FIELD: food industry.
SUBSTANCE: invention is intended for carbossimetilcellulose (CMC) application in treated meat products as follows: liver sausage, Vienna sausages, sausage for frying, hamburgers and gammons. CMC forms a gel at a temperature of 25°C after dissolution with high shear force in 0.3 wt % water solution of sodium chloride. The final content of CMC in the water solution of sodium chloride is 1 wt % for CMC with polymerisation degree (PD) of more than 4000; 1.5 wt % for CMC with PD from 3000 to 4000; 2 wt % for CMC with PD from 1500 to 3000; and 4 wt % for CMC with PD less than 1500. The produced gel represents a flowing medium with dynamic modulus of elasticity (G') exceeding viscosity modulus (G") throughout the frequency interval 0.01-10 Hz according to measurement with a vibrational rheometer operating under voltage 0.2. In the treated meat products one uses beef, pork or poultry meat. CMC may be applied combined with hydrocolloids as well as with carrageenan, collagenous protein, konjak or starch.
EFFECT: invention ensures production of meat products with improved consistency and texture, enhanced juiciness and minimal moisture loss in the process of storage.
10 cl, 2 dwg, 10 ex
