RESEARCH OF FUNCTIONAL AND TECHNOLOGICAL PARAMETERS OF HIGH PRESSURE PROCESSED MEAT
https://doi.org/10.21323/2414-438X-2020-5-1-17-21
Abstract
High hydrostatic pressure (ННP) technology has been widely used in the developed countries food industry for production and preservation of raw materials and products. In our country the possibility of a new processing method is being now tested only on experimental installations. For research we selected a pressure range from 200 to 700 MPa, the exposure duration at room temperature was 20 minutes. This article presents the results of the high pressure impact on pH, water-binding capacity of broiler chickens meat, moreover comparative assessment of range of losses that occur during heat treatment and high hydrostatic pressure were analyzed. The dynamics of change of the ultimate sheer stress depending on the ННP value is shown. It is established that the new technology in the selected range does not significantly affect the pH value. However the value of water-binding capacity increases along with increasing of pressure: during processing by 200 MPa it increases by 10.5%, within the range of 200–300 MPa it increases by additional 3.0%, and within the range from 300 to 700 MPa the value increased only slightly. Significant changes were observed in the determination of losses while technological processing of meat. Thus the losses during conventional boiling of broiler chickens fillets were 28.5% higher than during high-pressure processing. It is noted that within the range of 200–700 MPa this parameter increases by only 4.8%. As the pressure increased, the texture of the meat becomes denser, as evidenced by the results of the study of the structural and mechanical properties of the raw material. Based on the results of the implemented work, it is recommended to use ННP technology within the range of 600–700 MPa, processing time of 20 min at 20±1 ºС for production of poultry meat products.
About the Author
Irina A. Prokopenko
Sevastopol State University
Russian Federation
Russian Federation
Irina A. Prokopenko — candidate of technical sciences, docent, Department of Food technologies and equipment
299011, Sevastopol, Gogol str., 14. Tel.: +7–978–575–35–68
References
1. Vinnikova, L.G. (2017). Technology of meat products manu- facture. Theoretical principles and practical recommendations. Kiev: Osvіta Ukraїni.-364 p. ISBN 978–617–7366–30–9 (in Rus- sian)
2. Kosoj, V. D., Vinogradov, Ya. I., Malyshev, A. D. (2005). En- gineering rheology of biotechnological environments. St. Petersburg: GIORD. — 644 p. ISBN 5–901065–91–3 (In Russian)
3. Antipova, L. V., Polyanskikh, S. V., Kalachev, A. A. (2009). Technology and equipment for poultry meat processing. St. Peterburg: GIORD. — 512 p. ISBN 978–5–98879–067–9 (in Russian)
4. Mitrofanov, N. S. (2011). Technology of poultry products manufacture. Moscow: Kolos. — 325 p. ISBN 978–5–9532–0804–8 (In Russian)
5. Solov’ev, O.V. (2010). Meat processing equipment of the new generation. Moscow: DeLi print. — 470 p. ISBN 978–5–905170– 74–4 (In Russian)
6. Zonin, V.G. (2006). Modern technology of canned meat products. St. Peterburg: Professiya. — 224 p. ISBN 978–5–93913– 161–2 (In Russian)
7. Kudryashov, L.S. (2008). Physical-chemical and biochemical principles ofmeat and meat products manufacture. Moscow: DeLi Print. — 160 p. ISBN 978–5–94343–157–9 (In Russian)
8. Rogov, I.A., Zabashta, A.G., Kazyulin, G.P. (2009). Technology of meat and meat products manufacture. Moscow: Kolos. — 711 p. ISBN 978–5–9532–0538–2 (In Russian)
9. Zhaksylykova, M.O. (1994). Quality parameters of meat after exposure to high hydrostatic pressure. Author’s abstract of the dissertation for the scientific degree of Candidate of Technical Sciences. Moscow: MGUPB. — 19 p. (In Russian)
10. Sukmanov, V. A., Hazipov, V. A. (2003). Ultra-high pressure in food technologies. State of the problem. Doneck: DonGUET. — 168 p. (In Russian)
11. Prokopenko, I. A. (2019). Merchandising evaluation of broiler meat treated with high hydrostatic pressure. Technology and merchandising of the innovative foodstuff, 3(56), 77–80. (In Russian)
12. Prokopenko, I. A. (2019). The intensification of the process of salting poultry meat using highhydrostatic pressure. Poultry and Poultry Processing, 4, 23–25. https://doi.org/10.30975/2073– 4999–2019–21–4–23–25. (In Russian)
13. Prokopenko, I. A., Velyaev, Yu. O. (2019). Use of HHP in technology of highly prefabricated semi-finished products manufacture. Meat Branch, 7(199), 18–21. https://doi.org/10.33465/2308– 2941–2019–7–18–21. (In Russian)
14. Patterson, M. (2014). High-Pressure Treatment of Foods. In the book: Encyclopedia of Food Microbiology (Second Edition). Elsevier Ltd., 206–212., https://doi.org/10.1016/B978–0–12– 384730–0.00164–6. ISBN 978–0–12–384733–1.
