EFFECT OF TRADITIONAL AND OHMIC HEATING ON FAT STABILITY OF PUFA-FORTIFIED COOKED SAUSAGES
Sergey Patyukov, Nikola Pacinovski
Odessa National Academy of Food Technologies, Odessa, Ukraine
spatyukov@mail.ru
The results of comparative study of two types of thermal treatment of cooked sausages – traditional and ohmic heating – are presented in this paper. It has been shown that conventional way of cooking leads to noticeable quality decline of fat fraction of cooked sausages enriched with PUFA. Triglycerides are hydrolyzed and highly unsaturated fatty acids of linseed oil are oxidized during prolonged thermal treatment when sausages are produced in large diameter casings. Ohmic heating has significant advantages in comparison with traditional technology. The main reason of quality enhancement is reducing of heating time and thus decreasing highly unsaturated fats deterioration. At the same time ohmic heating has a negative impact on the process of color formation in cooked sausages.
Keywords: traditional heating; ohmic heating; fat stability; PUFA-fortified cooked sausages
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