Authors:
E. V. SAMOKHVALOVA, graduate student,
Southern Ural State Agrarian University (75 Lenin Ave, 454080, Chelyabinsk)
S. L. TIKHONOV, doctor of engineering, professor, head of the department,
N. V. TIKHONOVA, doctor of engineering, associate professor, professor, Ural State Economic University
O. V. EVDOKIMOVA, doctor of engineering, professor, head of the department,
Orel State University of I. S. Turgenev (95 Komsomolskaya Str., 302026, Orel)
Abstract. Chilled meat with signs of DFD, because of the high VSS and pH, is unstable to microbial spoilage during storage. One of the promising ways to increase the shelf life of food raw materials and food products, including meat from an uncharacteristic course of autolysis is the treatment of its high pressure. The study on the definition of rational modes of processing of meat with signs DFD high pressure and design of the device for its pressure processing. For the experiment three groups of samples of beef with DFD were formed – the properties of mass 500 g for 5 each, packed in vacuum packaging. Samples of meat of the control group pressure was not treated, the meat of the second group was treated with a pressure of 800 MPa for 5 minutes, and the third a pressure of 1000 MPa for 5 minutes using the experimental setup humidistat. Meat stored at temperatures from 0 to +4 °С. As a result of researches it is established that samples of meat of the second and third groups after 60 days of cold storage on organoleptic indicators meet the fresh meat with signs of DFD. It is established that QMA&OAMO and yeast in the control samples of meat after 60 days which exceeds the requirements of the technical regulations of the Customs Union “On safety of food products” (CU TR 021/2011). All the studied microbiological indicators of meat of the experimental groups after 60 days of refrigerated storage consistent with the requirements of TR CU 021/2011. Peroxide value in the control beef samples after 60 days of storage is 0.09 millimole of active oxygen per 1 kg, while in samples of meat of the second and third experimental groups, 0.01, and 0.02, respectively. The increase of pressure up to 1000 MPa enhances the oxidative processes in the product. The research results are indirectly confirmed by the change of antioxidant activity (AOA) of meat at its processing pressure. AOA activity of the samples of meat of the second and third experimental groups was 0.37 and 0.35 in the control samples of 0.23 mol EQ./dm3. Therefore, the most rational mode of treatment of chilled meat vacuum wrapper should be considered: 800 MPa for 5 minutes. The results of studies designed device intended for processing of meat by high pressure.
Keywords: high pressure processing, the meat shelf life.
