Influence of emulsion systems of cryoprotective action оn thermophysical properties of meat systems

Authors

  • Марина Олександрівна Янчева Kharkov State University of Food Technology and Trade Str. Klochkovsky, 333, Kharkov, Ukraine, 61051, Ukraine https://orcid.org/0000-0002-6143-529X
  • Елена Борисовна Дроменко Kharkov state university of trade and nutrition Str. Klochkovstkaya, 333, Kharkiv, Ukraine, 61051, Ukraine https://orcid.org/0000-0002-3135-9732
  • Владимир Алексеевич Потапов Kharkov state university of trade and nutrition Str. Klochkovstkaya, 333, Kharkiv, Ukraine, 61051, Ukraine https://orcid.org/0000-0002-0731-2598
  • Ольга Алексеевна Гринченко Kharkov state university of trade and nutrition Str. Klochkovstkaya, 333, Kharkiv, Ukraine, 61051, Ukraine

DOI:

https://doi.org/10.15587/1729-4061.2014.24867

Keywords:

freezing, cryoprotective properties, raw meat, emulsion system, thermophysical properties

Abstract

The paper gives the results of studying the thermophysical properties of meat systems based on minced beef, pork and adipose tissue during freezing and thawing.

It is shown that the morphological structure of meat (the proportion of muscle, connective and adipose tissue) and its chemical composition has a significant influence on the technological parameters of minced meat semi-finished products in implementing the freeze-thaw cycle.

A hypothesis on possible use of emulsion systems as the components of cryoprotective action in the technology of frozen minced meat semi-finished products was proved. Based on a comprehensive study of the thermophysical properties of the meat systems (cryoscopic temperature range, specific heat of phase transition and the fraction of moisture, changing the aggregation state, in the cryoscopic temperature range), the rational content of the emulsion system consisting of frozen minced meat semi-finished products was justified.

Author Biographies

Марина Олександрівна Янчева, Kharkov State University of Food Technology and Trade Str. Klochkovsky, 333, Kharkov, Ukraine, 61051

Ph.D., Associate Professor
Head. Department of Technology of meat , professor

Елена Борисовна Дроменко, Kharkov state university of trade and nutrition Str. Klochkovstkaya, 333, Kharkiv, Ukraine, 61051

Senior Lecturer

Department of Meat Technology

Владимир Алексеевич Потапов, Kharkov state university of trade and nutrition Str. Klochkovstkaya, 333, Kharkiv, Ukraine, 61051

Doctor of Technical Sciences, Professor, Head of Department

Department of Trade and refrigeration equipment

Ольга Алексеевна Гринченко, Kharkov state university of trade and nutrition Str. Klochkovstkaya, 333, Kharkiv, Ukraine, 61051

Doctor of Technical Sciences, Professor, Head of Department

Department of Food Technology

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Published

2014-06-20

How to Cite

Янчева, М. О., Дроменко, Е. Б., Потапов, В. А., & Гринченко, О. А. (2014). Influence of emulsion systems of cryoprotective action оn thermophysical properties of meat systems. Eastern-European Journal of Enterprise Technologies, 3(10(69), 34–39. https://doi.org/10.15587/1729-4061.2014.24867

Issue

Vol. 3 No. 10(69) (2014): Ecology. Technology and Equipment of Food Production

Section

Technology and Equipment of Food Production

License

Copyright (c) 2014 Марина Олександрівна Янчева, Елена Борисовна Дроменко, Владимир Алексеевич Потапов, Ольга Алексеевна Гринченко

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