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Information × Registration Number 0214U007979, 0114U004793 , R & D reports Title Estimate of functional-technology properties and safety of guts sausages films popup.stage_title Head Yancheva Maryna Olexandrivna, Доктор технічних наук Registration Date 13-01-2015 Organization Kharkov State Academy of Food Technology and Management popup.description2 Objects of study are the natural sausage casings and the methods of their functional and technological properties and safety determining. Objective is the estimation of functional and technological properties and safety of natural sausage casings, and improving of methods for their determination. Research methods are traditional and special physical and chemical and microbiological, planning methods and mathematical processing of the experimental data methods. The expedience of the estimation of protective properties and safety of natural sausage casings and improvement of the methods of their determination is scientifically grounded. The chemical composition and its changes depending on the degree of processing and storage time of beef and pork casings was determined, the containing of toxic elements in the intestinal raw material on the meat processing enterprises of Kharkiv region was considered, its safety was proved. It is proved that the mechanical characteristics of natural casings are significantly differ depending on the type of livestock, anatomical parts of the gastrointestinal tract, processing techniques, preservation and quality, it is stipulated mainly by species specificity of different cattle intestines, intravital functions of different anatomical parts of the gastrointestinal tract, of their thickness, lifetime and technological defects, of the methods of preservation, storage and of their compliance. The data of the moisture permeability of various kinds of natural casings and losses in the technology and storage of sausages products were obtained. The degree of penetration through the intestinal walls of fat was determined. The methods for determining of bacteria permeability, flavour permeability, strength and elongation, adapted for casings were proposed on the base of the analysis of well-known methods. The topic of this research was the base for course projects projects. The results were published in approved scientific special editions of Ukraine, were discussed at scientific and practical conferences, were implemented in the production and educational process Product Description popup.authors Губаль Лілія Михайлівна Онищенко В'ячеслав Миколайович Пернеровська Анастасія Сергіївна Скуріхіна Людмила Андріївна popup.nrat_date 2020-04-02 Close