CRAFT TECHNOLOGIES OF MARINATING SEMI-FINISHED MEAT OF WILD ANIMALS – THE POTENTIAL OF THE MARKET OF ORGANIC PRODUCTS IN UKRAINE
DOI:
https://doi.org/10.15421/jchemtech.v32i3.306054Keywords:
organic acids, kiwi, pickling, wild boar meat, experimental samples, semi-finished products, quality.Abstract
Modern approaches to the development of high-quality pickled game semi-finished products are based on a deep understanding of the chemical and biochemical processes that occur during pickling. The use of vegetable ingredients with a high content of organic acids, such as kiwi, in the technology of marinating game meat allows to significantly improve the structural, mechanical and taste qualities of the finished products. Studies have shown that optimal results are achieved when marinating wild boar meat for 24–27 hours using a marinade containing 20–30 % kiwifruit. This concentration is able to ensure the maximum quality and profitability of meat semi-finished products, as indicated by the results of the product yield study after pickling, heat treatment and organoleptic evaluation. The conducted structural and mechanical studies testify to the effectiveness of the developed marinades for improving the texture and juiciness of game meat, as well as emphasizing its unique flavor and aroma profile. It has been studied that the use of fermented pickles from cucumbers and cabbage as marinades for small pieces of semi-finished products from wild boar meat leads to high yields of finished products after heat treatment, which emphasizes their economic suitability for commercial production. Conducted research on the content of essential amino acids in the developed products showed a high balance of marinated semi-finished products from wild boar meat, and proved that a successful selection of components for marinating meat can positively affect the biological value of finished products. Thus, modern pickling methods, including the use of natural enzymes and organic acids, make it possible to create high-quality, safe and economically competitive pickled game semi-finished products. This opens up new opportunities for producers of meat products, contributing to the expansion of the assortment and satisfaction of the growing needs of consumers for healthy and organoleptically high-quality food.
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