ANALYTICAL MODEL OF HEAT TREATMENT OF MEAT PRODUCTS WITH HIGH CONTENT OF CONNECTIVE TISSUE IN VACUUM TERMOPACKETS
DOI:
https://doi.org/10.15421/081920Keywords:
vacuuming, connective tissue, impulse compression, Sous Vide, heat transfer.Abstract
The development of technological processes of heat treatment of meat with high content of connective tissue using elements of Sous Vide technology, which will ensure a sufficient level of collagen transfer into gluten in finished products, sufficient quality according to microbiological parameters and significantly reduce the duration of the process, is an actual task. The solution to this task will allow to significantly expand the raw material base of the production of natural fried meat products, due to the use of raw materials, previously unsuitable for this purpose.
The justification and development of an analytical model of the process of heat treatment of meat with high content of connective tissue using elements of Sous Vide technology is the goal of the work.
Differences in heat exchange in the process of bilateral heat supply to meat with high content of connective tissue in vacuum thermopakets from two-way frying in a functionally closed volume under conditions of non-rigid fixation of heating surfaces is defined in the article. The factors of intensification of the process of two-way heat treatment of meat with high content of connective tissue in vacuum thermopakets are substantiated.
The analytical model of bilateral heat supply in the process of heat treatment of meat with high content of connective tissue using elements of Sous Vide technology is proposed. The obtained model allows theoretically calculate the duration of the process of heat treatment of meat in vacuum thermopakets.References
Macuk, Ju. A. (2018). [Prospects Sous Vide technology for meat products using Super Food]. Novi tekhnologhiji i obladnannja kharchovykh vyrobnyctv – New technologies and equipment of food production. 30–31 (in Ukrainian).
Moskvicheva E. V., Barsukova N. V., Ugryumov I. V., Okunevich S. A., Deniskin R. D. (2017). [Modern technologies in manufacturing products from poultry]. Myasnaya industriya – Meat industry, 7, 34–37 (in Russian).
Yıkmış S., Aksu H., Çöl B.G., Demirçakmak İ.L. (2018). Evaluation of Sous-Vide Technology in Gastronomy. International Journal of Agricultural and Life Sciences, 4(1), 226-231.
Jørgensen F., Sadler-Reeves L., Shore J., Aird H., Elviss N., Fox A., Kaye M., Willis C., Amar C., DE Pinna E., McLauchlin J. (2017). An assessment of the microbiological quality of lightly cooked food (including sous-vide) at the point of consumption in England. Epidemiology & Infection, 145, 7, 1500–1509.
Arpulj, O. V., Usatjuk, O. M., Udovycjkyj, V. V. (2013). Prospects for implementation Sous Vide technology in restaurants. Naukovi praci ONAHT – ONAHT Scientific Works. 44, 2, 341–345 (in Ukrainian).
Prokopenko O. M. (Ed.). (2017) [Livestock of Ukraine: a statistical compilation]. Derzhavna sluzhba statystyky Ukrajiny,. Kyjiv, 165 (in Ukrainian).
Prokopenko O. M. (Ed.). (2017) [Agriculture of Ukraine: statistical compilation]. Derzhavna sluzhba statystyky Ukrajiny, Kyjiv, 245 (in Ukrainian).
Baldwin, D. E. (2012). Sous Vide Cooking : A review. International Journal of Gastronomy and Food Science, 1, 15–30.
Skrypnyk, V. O. (2016). Naukove obgruntuvannja energhoefektyvnykh procesiv i obladnannja konduktyvnogho zharennja naturaljnykh m'jasnykh vyrobiv [Scientific substantiation of energy efficient processes and equipment of natural meat products conductive frying]. Extended abstract of Doctor’s thesis. Kharkiv.
Gatko, N. N. (1980). [Change in protein substances and carbohydrates in food processing]. Moscow, USSR: Moskovskiy kooperativnyy institut, Tsentrosoyuz SSSR, 71 (in Russian).
Gorbatov, A.V., Rogov, I.A. (1966). [Structural and mechanical properties of meat products] , Moscow, USSR: TsINTIPP MPP SSSR, 40 (in Russian).
Skrypnyk, V. O., Molchanova, N. Ju. (2009). Ukraine Patent № 44894 U. Kyiv, Ukraine. Ukrainian Institute of Industrial Property.
Skrypnyk, V. O., Farisieiev, A. G. (2015). [Impact of impulse compression on the process of bilateral meat frying]. Innovacijni aspekty rozvytku obladnannja kharchovoji i ghoteljnoji industriji v umovakh – Innovative aspects of development of equipment of food and hotel industry in the present conditions, 189–191 (in Ukrainian).
