The prolongation of the shelf life of half-finished products made of poultry meat based on sonochemistry methods

Modern consumers are giving preference to prefabricated meat fully prepared for thermal treatment. In its turn production of this type of goods requires optimal technological decisions for safety provision and the required storage life. The paper deals with the effect of ultrasonic exposure on the storage stability of prefabricated meat products. The main study subjects were natural prefabricated broiler chicken meat (“Chicken leg quarter”, “Chicken breast”) and chopped half-finished products in a chilled state like “Nuggets”, obtained according to standard technologies (injected by pickle with antioxidants) and modified technologies (with pickle on the basis of ultrasonic treatment). The dynamics of hydrolytic and oxidizing process behavior in case of ultrasonic treatment in the technology of prefabricated broiler chicken meat is considered. The organoleptic quality control is performed. The relative stability of experimental samples relative to check ones is established. It's shown that the change of physical and chemical indicators (the content of volatile fatty acids, amine nitrogen) happens with a moderate intensity. The positive dynamics is also observed in the reduction of QMAFAnM indicator. In the course of studies on the ultrasound effect on aqueous solutions it's found out that as a result of ultrasonic water treatment reactive oxygen species are formed due to the presence of Fenton's reagent that may result in oxidation of essential substances, primarily fats with the formation of hydroperoxides. During the examination of a lipid fraction of broiler chicken prefabricated meat produced on the basis of ultrasonic exposure, peroxide compounds have not been found, which indicates the optimality of chosen modes of ultrasonic exposure. The selected modes of ultrasonic pickle treatment enabled one to optimally ensure a lethal threshold of sound field characteristics to stop the development of unfavorable microflora in prefabricated meat products, which undoubtedly has a positive effect on their consumer properties.