Abstract
The use of hydrocolloids in the modern meat industry is the one of prospective directions for improving functional and technological characteristics of meat and meat products, including poultry at long storage terms. A series of concrete requirements to functional-technological, physical-chemical and organoleptic parameters is offered for canned poultry in correspondence with minimal specifications for the quality of products of an animal origin. There is presented the study of the optimization of the process of meat products sterilization using meat of chicken-broilers, quails and hydrocolloids depending on physical-chemical and organoleptic properties. The parameters of quail meat use in recipes of canned poultry meat with hydrocolloids were considered. The influence of the sterilization process on characteristics of chicken-broiler and quail meat was established. There was revealed the essential difference in the influence on functional and technological parameters of canned quail meat using hydrocolloid mixtures comparing with canned chicken-broiler meat, manifested in changes of MKC (moisture keeping capacity), plasticity and salt content in jelly. At changing sterilization regimes, there takes place the change of physical and chemical characteristics of gels that correlates with organoleptic characteristics. For providing high quality parameters of canned poultry meat and industrial sterility, sterilization regimes for canned chicken-broiler meat must be realized for containers with the volume 500 with sterilization time no more than 90 minutes. For canned quail meat the sterilization process duration must be increased to 120 min at the temperature 115 ° С.
Highlights
Under modern conditions the use of hydrocolloids in the meat industry is the one of prospective directions of raising functional-technological parameters of meat and meat-containing products, including ones of poultry of long storage terms
A series of concrete requirements to functional-technological, physical-chemical and organoleptic parameters is offered for canned poultry in correspondence with minimal specifications for the quality of products of an animal origin, such as a mass share of salt and jelly in a product, specific smell and taste
The search for optimal sterilization regimes and selection of canned meat recipes is provided by the use of new types of a raw material, food additives and elaboration of the sterilization formula for new types of canned meat
Summary
Under modern conditions the use of hydrocolloids in the meat industry is the one of prospective directions of raising functional-technological parameters of meat and meat-containing products, including ones of poultry of long storage terms. A series of concrete requirements to functional-technological, physical-chemical and organoleptic parameters is offered for canned poultry in correspondence with minimal specifications for the quality of products of an animal origin, such as a mass share of salt and jelly in a product, specific smell and taste. Alongside with high organoleptic and physical-chemical parameters of canned poultry, the important problem is to provide the complete sterility of these types of canned food that determines the microbiological safety for a consumer [1,2,3]. A sterilization regime for canned poultry meat must provide the microbiological safety of a product and preserve maximally high organoleptic parameters. From this point of view it is especially urgent to elaborate the sterilization formula for new types of canned poultry meat
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
