Investigation of mass and nutrient losses during heat treatment of minced meat products

Abstract

People associate existing fast food establishments not only with hamburgers and french fries, but also with nuggets, especially those enterprises that focus on the production of chicken products. With the classic processing of deep-fried nuggets, there is a rather large loss of product mass, and when using bad oil, the taste of the product is lost. Therefore, it is necessary to consider other types of heat treatment of this product to reduce production costs. The authors of the article conducted an experiment on alternative processing of nuggets in such equipment as a combi steamer and oven. The purpose of the experiment is to establish the weight loss of the product when using these types of heat treatment and to conduct an organoleptic evaluation of the resulting product. Raw materials were used from the manufacturer Meat Master LLC. The study was carried out according to 2 approved technologies on different equipment. The total weight loss of nuggets during processing in a combi steamer averaged 18%, and in an oven 13%. At the same time, processing in a combi steamer, in comparison with an oven, made it possible to better preserve the organoleptic properties of the nuggets. Also, thanks to the experiment, it was revealed that it takes time to bring the nuggets to culinary readiness, since during the experiment, the internal temperature of the product was recorded at intervals of 30 seconds. The product was prepared not by time, but by reaching a temperature in the depth of the product up to 800C. It was found that the average cooking time for nuggets in a combi oven is 6 minutes, and in an oven about 10 minutes. The results were the achievement of the goal of the experiment and the solution of related problems. The simulated cooking model made it possible to identify the time to bring to culinary readiness, the mass of losses and the organoleptic properties of nuggets cooked in a combi steamer and oven.