Research of quality indicators of semi-finished turkey meat products prepared using sous-vide technology
The purpose of the research is to develop a recipe for turkey meat semi-finished product to update the assortment of branded and new dishes in «Minotavr» LLC restaurant chain and restaurants of national cuisine, using modern cooking technologies that maximally preserve meat succulence. New methods a...
| Main Authors: | , |
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| Format: | Article |
| Language: | Russian |
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Maykop State Technological University
2021-06-01
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| Series: | Новые технологии |
| Subjects: | |
| Online Access: | https://newtechology.mkgtu.ru/jour/article/view/477 |
| _version_ | 1797516397419429888 |
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| author | F. N. Meretukova N. V. Abregova |
| author_facet | F. N. Meretukova N. V. Abregova |
| author_sort | F. N. Meretukova |
| collection | DOAJ |
| description | The purpose of the research is to develop a recipe for turkey meat semi-finished product to update the assortment of branded and new dishes in «Minotavr» LLC restaurant chain and restaurants of national cuisine, using modern cooking technologies that maximally preserve meat succulence. New methods and organization of the process of preparing poultry meat dishes using modern technologies and equipment in the restaurants «Maykop» and «Mezdah» have been studied. A recipe for a semi-finished product from turkey meat prepared using the sous-vide technology is presented, including breast meat, thyme, garlic salt (Adygheyskaya), crushed black pepper, butter. The preferences of cooking according to the sous-vide technology in relation to traditional cook- ing, as well as the use of combined types of heat treatment, have been revealed. The technology of semi-finished product production has been considered step by step: incoming control of raw materials and auxiliary materials; preparation of components according to the recipe; fillet cutting into oblong oval plates; preparation of the marinade; pickling raw materials; heat treatment, cooling; quality control and product storage. Evaluation of experimental samples includes the study of physicochemical and organoleptic characteristics. The heat treatment methods used during the study can significantly increase the shelf life of the semi-finished product and improve its taste, while maintaining microbiological purity. The quality characteristics of the finished product, obtained during storage, confirm the declared shelf life. As a result of the research, regulated indicators have been established, such as shelf life of semi-finished turkey meat no more than 7 days; storage temperature 4±2 °С. |
| first_indexed | 2024-03-10T07:01:43Z |
| format | Article |
| id | doaj.art-393253e19dc646a898b22f935b3a8b80 |
| institution | Directory Open Access Journal |
| issn | 2072-0920 2713-0029 |
| language | Russian |
| last_indexed | 2024-03-10T07:01:43Z |
| publishDate | 2021-06-01 |
| publisher | Maykop State Technological University |
| record_format | Article |
| series | Новые технологии |
| spelling | doaj.art-393253e19dc646a898b22f935b3a8b802023-11-22T16:04:54ZrusMaykop State Technological UniversityНовые технологии2072-09202713-00292021-06-01172485510.47370/2072-0920-2021-17-2-48-55456Research of quality indicators of semi-finished turkey meat products prepared using sous-vide technologyF. N. Meretukova0N. V. Abregova1FSBEI HE «Maykop State Technological University»FSBEI HE «Maykop State Technological University»The purpose of the research is to develop a recipe for turkey meat semi-finished product to update the assortment of branded and new dishes in «Minotavr» LLC restaurant chain and restaurants of national cuisine, using modern cooking technologies that maximally preserve meat succulence. New methods and organization of the process of preparing poultry meat dishes using modern technologies and equipment in the restaurants «Maykop» and «Mezdah» have been studied. A recipe for a semi-finished product from turkey meat prepared using the sous-vide technology is presented, including breast meat, thyme, garlic salt (Adygheyskaya), crushed black pepper, butter. The preferences of cooking according to the sous-vide technology in relation to traditional cook- ing, as well as the use of combined types of heat treatment, have been revealed. The technology of semi-finished product production has been considered step by step: incoming control of raw materials and auxiliary materials; preparation of components according to the recipe; fillet cutting into oblong oval plates; preparation of the marinade; pickling raw materials; heat treatment, cooling; quality control and product storage. Evaluation of experimental samples includes the study of physicochemical and organoleptic characteristics. The heat treatment methods used during the study can significantly increase the shelf life of the semi-finished product and improve its taste, while maintaining microbiological purity. The quality characteristics of the finished product, obtained during storage, confirm the declared shelf life. As a result of the research, regulated indicators have been established, such as shelf life of semi-finished turkey meat no more than 7 days; storage temperature 4±2 °С.https://newtechology.mkgtu.ru/jour/article/view/477turkey meatsemi-finished productssous-vide technologyorganoleptic indicatorsphysical and chemical indicatorsrecipe |
| spellingShingle | F. N. Meretukova N. V. Abregova Research of quality indicators of semi-finished turkey meat products prepared using sous-vide technology Новые технологии turkey meat semi-finished products sous-vide technology organoleptic indicators physical and chemical indicators recipe |
| title | Research of quality indicators of semi-finished turkey meat products prepared using sous-vide technology |
| title_full | Research of quality indicators of semi-finished turkey meat products prepared using sous-vide technology |
| title_fullStr | Research of quality indicators of semi-finished turkey meat products prepared using sous-vide technology |
| title_full_unstemmed | Research of quality indicators of semi-finished turkey meat products prepared using sous-vide technology |
| title_short | Research of quality indicators of semi-finished turkey meat products prepared using sous-vide technology |
| title_sort | research of quality indicators of semi finished turkey meat products prepared using sous vide technology |
| topic | turkey meat semi-finished products sous-vide technology organoleptic indicators physical and chemical indicators recipe |
| url | https://newtechology.mkgtu.ru/jour/article/view/477 |
| work_keys_str_mv | AT fnmeretukova researchofqualityindicatorsofsemifinishedturkeymeatproductspreparedusingsousvidetechnology AT nvabregova researchofqualityindicatorsofsemifinishedturkeymeatproductspreparedusingsousvidetechnology |