EVALUATION OF QUALITY INDICATORS OF PRODUCTS PRODUCED UNDER THE CONDITIONS OF IR-HEATING IN GAS ENVIRONMENT
Journal Title: Прогресивні техніка та технології харчових виробництв ресторанного господарства і торгівлі - Year 2017, Vol 2, Issue
Abstract
General tendency of energy consumption, which has recently developed almost worldwide, indicates a significant increase in energy costs and a continuous increase in the cost of its generation. Considering this, the problems of creating and implementing modern low-energy processes, which ensure reduction of energy consumption in combination with the preservation of raw materials and other resources, become acute. In this regard, the staff of the Department of Processes, Apparatus and Automation of Food Production in KhSUFTT are conducting research on the development of technology of production under conditions of infra-red (IR) heating in the conditions of the gas environment, designed for use at food enterprises, meat processing plants and home nutrition. Technological processes of meat products manufacture in infrared devices in gas environment (with high content of carbon dioxide), which reduce the duration of heat treatment and mass loss, are developed. The products’ distinctive feature is the presence of sunflower oil and chopped potatoes, panning with a dampened mixture of breadcrumbs and wheat flour. In assessing quality indicators, it was noted that minced meat for experimental products is close to the traditional ones by their structurally mechanical properties. Some decrease in the values of marginal shear stress and effective viscosity positively affects its plasticity, which facilitates the formation of products. The products meet the requirements of sanitary safety and the content of main nutrients approach the traditional products from minced meat, and additionally contain fiber. Significant increase in the content of polyunsaturated fatty acids in experimental products is determined. Improvement of organoleptic parameters of finished products is also noted.
Authors and Affiliations
Валерій Михайлов, Ірина Бабкіна, Андрій Шевченко, Світлана Прасол
ТЕХНОЛОГІЯ М’ЯСНИХ СІЧЕНИХ ВИРОБІВ ІЗ ВИКОРИСТАННЯМ М’ЯСА СТРАУСА
Обґрунтовано рецептуру січених біфштексів із використанням м’яса страуса. Досліджено здатність м’яса страуса зв’язувати вологу та утримувати її під час термічної обробки. Проаналізовано якість біфштексів січених, виготов...
НАУКОВІ АСПЕКТИ МЕТОДУ ВИЗНАЧЕННЯ КОНСЕРВАНТІВ У ОЛІЄЖИРОВМІСНИХ ПРОДУКТАХ
Наведено результати досліджень щодо визначення консервантів у маргаринах, спредах, майонезах методами високоефективної рідинної хроматографії (ВЕРХ) і капілярного електрофорезу (КЕ). Визначено особливості пробопідготовки...
THE PERSPECTIVES OF USING EXTRACTION CAKE OF NUTS FOR THE ENRICHMENT OF FLOURY CONFECTIONARY PRODUCTS
Manufacture of oils and fats is one of the most highly developed branches of the processing industry in Ukraine. Various types of nuts are unconventional raw material, which is becoming more and more popular in oil-and-f...
MODERN EXPERIENCE, PROBLEMS AND PROSPECTS FOR THE DEVELOPMENT OF YOUTH ENTREPRENEURSHIP IN UKRAINE
Youth entrepreneurship in Ukraine needs acceleration of the positive changes which should be implemented through immediate effective economic, social and institutional interventions. Identifying the realit...
THE USE OF TAGATOSE AND MALTITOL FOR THE MANUFACTURE OF MASTICATORY CARAMEL FOR SPECIAL PURPOSES
The authors consider orldwide studies aimed at finding alternative to white crystalline sugar in foods for people with diabetes. Among a number of mono - and disaccharides, monosaccharides a significant advantage belongs...