Biotechnology whole-smoked poultry products
Annotation
Poultry production and processing of poultry is actively developing in the Kaliningrad region.Actual expansion and release of whole muscle smoked delicatessen products with application of new bacterial preparations and fitocomposition. The components of medicinal plants have a taste, aroma, antioxidant, antiseptic, and structure-functional properties. The paperjustified improvingconventionaltechnology of making smoked productwith the use of bacterial preparation PB - MP based on lactic acid bacteria and bifidobacteria, tinctures and balms herbs affecting the quality of finished products using the chilled chicken breasts by way of example. The influence of auto components and technological factors on the enzyme activity of starter cultures, a rational correlation between microorganisms in complex leaven has been tested. Composition of curing mixture to be injected into the meat of poultry before smoking is substantiated.The technological scheme of the manufacture of uncooked poultry products from rich phytochemicals is worked out.Comparative histological studies of the structure of meat are made. Quality indices of test and control products are established. Improved organoleptic and rheological characteristics, intensification of dehydration and decrease of the pH and water activity, increased digestibility and biological value of proteins, increased content of polyunsaturated fatty acids and yield of finished products is established.Substantiatedshelflife and safety of products within 40 days is substantiated. Technical documentation of the products is developed.
Keywords
Постоянный URL
Articles in current issue
- The influence of whey protein hydrolysate on organoleptic characteristics of oxygen cocktails basis
- Evaluation of varieties and hybrids of carrots on the suitability of fast-frozen products
- Influence of cooling on the quality of autumnal apples
- Phytochemical composotoin of chicory (Cichorium Intybus L.) products
- Biotechnology whole-smoked poultry products
- Starter cultures for obtaining curd whey with improved organoleptic properties
- Formula of functional jelly using local berries
- Heat transfer and pressure drop at refrigerant boiling in the plate coils
- Heat and hydrodynamic calculation of tube-in-tube heat-exchanger
- Determination of technological parameters of preheating of the polypropylene pipes for welding into the socket at low temperatures
- Centrifugal compression stage performance with fluorocarbon refrigerants of different conditional isentropic exponents
- Heat load calculation for the modules of combined type freezing units
- New methods of forecasting flow regimes for boiling refrigerant in macro- and minichannels
- Rankine cycle working fluid for the use of regasification cold
- Basis approximating functions selection to maximize heat transfer coefficient of water-propylene glycol electrolyte coolant