Influence of thermal processing by steam convector of the pickled game meat
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Date
2018-02
Authors
Пешук, Людмила Василівна
Будник, Ніна Василівна
Галенко, Олег Олександровия
Горбач, Олександр Ярославович
Budnyk, N. V.
Journal Title
Journal ISSN
Volume Title
Publisher
Abstract
Description
The aim of researches was a rationale of possibility of the use of
different methods of thermal processing in technology of the pickled readyto
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. L. Peshuk ,
O. Gorbach,
O. Galenko, N.Budnik.
Influence of thermal processing by steam convector of the pickled game meat Ukrainian Journal of Food Science «Food Science and Technology Ab-stracts». Kyiv : National University of Food Technologies , 2018. Issue. 2, volume 6 . P. 205-217.
Keywords
Game meat Ready-to cook Barbecue game meat, Converter