Influence of thermal processing by steam convector of the pickled game meat

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Peshuk, Lyudmyla
Gorbach, Oleksandr
Galenko, Oleg
Budnik, Nina
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The aim of researches was a rationale of possibility of the use of different methods of thermal processing in technology of the pickled ready-to-cook foods from wild game meat and determination of its optimal regimes. Materials and methods. Technology of thermal processing of the pickled ready-to cook product, meat of wild boar, marinades, barbecue is investigated after use of the different methods of thermal processing. For determination of content of iron the sulfosalicylic method of determination of oxide of iron is used, and for determination of the content of zinc is used inverse voltamperometric method. The method of determination of infra-red spectrums with the help of device of "Infrapid" is used. Results. The food value of meat of wild animals was estimated by physical and chemical indexes. It is set that on physical and chemical indexes meat of wild animals doesn't yields to meat of agricultural animals – pork and beef, but prevail in content of albumen on 2,9–6,8%. It's proven on that amino acid composition of meat of wild wild boar does not yield to pork, and by such amino acids, as a valine, isoleucine, leucine, threonine and tryptophane considerably prevails it. Also it prevails pork by the total amount of irreplaceable and replaceable amino acids on 2,45 and 0,81 g/100 g of protein accordingly, and its albuminous quality index is higher on 0,35 g/100 g. The comparative estimation of influence of different methods of thermal treatment on the output of barbecue educed advantages of the use of steam convector and microwave owen compared with traditional frying and steaming. Decline of losses of content of moisture in the finished product on 23% after processing in steam convector serves as reason of increase of output of barbecue. Preparations of foods in steam convector were carried out due to the convection of hot air which was created by heating of electric tubular heaters or gas. Permanent circulation of hot air provided the even baking of foods in stoves and speed of their preparation. In steam convector sprayer system of moistening is set, that is why humidity of air was in a working chamber was regulated. Conclusions. The recomended technological mode for preparing of barbecue in steam converter is: t=220-260 °С, φ=15% for 9 minutes. Mineral composition of meat of wild boar surpass meat of pork by maintenance of some micro- and macronutrients. High maintenance of iron – 1500 mcg/100 g in meat of wild boar – is able to satisfy the 20% of daytime ration of man.-– Kyiv : National University of Food Technologies , 2018. – Issue. 2, volume 6 . – P. 205-217.
Game meat Ready-to cook Barbecue game meat, Converter