The impact of freezing methods on functional and technological properties of semi-finished rabbit meat products
DOI:
https://doi.org/10.5219/1142Keywords:
rabbit meat, shock freezing, semi-finished products, functional properties, microbiological indicatorsAbstract
During storage meat and semi-finished meat products, the decisive factor is the correct implementation of freezing process, because the physical, histological, biochemical, microbiological changes that occur at this time, affect the final quality of product after defrosting procedure. Accordingly, studies of the impact of traditional and shock-freezing methods on functional and technological properties of semi-finished rabbit meat products represent scientific and practical interest. The effect of freezing temperature of natural and minced semi-finished rabbit meat products on the duration of cold treatment process has been studied, and the regression equations of their relationships have been obtained and regression curves have been constructed. It has been established that unlike traditional method, by the type of semi-finished products, the duration of cold treatment by shock-freezing method is 3 - 3.5 times shorter. The optimal freezing parameters have also been selected. It has been shown that the use of shock-freezing method contributes to the reduction of mass losses of semi-finished rabbit meat products, and by the type of semi-finished products, they are 5 - 5.3 lower as compared to traditional method of freezing. The determination of functional properties has revealed that shock-freezing allows for increasing water binding capacity-by 23.2 - 31.9%, water holding capacity-by 20 - 25% and pH by 6.7 - 10.4%. There have been studied microbiological indicators of frozen semi-finished products and their changes during the storage process. It has been established that they meet the safety and hygiene requirements for meat products. The full results obtained indicate the advantage of shock-freezing method as compared to traditional methods, as well as point to the appropriateness of its use when selecting the cold treatment modes for semi-finished rabbit meat products.
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