Kerch', Russian Federation
Russian Federation
Russian Federation
UDC 63
CSCSTI 65.53
Russian Classification of Professions by Education 260000
Russian Library and Bibliographic Classification 472
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
