Optimization of the canned poultry meat sterilization formula with hydrocolloids

Pasichnyi, Vasyl; Ukrainets, Anatoliy; Shvedyuk, Dmytro; Al-Hashimi, Haider Muhamed; Matsuk, Yuliiа

doi:10.15587/1729-4061.2017.108665

Cited by 2 publications

(2 citation statements)

References 7 publications

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“…The heat sterilization regimes of canned poultry meat should both maintain the highest possible organoleptic parameters and ensure the microbiological safety of the product. From this point of view, it is particularly relevant to work out a formula for sterilizing new types of canned food with poultry meat (Pasichnyi et al,2017). From the data of Table 1, it can be concluded that the sterilization modes of sample 2, sample 4, sample 6, and sample 8 are sufficient to ensure the commercial sterility of cans (Holdsworth & Simpson, 2016).…”

Section: Resultsmentioning

confidence: 99%

Emulsion and inulin stability of meat pate with reduced fat content as a function of sterilization regimes

et al. 2021

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The paper examines the effect of eleven sterilization regimes on the emulsion capacity and achieved lethal effect of sterilized meat pâté with reduced fat content and addition of inulin. The changes in the inulin-type fructan content were traced under the different sterilization conditions. Optimal Central Composite Design (OCCD) was adopted to study, as independent variables of the sterilization process are selected: temperature and holding time. The mathematical models obtained describe with relatively high accuracy the effect of temperature and holding time of sterilization on the emulsion stability, the residual fructan content and the factual lethality during the sterilization process. It was found that the increase of the sterilization duration of the pâtés was responsible to a larger extent for the reduction of their emulsion stability whereas the rise in temperature had a more significant effect on their residual fructan quantity.

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Section: Resultsmentioning

confidence: 99%

Emulsion and inulin stability of meat pate with reduced fat content as a function of sterilization regimes

et al. 2021

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“…Так само проводили бактеріоскопічне дослідження, для якого проби відбирали з поверхні і зсередини продукту (Pasichnyi et al, 2017).…”

Section: матеріал і методи дослідженьunclassified

Pasteurized sausages with high heme iron content

et al. 2019

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Current issue of today is the process of increasing the range of sausages and extending their storage time, especially for a boiled group of sausages. Therefore, the subject of research is pasteurized sausage, with an increased content of heme iron. The aim of the work was to create a complete product with high organoleptic characteristics, balanced according to biological and nutritional value and to select optimal thermal regimes to increase the shelf life of the product and to preserve the nutritional properties of the product, since cooked sausages have a limited shelf life, and due to properly selected heat regimes, we reach our goals. The receipts of sausages, based on meat of chicken-broiler using dry milk serum, collagen-containing preparation Scan-Pro, based on skin of pigs and micronized food cellulose with a definite level of hydration, a fat-based emulsion on the basis of chicken skins and a collagen-containing preparation Scan Pro and food blood. To increase the content of heme iron towards boiled sausages, food blood of pigs was added, in addition to increasing the nutritional and biological value of blood has a colorforming effect, with its introduction in an optimal amount, to achieve a characteristic color of sausage products. Sauce with the use of jelly-forming thickeners based on food hydrocolloids was added as a sauce. The value of the buffer capacity of the jelly after pasteurization was investigated. The basis for the production of pasteurized sausages was the technology of boiled sausages followed by heat treatment by pasteurization in order to provide an extended shelf life. Sausages were pasteurized at different temperature regimes. To determine the biological value of developed sausages, it was used the application program BIO1.bas. The chemical composition of sausages was modeled based on their functional and technological parameters. Physico-chemical, microbiological, organoleptic research of the product was carried out. The amino acid composition of the product was simulated, which allowed to mention upon the biological and nutritional value of the studied formulations.

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Optimization of the canned poultry meat sterilization formula with hydrocolloids

Cited by 2 publications

References 7 publications

Emulsion and inulin stability of meat pate with reduced fat content as a function of sterilization regimes

Emulsion and inulin stability of meat pate with reduced fat content as a function of sterilization regimes

Pasteurized sausages with high heme iron content

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