Open AccessUse of The Electromagnetic Field of Low Frequencies in the Production of Sausages
Author(s) -
Антон Алексеевич Нестеренко,
V.V. Gоushchin,
Andrey Koshchaev,
Максим Ребезов,
К Moscow,
Mars Khayrullin
Publication year - 2019
Publication title -
international journal of engineering and advanced technology
Language(s) - English
Resource type - Journals
ISSN - 2249-8958
DOI - 10.35940/ijeat.b4013.129219
Subject(s) - starter , electromagnetic field , food science , moisture , contamination , environmental science , acoustics , chemistry , zoology , materials science , biology , physics , composite material , ecology , quantum mechanics
This article presents the results of the research influence of electromagnetic field on the microflora of fresh sausage. Agents, by using a field had a frequency range from 10 to 110 Hz, and the duration of exposure ranged from 15 to 60 min After exposure frequency of 10 Hz for 30 minutes, micrographic study showed a partial destruction of cellular structures, reduced ability to bind water and reduce microbiological contamination of meat. It was found that the treatment of starter cultures "ALMI-2" with a frequency of 45 Hz for 60 minutes stimulates their growth. Low-frequency starter cultures, processed by electromagnetic method, reduce the pH, moisture-binding and water-retaining ability of ground meat and increase its stickiness.