Optimization of the canned poultry meat sterilization formula with hydrocolloids
| Autor: | Haider Muhamed Al-Hashimi, Yuliy Matsuk, Vasil Pasichnyi, D. Shvedyuk, Anatoliy Ukrainets |
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| Rok vydání: | 2017 |
| Předmět: |
animal structures
Meat packing industry Organoleptic Energy Engineering and Power Technology Biology Animal origin Industrial and Manufacturing Engineering 0404 agricultural biotechnology Management of Technology and Innovation Long period Food science Electrical and Electronic Engineering business.industry Applied Mathematics Mechanical Engineering fungi Significant difference Broiler food and beverages 04 agricultural and veterinary sciences Sterilization (microbiology) 040401 food science Computer Science Applications Control and Systems Engineering Poultry meat business |
| Zdroj: | Eastern-European Journal of Enterprise Technologies. 4:29-34 |
| ISSN: | 1729-4061 1729-3774 |
| DOI: | 10.15587/1729-4061.2017.108665 |
| Popis: | In modern conditions, the use of hydrocolloids in the meat industry is one of the promising areas for improving the functional and technological characteristics of meat and meat products, including poultry meat for a long period of storage. For canned poultry meat, in accordance with the minimum specifications for the quality of products of animal origin, a number of specific requirements for functional, technological, physicochemical and organoleptic properties are proposed. The research was aimed at optimizing the process of sterilizing canned meat with the use of meat of broiler chickens, quail, and hydrocolloids, depending on physical, chemical and organoleptic properties. The study considers features of quail meat in recipes of canned poultry meat using hydrocolloids. The influence of the sterilization process on the characteristics of broiler chicken and quail meat has been determined. The study has revealed a significant difference of the influence on functional and technological parameters of canned quail meat produced by the use of mixtures of hydrocolloids in comparison with canned meat on the basis of broiler chickens, which is reflected in the change of the WBP values, plasticity and residual salt content in the jelly. Under changing conditions of sterilization, there happen changes in the physical and chemical characteristics of jellies, which correlate with the change in the organoleptic characteristics of the canned food. To ensure high quality of canned poultry meat and to achieve industrial sterility, the sterilization regime for canned meat from chicken broilers should be provided for 500-ml containers with the sterilization time of no more than 90 minutes. For canned quail meat, the duration of the sterilization process must be increased to 120 minutes at 115 °C. |
| Databáze: | OpenAIRE |
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