Determination of consistency of concentrated dispersed systems by the method of gravitational penetration

Abstract

Introduction. Analytical and experimental studies consistency dispersion systems of the new methodgravitational penetration. Materials and methods. Dispersion systemspate meat products from mechanically separated poultry are being investigated. The consistency was determined by gravity penetration. Penetration indices are determined on the basis of mathematical modeling of indenter motion in the product layer based on second order differential equations of motion. Results and discussion. The proposed method for determining consistency is easy to use. The presented calculus dependencies and mathematical models are based on physical constants, which makes the method of gravitational penetration versatile for wide practical application in estimating the quality of food by the express method. The presented mathematical model obtained based on the secondorder differential equations, suitable for different research and use me different designs gravitational penetrometer. To perform a comparative analysis of the consistency of food products obtained from different technological modes or formulations, it is proposed to use a comparative characteristic in the form of a coefficient K. Its value is calculated as the ratio of the depth of immersion of the needle into the product layer when falling penetrometer from one height. The highest rates were pate sample containing 40% of mechanically separated poultry meat and 8% of rice flour, and the smallest, pate sample, containing 30% mechanically separated poultry meat and 10% of rice flour. Conclusion. Defining the method of gravitational penetration extends the possibility of obtaining accurate results in comparison with the use of existing methods and a priori formulas.

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“…1), adhering to the existing regulatory document in Ukraine -"Rules of pre-slaughter veterinary inspection of animals and veterinary sanitary examination of meat and meat products" (2002). (Guts & Koval, 2007). The sensory characteristics of boiled beef (by smell, juiciness, tenderness, ease of chewing) and broth from it (by colour, taste, thickness) were evaluated by the tasting commission consisting of 8 people, and the content of bound moisture -by the "press method", in accordance with the recommendations (Antoniuk, 2020).…”

“…Assessment of the total fat content in it was carried out in accordance with DSTU ISO 1443:2005 (2007), total ash content -DSTU ISO 936:2008 (2008), moisture content -DSTU ISO 1442:2005 (2008), protein (Shkurin et al, 2002). The following physical and technological features of beef were also studied: acidity (pH) according to DSTU ISO 2917:2001 (2003) 48 hours after slaughter of bulls and penetration(Guts & Koval, 2007). The sensory characteristics of boiled beef (by smell, juiciness, tenderness, ease of chewing) and broth from it (by colour, taste, thickness) were evaluated by the tasting commission consisting of 8 people, and the content of bound moisture -by the "press method", in accordance with the recommendations(Antoniuk, 2020).…”

Relationship between the chemical composition, physical, technological, and sensory properties of beef and the colour of muscle tissue

“…Assessment of the total fat content in it was carried out in accordance with DSTU ISO 1443:2005 (2007), total ash content -DSTU ISO 936:2008 (2008), moisture content -DSTU ISO 1442:2005 (2008), protein (Shkurin et al, 2002). The following physical and technological features of beef were also studied: acidity (pH) according to DSTU ISO 2917:2001 (2003) 48 hours after slaughter of bulls and penetration (Guts & Koval, 2007). The sensory characteristics of boiled beef (by smell, juiciness, tenderness, ease of chewing) and broth from it (by colour, taste, thickness) were evaluated by the tasting commission consisting of 8 people, and the content of bound moisture -by the "press method", in accordance with the recommendations (Antoniuk, 2020).…”