Scientific ground for rational conditions for thermal processing of new generation canned pâté from quail's meat | Naučne osnove za racionalnu toplotnu obradu nove generacije pašteta od mesa prepelica u konzervama
2008
Lisicin, A.B., Ruska akademija poljoprivrednih nauka - RASHN, Moskva (Russian Federation) | Smetanina, Lj.B., Ruska poljoprivredna akademija, Moskva (Russian Federation). DNU VNIIMP im. V.M. Gorbatov | Zaharov, A.N., Ruska poljoprivredna akademija, Moskva (Russian Federation). DNU VNIIMP im. V.M. Gorbatov | Lisicin, B.A., Ruska poljoprivredna akademija, Moskva (Russian Federation). DNU VNIIMP im. V.M. Gorbatov
In meat products canning, the development of optimal conditions of thermal processing (sterilization) is the most important. Scientific ground for this process consist of theoretical determination of lethality in specific types of canned products, complex investigations of canned meat properties and determination of the actual sterilizing effect. The paper presents the results of investigations into the development of rational conditions of sterilization of a new generation of pâté from meat of quail. For the first time comparative microbiological, physico-chemical investigations were carried out, and the food value of canned meat pâté depending on different sterilizing effects during 5, 7, 10 min. was evaluated. Correlation was established between change of indices, such as water activity and redox potential, on one side, and pH-value, level of heat loads and chemical composition of canned pâté, on the other. The obtained results of complex comparative investigations allowed development of rational regimes of sterilization with the optimum sterilizing effect during 7min.
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