Darbo objektai: Virtų, karštai rūkytų dešrų gamyba, juslinių savybių ir mikrobiologinis dešrų įvertinimas. Darbo tikslas – Įvertinti natrio druskų mažinimo galimybes termiškai apdorotuose mėsos gaminiuose. Darbo užduotys: 1. Mokslinės literatūros apie natrio druskų mažinimo galimybes termiškai apdorotuose mėsos gaminiuose apibendrinimas. 2. Natrio druskų pakeitimo alternatyviais ingredientais virtose ir karštai rūkytose dešrose galimybių tyrimas. 3. Gaminių receptūrų sudarymas, gaminių gamyba, juslinis įvertinimas. 4. Gautų rezultatų statistinis apdorojimas, apibendrinimas, išvadų formulavimas. Darbo rengimo vieta: Tiriamasis darbas buvo atliktas Lietuvos sveikatos mokslų universitete Veterinarijos akademijoje Maisto saugos ir kokybės katedroje ir „X“ mėsos perdirbimo įmonėje. Tyrimai buvo atlikti Šiaulių Nacionalinio maisto ir veterinarijos rizikos vertinimo institute. Darbo apimtis: 46 puslapiai, 11 lentelės, 10 paveikslų, 4 priedai Raktažodžiai: virta dešra, karštai rūkyta dešra, natrio druska Išvados: 1. 50 proc. nitritinės druskos kiekio pakeitimas kalcio laktatu virtose dešrose ženkliai padidino aerobinių mikroorganizmų skaičių, todėl toks pakeitimas nėra tinkamas taikyti virtų dešrų gamyboje. Kiti tyrime tirti natrio nitrito pakaitalai virtose ir karštai rūkytose dešrose nežymiai padidino aerobinių mikroorganizmų skaičių; 2. Nitritinės druskos pakeitimas 50 proc. kalio chloridu ir 50 proc. kalcio laktatu turėjo nežymią įtaką virtų dešrų juslinėms savybėms bei... [toliau žr. visą tekstą] / Objects of the thesis: Production of cooked, smoked sausages, evaluation of sausages of organoleptic characteristics and microbiological. Aim of the thesis is to rate the possibilities of sodium salt reduction in the heat-treated meat products. Purpose of the thesis: 1. Summary of the scientific literature on possibilities of sodium salt reduction in the heat-treated meat products. 2. Research of possibilities of the change of the sodium salt by the alternative ingredients in the cooked and smoked sausages. 3. Formation of the products recipes, manufacture of the products and sensory evaluation. 4. Statistical processing of the obtained results, generalization, and formulation of conclusions. Work preparation place ant term: The research was performed at the Food Safety and Quality Department of the Veterinary Academy of the Lithuanian University of Health Sciences and at the company of meat processing “X”. The research was performed at the Šiauliai National Food and Veterinary Risk Assessment Institute. Work span: The thesis consists of: 46 pages, 11 tables, 10 pictures, 4 annexes Keywords: cooked sausage, smoked sausage, sodium salt Conclusions: 1. 50% nitric salt replacement to calcium lactate leads to increase of aerobic microorganisms in cooked sausages and it is therefore unsuitable for the production of cooked sausages. The other investigated nitric salt replacement variants do not show a significant increase of aerobic microorganisms in cooked and smoked... [to full text]

Master of Science / Food Science Institute / Elizabeth A. Boyle / Pork preblends held for 0, 4 or 7 d were formulated into smoked sausages and analyzed for cook yield, instrumental external color, pH, salt content, proximate analysis, Warner-Bratzler shear force (WBSF), thiobarbituric acid reactive substances (TBARS), sensory analysis and purge percentage during 0, 110, 131 and 160 d display at an average 2.65 °C under fluorescent lighting. One preblend × day of display interaction was found for b* values. On display d 0, preblend d 7 was more yellow (P < 0.05) than preblend d 0 and 4; however, no differences (P > 0.05) were found for any preblends on d 110 or 160. On display d 131, preblend d 0 was more (P < 0.05) yellow than preblend d 4 but similar (P > 0.05) to preblend d 7. There was no preblend effect (P > 0.05) on any of the other attributes measured. Display day did not affect (P > 0.05) purge, pH, proximate analysis, WBSF, juiciness, saltiness or off-flavor. For color, a* and saturation index values decreased (P < 0.05) and L* increased (P < 0.05) between d 0 and 110 as well as d 110 and 131, while L*, a*, a*/b* ratio and saturation index values were similar (P > 0.05) from d 131 to 160. Hue angle value decreased from d 0 to 110 but was similar for the remaining display. A reduction (P < 0.05) in a*/b* ratio was shown from d 0 and 110 (average 0.85) to d 131 and 160 (average 0.78). There was a reduction in salt content by 0.43% and an increase in TBARS values by 0.46 mg malonaldehyde/100 g sample from d 0 compared to d 110, 131 and 160 (P < 0.05). Inconsistent differences were found for sensory panel traits bite and flavor intensity and a reduction in mouthfeel coating was found from d 0, 110 and 131 compared to 160 (P < 0.05). Therefore, preblending could be implemented without any detrimental outcome on quality or sensory attributes of skinless smoked sausage; however, as day of display increases product may become lighter, less red and more oxidized.