FIELD: meat industry, in particular, production of sausages, chopped meat products, hams and feeds for domestic animals.
SUBSTANCE: method involves using carboxymethyl cellulose as thickener. Carboxymethyl cellulose forms gel after dissolving with high shearing action in 0.3 wt% of aqueous solution of sodium chloride at temperature of 25 C. Final content of carboxymethyl cellulose in aqueous solution of sodium chloride is 1 wt% for carboxymethyl cellulose with degree of polymerization above 4,000; 1.5 wt% for carboxymethyl cellulose with degree of polymerization of 3,000-4,000; 2 wt% for carboxymethyl cellulose with degree of polymerization of 1,500-3,000; and 4 wt% for carboxymethyl cellulose with degree of polymerization below 1,500. Resultant gel is fluid medium having dynamic modulus G' of elongation exceeding modulus G'' of viscosity throughout the entire frequency range of 0.01-10 Hz measured by means of vibration flow meter operating under voltage of 0.2 V. Brookfield viscosity of gel (LVF, spindle 4, 30 rev/min, 25 C) is more than 9,000 mPa˙s. Carboxymethyl cellulose may be used in conjunction with carragheenan, gelatinous protein, and starch.
EFFECT: increased succulence, improved consistency and texture of meat products.
9 cl, 10 ex
