RATIONAL TECHNOLOGICAL METHODS AND MODES OF PRODUCTION OF COOKED SAUSAGES BASED ON BEEF, CHARACTERIZED BY THE ABSENCE OF HETEROCYCLIC AROMATIC AMINES
Abstract
The article presents the results of research on the definition of rational technological methods and modes of production of boiled sausage products based on beef, characterized by the absence of heterocyclic aromatic amines. It has been established that in the production of sausage products, in order to reduce the content of potentially dangerous substances, it is recommended to use low–fat beef raw materials (hip part), the inclusion of vegetable raw materials in the products, cooking of prescription ingredients for 9 minutes (w=1500 revolutions per minute), forming sausage products into artificial shells, heat treatment in a steam convector at t = 105°C for 30 minutes (up to a temperature of 70 ± 2°C in the center of the loaf).
About the Authors
I. Kaltovich
Institute for Meat and Dairy Industry
Belarus
Belarus
Minsk
I. Halavach
Institute for Meat and Dairy Industry
Belarus
Belarus
Minsk
References
1. Dolgina, N.A. Gigienicheskaya harakteristika faktorov, vliyayushih na urovni poliaromaticheskih uglevodorodov v pishevoj produkcii [Hygienic characteristics of factors influencing the levels of polyaromatic hydrocarbons in food products] / N. A. Dolgina, E. V. Fedorenko, A. M. Bondarchuk // Innovacionnye tehnologii v pishevoj promyshlennosti: materialy XVI Mezhdunar. nauch.-prakt. konf., g. Minsk, 5–6 okt. 2017 g. / Nac. akad. nauk Belarusi, Nauch.-prakt. centr NAN Belarusi, RUP «NPC NAN Belarusi po prodovolstviyu»; redkol.: Z. V. Lovkis [i dr.]. – Mn., 2017. – S. 114–117.
2. Kompleksnaya ocenka soderzhaniya policiklicheskih aromaticheskih uglevodorodov i osobennosti ih nakopleniya v myasnoj produkcii [Comprehensive assessment of the content of polycyclic aromatic hydrocarbons and the peculiarities of their accumulation in meat products] / A. V. Kulikovskij, I. F. Gorlov, M. I. Slozhenkina [i dr.] // Voprosy pitaniya. – 2017. – № 6 (86). – S. 125–133.
3. Kulikovsky, A. V. Identifikaciya policiklicheskih aromaticheskih uglevodorodov v myase i myasnoj produkcii [Identification of polycyclic aromatic hydrocarbons in meat and meat products] / A. V. Kulikovskij, N. L. Vostrikova, A. N. Ivankin // Myasnye tehnologii. – 2013. – № 1. – S. 30–33.
4. Kulikovsky, A. V. Riski obrazovaniya geterociklicheskih aromaticheskih aminov v myasnoj produkcii [Risks of formation of heterocyclic aromatic amines in meat products] / A. V. Kulikovskij, D. A. Utyanov, A. S. Knyazeva // Myasnaya industriya. – 2020. – № 8. – S. 50–52.
5. Utyanov, D. A. Geterociklicheskie aromaticheskie aminy v myase i myasnoj produkcii. Prichiny ih obrazovaniya i vozdejstviya na cheloveka [Heterocyclic aromatic amines in meat and meat products. The causes of their formation and their impact on humans] / D. A. Utyanov, A. V. Kulikovskij, N. L. Vostrikova // Sovremennye aspekty proizvodstva i pererabotki selskohozyajstvennoj produkcii: sb. st. po materialam IV nauch.-prakt. konf. studentov, aspirantov i molodyh uchenyh / FGBNU «FNC pishevyh sistem im. V. M. Gorbatova» RAN; pod obsh. red. O. A. Kuznecovoj. – M., 2015. – S. 386–390.
6. Utyanov, D. A. Faktory, vliyayushie na obrazovanie geterociklicheskih aromaticheskih aminov v myasnoj produkcii [Factors influencing the formation of heterocyclic aromatic amines in meat products] / D. A. Utyanov, O. A. Kuznecova, A. V. Kulikovskij // Novye podhody k razrabotke tehnologij proizvodstva i pererabotki selskohozyajstvennoj produkcii: materialy Mezhdunarodnoj nauch.-prakt. konferencii, g. Volgograd, 6–7 iyunya 2018 g. / Volgogradskij gos. tehn. universitet; redkol.: I. F. Gorlov [i dr.] – Volgograd, 2018. – S. 355-359.
