A new express method for determining the number of cycles of freezing and thawing poultry meat

Temperature fluctuations cause significant harm to the quality of poultry meat and its food safety, both at various stages of storage and transportation, as well as sales. Repeated repeated defrosting and freezing lead to a violation of the integrity of cells or protein denaturation, which is accompanied by a change in the ratio of the forms of moisture binding to the product. In this regard, there is an urgent task of establishing the facts of thawing and freezing of poultry meat, determining the number of cycles of repeated freezing. This article is devoted to the development of a new express method for determining the number of cycles of freezing – thawing of a broiler at the stages of the life cycle of poultry products. As the number of «freeze-defrost» cycles increases, the peak area of the differential scanning calorimetry curve (DSC) decreases from 206.4 to 192.6 kJ/mol with electric stunning and from 168.6 to 151.5 kJ/mol with gas stunning, the melting peak temperature also decreases from 5.7 to 5.2 oC with electric stunning and from 5.0 to 4.0 oC with gas stunning. The DSC temperature program and recommendations for its use for monitoring broiler processing and storage processes accompanied by phase transformations of water have been developed

THE EFFECT OF GAS STUNNING ON THE NUTRITIONAL VALUE AND FUNCTIONAL AND TECHNOLOGICAL PROPERTIES OF POULTRY MEAT

The introduction of modern poultry processing technologies in the Republic of Kazakhstan requires a comprehensive study of the quality characteristics of the finished product. In the presented scientific work the influence of modern methods of stunning poultry - the use of a gas environment - on the nutritional value and functional and technological properties of poultry meat is given. It is proved that the meat obtained by gas stunning has higher functional and technological properties, better retains moisture and is more stable after heat treatment

A PROMISING LINE OF PREPARATION OF GRAINS SAFFLOWER FOR PROCESSING

In this paper, we propose a new scheme of a highly efficient line for preparing safflower grains for processing. The new after vortex separator is a vibroseparator for separating the products close in physical properties, grinding Machine with a duo-aspirator, a photoseparator and a device for moisture-thermal treatment. Advantages of the proposed line for preparation of safflower grain for processing are that an additional plant in front of the photocarerator of the grinding machine and duo-espirator allows the crest to separate and remove or refine the shell of the seed in the form of a shell layer for more efficient subsequent spectral point analysis, which determines the grain composition for the purpose of sorting it On the basis of chemical composition and color in the photo separator, and sequential placement after the stone separator of a vibro separator for separation of products close in physical properties, a grinding machine with a duo-aspirator, a photoseparator and a device for moisture-thermal treatment, provides an intensification of the technological process of efficient separation of safflower from impurities and its preparation for further processing and Due to the rational layout of equipment.A highly efficient photocell separator is also provided, the advantages of which are that the installation of a storage and vibrating feeder in relation to the slanting tray from the back side and the execution of a smooth curved transition to the vibrating feeder in the upper part of the pitcher allows improving the separation of grain products by reducing the amplitude of grain oscillations, Caused by a rebound from the surface of the tray during the loading of the sorted material from the vibrating feeder