HYDROCOLLOIDE IMPACT ON THE POULTRY MEAT HAM MINCED SAUSAGES QUALITY
The purpose of the study – the improvement of consumer properties of chopped ham and sausages from poultry meat using hydrocolloid. The optimum amount of the hydrocolloid in the sausage meat in a hydrated form. Studies on the effect of hydrocolloid «Rondagam M 200» on the quality of ham, sausage patties of meat, poultry, were carried out in the production department of the laboratory equipment and automated processing productions Technology Faculty of VPO Samara State Agricultural Academy. The author has developed model formulation samples of sausages in applying the hydrocolloid in an amount of 0,3; 0,4; 0,5 and 0,6% by weight of the raw material gidrotirovannom unsalted form. The use of hydrocolloid «Rondagam M 200» in the form of hydrotherapy any fixed at 0,3-0,4% does not affect the organoleptic and physico-chemical characteristics of the product, contributes to its richness, will allow to improve the consistency and appearance sliceability sausages; reduce the risk of bouillon – fat edema, increased water binding – bearing capacity of 1,4-3,6%. As the amount of hydro – colloid used the yield of chopped ham and sausages from poultry by 2,4-3,9%.