hfbHealth, Food & BiotechnologyHealth, Food & Biotechnology2712-7648РОСБИОТЕХ10.36107/hfb.2022.i3.s150hfb-150Research ArticleПИТАНИЕFOODСравнительная оценка способов термической обработки мяса цесаркиComparative Evaluation of Heat Treatment of Guinea Fowl Meathttps://orcid.org/0000-0003-4670-8832ЛитвиноваЕлена ВикторовнаLitvinovaElena V.

к.т.н, доцент кафедры "Технологии и биотехнологии мяса и мясных продуктов"

litvinovaev@mgupp.ruhttps://orcid.org/0000-0002-4089-2475КидяевСергей НиколаевичKidyaevSergey N.

к.т.н, доцент кафедры "Технологии и биотехнологии мяса и мясных продуктов"

Moscow State University of Food Production

kidaevsn@mgupp.ruhttps://orcid.org/0000-0001-6749-7806ЛапшинаВиктория ЛеонидовнаLapshinaViktoria I.

ассистент кафедры "Технологии и биотехнологии мяса и мясных продуктов"

vikavika2706@mail.ruhttps://orcid.org/0000-0002-1584-9483НикитинВладимир ВладиславовичNikitinVladimir V.

младший научный сотрудник лаборатории холодильной обработки и хранения пищевой продукции

 lampard44@gmail.comМГУППРоссияMoscow State University of Food ProductionRussian FederationМГУППRussian FederationВсероссийский научно-исследовательский институт холодильной промышленности - филиал ФГБНУ «ФНЦ пищевых систем им. В.М. Горбатова» РАНРоссияAll-Russian Research Institute of the Refrigeration Industry - branch of the Federal State Budgetary Scientific Institution "FNC of Food Systems named after V.M. Gorbatov" RASRussian Federation202230092022432840Copyright © Литвинова Е.В., Кидяев С.Н., Лапшина В.Л., Никитин В.В., 20222022Литвинова Е.В., Кидяев С.Н., Лапшина В.Л., Никитин В.В.Litvinova E.V., Kidyaev S.N., Lapshina V.I., Nikitin V.V.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.hfb-journal.ru/jour/article/view/150Введение

Введение. Изучение качественных показателей мяса цесарки в зависимости от способов термической обработки приобретает особую актуальность в контексте повышения интереса к обеспечению эффективного здоровьесбережения населения и продвижения практик наилучших доступных технологий.

Целью оригинального исследования являлось проведение сравнительной оценки изменения показателей качества мяса цесарки в зависимости от различных способов термической обработки (запекание, sous-vide).

Материалы и методы

Материалы и методы. В рамках выполнения работы руководствовались ТР ТС 021/2011, ТР ТС 034/2013, МУК 4.2.2747-10 и ГОСТ.

Результаты

Результаты. В результате проведенных исследований установлено, что мясо цесарки является источником полноценного белка (много триптофана и изолейцина), сбалансированной липидной фракции, что позволяет его рекомендовать для лечебного, функционального детского и диетического питания. Разработана технология sous-vide продукта из мяса цесарки с высокими функционально-технологическими свойствами и органолептическими показателями.

Выводы

Выводы. Установлено, что разработанный продукт содержит на 2,96 % больше влаги, 0,4 % белка, имеют более нежную консистенцию и доступность действию пищеварительных ферментов (на 1,69 %), по сравнению с продуктом, запеченным в полиэтилентерефталатовом пакете.

Introduction

Introduction. The study of quality indicators of guinea fowl meat, depending on the methods of heat treatment, is of particular relevance in the context of increasing interest in ensuring effective health protection of the population and promoting the practices of the best available technologies.

Purpose

Purpose. The purpose of the original study was to conduct a comparative assessment of changes in the quality of guinea fowl meat depending on various methods of heat treatment (baking, sous-vide).

Materials and methods

Materials and methods. The work was guided  by TR CU 021/2011, TR CU 034/2013, MG 4.2.2747-10, and all-Union State Standard.

Results

Results. As a result of the research, it was found that guinea fowl meat is a source of complete protein (a lot of tryptophan and isoleucine), a balanced lipid fraction, which allows it to be recommended for therapeutic, functional children's and dietary nutrition. A sous-vide technology has been developed for a product made from guinea fowl meat with high functional and technological properties and organoleptic characteristics.

Conclusions

Conclusions. It has been established that the developed product contains 2.96% more moisture, 0.4% protein, has a more delicate texture and accessibility to the action of digestive enzymes (by 1.69%), compared with the product baked in a polyethylene terephthalate bag.

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The authors declare that there are no conflicts of interest present.