ИССЛЕДОВАНИЕ ОКИСЛИТЕЛЬНОЙ СТАБИЛЬНОСТИ ЖИВОТНЫХ ЖИРОВ В РАЗНЫХ ТЕХНОЛОГИЧЕСКИХ УСЛОВИЯХ

Nadezhda V. Makarova; Marianna S. Voronina

Authors

Nadezhda V. Makarova Samara State Technical University, Samara
Marianna S. Voronina Samara State Technical University, Samara

Keywords:

fat, oxidation, peroxide number, anisidine number, thiobarbituric number, heat treatment, storage.

Abstract

The nutritional value of chicken is not significantly different from beef and pork. During storage, complex fats undergo complex chemical changes leading to a deterioration in their quality, called spoilage. Organoleptic spoilage is detected by the appearance of an unpleasant specific taste and smell, often by a change in color and consistency of fat. Damage is facilitated by the free access of oxygen, the action of light, fever, catalysts, adipose tissue enzymes, microorganisms, and the presence of water. The content of connective tissue in chicken meat is less than in any meat of land animals, and is not more than 8%. There is no shortage of essential amino acids. Chicken meat has high organoleptic characteristics, good digestibility, goes well with other food ingredients, is quickly cooked and is a relatively cheap raw meat. All these positive aspects determine its use in the manufacture of chopped semi-finished products. However, finished chopped products based on chicken meat have a limited shelf life, which creates problems for their production in chilled form. Various types of meat are currently one of the most sought-after foods in the world. In order to study the rate of oxidative processes of the fatty acid phase of animal fats in real processes of technological processing and cooking culinary dishes, peroxide, acid, anisidine, Totox, thiobarbituric numbers for lamb, beef, pork and chicken fat in various model conditions were studied: heating in water (temperature 95–100 °C, processing time 120 min, meat module: water 1: 2), frying in metal utensils (temperature 210–220 °C, processing time 120 min), stewing in glassware (temperature 210–220 °C, processing timeki 120 min), violation of storage conditions (temperature 20–22 °C, processing time 360 min).A high probability was found to increase the studied parameters in the case of storage at elevated temperatures and frying in metal utensils. Based on these data, recommendations are given on the need to use natural antioxidants in meat processing, food production using meat and animal fats, and cooking, in the recipe of which there are various types of meat.

Author Biographies

Nadezhda V. Makarova, Samara State Technical University, Samara

Head Department of Technology and Catering

Marianna S. Voronina, Samara State Technical University, Samara

Associate Professor, Department of Technology and Catering

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