Improving the production technique of meat chopped semi-finished products with the addition of dried semi-finished product with a high degree of readiness

Authors

DOI:

https://doi.org/10.15587/1729-4061.2023.276249

Keywords:

meat chopped semi-finished products, Jerusalem artichoke, zucchini, low-temperature heat treatment, functionally closed media, IR heating, adsorption dynamics

Abstract

The object of this study is a production technique of meat chopped semi-finished products with the addition of dried semi-finished product based on Jerusalem artichoke and zucchini.

The production technique of meat chopped semi-finished products with the addition of dried semi-finished products of a high degree of readiness (Jerusalem artichoke and zucchini) has been improved. The dried semi-finished product is manufactured by a low-temperature drying technique in an IR field at a temperature of 45...60 °C to the final solids content of 12...15 %. The adsorption properties of the dried semi-finished product of a high degree of readiness were determined and it was established that its swelling takes place due to the absorption of the water-fat emulsion while there is an actual increase in the volume of the semi-finished product by 2.3...2.6 times.

A feature of the production technique of meat chopped semi-finished products with the addition of a high-readiness dried semi-finished product to the recipe is frying in an apparatus with functionally closed media. The duration of frying in the proposed apparatus with functionally closed media compared to the conventional technique is reduced by 2.4 times. Introduction to the recipe of meat chopped semi-finished products of dried semi-finished products based on Jerusalem artichoke and zucchini reduces total weight loss by 11.9 % of meat culinary products without shrinkage. The data on the chemical composition of meat chopped semi-finished products with the addition of dried semi-finished products in comparison with the control confirm the increase in the nutritional value of the prototype while the energy value is reduced by 19 %. The implementation of the improved technique will make it possible to obtain a competitive range of meat chopped products with natural ingredients that increase the nutritional value of products and eliminate the use of artificial ingredients.

Author Biographies

Andrii Zahorulko, State Biotechnological University

PhD, Associate Professor

Department of Equipment and Engineering of Processing and Food Industries

Aleksey Zagorulko, State Biotechnological University

PhD, Associate Professor

Department of Equipment and Engineering of Processing and Food Industries

Maryna Yancheva, State Biotechnological University

Doctor of Technical Sciences, Professor, Dean

Faculty of Processing and Food Production

Oksana Savinok, Mykolayiv National Agrarian University

PhD, Associate Professor

Department of Animal Husbandry Products Processing and Food Technologies

Lyudmila Yakovets, Vinnytsia National Agrarian University

PhD, Senior Lecturer

Department of Botany, Genetics and Plant Protection

Tetiana Zhelievа, State Biotechnological University

PhD, Associate Professor

Department of Meat Technology

Oksana Skoromna, Vinnytsia National Agrarian University

PhD, Associate Professor

Department of Technology of Production of Livestock Products

Larysa Sushko, Dnipro State Agrarian and Economic University

Senior Lecturer, Deputy Dean for Educational Work

Department of Higher Mathematics, Physics and General Engineering Disciplines

Alla Kainash, Poltava State Agrarian University

PhD, Doctor of Philosophy, Associate Professor

Department of Food Production

Nataliia Tytarenko, State Biotechnological University

Department of Equipment and Engineering of Processing and Food Industries

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Improving the production technique of meat chopped semi-finished products with the addition of dried semi-finished product with a high degree of readiness

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Published

2023-04-29

How to Cite

Zahorulko, A., Zagorulko, A., Yancheva, M., Savinok, O., Yakovets, L., Zhelievа T., Skoromna, O., Sushko, L., Kainash, A., & Tytarenko, N. (2023). Improving the production technique of meat chopped semi-finished products with the addition of dried semi-finished product with a high degree of readiness. Eastern-European Journal of Enterprise Technologies, 2(11 (122), 6–14. https://doi.org/10.15587/1729-4061.2023.276249

Issue

Vol. 2 No. 11 (122) (2023): Technology and Equipment of Food Production

Section

Technology and Equipment of Food Production

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Copyright (c) 2023 Andrii Zahorulko, Aleksey Zagorulko, Maryna Yancheva, Oksana Savinok, Lyudmila Yakovets, Tetiana Zhelievа, Oksana Skoromna, Larysa Sushko, Alla Kainash, Nataliia Tytarenko

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