Rational technological parameters of production of products based on chicken-broiler meat, providing reduced content (no) benzapyrene

The article presents the results of studies to determine the rational technological parameters of the production of sausage semi-smoked products based on broiler chickens meat, which contribute to reducing the content (preventing the formation of) benzapyrene in finished products, including the composition of a finely ground stuffing system from frozen fillet of broiler chickens (fat content 1.9%) on the cutter for 2.5 minutes, deposit in artificial casing (t = 10–12°C, τ=18–24 hours), heat treatment in parokonvectomate (t = 110ºC, τ=25 minutes), smoking on apple briquettes (t = 36ºC, τ=1,5 hours), cooling (t not more than 20° C, τ=2–3 h), drying (t = 10–12°C, τ=1–2 days). Use of rational technological parameters of production of products of sausage semi-smoked on the basis of meat of broiler chickens, including selection of meat raw materials, shells and wood for smoking, optimal parameters of heat treatment and composition of mince systems, etc., in addition to prevention of benzapyrene formation in finished products, makes it possible to ensure optimal functional and technological (VUS –98.1%), structural and mechanical (PNS – 1094.1 Pa) and organoleptic indicators of finished products, their digestibility within 2 hours, which confirms the feasibility of making sausage products taking into account the established technological techniques and will expand the range of high-quality meat products, will have a positive impact on increasing the competitiveness of the domestic food industry, will have a favorable effect on promoting the health of the nation.

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