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December 2019 (published: 17.12.2019)
Number 4(42)
Home > Issue > Effect of the high pressure on the consumer properties of chicken forcemeat
Kotkova Victoria V., Volkov Alexey Yu.
The effect of baro-processing on the change in microbiological, toxicological, and physic-chemical parameters of chicken forcemeat during its storage is studied. The experiments were carried out using an apparatus named “hydrostat” with maximum working pressure of up to 250 MPa (~2500 atmospheres) and a container volume of 5 liters, exposure duration was 15 minutes. The storage of the experimental and control samples was carried out in a domestic refrigerator at the temperature of (4 ± 2°C). It is shown that the shelf life of the forcemeat increased more than 2 times after processing under high pressure (compared with the control sample). Any adverse effects of baro-processing on nutritional value and safety of the chicken forcemeat could not be identified. It is proved that, in contrast to radurization, the organoleptic properties of the baro-processing product remain unchanged. It is shown that the technique is quite simple and may be embedded in the processing chain at various plants of food industries. The approach we used - low pressure during baro-processing 250 MPa– significantly reduces cost of products. Moreover, unlike foreign techniques, this one does not lead to protein degradation (foreign researchers, as rule, use the pressure of 500–850 MPa).
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Keywords: biotechnologies, food processing methods, high pressure processing, technological process, plant and animal raw materials
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License
UDC 637.045
Effect of the high pressure on the consumer properties of chicken forcemeat
The effect of baro-processing on the change in microbiological, toxicological, and physic-chemical parameters of chicken forcemeat during its storage is studied. The experiments were carried out using an apparatus named “hydrostat” with maximum working pressure of up to 250 MPa (~2500 atmospheres) and a container volume of 5 liters, exposure duration was 15 minutes. The storage of the experimental and control samples was carried out in a domestic refrigerator at the temperature of (4 ± 2°C). It is shown that the shelf life of the forcemeat increased more than 2 times after processing under high pressure (compared with the control sample). Any adverse effects of baro-processing on nutritional value and safety of the chicken forcemeat could not be identified. It is proved that, in contrast to radurization, the organoleptic properties of the baro-processing product remain unchanged. It is shown that the technique is quite simple and may be embedded in the processing chain at various plants of food industries. The approach we used - low pressure during baro-processing 250 MPa– significantly reduces cost of products. Moreover, unlike foreign techniques, this one does not lead to protein degradation (foreign researchers, as rule, use the pressure of 500–850 MPa).
Read the full article
Keywords: biotechnologies, food processing methods, high pressure processing, technological process, plant and animal raw materials
DOI 10.17586/2310-1164-2019-12-4-102-110
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License