Investigation of technological parameters of manufacturing meat products from chicken fillet

Abstract

Compliance with the technological process and production parameters is the key to obtaining a high-quality product. Given the rapid development of the food industry and the needs of consumers for products that have not been subjected to repeated technological processing, where their nutritional value is preserved as much as possible, there is a need to investigate meat products that can meet such requirements. The purpose of the study was to determine and establish the technological parameters of the production of chicken jerky. The study involved experimental research, organoleptic evaluation of finished products, determination of the amount of waste after dressing meat, physicochemical parameters of raw materials, semi-finished products, and finished products: moisture content, pH, fat content by the Soxhlet method and protein content by the Kjeldahl method. Four methods of production of chicken jerky were investigated, namely: marinating with convective drying with a change in temperature conditions during the drying process; marinating with subsequent cooking using sous-vide technology to a temperature in the thickness of meat not less than 72ºC and convective drying until ready; pre-salting of chicken meat with a ratio of raw materials to salt of 1/1, followed by marinating and convective drying with a change in temperature conditions during the drying process. The final moisture content of the finished jerky was determined to be between 20.8% and 37%, depending on the production method. The study calculated capital (2.33% ± 0.5%) and technical (12.53% ± 1.32%) waste from the preparation of raw materials for the production of jerky, and provided a method for calculating the gross weight of chicken fillet from the required net weight of meat raw materials. Waste after drying for each of the studied methods are shown, which ranged from 46.7%, to 65.03%, 68%, and 74.77%. The results of the study can be used by meat producers and restaurant establishments when planning and developing their own products, improving existing production technologies, and understanding trends in the production of meat delicacies on the Ukrainian market