Open AccessDevelopment of technology of preparation of pork semi-products with the application of low-temperature treatment
Author(s) -
М. Ф. Хайруллин,
Екатерина Александровна Коваль,
И. Ю. Левицкая,
М. Г. Гаджиев,
Б. А. Султонов
Publication year - 2019
Publication title -
vestnik voronežskogo gosudarstvennogo universiteta inženernyh tehnologij
Language(s) - English
Resource type - Journals
eISSN - 2310-1202
pISSN - 2226-910X
DOI - 10.20914/2310-1202-2019-2-250-256
Subject(s) - organoleptic , food science , mathematics , chemistry
The study was aimed at developing a technology for preparing various semi-finished products from pork meat using low-temperature processing "Su-Vid". The main physicochemical indicators, functional-technological and structural-mechanical characteristics of semi-finished products, the chemical composition of semi-finished products and finished products were identified and determined experimentally, and organoleptic analysis was carried out. The data indicate that the use of low-temperature processing significantly affects the characteristics of manufactured products, which improves its performance. In particular, pork semi-finished products prepared at low temperatures are characterized by the yield: steak – 93.9%, ribs – 92.6%, in comparison with the control regime, 7.5 and 6.2% higher. The complex of data obtained showed that the samples of semi-finished pork, according to the experimental regimes of heat treatment, in terms of safety, fully meet the requirements of TR TS 034/2013. Analysis of semi-finished pork products showed that products prepared using the Su-Vid technology had high organoleptic characteristics, taste and sensory characteristics. During the storage of semi-finished products, minor changes in proteins and fats, as well as organoleptic, sanitary and microbiological characteristics, took place. As a result, a bone steak was developed in the Caucasian marinade and pork ribs in the Monte Ritz marinade made using the Su-Vid technology. The results allow us to judge that this technology is quite promising and has a positive effect on the characteristics of manufactured products. The widespread introduction of this technology in the meat industry will allow the development of semi-finished products and products of high quality, nutritional and biological value compared to products manufactured by traditional methods, as well as reduce production costs.