Current ways of meat semifinished products technology improvement
Journal Title: Науковий вісник полтавського університету економіки і торгівлі. Серія Технічні науки - Year 2016, Vol 1, Issue 78
Abstract
Purpose.The way of the improvement of cooled minced meat semifinished products technology was suggested owing to the usage of local spicy herbs for modelling the products technological features and for the prolongation of its expiration date. The task of the research was to establish the effect of the local dyed spicy herbs with the intense bacteriostatic and antioxidant features and the effect of its extracts on the technological and physicalchemical features of the forcemeat model examples. Methods.The results of the physicchemical researches (active acidity, peroxide value) determination of the combination of dyed spicy herbs and its extracts effect on the stability during the storage of forcemeat models were given and summarized. Results. The positive effect of the inspected spicy herbs and their extracts on the changes of technological features of the forcemeat model during the storage within the standard conditions and for the standard term of storage was proved: the intensity deconstructive processes in the lipids (according to the dynamics of the peroxide value index) forcemeat models in the samples with adding the dyed spices is less for 18,9…21,9 %, and the samples with spicy extracts is less for 33,5…39,9 % comparatively to the control sample; the intensity of the changes of the active acidity comparatively with the control is slowed down by 25 times in the samples where dyed spices were added and by 36 times where extracts were added. Therefore, it is possible to conclude about the intense stabilized action of the researched spices to the meat systems and the effectiveness of the usage of spicy herbs in the technology of cooled minced meat semifinished products as antioxidants. Conclusions. The conclusions and recommendations were submitted for the further improvement of the technology of the cooled minced meat semifinished products according to the modern biopriority tendencies of the field development and production development. It was determined the higher effectiveness of the extracts over the dyed preparations of the spicy herbs; the expediency of the spices implementation to the structure of the meat products in the process of the for cemeat composition before the storage process was proved.
Authors and Affiliations
Lydmila Oleynik
Keywords
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