Development of the pelmeni technology based on quail meat using an innovative method of heat treatment

Authors

DOI:

https://doi.org/10.15587/2706-5448.2026.363742

Keywords:

frozen semi-finished products, sous-vide, culinary disassembly, colorimetric parameters, functional and technological properties

Abstract

The object of research is the production of frozen semi-finished products (pelmeni) from quail meat. The problem being solved is related to the need to introduce alternative sources of animal protein with a low environmental footprint. The relevance of the work is due to the priority task of the food industry to find alternative sources of animal protein with minimal anthropogenic impact on the environment. An effective method is the production and industrial use of quail meat. A rational method of culinary dismemberment of a quail carcass is proposed, which ensures the comprehensive use of raw materials. The use of the breast (20.2%) and skin with subcutaneous fat (8.9%) in the manufacture of minced meat provides the optimal ratio of proteins and lipids in it for the formation of a stable emulsion. A comprehensive research of colorimetric parameters showed that quail meat has a stable red-yellow spectrum (a* = 4.29 ± 0.16, b* = 5.55 ± 0.66). This indicates a high concentration of myoglobin and carotenoids. Quail meat mince had high functional and technological properties. Moisture-retaining (63.06 ± 1.77%) and moisture-binding (79.67 ± 0.83 to the mass of meat) capabilities of the mince will ensure proper juiciness of pelmeni and minimal mass loss during heat treatment due to the high content of hydrophilic proteins. Also, quail meat mince had a high emulsifying ability (87.61 ± 1.16%) and sufficient plasticity (16.22 ± 1.37 cm²). It is proposed to use the sous-vide method before freezing pelmeni, which prevents cracking of the dough shell and preserves the emulsifying potential of quail mince. This temperature treatment avoids juice leakage and prevents excessive thermal denaturation during cooking, guaranteeing high quality and structural integrity of frozen semi-finished products.

Supporting Agency

  • The research was conducted within the framework of scientific and technical work 0124U002836 “Development of technologies for the production of food products with added value based on the principles of sustainable development” at the expense of the executors.

Author Biographies

Maryna Samilyk, Sumy National Agrarian University

Doctor of Technical Sciences, Professor

Department of Technology and Food Safety

Vladyslav Vasyliev, Sumy National Agrarian University

PhD Student

Department of Technology and Food Safety

Svetlana Tkachuk, National University of Life and Environmental Sciences of Ukraine

Doctor of Veterinary Science, Professor

Department of Animal and Food Hygiene named after Professor A. K. Skorokhodko

Taisia Ryzhkova, State Biotechnological University

Doctor of Technical Sciences, Professor

Department of Processing Technology and Quality of Animal Husbandry Products

Dmytro Hrinchenko, State Biotechnology University

Candidate of Veterinary Sciences, Associate Professor

Department of Epizootology and Microbiology

Alla Petrenko, State Biotechnology University

Candidate of Veterinary Sciences, Associate Professor

Department of Sanitation, Hygiene and Forensic Veterinary Medicine

Viktoriia Skrynnik, State Biotechnological University

Doctor of Philosophy (PhD), Associate Professor

Department of Trade, Hoteland Restaurant Business, and Customs

Tatiana Naumenko, Sumy National Agrarian University

Assistant

Department of Food Technology

Tetiana Kuchkova, Sumy National Agrarian University

Assistant

Department of Genetics, Animal Breeding and Biotechnology

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Development of the pelmeni technology based on quail meat using an innovative method of heat treatment

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Published

2026-06-18

How to Cite

Samilyk, M., Vasyliev, V., Tkachuk, S., Ryzhkova, T., Hrinchenko, D., Petrenko, A., Skrynnik, V., Naumenko, T., & Kuchkova, T. (2026). Development of the pelmeni technology based on quail meat using an innovative method of heat treatment. Technology Audit and Production Reserves, 3(3(89), 54–59. https://doi.org/10.15587/2706-5448.2026.363742

Issue

Vol. 3 No. 3(89) (2026): Chemical engineering

Section

Food Production Technology

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Copyright (c) 2026 Maryna Samilyk, Vladyslav Vasyliev, Svetlana Tkachuk, Taisia Ryzhkova, Dmytro Hrinchenko, Alla Petrenko, Viktoriia Skrynnik, Tatiana Naumenko, Tetiana Kuchkova

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