Use of The Electromagnetic Field of Low Frequencies in the Production of Sausages
Anton Nesterenko1, Viktor Goushchin2, Andrey Koshchaev3, Maksim Rebezov4, Mars Khayrullin5
1Anton Nesterenko*, Kuban State Agrarian University named after I.T. Trubilin, Krasnodar, Russia.
2Viktor Goushchin, Research and Technological Poultry Institute” of the Russian Academy of Sciences, Solnechnogorsk district, Moscow region, Russia.
3Andrey Koshchaev, Kuban State Agrarian University named after I.T. Trubilin, Krasnodar, Russia.
4Maksim Rebezov, K.G. Razumovsky Moscow State University of Technologies and Management, University, Yekaterinburg, Russia.
5Mars Khayrullin, K.G. Razumovsky Moscow State University of Technologies and Management, Moscow, Russia.
Manuscript received on November 23, 2019. | Revised Manuscript received on December 15, 2019. | Manuscript published on December 30, 2019. | PP: 860-869 | Volume-9 Issue-2, December, 2019. | Retrieval Number: B4013129219/2020©BEIESP | DOI: 10.35940/ijeat.B4013.129219
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© The Authors. Blue Eyes Intelligence Engineering and Sciences Publication (BEIESP). This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/)
Abstract: 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.
Keywords: Electromagnetic treatment, Fresh sausage meat, Starter cultures, Biomodification, Test ground meat.