Agriculture / 4.Technologies storage and processing of agricultural products.

Mahacheva E.V.

Siberian University of Consummer Co-operatives (SUCC), Russia

Effect of cold storage on the quality indicators of minced meat products

Minced meat products are multicomponent and active systems, in which both are microbiological and physico-chemical reactions which have a significant effect on the taste, texture and shelf life of the product. Reduced quality of semi-finished and finished products of minced meat is mainly due to lipid oxidation and microbial growth, which can get into the product at any stage of the process.

The rate of oxidation of lipids is dependent on the temperature of storage products, exposure to oxygen, and the chemical composition of the initial state of the raw materials used, heat treatment. Obviously, most are highly susceptible to oxidative damage of minced meat products that contain a lot of moisture and fat.

Therefore, the aim of this study is to obtain data on the physico-chemical and organoleptic parameters culinary multi minced meat products prepared according to «Cook and Chill» technology, and change these parameters during cold storage. «Cook and Chill» technology is defined as a catering process whereby meals or meal components are fully cooked, then cooled by controlled chilling and subsequently stored at a temperature above freezing point (i.e.≤3 °C), prior to regeneration and/or service.

As objects of study selected four minced products with different combination of meat ingredients and different fillings, made on «Cook and Chill» technology: №1 - minced chicken (70%), white bread (9%) and other components (21%); №2 - minced chicken (30%) + minced pork (40%), boiled eggs (20%) and other components (10%); №3 - minced chicken (55%) + minced beef (40%) and other products (5%); №4 - minced chicken (22%) + minced beef (18%) + minced pork (20%), boiled rice (10%) and other components (30%).

Cooling temperature of the samples was 4±2°C, regeneration products was carried out in Rational Combi Steamer Mode Self Cooking Center (SCC) «with termokernom" to the temperature in the center of the product 65 º C. The studies were conducted by standard methods: peroxide value - by oxidation of hydriodic acid peroxides contained in the fat, acid number - Titration of free fatty acids in the ether-alcohol solution of an aqueous alkaline solution of fat. Organoleptic evaluation minced culinary products at the control points (0, 24, 48, 72 h) was carried out according to GOST 9959-91 on a 9-point scale (appearance, color, the cut, smell, taste, texture, juiciness), 1-4 - negative quality minced meat product, 5-9 - positive.

In Fig. 1 shows the results of sensory evaluation of samples during storage.

a b

c d

Fig. 1. Profilograms sensory evaluation minced meat products: a - freshly cooked product, b - recovered product after cooling; c - recovered product in 24-48 hours of storage; d - the product recovered after 72 hours of storage

Found that in the range of 0-48 hours of storage organoleptic changes are observed. After 72 hours of storage for your reference (formulation number 2 and number 4) is different from the freshly - has moist crumbs form, in a few places is peeled from the product; consistency - less juicy. Smell and taste for all products, except for prescription number 2 - peculiar to them. In item number 2 there is a weak non-specific product fresh flavor.

In Fig. 2 shows the results of determination of the peroxide and acid number of lipid chilled minced meat food products during storage.

a b

Fig. 2. Peroxidation (a) and acid (b) number of lipid chilled minced meat food products during storage

In chilled culinary products number 1, 2 and 4, peroxide value slightly increased, not to exceed the recommended standards. In the samples prepared according to a recipe number 3, after 72 hours of storage has been a sharp increase in this index, not going beyond the level of normal (Fig. 2a).

In all of the products in storage, an increase in the acid number of fat due to the hydrolysis process and the accumulation of free fatty acids. This change is especially pronounced in the recipe number 3 (after 36 h acid number has increased more than 2-fold) (Fig. 2b).  On organoleptic changes are not affected. Perhaps the intensity of hydrolytic processes can be associated with humidity of products and a ratio of fat components in the formulation.

Thus, the results of studies lead to the conclusion about the possibility of the production and storage of prepared multicomponent minced meat products prepared according to «Cook and Chill» technology, with no significant change in the quality of the source within 48 hours (t=4±2 ºC).