Оцінка фізико-механічних властивостей склеєних кишкових плівок, пластифікованих гліцерином

Abstract

Доведено доцільність пластифікації гліцерином склеєних кишкових плівок із метою формування покращених фізико-механічних властивостей матеріалу ковбасної оболонки та забезпечення стабільності їх пластичних характеристик. Аналіз одержаних даних свідчить про типовий прояв пластифікації під дією гліцерину, зокрема підвищення рухомості структурних елементів підслизового шару свинячих черев, основу яких становлять надмолекулярні структури білків колагену й еластину.

Glued natural sausage shells, made from strips of intestinal raw materials by their gluing due to natural ability to adhere in the process of drying, are gaining popularity. The required plastic properties are achieved due to the process of hydration and maintaining storage conditions. Along with this, in real practical conditions, one of the drawbacks and obstacles in the use of this auxiliary material is overdrying, which is accompanied by further loss of the necessary physical and mechanical qualities. Stability of strength and elasticity parameters can be achieved by the introduction of plasticizers, which are widely used in polymer technology to form their protective properties. Based on the results of the research, the expediency of plasticization of glued intestinal films with glycerin has been proved with the aim of forming the improved physical and mechanical properties of such material as a sausage membrane and provision of the stability of their plastic characteristics. Strength and elongation were determined for four groups of dried samples of single-, double- and three-layer intestinal films: according to traditional (known) technology; plasticized with glycerin; subjected to tanning; subjected to tanning and plasticization. It was established that impregnation of dried intestinal films with glycerol leads to the significant improvement in their elasticity (up to 11,6%, which is 2,7 times more than in the same sample). Gluing in two and three layers, though slightly (0,8–1,8%), but still negatively affects the elongation rates. In this case, the strength loss is up to 25%. Tanning slightly increases the strength (1,19–1,27 times), which correlates with similar values due to the decrease in elongation and which is caused by chemical interaction of proteins of the product (collagen and elastin) with tannins, resulting in the formation of transverse bonds, and stitching takes place. Treatment of intestinal films with aqueous solutions of tannin with further application of glycerin ensures deformation-and-strength characteristics combining benefits of physical and chemical influence of plasticizing and tanning processes. Analysis of the obtained data of the research of physical and mechanical properties of intestinal films plasticized with glycerol, shows results of typical symptoms under plasticizing glycerol, including increasing mobility of structural elements of submucosal layer of pork rounds, the basis of which are supramolecular structure of collagen and elastin proteins.