| Autor: |
Yeresko, Georgiy, Cherednichenko, Galina, Bondar, Svitlana, Verbytskyi, Sergii |
| Předmět: |
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| Zdroj: |
Ukrainian Journal of Food Science; 2017, Vol. 5 Issue 1, p6-16, 11p |
| Abstrakt: |
Introduction. The research was conducted to determine the influence of technological factors and basic properties of different types of raw materials on the determinants of quality and food safety of poultry meat mechanically separated. Materials and methods. To fulfill the research most practical and widely spread raw materials for manufacturing mechanically separated poultry meat were used, namely these: whole carcasses of broilers and hens, hen necks and broiler backs. Temperature ranged from minus 4 °C to 6 °C. Research was fulfilled using screw type press-separator «Lima» and band type press-separator «Baader». Results and discussion. A certain range of the most proper temperature parameters corresponds to each of the types of raw materials studied thus enabling producing mechanically separated poultry meat of the safe content of bone inclusions by significantly high output of end product. During the hard separation using screw separator machines the said range is from 0 °C to 2 °C for almost all the types of the raw materials processed. Decline in bone inclusions content is detected from the temperature threshold of minus 2 °C. In some way lower product output is offset with the quality of the staff obtained - namely the content of bone inclusions. The most proper range for broilers and hen necks is from 4 °C to 6 °C. Rather a similar effect is found for soft separation with the use of band machines. The surfacefrozen raw materials are usually known not to be processed with separators of the said type - mainly, because of rapid wear of the pressing band of the separation unit and lower, comparing to screw separator machines, pressure effecting the raw materials. When raw materials are surface-frozen by minus 2 °C and are to be processed with the use of band separators, the said raw materials shall be preliminary ground with the use of meat grinders (meat wolves) equipped with the plates with big diameter orifices. In average by 9-10% lower output of mechanically separated poultry meat is characteristic for soft separation comparing to hard separation, while the average content of bone inclusions in the case of hard separation is by 40% higher. The most proper, considering technology and food safety issues, temperature range of raw materials is from 2 °C to 6 °C. The use of raw materials their temperature being lower than minus 2 °C is not applicable. The said is especially true for hen necks, as with the decline in temperature the raise in bone inclusions content in end product is drastic. Conclusion. The research making it possible to obtain mechanically separated poultry meat of minimal bone inclusions content while output values of end products being significant. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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