Skrypnyk, V.O., Farisieiev, A.G. (2017). [Results of previous studies on the effects of pulse compression of meat during bilateral frying]. Novi tekhnologhiji i obladnannja kharchovykh vyrobnyctv – New technologies and equipment of food production, 23–25 (in Ukrainian).
Tumenov, S.N., Gorbatov, A.V., Kosoy, V. D. (1991). [Pressure meat processing]. Moscow, Russian Federation: Agropromizdat, (in Russian).
Dakuort, R. B. (Ed.). (1980). [Water in food (Trans.)]. Moscow, USSR: Pishchevaya promyishlennost (in Russian).
Shukurov, I. Kh. (1992). Tekhnologiya naturalnykh polufabrikatov dlya zharki iz myasa povyshennoy zhestkosti [The technology of natural semi-finished products for frying from meat increased rigidity]. Extended abstract of candidate’s thesis. Kharkiv.
Pavlenkova, P. P. (1974). Vliyanie raznykh sposobov i rezhimov teplovoy obrabotki na kachestvo obychnogo i fermentirovannogo govyazhego myasa [The influence of different methods and modes of heat treatment on the quality of conventional and fermented beef meat]. Extended abstract of candidate’s thesis Kiev.
Yeremtsova, A. A. (2016). [Studying the effect of thermal and enzymatic treatments on meat tenderness]. Mezhdunarodnaya nauchno-prakticheskaya konferentsiya molodykh uchenykh i spetsialistov otdeleniya selskokhozyaystvennykh nauk rossiyskoy akademii nauk – International scientific-practical conference of young scientists and specialists of agricultural branch of the Russian Academy of Sciences, 1, 89–93 (in Russian).
Skrypnyk, V. O., Molchanova, N. Yu. (2010). [Prerequisites for the development of the roasting process of natural baked meat products made with high connective tissue meat]. Suchasni problemy tekhniky ta tekhnologhiji kharchovykh vyrobnyctv, restorannogho biznesu ta torghivli – Modern problems of technology and food production, restaurant business and trade, 141–143 (in Ukrainian).
Skrypnyk, V. O., Molchanova, N. Yu. (2009). [Theoretical prerequisites for the intensification of heat and mass transfer in the frying of meat with a high content of connective tissue]. Aktualjni problemy kharchuvannja: tekhnologhija ta obladnannja, orghanizacija i ekonomika – Actual problems of nutrition: technology and equipment, organization and economy, 58–60 (in Ukrainian).
Skrypnyk, V. A., Herman, N. V., Molchanova, N. Yu. (2013). [Analytical study of heat and mass transfer processes during double-sided frying in functionally closed containers]. Scientific Annals of Moldova Cooperative-commercial University,. XII, 198–202 (in Russian).
Cherevko, O. I., Skrypnyk, V. A., Farisieiev, A. G. (2015). Heat transfer in the surface layer of the meat products at bilateral frying under conditions of compression. Proghresyvni tekhnika ta tekhnologhiji kharchovykh vyrobnyctv, restorannogho ghospodarstva i torghivli – Progressive techniq ue and technologies of food production enterprises, catering business and trade, 1 (21), 107‒120 (in Ukrainian).
Skrypnyk, V., Bychkov, Y., Molchanova, N., Farisieiev A. (2017). Improving heat transfer coefficient during double-sided meat frying. Eastern-European Journal of Enterprise Technologies, 4, 11 (88), 23‒28. https://doi.org/10.15587/1729-4061.2017.108855
Antipova, L. V., Glotova, I. A., Rogov, M. A. (2001). [Methods of research of meat and meat products]. Moscow, Russian Federation: Kolos (in Russian).
Brazhnikov, A. M. (1987). [Theory of thermal processing of meat products]. Moscow, USSR: Agropromizdat (in Russian).
Brazhnikov A. M., Karpychev, V. A., Peleev, A. I. (1974). [Analytical methods for studying the processes of heat treatment of meat products]. Moscow, USSR: Pishchevaya promyishlennost (in Russian).
Downloads
Published
Issue
Section
License
Copyright (c) 2019 Дніпровський національний університет імені Олеся Гончара
This work is licensed under a Creative Commons Attribution 4.0 International License.
- Authors reserve the right of attribution for the submitted manuscript, while transferring to the Journal the right to publish the article under the Creative Commons Attribution License. This license allows free distribution of the published work under the condition of proper attribution of the original authors and the initial publication source (i.e. the Journal)
- Authors have the right to enter into separate agreements for additional non-exclusive distribution of the work in the form it was published in the Journal (such as publishing the article on the institutional website or as a part of a monograph), provided the original publication in this Journal is properly referenced
- The Journal allows and encourages online publication of the manuscripts (such as on personal web pages), even when such a manuscript is still under editorial consideration, since it allows for a productive scientific discussion and better citation dynamics (see The Effect of Open Access).
