Аграрный вестник Урала № 06 (160) 2017Технические науки
PRESSURE PROCESSING AS THE FACTOR OF ENSURING QUALITY OF RAW MEAT WITH UNCHARACTERISTIC AUTOLYSIS DEVELOPMENT
Chilled meat with signs of DFD, because of the high VSS and pH, is unstableto microbial spoilage during storage. One of the promising ways to increase theshelf life of food raw materials and food products, including meat from anuncharacteristic course of autolysis is the treatment of its high pressure. Thestudy on the definition of rational modes of processing of meat with signs DFDhigh pressure and design of the device for its pressure processing. For theexperiment three groups of samples of beef with DFD were formed – the propertiesof mass 500 g for 5 each, packed in vacuum packaging. Samples of meat of thecontrol group pressure was not treated, the meat of the second group wastreated with a pressure of 800 MPa for 5 minutes, and the third a pressure of1000 MPa for 5 minutes using the experimental setup humidistat. Meat stored attemperatures from 0 to +4 ℃. As a result of researches it is established thatsamples of meat of the second and third groups after 60 days of cold storage onorganoleptic indicators meet the fresh meat with signs of DFD. It isestablished that QMA&OAMO and yeast in the control samples of meat after 60days which exceeds the requirements of the technical regulations of the CustomsUnion “On safety of food products” (CU TR 021/2011). All the studiedmicrobiological indicators of meat of the experimental groups after 60 days ofrefrigerated storage consistent with the requirements of TR CU 021/2011.Peroxide value in the control beef samples after 60 days of storage is 0.09millimole of active oxygen per 1 kg, while in samples of meat of the second andthird experimental groups, 0.01, and 0.02, respectively. The increase ofpressure up to 1000 MPa enhances the oxidative processes in the product. Theresearch results are indirectly confirmed by the change of antioxidant activity(AOA) of meat at its processing pressure. AOA activity of the samples of meatof the second and third experimental groups was 0.37 and 0.35 in the controlsamples of 0.23 mol EQ./dm3. Therefore, the most rational mode oftreatment of chilled meat vacuum wrapper should be considered: 800 MPa for 5minutes. The results of studies designed device intended for processing of meatby high pressure.
high pressure processing, the meat shelf life.
1. Kudryashov L. S., Vaganov E. G., Shikhalev S. V., Tikhonov S. L., Tikhonova N. V. Stress-resistance and quality of meat of broilers // Meat industry. 2015. № 7. P. 44–47.
2. Saiz A. H., Mingo S. T., Balda F. P., Samson C. T. Advances in design for successful commercial high pressure food processing // Food Australia. 2008. Vol. 60. № 4. P. 154–156.
3. Hayman M., Baxter I., Oriordan P. J., Stewart C. M. Effects of high-pressure processing on the safety, quality, and shelf life of ready-to-eat meats // Journal of Food Prot. 2004. Vol. 67. № 8. P. 1709–1718
4. Margosch D., Ehrmann M. A., Buckow R., Heinz V., Vogel R. F., Gänzle M. G. High-pressure-mediated survival of Clostridium botulinum and Bacillus amyloliquefaciens endospores at high temperature // Applied and Environmental Microbiology. 2006. Vol. 72. № 5. P. 3476–3481
5. Matser A. M., Krebbers B., Berg, R. W., Bartels P. V. Advantages of high pressure sterilisation on quality of food products // Trends in Food Science and Technology. 2004. Vol. 15. № 2. P. 79–85
6. Margosch D., Ehrmann M. A., Buckow R., Heinz V., Vogel R. F., Gänzle M. G. 2006. High–pressure–mediated survival of Clostridium botulinum and Bacillus amyloliquefaciens endospores at high temperature // Applied and Environmetal Microbiology. 2006. Vol. 72. № 5. P. 3476–3481
7. Rastogi N. K., Raghavarao K. S., Balasubramaniam V. M., Niranjan K., Knorr D. Opportunities and Challenges in High Pressure Processing of Foods. Taylor & Francis Group, 2010. P. 69–112.
8. Turek E. J., Farkas D., Balasubramaniam V. M. Preserving foods by destroying pathogenic and spoilage organisms while keeping food chemistry basically intact, high-pressure technology enables pasteurization of foods with minimal effects on taste, texture, appearance, or nutritional value // Food Technology. 2008. P. 32–38.
9. Vinnikova L. G., Prokopenko I. A. Use of high pressure as an alternative thermal treatment of fowl // Eastern-European Journal of Enterprise Technologies. 2015. № 10. P. 31–36.
Download article as PDF: