Author:
Palamarchuk Igor,Shtonda Oksana,Semeniuk Kateryna,Topchii Oksana,Petryna Alla
Abstract
The main process in the technology of natural marinated semi-finished meat products is the marinating process, which depends on the marinating method, temperature conditions, and composition of the marinade mixture. To enhance the distribution of marinades within the meat, mechanical processing of the raw material is necessary, specifically using the massaging process, to achieve uniform distribution of curing agents, changes in structure, and increased activity of enzymatic systems utilized in marinades. The main goal of this study is to model the massaging process, which allows the processing of the obtained experimental data in the form of a criterion equation. For the research, 8 samples were used, including 3 experimental pork samples and 1 control, as well as 3 experimental beef samples and 1 control. The main components of the samples include pork meat, beef meat, canola oil, sunflower oil, olive oil, curing ingredients, spices and seasonings, bromelain enzyme, and yeast extract. To carry out the massaging process in the investigated procedure, a massager of the model MAL 50-1500 was employed. The research results indicate that the determined mass transfer equation demonstrates a predominant influence in the investigated massaging process, involving changes in the concentration of sunflower, canola, and olive oil in the product, affecting the diffusion coefficient, size of dispersed phase particles, and mass transfer coefficient within the load.
Reference38 articles.
1. Shtonda, O., & Semeniuk, K. (2021). Aspects of the influence of vegetable-oil-based marinade on organoleptic and physicochemical indicators of the quality of semi-finished natural marinated meat products. In Potravinarstvo Slovak Journal of Food Sciences (Vol. 15, pp. 513–520). HACCP Consulting. https://doi.org/10.5219/1527
2. Shtonda, O., & Semeniuk, K. (2018). Changing the technological characteristics of natural semi-finished meat products under the action of marinades based on vegetable oils. In Newest Technologies. Сollection of scientific works (Vol. 3, Issue 7, pp. 110–116).
3. Koval, O. (2013). Intense pickling. Achievements, problems, and prospects for the development of hotel and restaurant and tourism business. In II All-Ukrainian scientific-practical conference (pp. 168–170). National Technical University of Ukraine "Ihor Sikorskyi Kyiv Polytechnic Institute".
4. Sukhenko, U., Sukhenko, V., Sarana, V., & Mushtruk, M. (2017). Modelling of technological processes and equipment of agricultural processing enterprises. CPU Comprint.
5. Kolyanovska, L., Palamarchuk, I., Sukhenko, Y., Mussabekova, A., Bissarinov, B., Popiel, P., Mushtruk, M., Sukhenko, V., Vasuliev, V., Semko, T., & Tyshchenko, L. (2019). Mathematical modelling of the extraction process of oil-containing raw materials with pulsed intensification of heat of mass transfer. In R. S. Romaniuk, A. Smolarz, & W. Wójcik (Eds.), Optical Fibers and Their Applications 2018. SPIE. https://doi.org/10.1117/12.2522354