Ресторанний і готельний консалтинг: Інновації (Jun 2020)
Innovative Technologies of Production of Raw Dished All-muscle Products Based on Poultry Meat
Abstract
Topicality. The new product technology development requires special attention to the raw materials which is used. Promising for processing and valuable in its composition poultry meat is not adapted to standard technologies and production modes and requires careful study. The study of these factors will expand the range of food meat products and provide the consumer market with high quality poultry products . Purpose and research methods. The purpose of the research is to develop the technology of a new raw all-muscle product from poultry meat of guaranteed quality. The methodological basis of the research is a comprehensive approach both when setting tasks for the production of meat products, and during the conduct and analysis of research results. Research results. The course of changes in samples (control and experiment) during production of crude all-muscle products on physicochemical, microbiological, organoleptic indicators has been investigated. It was found that in the process of production in all samples there was a change in chemical composition, which was associated with a decrease in the quantitative moisture content and an increase in dry matter – protein, fat and minerals. On day 11, the moisture content in the test sample was lower by 9.3% than in the control. A similar dynamics of decrease was observed for pH and water activity throughout the production time of the product. The required, safe level of water activity (0.816) was achieved on the 11th day of drying-fermentation. In the test sample, the amount of lactic acid microflora gradually increased and at the end of the drying process was 1.3 times higher than at the beginning of fermentation. The safety of the test product was determined in the absence of BGKP. On the 11th day of manufacture in the prototype BGKP were absent, in the control - on the 14th day. According to organoleptic parameters, the product using bacterial preparations had a significant number of advantages over control. Conclusions and discussions. The influence regularities of non-traditional raw materials (poultry meat, functional taste and aromatic ingredients and bacterial preparations on the process of production of raw whole muscle product based on poultry meat) have been studied. It has been established that their complex application contributed to the intensification of production processes and the manufacture of a safe product of guaranteed quality in 11 days.
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