The Quality of Quail Meat Cans Depending on Storage Conditions and Time of Consumption

Abstract

Physicochemical and biochemical changes may occur in products of animal origin under the influence of internal and external factors, depending on the storage conditions. For the products made from the meat raw materials of various origins, it is important to know the optimal duration and modes of storage, which will preserve the optimal indicators of product quality and safety. The study aimed to determine the effect of different temperature regimes during storage on the quality and safety indicators of canned quail meat. Three series of experiments were conducted on the canned quail meat. In the first experiment, the quality indicators of the freshly prepared product were evaluated. In the second and third experiments, the parameters of the product were determined after aging for one year at temperatures of 2-4°С and 18-20°С. Organoleptic properties and physico-chemical and microbiological parameters were evaluated in the canned goods. The following methods of research were used: during the organoleptic assessment, it was considered the following properties: appearance, color, cross-section, smell, taste; fat content – by the Soxhlet method; hydrogen index (pH) – by the potentiometric method; microbiological indicators – by the horizontal method of counting colonies of microorganisms. It was found that the storage temperature did not affect the bacteriological indicators of the samples, which indicates the high quality of sterilization and excludes biological influence on the quality of canned goods. It has been established that, regardless of the storage temperature, the organoleptic indicators of canned food 12 months after production meet the state standard and the manufacturer's requirements, and they do not differ significantly. After one year of storage, the physico-chemical indicators of canned quail meat are within the limits of indicators established by the standard, regardless of the storage temperature. At the same time, certain changes were detected in the canned goods, which depended on the temperature conditions of storage. Considering the trends in physico-chemical parameters, the desired storage temperature for canned quail meat is 2-4 °C, although the increase in temperature to 18-20 °C does not lead to significant changes and it is permissible. Research is scientifically based on establishing the safety and quality of canned minced quail meat during long-term storage conditions, to create and produce high-quality and safe food products, which in turn allows for expanding the assortment of canned meat raw materials.

Improving the technology for the production of raw dried beef products

“…The product was protected from the development of Listeria monocytogenes bacteria by bacteria of the Staphylococcus carnosus strain. The proposed technology can be used in the food industry in the manufacture of raw meat products, which will significantly reduce the negative impact of sodium nitrite on human health Keywords: meat products; raw dried products; beef; pickling; bacterial preparation; sodium nitrite; quality and safety of finished products da Silva Souza et al, 2020; Macari et al, 2022). Extracts and ingredients from plants are an acceptable alternative to nitrite.…”