Daniela Ianitchi


INFLUENCE OF STARCH ADDING ON THE MEAT COMPOSITIONS VISCOSITY

Daniela Ianitchi, Cristiana Diaconescu, Lucica Nistor, Camelia Hodosan, L. Urdes

Abstract
Animal raw material processing is directly influenced by the physical and chemical characteristics of their. The various combinations and status of the raw materials used in the food industry determine specific behaviours that may influence the processing equipment performance and construction. The study on meat composition viscosity depending upon the added components, temperature and mixing time length, has shown that viscosity is increasing with lower mixing temperature, higher mixing time length and higher added starch percentage.

Key words: meat composition, viscosity, pork, mixing

INFLUENTA ADAUGARII AMIDONULUI ASUPRA VĀSCOZITATII COMPOZITIILOR DE CARNE

Daniela Ianitchi, Cristiana Diaconescu, Lucica Nistor, Camelia Hodosan, L. Urdes

Rezumat
Prelucrarea materiilor prime de origine animala este direct influentata de caracteristicile fizico-chimice ale acestora, caracteristici care influenteaza implicit si proprietatile de curgere ale acestora. Diferitele stari si combinatii in care se pot gasi materiile prime folosite, determina comportari specifice, care pot influenta calitatea produselor finite, performantele si constructia echipamentelor in care se prelucreaza.
Studiul privind aprecierea vascozitatii compozitiilor de carne, in functie de componentele adaugate, de temperatura si durata de malaxare, a aratat ca vascozitatea compozitiilor de carne creste cu scaderea temperaturii de malaxare, cu cresterea duratei de malaxare si cu cresterea procentului de amidon adaugat.

Cuvinte cheie: compozitii de carne, vāscozitate, porc, malaxare