Improvement of poultry meat marinated semi-finished product technology
Abstract
This article focuses on the improvement of technology for marinated semi-finished products made from poultry meat. The production of marinated meat semi-finished products is gaining consumer preference, as they differ not only in sensory characteristics but also have an extended shelf life. The article presents the results of research on semi-finished products made from poultry meat marinated with blackthorn (Aronia melanocarpa). The use of natural plant-based ingredients in the marinades for poultry meat semi-finished products is becoming increasingly popular among consumers. This allows preserving not only their main characteristics but also expanding the range of new products. Blackthorn serves as the raw material for such marinades. It contains numerous polyphenolic components that contribute to its high bioactivity. The dark-blue color of blackthorn fruits is due to a high concentration of anthocyanins. Blackthorn contains the highest amounts of chlorogenic and neochlorogenic acids, which affect the breakdown of peptide bonds in the protein cells of meat, leading to the tenderization of muscle fibers and improving their sensory attributes after thermal processing. The recipes also include aromatic additives such as savory, juniper, and sage. The scientific study conducted research on the sensory characteristics of marinades. It was found that each experimental sample of marinades based on blackthorn fruit juice exhibited high sensory attributes. The antioxidant activity of blackthorn fruit and aromatic plants was confirmed through studies of acidity and peroxide values, which were determined in poultry meat semi-finished products marinated with blackthorn fruit juice. The studied products included chicken wings, marinated chicken fillet for kebab, and chicken drumsticks. The storage period of the meat semi-finished products was determined to be 15 days at temperatures of 0–4 °C, which was twice as long compared to the control. The paper presents research on the safety indicators of poultry meat semi-finished products during storage, specifically after 15 days of storage at temperatures of 0–4 °C. Microbiological indicators were determined. The obtained results testify to the effectiveness of the proposed technology of marinating meat semi-finished products from poultry meat and its advantages in comparison with standard methods. Improvement of the technology will contribute to the development and expansion of the assortment of marinated meat products on the market, satisfying the needs of consumers for high-quality and safe food products with increased organoleptic indicators.
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