FOOD RESOURCES 2019. Issue N 12. Article 04

Деталі: Створено: Вівторок, 16 липня 2019, 07:35; Перегляди: 1162

04. INJECTION OF RAW MEATS WITH BRINES CONTAINING COLLAGEN COMPONENTS

https://doi.org/10.31073/foodresources2019-12-04

Verbytskyi S., Starchevoi S., Usatenko N., Kryzhska T.

Pages: 35-49

Abstract

The subject of research are the process of needle injection of whole-muscle raw materials using multi-needle injectors with high (spray injection) or low pressure, technological equipment used for these purposes, “meat-in-meat” injection technology using raw meats as a component of injection brines, preparation (comminuting) of pork skin for the use in the composition of the said brines. The purpose of the study is to prove the feasibility and expediency of using collagen-containing raw materials, namely pork skin, as a component of injection brines for hydro-mechanical processing of whole-muscle raw meat. Methods. The raw material was minced through lattice holes of  3 mm, comminuted with a cutter and an emulsifier with the possibility of changing the working gap between the cutting bodies of the latter. The degree of grinding was determined as the size of the working gap between the rotor and the stator. Rheological characteristics of pork skin were determined using an automatic penetrometer, the ultimate shear stress (standard penetration stress) was calculated using the formula of P.А. Rebinder. The results of the study. The expediency and technological prospects of intensive pickling of whole-muscle raw materials using multi-needle brine injectors operating in high (spray injection) or low pressure ranges are confirmed. The rationality of using for this purpose brines with the content of the protein component, obtained by comminuting the collagen-containing connective tissue (“mea-in-meat” technology), is shown. Injecting pieces of beef with solutions that included comminuted pork skin showed the gap between the working bodies of the emulsifier ranging 0.4 and 0.3 mm not to be satisfactory in the sense of the comminution degree, since the occurrence of fragments of raw materials in the peripheral holes of the hollow needles of the brine injector was evident. In experiments, when the said gap was 0.3 and 0.2 mm, the corresponding occurrence was observed in 7 and 3% of the holes, respectively, at the same time, setting the machine to a gap of 0.05 mm gave the best results when the product was not found in the holes of the needles. The use of pork skin as a component of a complex solution for injecting raw meat is possible and reasonable, however, to achieve stable operation of multi-needle brine injectors, it is necessary to provide a degree of comminution, which is characterized by standard penetration stress values of at least 1215 Pa. It is determined that the value of the standard penetration of 1015 Pa is the lower limit of the optimal values range of this parameter. Scope of research results. The results of the experiments will be used to improve technologies and specialized equipment for the injection of whole muscle meat raw materials using collagen-containing components in order to increase the profitability of meat processing production, ensure food safety of the ham products produced, improve their quality, etc.

Key words: multicomponent injection brines, multi-needle brine injector, whole muscle raw meats, rheological parameters, comminution, penetration

References

1. Sychevskiy M. (2017). Kharchova promyslovist u systemi prodovolchoi bezpeky derzhavy [Food industry in the system of food security of state]. Kyiv. Ahrarna nauka [Agrarian Science]. 56 p. [in Ukrainian].

2. Verbytskyi S., Shevchenko V. (2009). Intensivnyy posol myasnogo syr’ya: teoreticheskie osnovy protsessa, oborudovanie dlya podgotovki posolochnykh rassolov [Intensive pickling of raw meats: theoretical grounds of the process, equipment for preparation of pickling solutions]. Myasnoy biznes [Meat Business]. 8(83). P. 74–80. [in Russian].

3. Pryanishnikov V., Starovoyt T. (2012). Innovatsionnye tekhnologii in’etsirovaniya myasnykh produktov [Innovative technologies of injecting meat products]. Pishchevaya Industriya [Food Industry]. 2(12). P. 63, 64. [in Russian].

4. Verbytskyi S., Shevchenko V. (2011). Nuzhno by pointensivnee (Igol’nye in’ektory i massazhery myasa [You should do it in more intensive way (Needle injector and meat tumblers)]. Myasnoy biznes [Meat Business]. 4(99). P. 49–52. [in Russian].

5. Xargayó Teixidor M. (2007). Proceso de fabricación de productos cárnicos cocidos de músculo entero II: Inyección y tenderización. Documentos Tecnológicos de Metalquimia. Girona: Metalquimia. P. 20–28.

6. Freixanet L. (2005). Inyección de la carne con efecto atomizador. Influencia de la presión de inyección en la calidad de los productos inyectados. Documentos Tecnológicos de Metalquimia. Girona: Metalquimia. P. 68–77.

7. Xargayó M., Lagares J., Fernández E., Borrell D., Juncà,G. (2017). Marinado por efecto “spray”: una solución definitiva para mejorar la textura de la carne. Recuperado el, 24-07.

8. Ryzhov S., Golik V. (2002). Osobennosti tekhnologii sprey-in’etsirovaniya tsel’nomyshechykh myasnykh produktov [Peculiarities of the spray-injecting of the whole muscle meat products]. Myasnaya indutria [Meat Industry]. 7. P. 48–49. [in Russian].

9. Lavado Wong M. Efecto del marinado, congelación y descongelación sobre las propiedades tecnológicas de la carne de alpaca (Vicugna pacos). Lima : Universidad Nacional Agraria La Molina, 2018. P. 39,40.

10. 孟冉 [Ran М.] (2005). 高压盐水喷雾注射对注射产品质量的影响 [Spray-injecting of meat products amid high pressure]. 肉类研究 [Meat Research]. 11. [in Chinese].

11. Verbytskyi S. (2015). Oborudovanie dlya igol’nogo in’etsirovaniya myasnogo syr’ya: konstruktsii [Equipment for needle injecting of raw meats: designs]. Myasnoy biznes [Meat Business]. 1(140). P. 42–45. [in Russian].

