Honey as a component of marinade for semi-finished meat products

Abstract

The specific features of the biochemical composition and properties of raw meat determine the necessity of finding new technologies for its processing to obtain new products with high consumer properties. The actual area of technology development is the enrichment of raw meat with useful components with functional and technological properties that have high biological value: api products and products of plant origin.The purpose of the work was to develop a marinade with the addition of honey and to explore its effect on the semi-finished meat product, depending on the duration of marinating. Selection of samples for investigations and their preparation for analysis was performed according to GOST 4288-76 “Culinary and semi-finished products of minced meat. Acceptance rules and test methods”, organoleptic examinations were performed according to DSTU 4426:2005, moisture content determination – GOST 9793-74 “Meat products. Methods for determination of moisture”, the amount of fat – for GOST 23042-86 “Meat and meat products, “Methods for determination of fat”, the amount of protein – GOST 25011-81 “Meat and meat products. Methods for determination of protein”, determination of ash content – GOST 31727-2012 “Meat and meat products. Determination of mass fraction of total ash”, determination of pH – GOST 26188-84 “Products of fruits and vegetables processing, canned meat and meat. Determination of pH”, and determination of fibre-forming and fibre-retaining properties were performed through sample preparation and determination of fibre content. According to the scheme of the experiment, the research technology was determined. The research results of the initial raw meat, honey and marinated semifinished product are presented in the study. It was established that the decrease in the pH of the marinated semi-finished product during the 24-hour exposure period ensures the stability of the meat to storage, as most bacteria develop at high pH values, while on acidic nutrient media below 6.2, their development is slowed down. Long marinating allows obtaining meat with increased moisture binding and moisture retention capacity and improved consistency and juiciness. The task of establishing new products requires new approaches and techniques of technology. Using apiproducts that have antioxidant properties will allow refraining from using preservatives and stabilisers of chemical origin. Thus, honey can be used in the composition of marinated meat products. The introduction of active components of honey into the marinade will extend the shelf life and adjust the organoleptic properties. In addition, during heat treatment, the meat marinated with honey marinade acquires new taste qualities, and the appearance becomes brighter due to the caramelisation of honey

Keywords

• safety
• components
• method and duration of pickling
• organoleptic and physicochemical parameters
• natural antioxidants