graduate student
Kerch', Russian Federation
Russian Federation
Russian Federation
UDK 63 Сельское хозяйство. Лесное хозяйство. Охота. Рыбное хозяйство
GRNTI 65.53 Консервная, овощесушильная и пищеконцентратная промышленность
OKSO 260000 ТЕХНОЛОГИЯ ПРОДОВОЛЬСТВЕННЫХ ПРОДУКТОВ И ПОТРЕБИТЕЛЬСКИХ ТОВАРОВ
BBK 472 Рыбное хозяйство
The quality and safety of frozen culinary products fabricated using the Sous-Vide technology were studied. The developed technology helps to preserve the structure of the product, its taste and aroma, and also saves a more delicate and juicy consistency. The object of the research was culinary products - frozen cutlets made from the Azov bull. Based on the results of the study of a complex of microbiological, organoleptic, physicochemical parameters, the shelf life of culinary products was established, during which the high quality and microbiological safety of the product is guaranteed.
Sous-Vide, optimal technological parameters, thermal processing, fish culinary product, Gobiidae, mathematical modeling, mathematical model, organoleptic evaluation, expiration date
1. Carrascal J. R. Sous-vide cooking of meat: A Maillarized approach // International Journal of Gastronomy and Food Science, 2019. - V. 16. - P. 100-108.
2. Mathias P. S. The Search for Umami: Can Su vid contribute? // International Journal of Gastronomy and Food Science, 2018 - V. 13. - P. 129-133.
3. Shengian S. F. Texture, color and sensory evaluation of dry boiled beef steaks treated with high-pressure treatment as a method of microbiological control // LWT. 2019, - V. 103. - P. 169-177.
4. Uttaro B. The effectiveness of multi-stage sous-vide cooking on the tenderness of low-value beef muscles // Meat Science, 2019. - V. 149. - P. 40-46.
5. Stringer S. S. Prediction of bacterial behavior in food sous vide // International Journal of Gastronomy and Food Science, 2018. - V. 13. - P. 117-128.
6. Kosansu S. Influence of grape seed extract on the heat resistance of vegetative cells of Clostridium perfringens in dry processed ground beef // Food Research International, 2019. - V. 120. - P. 33-37.
7. Technical regulations of the Customs Union TR CU 021/2011 "On food safety". - Elektrostal: TSNTD "Regulation", 2012. - P. 164
8. Ashikhmin, V. N. Introduction to mathematical modeling: a textbook / V. N. Ashikhmin [et al.]; edited by P. V. Trusov. - M: LOGOS, 2005. - P. 440.
9. GOST 10444.15-94. Food products. Methods for determining the number of mesophilic aerobic and facultative anaerobic microorganisms. - M.: Standartinform, 2010. - P. 7.
10. GOST 31747-2012. Food products. Methods for detecting and determining the number of bacteria of the Escherichia coli group. - Introduction. 2013-07-01. - Moscow: Publishing House of Standards, 2013. - P. 20.
11. GOST 31746-2012. Food products. Methods for detecting and determining the number of coagulase-positive staphylococci and Staphylococcus aureus. - Introduction. 2013-07-01. - Moscow: Izd-vo standartov, 2012. - P. 27.
12. Gost 29185-2014. Microbiology of food and animal feed. Methods for detecting and counting sulfite-reducing bacteria growing under anaerobic conditions. - Introduction. 2016-01-01. Moscow: Standartinform, 2015. - P. 11.
13. Gost 10444.12-2013. Microbiology of food and animal feed. Methods for detecting and counting the number of yeast and mold fungi. - Introduction. 2015-07-01. Moscow: Standartinform, 2014. - P. 9.
14. GOST 32064-2013 Methods for detecting and determining the number of bacteria of the Enterobacteriaceae family. - Introduction. 2014-07-01. Moscow: Standartinform, 2013. - P. 20.
15. GOST 7631-2008-Fish, non-fish objects and products from them. Methods for determining organoleptic and physical parameters. - M.: Standartinform, 2011. - P. 11.
16. GOST 7636-85 Fish, marine mammals, marine invertebrates and products of their processing. Methods of analysis. - M.: Publishing House of standards, 1991. - P. 131.
17. TR EAEC 040/2016. Technical Regulations of the Eurasian Economic Union. About the safety of fish and fish products. - Adopted by the Decision of the Supreme Eurasian Economic Council No. 162 of 18.10.2016-2016. - P. 140.
18. Models and methods of planning experiments, processing experimental data: method. Instructions to the lab. works / comp.: R. I. Makarov, E. R. Khorosheva; Vladimir State University named after Alexander Grigoryevich and Nikolai Grigoryevich Stoletov. - Vladimir: Izd-vo Vlgu, 2013, - P. 61.
19. A. R. Xu. purification and characterization of acidic protease from the stomach of the deep finish roughy (Hoplostethus ocean club). / R. A. Xu, R. Y. Wong, M. L. Rogers, G. S. Fletcher // journal of nutritional biochemistry. -1996. V. 20. - P. 31-48
