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THE REPORT OF MEAT PRODUCTS TASTINGS AT THE TMMI CHAIR WITH ÑÎ2-EXTRACTS OF
SPICES
22 - 26.05.03
A manufacture of meat products (small sausages, sausage, etc.) using a replacement
of natural spices with ÑÎ2-extracts of spice-tasty plants was carried
out at the TMMI (Technology of Meat and Milk Industries) Chair of the Voronezh
State Technological Academy. The extracts was made by Company. The work was accomplished
by students, graduates and post-graduate students of the TMMI Chair under the
leadership of Mrs. Tatiana Strukova (the TMMI Chair) in a laboratory of the Institute
at a mini-plant using a non-standard equipment and a cutter of Duker company.
When manufacturing, natural ÑÎ2-extracts of black pepper, pimento,
nutmeg and clove were used. The rates of replacements were calculated based on
the recommendations of Company regarding 5 kg of the forcemeat. The ÑÎ2-extracts
were introduced into the cutter preliminary kneaded using phosphate. The tastings
were carried out by all participants of the manufacturing in three stages:
- directly after cooking in a hot state - ¹ 1,
- after cooling at the same day - ¹ 2;
- in a few days - ¹ 3.
The results of the tastings (the general conclusion of tasting participants):
¹ 1: the taste of the spices is strongly pronounced, meat smell prevails and they
have a strong taste, residual taste of the spices remains for a long time;
the smell of spices is shown but not strong, to a certain extent; the taste is
still expressed very distinctly, one can reduce the rate of spices by 1/3; the
residual taste of the spices remains for a long time and does not cause unpleasant
sensations, the smell and taste of pure natural spices presents;
¹ 3: in a few days the smell of the bouquet of spices is appreciable; the taste
is also strongly pronounced. The smell and taste correspond to traditional sausage
products; the residual taste is good.
The wishes, including individual ones, are as follows:
- one should carry out the filling of the spices at a final stage in order to
keep the all aroma;
- to use more coriander;
- CO2-extracts attract by their purity and completeness of the bouquet and by
smell and taste of the spices of the same name, by simplicity and multichoice
of the technology; by a big shelf life with a constancy of the taste and smell;
CO2-extracts are promising to be used in the meat industry.
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