Comparative Evaluation of Heat Treatment of Guinea Fowl Meat

Abstract

Introduction. The study of quality indicators of guinea fowl meat, depending on the methods of heat treatment, is of particular relevance in the context of increasing interest in ensuring effective health protection of the population and promoting the practices of the best available technologies. Purpose. The purpose of the original study was to conduct a comparative assessment of changes in the quality of guinea fowl meat depending on various methods of heat treatment (baking, sous-vide). Materials and methods. The work was guided by TR CU 021/2011, TR CU 034/2013, MG 4.2.2747-10, and all-Union State Standard. Results. As a result of the research, it was found that guinea fowl meat is a source of complete protein (a lot of tryptophan and isoleucine), a balanced lipid fraction, which allows it to be recommended for therapeutic, functional children's and dietary nutrition. A sous-vide technology has been developed for a product made from guinea fowl meat with high functional and technological properties and organoleptic characteristics. Conclusions. It has been established that the developed product contains 2.96% more moisture, 0.4% protein, has a more delicate texture and accessibility to the action of digestive enzymes (by 1.69%), compared with the product baked in a polyethylene terephthalate bag.