RU2504204C1 - Composition for poultry meat treatment - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular, to the processing branch, for usage of a composition for poultry meat treatment. The composition for poultry meat treatment contains the following components, wt %: sodium lactate - 40.0-49.0; lactic acid - 6.0-14.0; acetic acid - 1.50-0.75; propionic acid - 0.25-0.50; water - balance.

EFFECT: invention ensures water activity (a_w) reduction in the surface layer and formation of a lactate-containing barrier layer promoting cooled poultry meat quality and safety enhancement.

5 tbl, 3 ex

Description

The invention relates to the food industry, in particular to the processing industry, for using the composition for processing carcasses and parts of carcasses of slaughtered animals, birds, namely, in the processing of poultry (chickens, broiler chickens, turkeys, ducks, geese) for meat in order to increase its quality and safety.

Known means for improving the preservation of carcasses of slaughtered animals (or parts of carcasses), the composition of which includes sugar, inorganic phosphate, organic acid, activator and water. As an activator, lactic or acetic acids are used, which ensure that the pH of the sprayed solution is 2.7-5.2 and the microbiological stability of the product is improved (RF Patent 2165710, IPC A23B 4/027, publ. 04/27/2001).

The disadvantage of this tool is the acid reaction of the solution environment, causing a significant change in the consumer properties of meat.

A known composition for processing poultry carcasses containing 0.10-0.15% peracetic acid and 1.8-2.0% lactic acid, used to reduce the microbial contamination of poultry carcasses. The processing time for this composition is 25 minutes (S. S. Kozak, A. A. Gusev and others. "Reducing the microbial contamination of poultry carcasses", J. "Meat industry", 1999, No. 5, p. 34-35).

The disadvantage of this composition for processing is that treatment with this composition leads to undesirable oxidation of the fat fraction of poultry meat due to the presence of peracetic acid. In addition, peracetic acid is not one of the ingredients approved for use in the food industry.

Known means for processing raw carcasses of poultry (chickens, turkeys) in the form of an aqueous emulsion comprising a carboxylic acid buffer solution (pH 2.8-3.2), a thickener, oil or chicken fat and an emulsifier. As a buffer solution of carboxylic acid, a solution of lactic acid (60% by weight of the solution) and its salt - (lactate) of an alkali metal (20% by weight of the solution) are used predominantly. As a thickener, a sodium carboxymethyl cellulose solution, as well as oil or chicken fat, is added to the lactate-containing buffer solution. As an emulsifier, sodium stearoyl lactylate is used. An emulsion containing lactate-containing components with a temperature of 30 to 45 ° C is applied to the surface of poultry carcasses by spraying before cooling or freezing (Application 2282953 United Kingdom, MKI A23B 4/12, publ. 04/26/1995).

The disadvantage of this application is that it does not provide active acidity (pH) on the surface of poultry carcasses, corresponding to the natural value of this indicator (from 5.5 to 6.0), and also has rather stringent requirements for the conditions of use (high temperature emulsions before use - from 30 ° to 45 ° C).

The closest in technical essence to the present invention is an aqueous solution comprising lactic acid from 0.7 to 1.4%, sodium lactate from 11 to 19% and acetic acid from 2 to 3% and having an active acidity (pH) of 5, 4 to 5.6, which process carcasses or parts of carcasses of a bird by immersing them in a solution during cooling or by irrigating with this solution the surface of carcasses or parts of carcasses after cooling (RF Patent 2366191, IPC A23B 4/12, A23B 4/027, publ. 10.09.2009).

The disadvantage of the prototype is that the composition for processing does not sufficiently reduce the activity of water (aw) in the surface layer of carcasses or parts of carcasses, as a result of which it does not sufficiently increase the quality and safety indicators of chilled poultry meat.

The task of the invention is the creation of an effective composition for processing poultry meat, providing an increase in its quality and safety.

The technical result of the invention is to increase the effectiveness of the composition when it is used to improve the quality and safety of chilled poultry meat by reducing the activity of water (a _w ) in the surface layer and forming a lactate-containing barrier layer.

According to the invention, this is achieved in that the composition for processing poultry meat, including an aqueous solution of lactic acid, sodium lactate and acetic acid, additionally contains propionic acid in the following ratio, wt.%:

sodium lactate 40.0-49.0 lactic acid 6.0-14.0 acetic acid 1,50-0,75 propionic acid 0.25-0.50 water rest

Moreover, the composition has an active acidity of from 5.0 to 5.3 units. pH and use it in the form of a dilute aqueous solution of a mass fraction of from 2% to 4%.

The introduction of the optimal amount of propionic acid in the composition and the selection of the optimal mass fraction of sodium lactate, lactic acid and acetic acid in the composition contribute to a decrease in the activity of water (a _w ) in the surface layer and provide, on the basis of synergism, an increase in its antimicrobial effect in relation to how real sanitary - indicative microflora, as well as opportunistic and pathogenic microorganisms and the formation of a lactate-containing barrier layer, thereby increasing the quality and safety of poultry meat .

All components of the composition individually are known as substances exhibiting an antimicrobial effect. However, it was found that with their joint introduction, an unexpected technical result occurs in comparison with the expected knowledge.

