Method of preparation of meat stuff to quality examination

Authors

  • Дмитро Миколайович Одарченко Kharkov state university of food technology and trade Klochkivska str., 333, Kharkov, 61051, Ukraine
  • Вадим Олексіойвич Слюсарєв Kharkov national university of internal affairs 50-letya prosp, 27, Kharkov, 61080, Ukraine
  • Євгенія Леонідівна Гасай Kharkov state university of food technology and trade Klochkivska str., 333, Kharkov, 61051, Ukraine

DOI:

https://doi.org/10.15587/1729-4061.2013.11733

Keywords:

Centrifugation, freezing, liquid phase, plasma, solid phase, silver carp, white meat, red meat

Abstract

Modern conditions of development of the industry of food technologies pose an important and urgent task: creation of special adapted methods of study and their combination with the specific methods of sample preparation.

The article presents aspects of the scientific study of parameters of a new method of preparation of meat stuff to the quality examination, as well as the development of an appropriate methodology. The objects of the study were minced fish and chicken, which were divided into phases by the cyclic freezing and centrifugation.

As a result of the study, we have set the optimal parameters for the most efficient division of the mixtures of heterogeneous minced fish and chicken into two phases. It was found that the use of high-speed centrifugation permits to obtain a solid phase with lower moisture content for a smaller number of cycles of freezing and centrifugation.

Thus obtained liquid phase (plasma) is used in further examination to determine the characteristic properties that can be used as identification criteria of conditions of growth and feeding of chickens and fish

Author Biographies

Дмитро Миколайович Одарченко, Kharkov state university of food technology and trade Klochkivska str., 333, Kharkov, 61051

Associate Professor

Department of merchandizing, quality management and ecological safety

Вадим Олексіойвич Слюсарєв, Kharkov national university of internal affairs 50-letya prosp, 27, Kharkov, 61080

PhD in Law

Євгенія Леонідівна Гасай, Kharkov state university of food technology and trade Klochkivska str., 333, Kharkov, 61051

Post graduate student

References

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Published

2013-04-25

How to Cite

Одарченко, Д. М., Слюсарєв, В. О., & Гасай, Є. Л. (2013). Method of preparation of meat stuff to quality examination. Eastern-European Journal of Enterprise Technologies, 2(11(62), 48–51. https://doi.org/10.15587/1729-4061.2013.11733

Issue

Vol. 2 No. 11(62) (2013): Ecology

Section

Technology and Equipment of Food Production

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Copyright (c) 2014 Дмитро Миколайович Одарченко, Вадим Олексіойвич Слюсарєв, Євгенія Леонідівна Гасай

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