DETERMINATION OF THE OPTIMAL STERILIZATION REGIME OF CANNED QUAIL MEAT WITH HYDROCOLOIDS APPLICATION

  • Vasil Pasichnyi National University of Food Technology, Ukraine
  • Anatoliy Ukrainets National University of Food Technology, Ukraine
  • Dmytro Shvedyuk National University of Food Technology, Ukraine
  • Haider Muhamed Al-Hashimi National University of Food Technology, Ukraine
  • Yuliia Matsuk Poltava University of Economy and trade, Ukraine
Keywords: poultry meat, sterilization formula, hydrocolloids, quail meat, chicken-broiler meat

Abstract

The use of hydrocolloids in the modern meat industry is the one of prospective directions for improving functional and technological characteristics of meat and meat products, including poultry at long storage terms. A series of concrete requirements to functional-technological, physical-chemical and organoleptic parameters is offered for canned poultry in correspondence with minimal specifications for the quality of products of an animal origin.

There is presented the study of the optimization of the process of meat products sterilization using meat of chicken-broilers, quails and hydrocolloids depending on physical-chemical and organoleptic properties. The parameters of quail meat use in recipes of canned poultry meat with hydrocolloids were considered.  The influence of the sterilization process on characteristics of chicken-broiler and quail meat was established.

There was revealed the essential difference in the influence on functional and technological parameters of canned quail meat using hydrocolloid mixtures comparing with canned chicken-broiler meat, manifested in changes of MKC (moisture keeping capacity), plasticity and salt content in jelly. At changing sterilization regimes, there takes place the change of physical and chemical characteristics of gels that correlates with organoleptic characteristics.  For providing high quality parameters of canned poultry meat and industrial sterility, sterilization regimes for canned chicken-broiler meat must be realized for containers with the volume 500 with sterilization time no more than 90 minutes. For canned quail meat the sterilization process duration must be increased to 120 min at the temperature 115 ° С.

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Author Biographies

Vasil Pasichnyi, National University of Food Technology

Department of meat and meat products technology

Anatoliy Ukrainets, National University of Food Technology

Laboratory of problematic scientific research

Dmytro Shvedyuk, National University of Food Technology

Laboratory of problematic scientific research

Haider Muhamed Al-Hashimi, National University of Food Technology

Department of meat and meat products technology

Yuliia Matsuk, Poltava University of Economy and trade

Department of Food industry technologies and restaurant industry

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Published
2017-07-31
How to Cite
Pasichnyi, V., Ukrainets, A., Shvedyuk, D., Al-Hashimi, H. M., & Matsuk, Y. (2017). DETERMINATION OF THE OPTIMAL STERILIZATION REGIME OF CANNED QUAIL MEAT WITH HYDROCOLOIDS APPLICATION. EUREKA: Life Sciences, (4), 21-25. https://doi.org/10.21303/2504-5695.2017.00379
Section
Food Science and Technology