以禽肉为原料的全肌肉生制品生产创新技术

T. Kryzhska
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引用次数: 0

摘要

主题性。新产品技术的开发需要特别注意所使用的原材料。加工前景广阔且成分有价值的禽肉不适合标准技术和生产模式,需要仔细研究。对这些因素的研究将扩大食用肉制品的范围,为消费市场提供高质量的家禽产品。目的和研究方法。本研究的目的是开发一种新的以保证质量的禽肉为原料的全肌肉生产品的技术。研究的方法论基础是在制定肉制品生产任务时,以及在进行和分析研究结果时采用综合方法。研究结果。研究了所有肌肉粗品生产过程中样品(对照和实验)在理化、微生物和感官指标上的变化过程。研究发现,在所有样品的生产过程中,化学成分都发生了变化,这与定量含水量的减少和干物质(蛋白质、脂肪和矿物质)的增加有关。在第11天,测试样品中的水分含量比对照中低9.3%。在产品的整个生产时间内,观察到pH和水活性的类似下降动态。在干燥发酵的第11天达到了所需的安全水活度水平(0.816)。在测试样品中,乳酸菌群的数量逐渐增加,在干燥过程结束时是发酵开始时的1.3倍。测试产品的安全性是在没有BGKP的情况下确定的。在原型制造的第11天,BGKP缺席,在控制中——在第14天。根据感官参数,使用细菌制剂的产品比对照产品具有显著的优势。结论和讨论。研究了非传统原料(禽肉、功能性味觉和芳香性成分以及细菌制剂)对以禽肉为原料生产生全脂产品过程的影响规律。已经证实,它们的复杂应用有助于加强生产过程,并在11天内生产出质量有保障的安全产品。
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Innovative Technologies of Production of Raw Dished All-muscle Products Based on Poultry Meat
Topicality. The new product technology development requires special attention to the raw materials which is used. Promising for processing and valuable in its composition poultry meat is not adapted to standard technologies and production modes and requires careful study. The study of these factors will expand the range of food meat products and provide the consumer market with high quality poultry products .Purpose and research methods. The purpose of the research is to develop the technology of a new raw all-muscle product from poultry meat of guaranteed quality. The methodological basis of the research is a comprehensive approach both when setting tasks for the production of meat products, and during the conduct and analysis of research results.Research results. The course of changes in samples (control and experiment) during production of crude all-muscle products on physicochemical, microbiological, organoleptic indicators has been investigated. It was found that in the process of production in all samples there was a change in chemical composition, which was associated with a decrease in the quantitative moisture content and an increase in dry matter – protein, fat and minerals. On day 11, the moisture content in the test sample was lower by 9.3% than in the control. A similar dynamics of decrease was observed for pH and water activity throughout the production time of the product. The required, safe level of water activity (0.816) was achieved on the 11th day of dry­ing-fermentation. In the test sample, the amount of lactic acid microflora gradually increased and at the end of the drying process was 1.3 times higher than at the beginning of fermentation. The safety of the test product was determined in the absence of BGKP. On the 11th day of manufacture in the prototype BGKP were absent, in the control - on the 14th day. According to organoleptic parameters, the product using bacterial preparations had a significant number of advantages over control.Conclusions and discussions. The influence regularities of non-traditional raw materials (poultry meat, functional taste and aromatic ingredients and bacterial preparations on the process of production of raw whole muscle product based on poultry meat) have been studied. It has been established that their complex application contributed to the intensification of production processes and the manufacture of a safe product of guaranteed quality in 11 days.
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审稿时长
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