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Research of quality indicators of semi-finished turkey meat products prepared using sous-vide technology

https://doi.org/10.47370/2072-0920-2021-17-2-48-55

Abstract

The purpose of the research is to develop a recipe for turkey meat semi-finished product to update the assortment of branded and new dishes in «Minotavr» LLC restaurant chain and restaurants of national cuisine, using modern cooking technologies that maximally preserve meat succulence. New methods and organization of the process of preparing poultry meat dishes using modern technologies and equipment in the restaurants «Maykop» and «Mezdah» have been studied. A recipe for a semi-finished product from turkey meat prepared using the sous-vide technology is presented, including breast meat, thyme, garlic salt (Adygheyskaya), crushed black pepper, butter. The preferences of cooking according to the sous-vide technology in relation to traditional cook- ing, as well as the use of combined types of heat treatment, have been revealed. The technology of semi-finished product production has been considered step by step: incoming control of raw materials and auxiliary materials; preparation of components according to the recipe; fillet cutting into oblong oval plates; preparation of the marinade; pickling raw materials; heat treatment, cooling; quality control and product storage. Evaluation of experimental samples includes the study of physicochemical and organoleptic characteristics. The heat treatment methods used during the study can significantly increase the shelf life of the semi-finished product and improve its taste, while maintaining microbiological purity. The quality characteristics of the finished product, obtained during storage, confirm the declared shelf life. As a result of the research, regulated indicators have been established, such as shelf life of semi-finished turkey meat no more than 7 days; storage temperature 4±2 °С.

About the Authors

F. N. Meretukova
FSBEI HE «Maykop State Technological University»
Russian Federation

Fatima N. Meretukova, an associate professor of the Department of Food Technology and Catering

191 Pervomayskaya str., Maykop, the Republic of Adygea, 385000



N. V. Abregova
FSBEI HE «Maykop State Technological University»
Russian Federation

Natalya V. Abregova, a 3 year parttime Master student of the Department of Food Technology and Catering

191 Pervomayskaya str., Maykop, the Republic of Adygea, 385000



References

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2. Gonotskiy V.A., Trukhina T.F. Efficiency of raw materials processing in the production of poultry meat products // Poultry and poultry products. 2008. No. 3. P. 64.

3. Tsvetkova A.M., Pismenskaya V.N. The use of turkey meat in the production of boiled meat products // Meat industry. 2010. No. 2. P. 23–25.

4. The newest collection of recipes for dishes and culinary products for public catering establishments. Moscow: House of Slavic Books, 2018. 576 p.


Review

For citations:


Meretukova F.N., Abregova N.V. Research of quality indicators of semi-finished turkey meat products prepared using sous-vide technology. New Technologies. 2021;17(2):48-55. (In Russ.) https://doi.org/10.47370/2072-0920-2021-17-2-48-55

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ISSN 2072-0920 (Print)
ISSN 2713-0029 (Online)