APPLICATION OF HIGH HYDROSTATIC PRESSURE IN THE TECHNOLOGY OF POULTRY PRODUCTS
Ludmila Vinnikova, Iryna Prokopenko
Odessa National Academy of Food Technologies, 65039 Kanatna street 112, Odessa, Ukraine
onaft112@yandex.ru
The work is devoted to studying the possibility of the athermal processing application in the technology of poultry meat products. Advantages of using the high hydrostatic pressure for processing the food products in order to preserve the nutritional and organoleptic characteristics, lengthening their shelf-life are presented. Poultry meat processing was performed in the range of 200 to 700 MPa. Microbiological indexes of the samples after the high pressure processing have been investigated, and characterized by changing the organoleptic and functional-technological properties of the raw materials. The researches that allowed studying impact of the high pressure on the microstructure of poultry meat were conducted. Rational modes of athermal processing allowing extending the shelf life of fresh meat were recommended. Ranges of pressures that can be used as intensification for the raw materials salting process were determined. According to the research results, the modes that can be used instead of the heat processing for the semi-finished goods and ready products were determined.
Keywords: high hydrostatic pressure; athermal processing; poultry meat; technology
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