Effects of heat treatment intensification on the quality of meat products

Authors

  • Віталій Наумович Корзун State Institution «O. M. Marzeyev Institute for Public Health of the National Academy of Medical Sciences of Ukraine», Str. Popudrenko 50, Kyiv, Ukraine https://orcid.org/0000-0003-2159-0743
  • Антоніна Іллівна Юліна Engineering Technologies Institute, Open International University of Human Development «Ukraine», 23 Lvivs’ka Street, Kyiv, 04071, Ukraine https://orcid.org/0000-0002-2296-6186
  • Оксана Григорівна Оліферчук Engineering Technologies Institute, Open International University of Human Development «Ukraine», 23 Lvivs’ka Street, Kyiv, 04071, Ukraine https://orcid.org/0000-0001-5762-9609

DOI:

https://doi.org/10.15587/2312-8372.2016.70230

Keywords:

intensification, heat treatment, steak, crust, conductive heating, infrared heating

Abstract

Heat treatment intensification of meat culinary products by applying the combined method is discussed in the article. The essence of this method is using a conductive and intermittent infrared heat supply. Some results of research are given. The main aim of research is optimizing the heat treatment optimization of products to improve the quality of finished products. An experimental device is used for this purpose. This unit consists of the stainless steel working chamber placed with two IR heating elements and electric burner for conductive heating in it. Generalized quality index was used as parameters of frying process optimization. This index is calculated based on the sensory evaluation of the samples and the cooking time. Indices of chemical, biological and microbiological compositions, organoleptic evaluation of quality for control and experimental samples were determined using standard techniques. The authors suggest the use of research results for development of the device of combined frying of meat culinary products in foodservice companies.

Author Biographies

Віталій Наумович Корзун, State Institution «O. M. Marzeyev Institute for Public Health of the National Academy of Medical Sciences of Ukraine», Str. Popudrenko 50, Kyiv

Doctor of Medicine, Professor

Антоніна Іллівна Юліна, Engineering Technologies Institute, Open International University of Human Development «Ukraine», 23 Lvivs’ka Street, Kyiv, 04071

Candidate of Technical Sciences, Associate Professor

Chair of Nutrition Technology

Оксана Григорівна Оліферчук, Engineering Technologies Institute, Open International University of Human Development «Ukraine», 23 Lvivs’ka Street, Kyiv, 04071

Technological Engineer, Teacher

Chair of Nutrition Technology

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Published

2016-05-26

How to Cite

Корзун, В. Н., Юліна, А. І., & Оліферчук, О. Г. (2016). Effects of heat treatment intensification on the quality of meat products. Technology Audit and Production Reserves, 3(3(29), 4–8. https://doi.org/10.15587/2312-8372.2016.70230

Issue

Vol. 3 No. 3(29) (2016): Technologies of food, light and chemical industry

Section

Technologies of food, light and chemical industry

License

Copyright (c) 2016 Віталій Наумович Корзун, Антоніна Іллівна Юліна, Оксана Григорівна Оліферчук

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