LENGTHENING THE SHELF LIFE OF POULTRY MEAT BY TREATMENT WITH HIGH HYDROSTATIC PRESSURE
DOI:
https://doi.org/10.15673/2073-8684.3/2015.50277Keywords:
high hydrostatic pressure, poultry, shelf lifeAbstract
Microbiological, physicochemical and organoleptic studies that are used to determine rational modes of high pressure processing of poultry with a view to lengthening its shelf life have been conducted in the work. Food processing with high pressure allows to monitor the enzymatic processes, ensures inactivation of microorganisms, prevents the collapse of vitamins and other nutrients. Hydrostatic pressure acts simultaneously on all thickness of the product, resulting the duration of raw material's processing reduces, energy resources are saving.
The results of conducted researches allowed to determine the optimal modes of processing of poultry meat with high hydrostatic pressure. Rational mode of processing should be considered as processing at 225 MPa with duration of 30-601 s, which contributes to the lengthening of the period of storage of poultry meat under standard conditions in 2 times in comparison with control samples. Athermal processing with the developed modes complies organoleptic, microbiological and chemical indicators of freshness for chilled poultry.
References
Shubina G Sushhestvujut li sposoby prodlit' sroki hranenija ohlazhdennogo mjasa do 2 mesjacev i vyshe. Mjasnoj biznes. 2013; 10: 42-44.
Sukmanov VA, Hazipov VA Sverhvysokoe davlenie v pishhevyh tehnologijah. Sostojanie problemy : monografija. Donec. gos un-t jekonomiki i torgovli im. M. Tugan-Baranovskogo. Doneck. 2003.
Knorr D Effects of high-hydrostatic-pressure processes on food safety and quality. Trends in Food Science and Technology. 1993; 4: 370-375.
Wilson DC High pressure sterilization. 34th Annual Meeting of the Institute of Food Technologist (New Orleans, LA. May., 1980; 12-15.
Cheftel JC Review: High pressure: Microbial inactivation and food preservation. Food Sci. Technol. Int. 1995; 1: 75 - 80.
Hayashi R, Kunugi S, Shimadsu S A preservation of fruits and vegetables. High Pressure Bioscience (San – Ei Jupan, Co., Kyoto) 1994; 3: 51-58.
Palou E. Lopez-Malo A, Barbosa-Canovas GV High-pressure treatment in food preservation. Handbook of Food Preservation, M. S. Rahman, ed. 1999; 533-575.
Shoji T, Saeki H High pressure using in food. Processing foods, ser food Engineering and manufacturing. 1989; 52: 75-831.
Suzuki C, Suzucki K The protein denaturation by high pressure. Journal Biochem. 1962; 52: 67-71.
Pozdnjakovskij VM Gigienicheskie osnovy pitanija, bezopasnost' i ekspertiza prodovol'stvennyh tovarov: Ucheb. – 2-e izd. isp. i dop. – Novosibirsk: Izd-vo Novosib. un-ta .1999.
Zhuravskaja NK, Alehina LT, Otrjashenkova LM Issledovanie i kontrol' kachestva mjasa i mjasoproduktov. M.: Agropromizdat. 1985.
