Abstract
Introduction. Meat-containing semi-finished minced products demonstrate a wide variety of properties, as they contain both plant and meat components. This heterogeneity makes it difficult to plan the freezing process. In view of the current environmental situation, packaging films used for cold storage should be biodegradable. The effect of low-temperature freezing and storage on biodegradable polymers remains understudied. The research objective was to find the optimal modes for minced-meat semi-finished products frozen in a biopolymer package.
 Study objects and methods. The study featured zrazy, or meat balls, with vegetable filling and a biopolymer film based on corn starch. It involved a laboratory combination freezing and storage cabinet and an XLW(M) tension tester to establish the physical properties of the film.
 Results and discussion. The meat-containing semi-finished minced products were vacuum-packaged in biopolymer material and subjected to convection, contact, and combined freezing. The experiments resulted in a new combined method of freezing for biopolymer-packaged semi-finished meat-containing products. The research also tested the strength properties of the CornBag biopolymer film during freezing and cold storage. The paper introduces a graphoanalytic method of calculation of freezing time. 
 Conclusion. The new combined freezing method involved vacuum packaging, air-blast subfreezing, and further freezing on a refrigerated plate. The biopolymer film proved suitable for freezing and cold storage of food products. It keeps the product from drying, reduces vitamin losses, and preserves sensory properties. The optimal storage mode was –18°C, the maximum storage time – 6 months. The improved freezing technology combined freezing method with convective air-blasting and contact freezing on a refrigerated plate for products pre-packaging in a biopolymer vacuum bag. The optimal freezing parameters: temperature = –40°С, time = 85 min, rate = 1.33 cm/h.
Highlights
Meat-containing semi-finished minced products demonstrate a wide variety of properties, as they contain both plant and meat components
Active antibacterial food coatings based on blends of succinyl chitosan and triazole betaine chitosan derivatives / A
Sureshkumar // Critical Reviews in Food Science and Nutrition. – 2017. – Vol 57, No 10. – P. 2021–2027. https://doi.org/10.1080/ 10408398.2013.858027
Summary
2 340–36200 мм Продолжиетльсноть, мин Температура, °С ТемТпеемраптеурраат,у°раС, °С. 30031034007105417457БF5Оigо2БПР5uБтнО0ПrиО22oаeтП524с-nПеп051р2Пу250маtП.ан2h4-кEзпп14-eеопр51аfтекsf5каыр2teкеr52cавeте4t.т3тn24бoуЗg523fир4t5а1h34tовы4e3oип34m13fисо1ptБи2лhвe3имиer6ро4aмо3еbрБt27uсмаБ3еi2и6orз63трио4еeлp6ь3о4нрнаo7a3рагоп6иl7nазаy6йрdелзmхнмлаоsпер5гаeычtамгл0oаrйнае,еrен2fнмеaоi5пнееlм5gыасmекн5e0ыктй1и,0ие2и0йt,тi5п201яm5,па56каe2ке,те11т,15,6562,21,–113467900505050,80––––41224321000100000000––––12––––432112000–43210000000000000,00Р1и25с4у0пнлFое2–2iкнg20Пкu4o3,рrи40Тn.6eо01Здоtо3hоа0т.лeлвПE0щжтПeиfреlиf36с–рoоимeт134676–0иодn0еcн00п50505до0мgлt,ао8е0льao,олн04ржt2fiссжоаo0иt03тлсeтnит35ть01mоуетьo0леяр,уpfльмы,дe–ьtн1hrилмно00a2нeииосt0,,uтсb0н01вrьтi1е10eрoь, н,5pе0мaимoм1n00и1l2dяин1еy20ннmsб20–tииo0e0rrо,х,a0fп0Тgрi0lо1eаоm5лн0tлi0ие0mщмнeи0ие–ря,н00на1,о00сй00л5о0я, 0,0000 м. Исследование низкотемпературного воздействия на такие физические свойства биополимерной пленки, как прочность на разрыв и растяжение, показало, что значения прочностных характеристик уменьшились менее чем на 10 % при температуре хранения –60 °С в течение 3 месяцев. Кривые замораживания мясных рубленных полуфабрикатов комбинированным способом. По результатам экспериментальных исследований нами была предложена графоаналитическая методика расчета продолжительности замораживания мясных рубленых полуфабрикатов комбинированным способом. 6) позволила рассчитать время замораживания мясных рубленых полуфабрикатов (зраз) комбинированным способом. Анализ органолептических характеристик мясных рубленых полуфабрикатов, замороженных в различных условиях, показал, что высокие дегустационные оценки имеют зразы, подвергнутые замораживанию при температурном режиме –40 °С комбинированным способом с предварительным упаковыванием в биополимерную. Так потери витаминов Е, В6, С и β-каротина в зразах, замороженных комбинированным способом и хранившихся при температуре –18 °С в течение 6 месяцев в вакуумной упаковке, не превышали 13 %. H. Zeisel // Annual Review of Food Science and Technology.
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