Influence of parameters of marinating meat semi-finished products on the quality of the finished product

Abstract

Improvement and introduction of modern technologies in the creation of new types of meat semi-finished products, the study of promising components and the development of new recipes for marinades, improving the organoleptic and taste properties of the final product is a relevant and promising area of research. Therefore, this study is focused on the influence of marinating parameters in the technology of meat semi-finished products, namely on the organoleptic, physicochemical, and functional-technological properties of the finished product. To solve the tasks, generalisation, comparison and the following research methods were used: organoleptic evaluation of appearance, cut section, taste, smell, colour, consistency, and juiciness; moisture content – by drying samples in a drying oven at a temperature of 103 ± 2 °C to a constant mass; fat content – by the Soxhlet method; ash content – by the conventional weighing method; determination of protein content – by the Kjeldahl method; the yield of the finished product was determined by weighing before and after heat treatment; moisture binding and moisture retention capacity was determined by pressing. The studies found that the effect of the duration of marinating significantly affects the organoleptic characteristics. Thus, the organoleptic characteristics and taste and aroma properties of the finished product when using honey in marinades improve, and the appearance becomes more attractive. According to the results of the organoleptic evaluation, the finished product, after 24 hours of marinating, received a score of 4.9 points. Also, in these samples were observed greater water retention and water binding capacity, which contributes to increased hydration and solubility of muscle tissue proteins. The influence of marinating parameters on the consumptive properties of the product has been established. Thus, the yield of finished baked beef after 24 hours of ageing in the marinade was the highest in sample No. 1 (marinade based on citrus honey – 10 g) and amounted to 84.96%, while the average weight yield of other samples was in the range of 73.18-77.5%. The obtained research results make it possible to expand the range of semi-finished products, correct organoleptic properties and enrich the finished product with biologically active substances

Keywords

• baking process
• organoleptic assessment
• physicochemical indicators
• functional and technological indicators
• sensory analysis
• muscle tissue