoloogia
bakalaureuse taseme üliõpilaste poolt. Lisaainete spetsifikatsioonid keeduvorsti
valmistamiseks on lisades 6-12 ning erinevad želatiinid lisades 1-5- need pärinevad
ettevõtetelt Veikand AS, Baltic Pack EST AS, AK OÜ, Scarpio OÜ ning Moguntia Eesti
OÜ.
Jahutatud proove (tarretised, keeduvorst) säilitati 2-4 °C ning külmutatud proove -18 °C
juures. Mustasõstra-õunapüree termiline töötlemine teostati 74±2 °C, mis seejärel
püreestati. Tarretamisprotsessiks kuumutati Veikand AS želatiiniga segu vesivannil 90 °C
juures ning teisi proove lahustumiseni 60-70 °C. Määrati pH-väärtus, niiskusesisaldus ja
tiitritav happesus. Mustasõstra-õunapüreest valmistatud tarretisest ja keeduvorstist määrati
survejõud tekstuurianalüsaatoriga ning keeduvorstist määrati lisaks niiskuse-, tuha- ja
valgusisaldus. Keeduvorst valmistati võrdluskatsena lisaks tarretise kuubikutele ka
külmutatud mustasõstra-õuna püreega.
Eksperimentaalse osa põhjal võib järeldada, et želatiin number 1 (lisa 1) ei sobi
tarretamisprotsessi läbiviimiseks ning kasutamiseks keeduvorsti valmistamisel, kuna
konsistentsilt jäi proov pehmeks ning sensoorsed omadused ei olnud vastuvõetavad.
Tarretiste kontsentratsioonide kasvades tõusis märgatavalt ka survejõud, mis väljendus
kõvema ja tihkema tekstuuri moodustumises. Muudetud konsistentsiga keeduvorsti
valmistamisel ilmnes, et tarretis jagunes tootes ühtlasemalt ning tarretise kuubik kaotas
oma kuju, kuna tekkis võimalus sulamiseks termilise töötlemise tulemusena ning
ümbritsev toode ei hoidnud tarretise kuubikuid piisavalt koos.
Täiendavat uurimist vajab erinevate želatiini kontsentratsioonide ning mustasõstra ja õuna
vahekorra seos sensoorsete omaduste muutustele, samuti termilise töötluse efektiivsuse
ning püree koostise vahelised seosed ja nende mõju füüsikalis-keemiliste omaduste
muutustele.
Gelatin is a product, that is made of partial hydrolysis of collagen from aminal skin, bones or connective dissue. Usually, acid or thermal treatment are used. It is biopolymer, that consists of denaturated collagen chains, sugars, lipids and other proteins, forming covalent bonds. Gelatins differ form each other by solubility, that is caused by formed crosslinks between molecules. They stabilize gel network and lower the solubility. During the production, collagen from raw material is broken down. Master’s thesis gives a literature overview of gelatin, its composition (gelatin and collagen), chemical- and physical properties, different opportunities of its application and usage of jelly in boiled sausage production. The aim of this study was to analyze the usage of blackcurrant in the production of boiled sausages, by using different gelatins. As well as, investigating the efficiency of gelling process between different gelatin concentrations. In experimental part, frozen (-18 °C) blackcurrants and unsweetened apple puree was collected in Estonian University of Life Sciences Polli Horticultural Research Centre. Meat was originated from SF Pandivere OÜ. In addition, specifications for used seasonings are given in appendixes 6-12 and specifications for gelatins are in appendixes 1-5, they originate from Veikand AS, Baltic Pack EST AS, AK OÜ, Scarpio OÜ and Moguntia Eesti OÜ. There were 5 different gelatins in used solution concentrations 15, 20 and 25%. Chilled samples (jelly and boiled sausage) were stored at 2-4 °C and frozen samples at -18 °C. Thermal treatment for blackcurrant-apple puree was carried out at 74±2 °C, followed by homogenisation and thermal treatment. For gelatin Cristin (appendix 1) solution needed to be heated on waterbath until 90 °C and other gelatins 60-70 °C. In addition, pH-value, moisture content and titratable acidity was measured. Furthermore, compression force was measured with texture analyzer from jelly and boiled sausage, as well as, moisture-, ashand protein content was measured from boiled sausage. Reference test with boiled sausage was made with frozen blackcurrant-apple puree. To sum up, from experimental part turned out that gelatin number 1 (annex 1) is not the most suitable for production of boiled sausage with jelly. The reason is that consistency was too soft and from sensory evaluation appeared that consisting salt and spices, the flavour perception was not the most appealing. It turned out that the higher the concentration, the higher the compression force - it was expressed with formation of stronger and denser texture. Boiled sausage with changed consistency appeared to have more distribution of jelly, but it lost its shape due to the weaker bonds between the molecules that let the melting jelly pour to the cavities. Further research should be conducted to find more information about blackcurrant composition (e.g. pectin content) dependence of gelatin concentrations. As well as, experiment with different blackcurrant and apple proportions to detect changes in sensory characteristics. And lastly, it is important to study relation between thermal treatment efficiency and changes in physico-chemical properties.
