Application of sous vide technology in the production of meat snacks

Abstract

All major innovations in food production are formed based on consumer needs and market demands, which are constantly evolving. The increasing awareness of the population about health and well-being, as well as the demand for fresh, ready-to-eat products with extended shelf life, have led to the necessity of preserving natural nutrients and flavor qualities. One of the solutions to this task is the application of sous vide technology in the production of meat products, due to the preservation of key quality indicators, high organoleptic properties, and the ability to extend shelf life. The aim of the conducted research was to determine the possibility of applying sous vide technology in the production of meat snacks using bee products. Organoleptic and physicochemical research methods were applied, including the determination of moisture, fat, protein, salt content, appearance, color, texture, taste, and aroma. General losses from thermal processing and losses after boiling and drying were also determined. Snack production was carried out by two methods, with the main differences being the marinating of already cooked meat in one method and boiling in marinade in the other. The obtained results indicate the possibility and expediency of using sous vide technology in the production of meat snacks using bee products. As the finished product is characterized by a pleasant taste and aroma, crispy texture, good appearance, low fat content, and high protein content. The salt content does not exceed recommended norms. The final losses of raw materials from the production of meat snacks by different methods did not significantly differ. As a result of organoleptic evaluation, method 2 was preferred. Accordingly, for further research, the decision was made to use samples produced specifically by method 2. Based on the research results, a technological scheme for the production of meat snacks using bee products with the application of sous vide technology was developed. The research results will be useful for food industry manufacturers and entrepreneurs involved in the production of meat products, especially specialized nutrition. They can also be used in production optimization, technology improvement, application of modern raw material processing methods, and meeting consumer needs.