15. Gould G. W. (2001) The Evolution of High Pressure Processing of Foods. In: Hendrickx M. E.G., Knorr D., Ludikhuyze L., Van Loey A., Heinz V. (eds) Ultra High Pressure Treatments of Foods. Food Engineering Series. Springer, Boston, MA, 3–21. https://doi. org/10.1007/978–1–4615–0723–9_1, ISBN 978–1–4613– 5211–2
16. Oliver Schlüter (2003) Impact of High Pressure — Low Temperature Processes on Cellular. Materials Related to Foods: genehmigte Dissertation, Berlin, — 186 p.
17. Vinnikova, L.G., Prokopenko, I.A. (2015). The application of high pressure as an alternative to thermal processing of poultry meat. Eastern-European Journal of Enterprise Technologies, 3 (10(75), 31–36. https://doi.org/10.15587/1729– 4061.2015.44241. (In Russian)
18. Rastogi, N.K1., Raghavarao, K.S., Balasubramaniam, V.M., Niranjan, K., Knorr, D. (2007). Opportunities and Challenges in High Pressure Processing of Foods. Critical Reviews in Food Science and Nutrition, 47(1), 69–112. https://doi. org/10.1080/10408390600626420
19. Ludikhuyze L., Hendrickx M. E.G. (2001) Effects of High Pressure on Chemical Reactions Related to Food Quality. In: Hendrickx M. E.G., Knorr D., Ludikhuyze L., Van Loey A., Heinz V. (eds) Ultra High Pressure Treatments of Foods. Food Engineering Series. Springer, Boston, MA, 23–51. https://doi.org/10.1007/978–1– 4615–0723–9_6, ISBN 978–1–4613–5211–2
20. Meersman, F., McMillan, P.F. (2014). High hydrostatic pressure: A probing tool and a necessary parameter in biophysical chemistry. Chemical Communications, 50(7), 766–775. https://doi.org/10.1039/c3cc45844j
21. Aret, V.A., Nikolaev, B.L., Nikolaev, L.K. (2009). Physical and mechanical properties of raw materials and finished products. St. Peterburg: GIORD. — 444 р. ISBN 978–5–98879–066–2 (In Russian)
22. Sukmanov, V.A., Sokolov, S.A., Garkusha, V.B., Petrova, YU.N., Mironova, I.A. (2002). Installation for studying the influence of ultrahigh pressure on the properties of food products and medical products. Materials of the 7th International Conference «High Pressure 2002. Fundamental and Applied Aspects». Doneck: DonFTI NANU, 204–209. (In Russian)
23. Zhuravskaya, N.K., Gutnik, B.E., Zhuravskaya, N.A. (2001). Technical and chemical control of meat and meat products manufacture. Moscow: Kolos. — 174 p. ISBN 5–10–003149–2 (In Russian)
24. Antipova, L.V., Glotova, I.A., Rogov, I.A. (2001). Methods of meat and meat products research. Moscow: Kolos. — 376 p. ISBN5–10–003612–5 (In Russian)
25. Poznyakovskij, V. M. (2007). Hygienic basics of nutrition; food quality and safety. Novosibirsk: Siberian University Publishing House. — 455 p. ISBN 5–94087–777-Х (In Russian)
Review
For citations:
Prokopenko I.A. RESEARCH OF FUNCTIONAL AND TECHNOLOGICAL PARAMETERS OF HIGH PRESSURE PROCESSED MEAT. Theory and practice of meat processing. 2020;5(1):17-21. https://doi.org/10.21323/2414-438X-2020-5-1-17-21
Views: 645
Email this article 