Abstract

Products of meat gastronomy – snacks from the English word «snack» or «light snack» are becoming more and more common in the market of food products. Expansion of snack products assortment, among which chips are the most famous for consumers, is due to products from hydrobionts and raw materials of animal origin. A promising raw material for the production of meat chips is poultry meat. One of the stages of the technological process for the production of chips is drying; the speed and a way of producing of which influence the quality and safety of products, as well as energy consumption during production. The research results deals with vacuum-infrared drying of poultry meat aimed at the development of chips technology with improved consumer properties.

Keywords

Poultry meat, chips, vacuum infrared drying, drying curves, water activity

REFERENCES

1. Nikonorova, I. Obzor rossiyskogo rynka snekov / I. Nikonorova // Russian Food & Drinks Market. – 2011. – № 1. – S. 5.
2. Romashkina, M. Myasnoe izobilie / M. Romashkina // Vitrina. Mir supermarketa. – 2007. – № 3. – S. 21–22.
3. Semenov, G.V. Sushka syr'ya: myaso, ryba, ovoschi, frukty, moloko / G.V. Semenov, G.I. Kas'yanov. – Rostov n/D: IC «MarT», 2002. – 112 s.
4. Buege, D. Lethality of commercial whole muscle beef jerky manufacturing processes against Salmonella serovars and Escherichia coli O157:H7 / D. R. Buege, G. Searls, S. C. Ingham // Journal of Food Protection. – 2006. – № 69. – R. 2091–2099.
5. Destruction of acid-adapted and non-adapted Listeria monocytogenes during drying and storage of beef jerky / M. Calicioglu, J.N. Sofos, J. Samelis et al. // Food Microbiology. – 2002. – № 19. – R. 545–559.
6. Harrison, J. Fate of Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella typhimurium during preparation and storage of beef jerky / J.A. Harrison, M.A. Harrison // Journal of Food Protection. – 2006. – № 59. – R.1336–1338.
7. Heinke, W. Isolation and identification of yeasts associated with intermediate moisture meats / W. Heinke, E. Laing, B.C.Viljoen // Food technology and biotechnology. – 2000. – Vol. 1, № 38. – P. 69–75.
8. Ignasi, V. Thin-layer drying characteristics of beef jerky / V. Ignaci, V. Meda, S. Panigrahi // North Central CSBE / ASABE inter sectional Meeting, Saskatoon. – 2006. – Oct. 5–7.
9. Improved meat drying in Asia and Pacific // FAO. Rome. – 2001.
10. Principles of Preservation of Shelf-Stable Dried Meat Products // FSRE Shelf-Stable. – 2005. – Nov. 15. – P. 156–170.
11. Porto-Fett, Anna C.S. Validation of a commercial process for Inactivation of Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes on the Surface of Whole Muscle Beef Jerky / C.S. Porto-Fett Anna, E. Call Jeffrey, B. Luchansky John // Journal of Food Protection. – 2008. – Vol. 71, № 5. – P. 918–926.
12. Optimizing jerky drying time with minimal product impact / Timothy, J. Bowser, R. Scott Frazier, et al. // The Open Food Science Journal. – 2009. – Vol. 3. – R. 79–83.
13. Quick guide on processing jerky and Compliance guideline for meat and poultry jerky produced by small and very small plants. Update compliance guideline // USDA. – 2007. – April.
14. InghamSurvival of Staphylococcus aureus and Listeria monocytogenes on vacuum-packaged beef jerky and related products stored at 21 oC / I.C. Steven, G. Searls, S. Mohanan et al. // Journal of Food Protection. – 2006. – Vol. 69, № 9. – R. 2263–2267.