Investigation of thermal and technological characteristics of new meat pastes production

Oksana Moskalyuk,Volodumer Fedorov,Svitlana Zhurilo,Oleg Kepko,Olga Chernyushok

doi:10.15587/2312-8372.2018.147442

Abstract

The object of research is the thermal and technological characteristics of the production of meat pastes, namely, chicken meat and liver patties, as a delicious, nutritious (assimilated by 94 – 96 %) and at the same time low-calorie product. One of the most problematic places is the quality management of the process of designing functional food products, taking into account their intended purpose. The creation of meat products on the basis of the combination of meat and vegetable raw materials is one of the effective ways of solving the problem of balanced nutrition, regulation of properties and optimization of biological value of the finished product. The article presents the research of developed pest recipes for the naturally-appropriate health and prophylactic nutrition of high biological value. This gives an opportunity to expand the range of meat products, to enrich the daily ration with useful infusions and food fibers, which promote the health, efficiency and active creative longevity of man. During the study methods of organoleptic, physico-chemical, functional-technological and structural-mechanical research were used. To determine the optimal amount of the proposed ingredients, a study was made of their effect on the organoleptic and functional and technological parameters of the model combined systems. Components of new pastes and finished products undergo a different thermal (heat or refrigeration) treatment. The individual components of the minced meat are pre-cooled or frozen, others are cooked or blanched, the prepared minced meat is sterilized in tinplate, roasted in metallic forms or cooked in a vapor mixture or hot water. The finished product is cooled. The paper presents the results of the study of thermal load changes during the heat treatment of pieces of meat products. These data are obtained by direct measurement of the heat flux density by means of small-scale inertial heat measurements that do not interfere with the flow of the technological process. The results of the organoleptic evaluation of model products show their pleasant taste and aroma, uniform, delicate, greasy consistency. This makes it possible to recommend for mass production three developed formulations of the «Mushroom», «Spicy» and «Special» pastes.

Highlights

The beginning of the XXI century is characterized by a dynamic growth in the production of healthy food products, the global market for these products increases by 10–15 % annually
More than a quarter of food products produced in the EU fall into this category, in Ukraine this share is much smaller
One of the main tasks of the meat industry in red ucing the number of cattle and pigs, the constant shortage of raw materials is the production of high-grade food and biological value of products

Summary

Introduction

The beginning of the XXI century is characterized by a dynamic growth in the production of healthy food products, the global market for these products increases by 10–15 % annually. The aim of research is development of a scientifically into a nutrient-adequate health-preventive food product, based technology of a combined meat paste for healthy it is necessary to add the corresponding biologically active nutrition using raw materials of plant and animal origin, substances to the recipe. The source of such substances is and has functional properties. 0.00 the dynamics of heat transfer is necessary [10]

Methods of research

SWOT analysis of research results

Findings

Conclusions