7. IARC Monographs on the Identification of Carcinogenic Hazards to Humans. − URL: https://monographs.iarc.who.int (date of access: 04.03.2025).
8. Solyakov, A. A. Vliyanie teplovoj kulinarnoj obrabotki i sposobov podgotovki polufabrikatov na soderzhanie geterociklicheskih aromaticheskih aminov v zharenyh myasnyh kulinarnyh izdeliyah [Effect of Heat Cooking and Methods of Preparation of SemiFinished Products on the Content of Heterocyclic Aromatic Amines in Fried Meat Culinary Products]: avtoref. dis. … kand. tehn. nauk: 05.08.16 / Solyakov Aleksej Aleksandrovich; Ros. ekon. akademiya im. G.V. Plehanova. – M., 2001. – 44 s.
9. Faktory, vliyayushie na obrazovanie kancerogenov pri vysokotemperaturnoj termicheskoj obrabotke myasnoj produkcii [Factors influencing the formation of carcinogens during high-temperature heat treatment of meat products] / D. A. Utyanov, A. V. Kulikovskij, N. L. Vostrikova [i dr.] // Vsyo o myase. – 2020. – № 1. – S. 42–47.
10. Izdeliya kolbasnye varenye. Obshie tehnicheskie usloviya = Vyraby kaўbasnyya varanyya. Agulnyya tehnichnyya ўmovy [Cooked sausage products. General specifications]: STB 126-2016. – Vzamen STB 126-2011; vved. 29.12.2016 – Mn.: Gosstandart: Bel. gos. in-t standartizacii i sertifikacii, 2017. – 30 s.
11. O bezopasnosti myasa i myasnoj produkcii [On the safety of meat and meat products]: TR TS 034/2013: srok dejstviya s 09.10.2013 (pereizdanie 10.07.2024) / Evrazijskaya ekonomicheskaya komissiya. – Mn.: Gosstandart: Bel. gos. in-t standartizacii i sertifikacii, 2024. – 55 s.
12. O bezopasnosti pishevoj produkcii [On food safety]: TR TS 021/2011: srok dejstviya s 09.12.2011 (pereizdanie 01.07.2013) / Evrazijskaya ekonomicheskaya komissiya. – Mn.: Gosstandart: Bel. gos. in-t standartizacii i sertifikacii, 2013. – 196 s.
13. Ob utverzhdenii Sanitarnyh norm i pravil «Trebovaniya k prodovolstvennomu syryu i pishevym produktam», Gigienicheskogo normativa «Pokazateli bezopasnosti i bezvrednosti dlya cheloveka prodovolstvennogo syrya i pishevyh produktov» [Аpproval of the Sanitary Norms and Rules "Requirements for Food Raw Materials and Food Products" and the Hygienic Standard "Indicators of Safety and Harmlessness for Humans of Food Raw Materials and Food Products]: [utv. postanovleniem M-va zdravoohraneniya Resp. Belarus ot 21 iyunya 2013 g. № 52: vstup. v silu s izm. ot 15 dek. 2017 g.]. – Mn.: Nac. pravovoj Internet-portal Resp. Belarus. – Minsk, 2017. – 522 s.
14. Ob utverzhdenii Gigienicheskogo normativa «Pokazateli bezopasnosti i bezvrednosti prodovolstvennogo syrya i pishevyh produktov» [On approval of the Hygienic Standard "Indicators of safety and harmlessness of food raw materials and food products"]: [utv. postanovleniem Soveta Ministrov Resp. Belarus ot 25 yanv. 2021 g. №37: vstup. v silu s izm. ot 5 marta 2021 g.]. – Mn.: Nac. pravovoj Internetportal Resp. Belarus. – Mn., 2021. – 1255 s.
Review
For citations:
Kaltovich I., Halavach I. RATIONAL TECHNOLOGICAL METHODS AND MODES OF PRODUCTION OF COOKED SAUSAGES BASED ON BEEF, CHARACTERIZED BY THE ABSENCE OF HETEROCYCLIC AROMATIC AMINES. Topical Issues of Processing of Meat and Milk Raw Materials. 2024;(19):248-259. (In Russ.)
Views:
56
JATS XML
Email this article 