Determination of the Optimal Sterilization Regime of Canned Quail Meat With Hydrocoloids Application

Abstract

The use of hydrocolloids in the modern meat industry is the one of prospective directions for improving functional and technological characteristics of meat and meat products, including poultry at long storage terms. A series of concrete requirements to functional-technological, physical-chemical and organoleptic parameters is offered for canned poultry in correspondence with minimal specifications for the quality of products of an animal origin. There is presented the study of the optimization of the process of meat products sterilization using meat of chicken-broilers, quails and hydrocolloids depending on physical-chemical and organoleptic properties. The parameters of quail meat use in recipes of canned poultry meat with hydrocolloids were considered. The influence of the sterilization process on characteristics of chicken-broiler and quail meat was established. There was revealed the essential difference in the influence on functional and technological parameters of canned quail meat using hydrocolloid mixtures comparing with canned chicken-broiler meat, manifested in changes of MKC (moisture keeping capacity), plasticity and salt content in jelly. At changing sterilization regimes, there takes place the change of physical and chemical characteristics of gels that correlates with organoleptic characteristics. For providing high quality parameters of canned poultry meat and industrial sterility, sterilization regimes for canned chicken-broiler meat must be realized for containers with the volume 500 with sterilization time no more than 90 minutes. For canned quail meat the sterilization process duration must be increased to 120 min at the temperature 115 ° С.

Brine Solution with Hydrocolloids Used to Enhance the Properties of Sterilized Meat

“…Hydrocolloids, such as the water-soluble polysaccharides, change their molecular conformation in aqueous media as a function of temperature ( 1 , 8 , 9 ). The typical gel-forming hydrocolloids ( e.g.…”

“…Sterilization is a widespread technology that can offer meat products with desirable physicochemical and organoleptic parameters ( 1 ), the most important being the ability to provide a safe, convenient and ready-to-eat food products ( 2 ). However, sterilization under high temperatures affects meat proteins, causing unfolding which leads to a lower binding capacity with water, influencing the texture and flavour, and resulting in yield loss ( 2 - 4 ).…”

“…In order to obtain optimal yield and ensure safety of the retorted meat products, the of the interaction between hydrocolloids and meat under the processing conditions must be investigated ( 8 , 10 ). Therefore, before such a system can be developed and commercialized, it is important to know the behaviour of the additives in meat products ( 1 ).…”

Features and prospects of using collagenase-containing enzyme compositions in the meat-based products technology

“…Bioactive peptides derived from food sources have the potential for incorporation into functional foods and nutraceuticals. The aim of fermentation process in technology of meat-based products is also to rise the intake of muscle-derived bioactive peptides, especially those of fermented meats and the potential benefits of these bioactive compounds to human health [18,19].…”

Optimization of the canned poultry meat sterilization formula with hydrocolloids

“…Sterilization in variants 2, 3 and 4 [16] was carried out only for canned quail meat according to recipe 2 [16].…”