Development of technology for chilled culinary products with extended shelf life

Abstract

The article is devoted to the development of technology and quality assessment of chilled nutrient-adapted minced meat semi-finished products (MPMP) using the protein-composite mixture (PCM) "Diso Nutrinum" with prolonged shelf life. The optimal addition of PCM to the recipe was found to be 7.5%. The addition of PCM in the amount of 7.5% contributes to the formation of the specified properties of MPMP due to the increased content of easily digestible proteins that form viscous colloidal solutions, which improves the functional and technological properties of the meat system, namely, moisture-holding capacity, fat-holding capacity and dimensional stability. The organoleptic properties of meat products (taste, consistency, appearance) are also improved. In terms of the sum of essential amino acids, the nutrient-adapted MPMP exceeded the values of both FAO/WHO and control objects. In the test samples, the content of essential amino acids is 2.5% higher than in the control. It has been proven that the non-thermal technology of cold plasma treatment can be used for food disinfection, since an increase in the plasma treatment time led to a decrease in the number of mesophilic-aerobic and anaerobic bacteria (MAAAB): with a 5-minute treatment with low-temperature plasma, MMAAB - 5.1∙104 CFU/g; with a 10-minute treatment - 4.4∙104 CFU/g; with a 15-minute treatment - 2.8∙104 CFU/g. At the same time, Listeria monocytogenes and Salmonella were not detected in any of the tested MRPF. The effectiveness of using the technology of high pressure processing (HPP) of meat food products has been scientifically substantiated, which reduces the indicators of QMAFAnM, suppresses and destroys the development of pathogenic microorganisms (coliform bacteria, Listeria monocytogenes, Salmonella, Proteus and others), which leads to an increase in the shelf life of minced meat semi-finished products.