БАЛАЛАРҒА АРНАЛҒАН ЕТ КОНСЕРВІ ӨНІМДЕРІН ӨНДІРУДЕГІ КУТТЕРЛЕУ ПРОЦЕССІН ОҢТАЙЛАНДЫРУ

Abstract

The aim of the study was to comprehensively assess the effect of non-vacuum cutter processing modes on the aeration level and organoleptic characteristics of canned meat products for infant nutrition, as well as to determine the most technologically optimal mode. In accordance with this aim, four experimental cutter processing variants were investigated: 8 min – 1500 rpm, 15 min – 1500 rpm, 8 min – 3000 rpm, and 15 min – 3000 rpm. All samples were prepared using the same formulation, and the differences between them were determined solely by cutter processing time and the rotational intensity of the cutting knives. After cutter processing, the aeration level of the product was determined, and the density and organoleptic characteristics of the finished product were also evaluated. The results showed that the aeration value increased from 6,24 to 8,57 % vol., while density decreased from 0,986 to 0,962 g/cm³. This confirms that as the intensity of cutter processing increases, the accumulation of the gas phase in the product structure also intensifies. The highest organoleptic score was recorded for the sample prepared under the 8 min – 3000 rpm mode and amounted to 4,89 points. At the same time, prolonged and high-intensity processing intensified excessive aeration and led to the appearance of structural features characteristic of over-cutting. The obtained results make it possible to recommend cutter processing for 8 minutes at a speed of 3000 rpm as the most optimal mode for canned meat products for infant nutrition.