12. EN 13534:2006+A1:2010. Food processing machinery – Curing injection machines – Safety and hygiene requirements. [In force from 2010-12-01]. Brussels: CEN – European Committee for Standardization, 2010. 44 p.

13. DSTU EN 13534:2016 Ustatkovannia dlia kharchovoi promyslovsti. Mashyny dlia posolu shprytsiuvanniam. Vymohy shchodo bezpeky ta hihiieny [Food processing machinery – Curing injection machines – Safety and hygiene requirements (EN 13534:2006+A1:2010, IDT)] [In force from 2018-01-01]. Kyiv : DP «UkrNDNTs», 2018. 66 p. [in Ukrainian].

14. Directive EU. Machinery. (2006). Directive 2006/42/EU of the European Parliament and the Council of 17 May 2006 on machinery, and amending Directive 95/16.EC (recast).

15. Verbytskyi S. (2015). Oborudovanie dlya igol’nogo in’etsirovaniya myasnogo syr’ya: trebovaniia bezopanosti i gigieny soglasno normam ES [Equipment for needle injecting of raw meats: safety and hygiene requirements according to EU norms]. Myasnoy biznes [Meat Business]. 2(141). P. 34–38. [in Russian].

16. Timchenko E. (2006). Novaya liniya in”etsirovaniya “myaso v myaso” dlya proizvodstva delikatesov i vetchin [New production line of “meat-in-meat” injecting to manufacture fancy foods and ham]. Myasnoy biznes [Meat Business]. 4(44). P. 66–67. [in Russian].

17. Miklaszewski P., Pryanishnikov V., Giro T., Tracz K. (2011). Usovershentvovanie tekhnologii proizvodsta delikateshykh izdeliy metodom in’etsirovaniya “myaso-v-myaso” [Upgrading production technology of fancy foods by means of “meat-in-meat” injecting]. [World Meat Technologies]. 4(25). P. 30–34. [in Russian].

18. Odinets-Zavadskaya L. (2010). MIM-tekhnologii v myasopererabatyvayushchei pomyshlennoti [MIM-technologies in meat processing industry]. World Meat Technologies. 2010. № 8–9(18–19). 53–55. [in Russian].

19. Ivanov S., Kishen’ko S., Kryzhova Yu. (2014). Obosnovanie retsepturnykh komponentov mnogofunktsional’nykh rassol’nykh kalloidnykh system tsel’nomyshechnykh myasnykh produktov [Substantiation of formulation components of multifunctional pickle colloid systems of whole muscle meat products]. Tekhnika i tekhnologiya pishchevykh proizvodstv [Technics and technology of food production]. 1(32), 22–29. [in Russian].

20. Lagares J. (2007). Proceso de fabricación de productos cárnicos cocidos de músculo entero: inyección de “trimmings”. Documentos Tecnológicos de Metalquimia. Girona: Metalquimia. P. 82–89.

21. Yakubchak O. (2006). Funktsionalno-tekhnolohichni vlastyvosti myasnoi syrvyny [Functional and technological properties of raw meats]. Myasnoy biznes [Meat Business]. 6(46). 100–102. [in Ukrainian].

22. Sazhinov G. (Ed.). (2002). Tekhnologii i sistemy kontrolya kachestva, primenyaemye pri proizvodstve produktov detskogo pitaniya [Technologies and quality control systems applied when manufacturing foods for children] Moscow: RIA “RAY-STIL”. P. 110–126. [in Russian].

23. Verbytskyi S., Kopylova Ye., Usatenko N., Kryzhskaya T. (2019). Konstruktsiya i tekhnologichskie osobennosti ispol’zovaniya emlsitatora myasnogo syr’ya [Design and technological peculiarities of the use of a flow cutter for raw meats]. Vestnik Gosudarstvennogo universiteta imeni Shakarima goroda Semey [Herald of Shakarim State University of Semey city]. 1(85). P. 18–22. [in Russian].

24. Korobkina G.. Levyant P. (1970). Opredeleniye disersnosti gomogenizirovannykh pyure dlya detey [Dispersion determination of homogenized puree for children]. Konservnaya i ovoshchesushil’naya promyshlennost’ [Canning and Vegetable Drying Industry]. 1. P. 27–29. [in Russian].

25. Ivanova A., Tereshchenkova L., Savchenko A. (Ed). (1979). Sovershenstvovaniye metodiki dispersnogo analiza myasnykh pyureobraznykh konservov dlya detskogo pitaniya [Upgrading of dispersion analysis method for meat puree-like canned foods for children]. Trudy VNIIMMP. Vypusk XLV. Issledovaniye kachestva syr’ya produktsii myasnoy promyshlennosti [Works of the All-Union Scientific and Research Institute of Meat Industry]. Issue XLV. Research of the raw materials quality for meat industry products. Moscow: VNIIMP. P. 60–65. [in Russian].

26. Verbytskyi S., Shevchenko V. (2007). Tonkoye izmel’cheniye myasnogo syr’ya na emulsitatorakh v odnu i dve stadii: energozatraty i kachestvo obrabotki [Raw meats comminution in one or two stages: energy consumption and working quality]. Sovremennyye tekhnologii proizvodstva i pererabotki sel’skokhozyaystvennogo syr’ya dlya sozdaniya konkurentosposobnykh pishchevykh produktov: Materialy Mezhdunarodnoy nauchno-prakticheskoy konferentsii [Modern technologies of production and processing agricultural raw materials for developing competitive foods: Proceedings of the International scientific and practical conference]. Volgograd: Volgograd State Technical University. P. 283–288. [in Russian].