Identifying patterns in the effect exerted by a cooling process and the fine grinding modes on the qualitative indicators of a meat and bone paste

Authors

DOI:

https://doi.org/10.15587/1729-4061.2020.199554

Keywords:

meat and bone paste, fine grinding, chopper cutter, micro-grinder, slaughtered cattle bones, functional and technological properties

Abstract

This paper describes a technology for obtaining a homogeneous meat and bone paste made through a multi-stage grinding at a chopper grinder and the micro-grinder "Supermasscolloider". The relevance of the study relates to that the meat and bone raw materials are processed for food purposes, thereby improving a non-waste technology in the meat processing industry. The effect of a cooling process and the parameters of fine grinding on the quality indicators and the microstructure of meat and bone paste after grinding has been studied. The research results have established that a decrease in the diameter of a chopper grinder's mesh leads to an increase in the temperature of meat and bone mince, from 16 °C to 26 °C. A change in the temperature of output raw materials has been investigated at the micro-grinder "Supermasscolloider" with different gaps between the grinding wheels (0.25 mm, 0.10 mm, 0.02 mm), depending on the amount of added water. It has been established that following the grinding at a micro-grinder with the addition of water the temperature of the raw materials at the output decreased, at gaps of 0.25 mm and 0.10 mm, from 34 °C to 17 °C; at a gap of 0.02 mm ‒ from 37 °C to 19 °C.

When studying the functional and technological properties of a meat and bone paste with the addition of 50 % of water, it was found that the meat and bone paste had high moisture-binding (75.63 %) and fat-retaining (73.38 %) capacities. The moisture-binding capacity of the meat and bone paste was 65.3 %, the emulsifying capacity was 55.8 %. The microstructure and granulometric composition of the meat and bone paste with the addition of 50 % of water have been studied. The result of the conducted analysis of the geometric dimensions of bone particles has revealed that when the minced meat and bone are processed at a micro-grinder, the size of the bone particles was within the set gaps between the grinding wheels, while the consistency of the meat and bone paste was uniform and ointment-like

Author Biographies

Aitbek Kakimov, Shakarim State University of Semey Glinki str., 20A, Semey, Kazakhstan, 071412

Doctor of Technical Sciences, Professor

Department of Technology of Food and Processing Industries

Baktybala Kabdylzhar, Shakarim State University of Semey Glinki str., 20A, Semey, Kazakhstan, 071412

Department of Technology of Food and Processing Industries

Zhanibek Yessimbekov, Shakarim State University of Semey Glinki str., 20A, Semey, Kazakhstan, 071412

Doctor PhD

Department of Technology of Food and Processing Industries

Anuarbek Suychinov, Kazakh Research Institute of Processing and Food Industry (Semey Brunch) Baytursynova street, 29, Semey, Kazakhstan, 071410

Doctor PhD

Asemgul Baikadamova, Shakarim State University of Semey Glinki str., 20A, Semey, Kazakhstan, 071412

Department of Technology of Food and Processing Industries

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Published

2020-04-30

How to Cite

Kakimov, A., Kabdylzhar, B., Yessimbekov, Z., Suychinov, A., & Baikadamova, A. (2020). Identifying patterns in the effect exerted by a cooling process and the fine grinding modes on the qualitative indicators of a meat and bone paste. Eastern-European Journal of Enterprise Technologies, 2(11 (104), 6–12. https://doi.org/10.15587/1729-4061.2020.199554

Issue

Vol. 2 No. 11 (104) (2020): Technology and Equipment of Food Production

Section

Technology and Equipment of Food Production

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Copyright (c) 2020 Aitbek Kakimov, Baktybala Kabdylzhar, Zhanibek Yessimbekov, Anuarbek Suychinov, Asemgul Baikadamova

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