Gelatin is a product, that is made of partial hydrolysis of collagen from aminal skin, bones or connective dissue. Usually, acid or thermal treatment are used. It is biopolymer, that consists of denaturated collagen chains, sugars, lipids and other proteins, forming covalent bonds. Gelatins differ form each other by solubility, that is caused by formed crosslinks between molecules. They stabilize gel network and lower the solubility. During the production, collagen from raw material is broken down. Master’s thesis gives a literature overview of gelatin, its composition (gelatin and collagen), chemical- and physical properties, different opportunities of its application and usage of jelly in boiled sausage production. The aim of this study was to analyze the usage of blackcurrant in the production of boiled sausages, by using different gelatins. As well as, investigating the efficiency of gelling process between different gelatin concentrations. In experimental part, frozen (-18 °C) blackcurrants and unsweetened apple puree was collected in Estonian University of Life Sciences Polli Horticultural Research Centre. Meat was originated from SF Pandivere OÜ. In addition, specifications for used seasonings are given in appendixes 6-12 and specifications for gelatins are in appendixes 1-5, they originate from Veikand AS, Baltic Pack EST AS, AK OÜ, Scarpio OÜ and Moguntia Eesti OÜ. There were 5 different gelatins in used solution concentrations 15, 20 and 25%. Chilled samples (jelly and boiled sausage) were stored at 2-4 °C and frozen samples at -18 °C. Thermal treatment for blackcurrant-apple puree was carried out at 74±2 °C, followed by homogenisation and thermal treatment. For gelatin Cristin (appendix 1) solution needed to be heated on waterbath until 90 °C and other gelatins 60-70 °C. In addition, pH-value, moisture content and titratable acidity was measured. Furthermore, compression force was measured with texture analyzer from jelly and boiled sausage, as well as, moisture-, ashand protein content was measured from boiled sausage. Reference test with boiled sausage was made with frozen blackcurrant-apple puree. To sum up, from experimental part turned out that gelatin number 1 (annex 1) is not the most suitable for production of boiled sausage with jelly. The reason is that consistency was too soft and from sensory evaluation appeared that consisting salt and spices, the flavour perception was not the most appealing. It turned out that the higher the concentration, the higher the compression force - it was expressed with formation of stronger and denser texture. Boiled sausage with changed consistency appeared to have more distribution of jelly, but it lost its shape due to the weaker bonds between the molecules that let the melting jelly pour to the cavities. Further research should be conducted to find more information about blackcurrant composition (e.g. pectin content) dependence of gelatin concentrations. As well as, experiment with different blackcurrant and apple proportions to detect changes in sensory characteristics. And lastly, it is important to study relation between thermal treatment efficiency and changes in physico-chemical properties.
Kirjeldus
Magistritöö
Liha- ja piimatehnoloogia õppekaval
Märksõnad
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