EVALUATION OF THE PRODUCTION TECHNOLOGY OF MEAT PASTE

Abstract

The results of technological features, flow lines and modes of sterilization of meat pastes are given. Thanks to the development of a new method of aseptic canning, it became possible to intensify the heat treatment of the product and, as a result, to reduce its harmful effect on the quality of the canned products. Also, the method of sterilization of products in the stream is gaining wide demand. When producing canned goods from products with a uniform structure, it is possible to apply heat treatment of the product in the flow as it moves through the product pipeline. The technological process of sterilization takes place in accordance with general physical, chemical and physico-chemical laws. There is a well-known technology of processing food products with high pressure, which contributes to the successful suppression of the vital activity of vegetative cells of microorganisms, but it is less effective in inactivating bacterial spores and enzymes. In addition, this technology allows processing only small volumes of the product, and its implementation requires expensive installations. Domestic authors proposed a technology for the sterilization of liquid food products, according to which the product is passed between the electrodes of the sterilizer with simultaneous exposure to electric current with alternating pulse polarity. The technology provides electroplasmolysis of cell cultures, removal of products of electrochemical decomposition and preservation of nutritious components of the product.