Microbiological Monitoring of Commercial Poultry Meat Semi-Finished Products

Abdullaeva, A.M.; Seryogin, I G; Seregin, I.G.; Никитченко, В Е

doi:10.22363/2312-797x-2017-12-4-350-358

Cited by 4 publications

(3 citation statements)

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“…Для исследования качественных показателей опытных образцов в работе применялись современные методы исследования (регистрационный метод, метод наблюдения, математическая обработка данных). При проведении оценки качества рубленых изделий применялись традиционные методы [5,[10][11][12][13][14][15][16][17][18][19][20].…”

Section: материалы и методыunclassified

Combined semi-finished poultry meat products formulation

Dolmatova,

Gorelik,

Zaitseva

et al. 2022

Vestn. Voronež. gos. univ. inž. tehnol.

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Semi-finished products made from poultry meat are widely popular among different segments of the Russian population. A special place belongs to products made from minced meat mass. Currently, there is a need to develop recipes for combined minced products with a lower cost, good organoleptic and physicochemical characteristics. The traditional recipe for the preparation of products from the minced poultry meat mass involves the use of hand-boned chicken meat. Mechanically deboned poultry meat differs from manual deboned meat by a lower moisture and protein content, a higher fat content, which makes its usage promising. The authors experimentally establish the most appropriate combination of traditional raw materials and mechanically deboned meat (90:10) for the preparation of products from the chopped poultry meat mass. This ratio was acknowledged as the best while determining organoleptic (sectional view, smell, taste, consistency) and physicochemical (mass fraction of total ash, moisture, acidity, mass fraction of carbohydrates) indicators. A model sample of a prepared combined semi-finished meat product had a flat surface, dense and elastic consistency, a homogeneous minced meat structure, a pleasant chicken taste and aroma. The authors note that within completion of products made from minced poultry meat mass, there is a possibility to partially replace chicken meat with mechanically deboned meat by picking the optimal recipe. In such event, the quality indicators of the finished, combined product do not deteriorate, the product retains traditional organoleptic characteristics, is balanced in the main nutrients and has a high nutritional and biological value.

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Section: материалы и методыunclassified

Combined semi-finished poultry meat products formulation

Dolmatova,

Gorelik,

Zaitseva

et al. 2022

Vestn. Voronež. gos. univ. inž. tehnol.

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“…Выращивание цыплят-бройлеров в настоящее время имеет большое практическое значение в сельском хозяйстве [5]. Россия занимает 4 место по объемам производимого мяса птицы на мировом рынке, причем ы ближайшие годы существует вероятность более высоких позиций в данной области в связи с ее активным развитием [3,4]. В последние годы спрос на мясо птицы значительно вырос, и популяризацию данного вида продукта можно связать со множеством факторов, среди которых -экономическая составляющая, а также вкусовые и диетические предпочтения населения.…”

Section: Introductionunclassified

“…При производстве и реализации продукции требуется проведение контроля ее качества [2, 3,[10][11][12][13][14][15]. При этом необходимо помнить о таких важных аргументах, как связанная с инфекционными болезнями птицы контаминация изделий и исходного сырья, а также малые сроки годности продуктов питания из птицы [6,11].…”

Section: Introductionunclassified

Investigation of the efficiency of microscopy methods as a short-term test of the quality of chilled poultry meat with different degrees of product spoilage

Abdullaeva,

Kolbetskaya,

Blinkova

et al. 2023

Тимирязевский биологический журнал

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This article discusses the results of the practical use of microscopic analysis as an express test to obtain information about the freshness of chilled poultry meat. Poultry meat was selected according to the criteria of consumption in the food market. Before the research, the samples were encrypted for the objectivity of the assessment. In accordance with the objectives of the study, several products of different types of poultry of domestic producers were studied, sold in the largest quantities and having different expiration dates. The samples were tested on the first, seventh and fifteenth days of product storage. Microscopy data were compared with organoleptic studies, which were performed in parallel, guided by the regulated expiration date indicated on the labeling of each test sample. In addition, microscopy results and the actual shelf life of products were compared. Based on the results obtained, conclusions are drawn about the potential possibility of using this method as an express test in conditions of limited shelf life or insufficient technical equipment of experimental laboratories.

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Microbiological Contamination of Food Raw Materials and Ready-To-Eat Foods: Analytical Review

Khishov,

Balagula,

Lavrukhina

et al. 2023

Food Processing: Techniques and Technology

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Microbiological contamination changes the qualitative and quantitative profile of food, which makes it an important issue of food safety systems. Finished products with components of animal origin or combined vegetable and livestock raw materials are especially prone to microbiological contamination. This review features the most common sources of microbiological contamination and its prevention in finished products. The review covered 20 years of English and Russian scientific articles and standards indexed in Scopus, ScienceDirect, PubMed, and eLIBRARY.RU. The descriptors included microbiological contamination, food raw materials, and ready-to-eat products. The analysis involved some older publications, provided they possessed a high scientific relevance and/or a high citation index. The search criteria concentrated on the detection of microbiological contaminants in food raw materials and food products in Russia and abroad. The percentage of detections for individual groups of microorganisms was calculated as opposed to their total number. The data obtained can be summarized as follows. Regular industrial monitoring can minimize the risk of microbiological contamination. Complex finished products have a higher risk and require heat treatment. Composite products that cannot be succumbed to additional heat treatment need new technologies that minimize microbiological contamination, e.g., intensive cooling, shock freezing, electromagnetic processing, protective food coatings, etc. Even a small amount of animal raw materials may cause extra risk of contamination with Listeria monocytogenes, Salmonella enteritidis, etc. A mix of different raw materials changes the microbiological profile of the finished product. As a result, finished products have to be monitored throughout the entire shelf-life cycle, regardless of the percentage of animal raw material in the formulation.

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Microbiological Monitoring of Commercial Poultry Meat Semi-Finished Products

Cited by 4 publications

References 0 publications

Combined semi-finished poultry meat products formulation

Combined semi-finished poultry meat products formulation

Investigation of the efficiency of microscopy methods as a short-term test of the quality of chilled poultry meat with different degrees of product spoilage

Microbiological Contamination of Food Raw Materials and Ready-To-Eat Foods: Analytical Review

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