| Abstract: | The influence of comminuting process on the properties of emulsion and fish sausages was investigated in this work. Comminuting was performed on vaccum chopper-mixer FD-9. It is determined, that the duration of comminuting process, temperature and vacuum were the factors most influencing the properties of emulsion and cooked fish sausages. The optimal conditions for comminuting process were obtained after 2.5 to 3 min and at a pressure of 2,0 to 2.5. 101 N/m2. High interrelation between the physical and chemical properties of emulsion and ready product indicate the good usefulness of the applied analyses viscosity, elasticity, hardness for assessment of comminuting process. |
