RESEARCH OF FUNCTIONAL AND TECHNOLOGICAL PARAMETERS OF HIGH PRESSURE PROCESSED MEAT
High hydrostatic pressure (ННP) technology has been widely used in the developed countries food industry for production and preservation of raw materials and products. In our country the possibility of a new processing method is being now tested only on experimental installations. For research we se...
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| Format: | Article |
| Language: | English |
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The V.M. Gorbatov All-Russian Meat Research Institute
2020-04-01
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| Series: | Теория и практика переработки мяса |
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| Online Access: | https://www.meatjournal.ru/jour/article/view/130 |
| _version_ | 1826563382143090688 |
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| author | Irina A. Prokopenko |
| author_facet | Irina A. Prokopenko |
| author_sort | Irina A. Prokopenko |
| collection | DOAJ |
| description | High hydrostatic pressure (ННP) technology has been widely used in the developed countries food industry for production and preservation of raw materials and products. In our country the possibility of a new processing method is being now tested only on experimental installations. For research we selected a pressure range from 200 to 700 MPa, the exposure duration at room temperature was 20 minutes. This article presents the results of the high pressure impact on pH, water-binding capacity of broiler chickens meat, moreover comparative assessment of range of losses that occur during heat treatment and high hydrostatic pressure were analyzed. The dynamics of change of the ultimate sheer stress depending on the ННP value is shown. It is established that the new technology in the selected range does not significantly affect the pH value. However the value of water-binding capacity increases along with increasing of pressure: during processing by 200 MPa it increases by 10.5%, within the range of 200–300 MPa it increases by additional 3.0%, and within the range from 300 to 700 MPa the value increased only slightly. Significant changes were observed in the determination of losses while technological processing of meat. Thus the losses during conventional boiling of broiler chickens fillets were 28.5% higher than during high-pressure processing. It is noted that within the range of 200–700 MPa this parameter increases by only 4.8%. As the pressure increased, the texture of the meat becomes denser, as evidenced by the results of the study of the structural and mechanical properties of the raw material. Based on the results of the implemented work, it is recommended to use ННP technology within the range of 600–700 MPa, processing time of 20 min at 20±1 ºС for production of poultry meat products. |
| first_indexed | 2024-04-10T02:13:18Z |
| format | Article |
| id | doaj.art-bb3c91581ff248928ad3bcfce645b2e9 |
| institution | Directory Open Access Journal |
| issn | 2414-438X 2414-441X |
| language | English |
| last_indexed | 2025-03-14T10:03:04Z |
| publishDate | 2020-04-01 |
| publisher | The V.M. Gorbatov All-Russian Meat Research Institute |
| record_format | Article |
| series | Теория и практика переработки мяса |
| spelling | doaj.art-bb3c91581ff248928ad3bcfce645b2e92025-03-02T11:18:59ZengThe V.M. Gorbatov All-Russian Meat Research InstituteТеория и практика переработки мяса2414-438X2414-441X2020-04-0151172110.21323/2414-438X-2020-5-1-17-21109RESEARCH OF FUNCTIONAL AND TECHNOLOGICAL PARAMETERS OF HIGH PRESSURE PROCESSED MEATIrina A. Prokopenko0Sevastopol State UniversityHigh hydrostatic pressure (ННP) technology has been widely used in the developed countries food industry for production and preservation of raw materials and products. In our country the possibility of a new processing method is being now tested only on experimental installations. For research we selected a pressure range from 200 to 700 MPa, the exposure duration at room temperature was 20 minutes. This article presents the results of the high pressure impact on pH, water-binding capacity of broiler chickens meat, moreover comparative assessment of range of losses that occur during heat treatment and high hydrostatic pressure were analyzed. The dynamics of change of the ultimate sheer stress depending on the ННP value is shown. It is established that the new technology in the selected range does not significantly affect the pH value. However the value of water-binding capacity increases along with increasing of pressure: during processing by 200 MPa it increases by 10.5%, within the range of 200–300 MPa it increases by additional 3.0%, and within the range from 300 to 700 MPa the value increased only slightly. Significant changes were observed in the determination of losses while technological processing of meat. Thus the losses during conventional boiling of broiler chickens fillets were 28.5% higher than during high-pressure processing. It is noted that within the range of 200–700 MPa this parameter increases by only 4.8%. As the pressure increased, the texture of the meat becomes denser, as evidenced by the results of the study of the structural and mechanical properties of the raw material. Based on the results of the implemented work, it is recommended to use ННP technology within the range of 600–700 MPa, processing time of 20 min at 20±1 ºС for production of poultry meat products.https://www.meatjournal.ru/jour/article/view/130meathigh hydrostatic pressuremodetechnology |
| spellingShingle | Irina A. Prokopenko RESEARCH OF FUNCTIONAL AND TECHNOLOGICAL PARAMETERS OF HIGH PRESSURE PROCESSED MEAT Теория и практика переработки мяса meat high hydrostatic pressure mode technology |
| title | RESEARCH OF FUNCTIONAL AND TECHNOLOGICAL PARAMETERS OF HIGH PRESSURE PROCESSED MEAT |
| title_full | RESEARCH OF FUNCTIONAL AND TECHNOLOGICAL PARAMETERS OF HIGH PRESSURE PROCESSED MEAT |
| title_fullStr | RESEARCH OF FUNCTIONAL AND TECHNOLOGICAL PARAMETERS OF HIGH PRESSURE PROCESSED MEAT |
| title_full_unstemmed | RESEARCH OF FUNCTIONAL AND TECHNOLOGICAL PARAMETERS OF HIGH PRESSURE PROCESSED MEAT |
| title_short | RESEARCH OF FUNCTIONAL AND TECHNOLOGICAL PARAMETERS OF HIGH PRESSURE PROCESSED MEAT |
| title_sort | research of functional and technological parameters of high pressure processed meat |
| topic | meat high hydrostatic pressure mode technology |
| url | https://www.meatjournal.ru/jour/article/view/130 |
| work_keys_str_mv | AT irinaaprokopenko researchoffunctionalandtechnologicalparametersofhighpressureprocessedmeat |