Garmash D. Improving the “Sous vide” technology for meat-containing products using targeted fermentation

The advantages of using a mixture of tripolyphosphates over the use of citrate mixtures in the technology of poultry products "Sous vide" using transglutaminase, which is manifested in an increase in product yield by 11.96% and moisture-binding capacity of the finished product by 8.9%. For the first time, the regression equation was obtained and the processing regimes of broiler chickens under conditions of low-temperature processing and maturation using vacuum packaging were optimized. The influence of transglutaminase and processing by "Sous Vide" technology on the functional and technological characteristics of combined meat and vegetable products in the shelf life of up to 14 days was studied. The possibility of interaction of the enzyme preparation of transglutaminase with the starting cultures of the genus Lactobacillus curvatus in low-temperature processing of meat of broiler chickens and combined meat of plant systems has been confirmed. The possibility of extending the shelf life of meat products produced by Sous Vide technology with the use of targeted enzymatic treatment with transglutaminase has been proven. The first section presents a review of literature sources and justification of the prospects for the use of target fermentation in the technology "Sous vide". The purpose of improving Sous Vide technology is to expand the range of products with extended shelf life. The second section of the work presents the methods and materials used during the dissertation. Mathematical-statistical, physico-chemical, functional-technological and analytical methods were chosen among the research methods. The analysis of the methods of determining the moisture-binding capacity of the main meat raw materials available in modern conditions is carried out, as a result of which the method of pressing on filter paper with the subsequent determination of the wet spot area is chosen as the main method. The third section describes the effect of low-temperature processing by Sous Vide technology on different types of raw meat in the recipes of products using sauce to adjust the pH, organoleptic characteristics and plasticity of the finished product. The main raw materials are poultry - thighs and fillets of broiler chickens, a quarter of duck, pork and beef. Optimal functional and technological characteristics were achieved in samples of broiler chicken meat, in connection with which this type of raw material was used in further stages of research. The selection and comparison of functional ingredients for inclusion in broth for broiler chicken fillets, namely citrates and mixtures of tripolyphosphates. The fourth section describes the effect of enzymatic treatment with transglutaminase on the characteristics of broiler chicken fillets during 14 days of storage. The introduction of transglutaminase in the amount of 0.0078% by weight of the main raw material in the production of meatballs with broiler chicken meat has a positive effect on the yield of the finished product and changes in plasticity during 14 days of storage at a temperature of 4-6 ℃. According to the obtained coefficients and regression equations, the introduction of transglutaminase is the most important factor in the formation of functional-technological and organoleptic characteristics of finished products and their change during 14 days of storage at a temperature of 4-6 ℃. Approbation of the obtained results in industrial conditions was carried out, as a result of which normative documentation was developed: changes in TU U 15.1-19492247-021-2004 and TU U № 10.1-40106387-004: 2018. The results were tested on the basis of Foodcom LLC, Babushkin Sad LLC, Zabiyaka LLC, as a result of which the results obtained during the research were confirmed and an improved technology for the production of meat and meat products using Sous Vide technology was developed. Keywords: “Sous vide” technology; low temperature processing; poultry meat; transglutaminase; phosphates.