Effect of cryostabilizing mixtures on quality of cooked sausages

Introduction.The aim of the study was to investigate the effect of binary cryostabilizing mixtures on the functional, technological structural, mechanical and sensory characteristics of cooked sausages.Materials and methods.The cryostabilizing mixtures differed in the content of animal protein, vegetable fiber, and sodium alginate.The minced meat for sausages consisted of pork, chicken fillet, minced chicken, an emulsion of beef vein and lard (20% each).The test was performed by replacing 2.5% of the fillet in the recipe with cryostabilizers.The minced meat was cut, formed into a casing, heattreated (to a temperature of 72 C in the center of the product), frozen and stored at -18 C for 30 days.Results and discussion.Studies of the cryoprotective properties of sodium alginate, animal protein, fiber, sodium tripolyphosphate, and maltodextrin have shown their ability to reduce the cryoscopic temperature of model sausage minced systems to -2.8 C.To enhance the effectiveness of these ingredients, their properties in binary composite mixtures were considered.Five variants of the mixtures were used, which differed in the content of animal protein, vegetable fiber, and sodium alginate.Studies have shown that mixtures with a high content of protein and alginate provide the best functional and technological indicators: moisture binding (524 -864%) and emulsifying ability (78.18 -89.88%), emulsion stability (95.30-96.20%) and increased product yield (122.22 -124.02%).Also, these mixtures demonstrate the lowest cryoscopic temperature (-4.58C and -4.62C) and the best sensory characteristics (juiciness, density, taste).The sensory evaluation confirmed that the sausage samples with this mixture had juiciness, dense structure, harmonious taste and aroma.Other mixtures showed certain shortcomings: samples with the highest protein and alginate content had excessive density, samples with low protein and alginate content had insufficient juiciness, and samples with the lowest protein and alginate content had poor elasticity.Based on the results obtained, it is recommended to use a blend with an optimal protein and alginate content for the production of frozen long-term storage meat products.Conclusions.The optimal composition of a binary cryostabilizing mixture that preserves the structure and improves the quality of cooked sausages after freezing and thawing because of the synergistic interaction between protein and polysaccharide has been determined.