The conclusion about the quality and safety of poultry meat during storage was made on the basis of test results of organoleptic, microbiological, physico-chemical and physical quality indicators recommended by regulatory documents and used in research practice: freshness according to GOST 7269-79 and GOST 23392-78; organoleptic - according to GOST R 51944-02; microbiological - by direct seeding of test cultures of pathogenic microorganisms on meat and peptone broth; pH - potentiometric according to GOST R 51478-99; a _w - physical on a Hyhrolab 3 digital analyzer with a temperature controller; mass fraction of sodium lactate - titrimetric according to GOST R 53119-2008.

To prepare the proposed composition for processing poultry meat, the calculated quantities, by weight, of an aqueous solution of lactic acid are fed into the apparatus, and with stirring, an aqueous solution of sodium lactate, glacial acetic acid and propionic acid is fed into it, after which the resulting composition is thoroughly mixed. At the end of the cooking process, check the value of the active acidity (pH) of the composition, which varies from 5.0 to 5.3.

The following table 1 shows examples of the proposed composition with a different ratio of components.

Table 2 presents the characteristics of the proposed composition obtained in the above examples 1-3.

The processing of poultry meat is carried out by immersion in the cooling process or by irrigation after cooling with aqueous solutions of the proposed composition in mass fractions from 2% to 4%, after which the solution remaining on the surface is allowed to drain for 10 minutes, then the cooled and processed meat is packaged and stored in refrigerator at a temperature of 2 ° C to 6 ° C for 10 days.

The test results show that in order to suppress the growth of both the existing sanitary-indicative microflora and conditionally pathogenic and pathogenic microorganisms, the concentration of aqueous solutions of the composition used in the processing of carcasses or parts of poultry carcasses by immersing them in a solution during cooling or irrigating their surface is sufficient after cooling, from 0.20% (against E. coli) to 0.39% (against Staph, aureus), which indicates a fairly high level of antimicrobial action of the proposed composition.

The results of the assessment of freshness indicators of poultry meat treated with aqueous solutions of the proposed composition suggest that in the poultry meat during storage in a refrigerated state for 10 days, nitrogen-containing substances do not decompose and there are no signs of spoilage (tables 3 and 4).

Experimental data on changes in active acidity (pH) and water activity (a _w ) allow us to state that the use of the proposed composition stabilizes the pH of poultry meat quite effectively and significantly reduces a _w in its surface layer, ensuring its safety and quality during storage (table 5 )

The results of a study of the diffusion of sodium lactate, as the predominant component in the proposed composition, by the change in its mass fraction in sections of muscle tissue when they are displaced from the surface to the center to a depth of more than 0.8 cm indicate its penetration into the thickness of the meat, causing the formation of a lactate-containing barrier layer.

Table 1 Composition Examples Component Name Mass fraction of the component in the composition,% Example 1 Example 2 Example 3 Sodium lactate 40,0 47.1 49.0 Lactic acid 14.0 9.1 6.0 Acetic acid 1,50 0.75 0.75 Propionic acid 0.50 0.25 0.25 Water 44.0 42.8 44.0 table 2 Characteristics of the composition in the examples Name Indicator value indicator Example 1 Example 2 Example 3 Active acidity, units pH 5,0 5.2 5.3 The active acidity of the aqueous solution of the additive mass fraction of 10%, units pH 4.35 4,50 4,52 Titratable acidity
degrees 143 95 78 Density, g / cm ³ 1,285 1,287 1,292 Table 3 Characterization of chemical indicators of freshness of poultry meat during storage (on 5 and 10 days of storage) Structure Characterization of the chemical indicators of freshness of poultry meat treated with the composition, with the duration of storage, days 5 10 Reaction to ammonia and ammonium salts The reaction with copper sulfate Reaction to ammonia and ammonium salts The reaction with copper sulfate one - _ 2 - _ 3 - _ Prototype - +/- + +

Note: “-” - negative reaction, “+/-” - signs of doubtful freshness, “+” - positive reaction (signs of stale meat)

                                                           Table 4 Organoleptic indicators of freshness of poultry meat treated with the proposed composition for 10 days. storage Example composition Characterization of organoleptic indicators of poultry meat freshness Appearance and color Muscle consistency Smell carcass surfaces subcutaneous tissue and internal adipose tissue serous membrane of the abdominal cavity cut muscle one fresher fresher fresher fresher fresher fresher 2 fresher fresher fresher fresher fresher fresher 3 fresher fresher fresher fresher fresher fresher

Note: organoleptic indicators of freshness of poultry meat according to the prototype for 10 days of storage were not determined in connection with damage

Table 5 Change in active acidity (pH) and water activity (a _w ) of poultry meat during storage in a refrigerated state Structure The value of the indicator of poultry meat treated with the composition, with the duration of storage, days 0 5 10 Active acidity, units pH one 6.32 6.40 6.55 2 6.40 6.42 6.60 3 6.40 6.44 6.63 Prototype 5.92 6.55 Not determined Water activity (a _w ) one 0.979 0.934 0.961 2 0.981 0.938 0.960 3 0.980 0.940 0.959 Prototype 0.985 0,990 Not determined

Claims (1)

Composition for processing raw carcasses of a bird, including an aqueous solution of lactic acid, sodium lactate and acetic acid, characterized in that it further contains propionic acid in the following ratio, wt.%:
sodium lactate 40.0-49.0 lactic acid 6.0-14.0 acetic acid 1,50-0,75 propionic acid 0.25-0.50 water rest