The application of high pressure as an alternative to thermal processing of poultry meat
DOI:
https://doi.org/10.15587/1729-4061.2015.44241Keywords:
high hydrostatic pressure, thermal processing, poultry meat, culinary readinessAbstract
An innovative technology that allows to get the finished product based on poultry meat by athermal processing method was considered in the paper. Research to determine the effect of high hydrostatic pressure on the total number of microorganisms in the poultry meat, as well as opportunistic pathogenic and pathogenic microflora were conducted. High-pressure processing modes, which involve the acid phosphatase enzyme inactivation, which characterizes the culinary readiness degree of poultry meat were determined. The research results of the organoleptic characteristics of samples subjected to conventional thermal processing and high hydrostatic pressure processing were presented. The changes in the product weight loss during the thermal and athermal processing of meat were shown. Based on the research results, rational modes of the high-pressure processing of poultry meat to achieve a complete culinary readiness, safety and high organoleptic characteristics of the finished product were recommended. It is proved that the application of high hydrostatic pressure is possible as an alternative to thermal processing of meat products.
References
- Sukmanov, V. A., Hazipov V. A. (2003). Sverchvusokoe davlenie v pishevuch technologiyach. Donetsk: DonGUET, 168.
- Vinnikova, L. G. (2000). Teoriya I praktika pererobku myasa. Izmail: SMIL, 172.
- Rogov, I. A., Nekrutman S. V., Lusov, G. V. (1981). Technika sverchvusokogo chastotnjgj nagreva pishevuh produktov. Moscow: Legkaya I pishevaya promushlennost', 200.
- Shlifera E. D. (Ed.) (1971). SVCh-energetika. Vol. 2. Мoscow: Мir, 243.
- Tumenov, S. N., Gorbatov, A. V., Kosoy, V. D. (1991). Obrabotka myasnuh produktov davleniem. Мoscow: Agropromizdat, 205.
- Arabas, J.; Ludwig, H. (Ed.) (1999). New technique for kinetic studies of pressure-temperature induced changes of biological materials. Advances in High Pressure Bioscience and Biotechnology. Verlag, Heidelberg: Springer, 537‑540.
- Cheftel, J. C. (1995). Effect of high-pressure on meat: a review. Meat Science, 46 (3), 211‑236. doi: 10.1016/s0309-1740(97)00017-x
- Okamoto, A. (2001). Effects of high hydrostatic pressure-thawing on pork meat. Nippon Shokuhin Kagaku Kogaku Kaishi, 48 (12), 891‑898.
- Hoover, D. Cr., Metrick, Caralyn Papineau Anne M. (1989). Biological effects of high hydrostatic pressure on food microorganisms. Food Technology, 43 (9), 99‑107.
- Chlopin, G. W., Tamman, G. Z. (1912). Pressure and temperature induced inactivation of microorganisms. Hygiene Infections krankh, 45, 171‑179.
- Knorr, D.; Gould, G. W. (Ed.) (1995). Hydrostatic pressure treatment of food: microbiology New methods of food preservation, 159‑175. doi: 10.1007/978-1-4615-2105-1_8
- Heremans, K. (1982). High Pressure Effects on Proteins and other Biomolecules. Annual Reviews in Biophysics and Bioengineering, 11 (1), 1–21. doi: 10.1146/annurev.bb.11.060182.000245
- Karłowski, K., Windyga, B., Fonberg-Broczek, M., Ścieżyńska, H., Grochowska, A., Górecka, K. et. al. (2002). Effects of High Pressure Treatment on the Microbiological Quality, Texture and Colour of Vacuum Packed Pork Meat Products. High Pressure Research, 22 (3-4), 725–732. doi: 10.1080/08957950212424
- Cruess, W. V. (1924). Commercial fruit and vegetable products: a textbook for student, investigator and manufacturer. New York: McGraw-Hill Book Company, 530.
- Sushestvuyt li sposobu prodlit' sroki hraneniya ochlagdennogo myasa do 2 mesyazev I vushe? (2013). Myasnoy biznes, 11, 42‑44.
- Shoji, Т., Saeki, H. (1989) High pressure using in food. Processing foods, ser food Engineering and manufacturing, 52, 75‑831.
- Antipova, L. V., Glotova, I. A., Rogov, I. A. (2004). Metodu issledovaniya myasa I myasnuch produktov. Moscow: КolosS, 571.
- Guravskaya, N. K., Alechina, L. T., Otryashenkova, L. M. (1985) Issledovanie I kontrol' kachestva myasa I myasoproduktov. Мoscow Agropromizdat, 296.
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2015 Людмила Григорівна Віннікова, Ирина Александровна Прокопенко
This work is licensed under a Creative Commons Attribution 4.0 International License.
The consolidation and conditions for the transfer of copyright (identification of authorship) is carried out in the License Agreement. In particular, the authors reserve the right to the authorship of their manuscript and transfer the first publication of this work to the journal under the terms of the Creative Commons CC BY license. At the same time, they have the right to conclude on their own additional agreements concerning the non-exclusive distribution of the work in the form in which it was published by this journal, but provided that the link to the first publication of the article in this journal is preserved.
A license agreement is a document in which the author warrants that he/she owns all copyright for the work (manuscript, article, etc.).
The authors, signing the License Agreement with TECHNOLOGY CENTER PC, have all rights to the further use of their work, provided that they link to our edition in which the work was published.
According to the terms of the License Agreement, the Publisher TECHNOLOGY CENTER PC does not take away your copyrights and receives permission from the authors to use and dissemination of the publication through the world's scientific resources (own electronic resources, scientometric databases, repositories, libraries, etc.).
In the absence of a signed License Agreement or in the absence of this agreement of identifiers allowing to identify the identity of the author, the editors have no right to work with the manuscript.
It is important to remember that there is another type of agreement between authors and publishers – when copyright is transferred from the authors to the publisher. In this case, the authors lose ownership of their work and may not use it in any way.
