Effects of the Marinating Process on the Quality of the Domesticated Reindeer (Rangifer Tarandus) By-products
Abstract
The development of methods for the complete and complex processing of raw food materials is one of the main ways to achieve the efficiency of its use: reduce production costs, expand products range and increase products demand. Over the last years, growing attention is paid to the search and development of new technologies of the processing of non-traditional and underutilized types of food materials, such as meat and by-products from alternative animal species. The research was aimed at studying the influence of the marinating process on the quality of the newly developed food product. The object of research was the tongue of domesticated reindeer, the underutilized raw materials of the Kola Peninsula. Product samples were taken in 2012-2016 on the basis of the agricultural production cooperative ”Tundra”, research was carried out on the basis of the Department of Food Production Technologies of the Federal State Budgetary Educational Institution of Higher Education ”Murmansk State Technical University”. The effects of marinating and duration of heat treatment on the quality of the product samples was studied. The parameters characterizing the generalized indicator of quality were selected - organoleptic (appearance, flavor and taste), physical (cutting force) and microbiological. The optimal composition of the marinade is proposed. The technology of culinary processing of the domesticated reindeer tongue was optimized.
References
[1] Val, O. (2012). The current state and development trends of reindeer herding in the Republic of Sakha (Yakutia). Vestnik of Altai State Agrarian University: scientific journal, N12, pp. 128–131.
[2] Laishev, K. and Dubovik, I. (2016). The development of reindeer herding is an important factor in the livelihood of the population of the North of Russia. Health is the basis of human potential: problems and solutions, V.11, N2, pp. 789–791.
[3] Shchitinsky, V. and Minina, M. (2018). Problems of Management of Social and Economic Development of the Arctic Zone of the Russian Federation. North-West institute of management of the Russian Presidential Academy of National Economy and Public Administration. Administrative Consulting, N6, pp. 77–87.
[4] Shchetinina, C., Starikova, M. and Ponomareva, T. (2013). Peculiarity of market positioning of the food industry in Russia. Middle East Journal of Scientific Research, N17, pp. 1138–1148.
[5] Lozynska, I. (2011). Basic ways and mechanisms to overcome economic and legal problems in meat and dairy sectors. Economic Annals-XXI, V. 9, N10, pp. 52–55.
[6] Sadler, I. and Hines, P. (2012). Strategic operations planning process for manufacturers with a supply chain focus: concepts and a meat processing application. Supply Chain Management, N7, pp. 225–241.
[7] Grinkova, G., Marceha, E. and Shelepov, V. (2014). Commodity characterization of wild reindeer byproducts. Technique and technology of food production, N1, pp. 11–17.
[8] Benzik, I. and Turshuk, E. (2015). Study of the mineral content of domesticated reindeer lungs and tongue. Vestnik MGTU, V. 18, N1, pp. 66-68.
[9] Fisher, A. (1991). Venison: a low fat, healthy meat? Deer Farming, N32, pp. 23–25.
[10] Ali Hassan, A., Sandanger, T. and Brustad, M. (2012). Selected Vitamins and Essential Elements in Meat from Semi-Domesticated Reindeer (Rangifer tarandus L.) in Mid- and Northern Norway: Geographical Variations and Effect of Animal Population Density. Nutrients. N4, pp. 724–739.
[11] Saarni K., Setälä J., Aikio L., Kemppainen J., and Honkanen A. (2007). The market of reindeer meat in Finland, Scarce resource – high-valued products. Rangifer, V. 27, N3, pp. 79–83.
[12] Brooks, J. and Collins, W. (1984). Factors affecting the palatability of reindeer meat. Agroborealis, N16, pp. 41–48.
[13] Nurwantoro, Bintoro, V., Legowo, A. et al. (2012). Processing of Meat With Marination System for Increasing Food Safety and Added Value. Wartazoa. Indonesian Bulletin of Animal and Veterinary Science, V. 22, N2, pp. 72–78.
[14] Istrati, D., Constantin, O., Ionescu, A. et al. (2011). Study of the combined effect of spices and marination on beef meat vacuum packaged. AUDJG – Food Technology, vol. 35, no. 2, pp. 75–85.
[15] Benzik, I and Kuranova L. (2014). Modernization of the method for measuring rheological indicator of the quality of reindeer tongue on the ”Food checker” device. Scientific achievements in solving topical problems of production and processing of raw materials, standardization and food security in Collection of works of the National University of Life and Environmental Sciences of Ukraine, pp. 69–70.
[16] Technical Regulations of the Customs Union TR CU 021/2011 2011 About food safety Retrieved from http://www.eurasiancommission.org/ru/act/texnreg/deptexreg/tr/Pages/PischevayaProd.aspx