УДК 637.5.05:579.67
Библ. 27.
DOI: 10.21323/2071-2499-2023-4-18-21

Некоторые аспекты формирования качества и безопасности продукции sous-vide

Туниева Е.К., канд. техн. наук, Мотовилина А.А., канд. техн. наук, Милеенкова Е.В.
ФНЦ пищевых систем им. В.М. Горбатова
Ключевые слова: цветовые характеристики, сроки годности, консистенция, sous-vide, микробиологическая безопасность, низкотемпературная тепловая обработка,
Реферат:
Использование низкотемпературной тепловой обработки является перспективным направлением в пищевой отрасли. В статье представлен обзор научно-технической информации по использованию длительной низкотемпературной обработки на качественные характеристики и микробиологическую безопасность продуктов из различных видов мяса. Анализ исследований позволяет сделать вывод о преимуществах использования такой обработки по органолептическим (консистенция, цвет, вкус) характеристикам, показателям безопасности и формирования продукции с увеличенными сроками годности.

Several aspects of quality and safety formation in sous-vide products

Tunieva E.K., Motovilina A.A., Mileenkova E.V., Nasonova V.V.
Gorbatov Research Center for Food Systems
Key words: low-temperature thermal processing, sous-vide, consistency, color characteristics, microbiological safety, shelf life
Summary:
The use of low-temperature thermal processing is a promising direction in the food industry. The paper presents a review of the scientific-technical information about the application of long-time low-temperature processing on quality characteristics and microbiological safety of products from different meat types. Analysis of the studies allows making a conclusion about advantages of using such treatment in terms of organoleptic characteristics (consistency, color, taste), safety parameters and production of products with increased shelf life.

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Контакты:

Туниева Елена Карленовна
e.tunieva@fncps.ru
Мотовилина Анна Александровна
a.motovilina@fncps.ru
Милеенкова Елена Вячеславовна
e.mileenkova@fncps.ru

Для цитирования:

Туниева, Е.К. Некоторые аспекты формирования качества и безопасности продукции sous-vide / Е.К. Туниева, А.А. Мотовилина, Е.В. Милеенкова // Все о мясе. – 2023. – № 4. – С. 18-21. DOI: 10.21323/2071-2499-2023-4-18-21.

For citation:

Tunieva, E.K. Several aspects of quality and safety formation in sous-vide products / E.K. Tunieva, A.A. Motovilina, E.V. Mileenkova // Vsyo o myase. – 2023. – № 4. – Р. 18-21. DOI: 10.21323/2071-2499-2023-4-18-21.