The impact of freezing methods on functional and technological properties of semi-finished rabbit meat products
Keywords:rabbit meat, shock freezing, semi-finished products, functional properties, microbiological indicators
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.
Ali, S., Zhang, W., Rajput, N., Khan, M. A., Li, C. B., Zhou, G. H. 2015. Effect of multiple freeze–thaw cycles on the quality of chicken breast meat. Food Chemistry, vol. 173, p. 808-814. https://doi.org/10.1016/j.foodchem.2014.09.095
Antipova, L. V., Glotova, I. A., Rogov, I. A. 2004. Methods of research of meat and meat products. Moscow, Russia : Kolos. 576 p. ISBN: 5-9532-0187-7.
Bolshakov, S. A. 2003. Холодильная техника и технология продуктов питания (Refrigeration and Food Technology). 304 p. ISBN 5-7695-1229-6. (In Russian)
Erlihman, V. N. 2010. Evaluation of the quality of frozen food during storage. Bulletin of the International Academy of Cold, no. 3, p. 36-38 Available at: https://cyberleninka.ru/article/v/otsenka-kachestva-zamorozhennyh-produktov-pri-hranenii
Evans, J. A. 2008. Frozen Food Science and Technology. 1st Edition. Wiley-Blackwell Publishing. 368 p. ISBN 978-1-4051-5478-9.
Farouk, M. M., Wieliczko, K. J., Merts, I. 2004. Ultra-fast freezing and low storage temperatures are not necessary to maintain the functional properties of manufacturing beef. Meat Science, vol. 66, no. 1, p. 171-179. https://doi.org/10.1016/S0309-1740(03)00081-0
Feiner, G. 2010. Мясные продукты: научные основы, технологии, практические рекомендации (Meat products, scientific foundations, Technologies). St. Petersburg : Profession, 719 p. ISBN 978-5-904757-04-5. (In Russian)
Filippov, V. I., Kremenevskaya, M. I., Kutsakova, V. E. 2014. Технологические основы холодильной технологии пищевых продуктов (Technological basis of food products refrigeration technology). SPb : Giord. 576 p. (In Russian) Available at: https://www.twirpx.com/file/2358710/
Gambuteanu, C., Borda, D., Alexe, P. 2013. The effect of freezing and thawing on technological properties of meat: Review. Journal of Agroalimentary Processes and Technologies, no. 19, no. 1, p. 88-93. Available at: https://www.journal-of-agroalimentary.ro/admin/articole/48037L15_Vol_19_1_2013_88-92.pdf
GOST 10444.15-94. 1994. Food products. Methods for determining the amount of mesophilic aerobic and facultative-anaerobic microorganisms.
GOST 30518-97. 1997. Food products. Methods for the detection and determination of the number of bacteria of the Escherichia coli group (coli form bacteria).
GOST 30519-97. 1997. Food products. Methods for the detection of bacteria of the genus Salmonella.
Hip, R. 2007. Охлаждение и продовольственная безопасность (Cooling and Food Safety). (In Russian) Available at: http://www.holodteh.ru/ht/archive/_2007-11/?cat=1
Chwastowska-Siwiecka, I., Kondratowicz, J., Gugolek, A., Matusevičius, P. 2013. Changes in the physicochemical properties of deep-frozen rabbit meat as dependent on thawing method. Vet. Med. Zoot., vol. 62, no. 84, p. 68-72.
Jo, Y. J., Jang, M. Y., Jung, Y. K., Kim, J. H., Sim, J. B., Chun, J. Y., Yoo, S. M., Han, G. J., Min, S. G. 2014. Effect of novel quick freezing techniques combined with different thawing processes on beef quality. Korean J. Food Sci. Anim. Resour., vol. 34, no. 6, p. 777-783. https://doi.org/10.5851/kosfa.2014.34.6.777
Leygonie, C, Britz, T. J., Hoffman, L. C. 2012. Impact of freezing and thawing on the quality of meat: review. Meat Science, vol. 91, no. 2, p. 93-98. https://doi.org/10.1016/j.meatsci.2012.01.013
Onishchenko, V. P., Zheliba, I. A., Zinchenko, V. D. 2011. The state of water in beef meat during its freezing and thawing. Bulletin of the Academy of Cold, no. 2, p. 39-42. Available at: https://cyberleninka.ru/article/v/sostoyanie-vody-v-myase-govyadiny-pri-ego-zamorazhivanii-i-razmorazhivanii
Qian, S., Li, X., Wang, H., Sun, Z., Zhang, C., Guan, W., Blecker, C. 2018. Effect of sub‐freezing storage (-6, -9 and -12 °C) on quality and shelf life of beef. International Journal of Food Science + Technology, vol. 53, no. 9, p. 2129-2140. https://doi.org/10.1111/ijfs.13800
Rogov, I. A., Zabashta, A. G., Kazyulin, G. P. 2009. Tehnology of Meat and Meat Products. Book 1. General technology of meat. 565 p.
Soroko, O., Usenia, I. 2011. Analysis of methods of freezing food. Science and innovation, vol. 99, no. 5, p. 63-67.
Swami, J. N., Raut, S. S., Rindhe, S. N. 2015. Effect of freeze-thaw cycle on quality of rabbit meat. Haryana Veterinarian, vol. 54, no. 2, p. 160-163.
Tavdidishvili, D., Khutsidze, T., Tsagareishvili, D., Mamrikishvili-Okreshidze, L. 2018. Studing the impact of non-traitional supplements on the quality of the minced rabbit meat products. Potravinarstvo Slovak Journal of Food Sciences, vol. 12, no. 1, p. 806-814. https://doi.org/10.5219/982
Tsikin, S. 2012. Development of technology and evaluation of the properties of natural frozen semi-products from meat of wild animals and game. Dissertation theses. Russia, Orel. 148 p. Available at: http://tekhnosfera.com/razrabotka-tehnologii-i-otsenka-svoystv-naturalnyh-zamorozhennyh-polufabrikatov-iz-myasa-dikih-zhivotnyh-i-dichi
Vieira, C., Diaz, M. Y., Martinez, B., Garcia-Cachan, M. D. 2009. Effect of frozen storage conditions (temperature-and length of storage) on microbial and sensoryquality of rustic crossbred beef at different stages of aging. Meat Science, no. 83, vol. 3, p. 398-404. https://doi.org/10.1016/j.meatsci.2009.06.013
Wang, Z., He, Z., Li, H. 2018. The effect of repeated freeze-thaw cycles on the meat quality of rabbit. World Rabbit Science, vol. 26, no. 2, p. 165-177. https://doi.org/10.4995/wrs.2018.8616
Yablonenko, L. A. 2008. Investigation of the impact of deep freezing on quality of minced meat semi-finished products. Dissertation. Russia, Ulan-Ude. 123 p. Available at: https://www.dissercat.com/content/issledovanie-vliyaniya-glubokogo-zamorazhivaniya-na-kachestvo-rublenykh-myasnykh-polufabrika
How to Cite
LicenseAuthors who publish with this journal agree to the following terms:
- Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
- Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).