PULSED DISCHARGES TECHNOLOGY OF MEAT SALTING

The author: Andrey Nagdalyan, PG student of Meat technology departmentThe supervisor: Oboturova Natalya, Ph.D. (engineering sciences)

Purpose

Development of innovative technology of meatstuff treatment by high voltage pulsed discharges viabrine salting for intensification technological process andimproving of quality and microbiological safety of stuffand cooked meat products.

Pulsed discharges technology (PDS) – technology ofenergy transformation which based on the breakdown ofhigh voltage discharges in liquid conductive system

Electrohydraulic effect (EhE) – generation of shock waves and highly reactive species in a liquid as the result of application of powerful electrical pulses

Current pulse generator (CPG) – generator which providesusers with the ability to generate high voltage current pulseswith fast rise and fall times.

TECHNICAL PARTDEFINITIONS

1- power block, 2 – capacitors block, 3 - electronics module,4 - high voltage pulse cable, 5 - electrode, 6 - control console,7 - tripod

CPG-6 CONSTRUCTION

FUNCTIONAL SCHEME OF CPG-6

U1- voltage of internal connection, U2 – voltage to cable, U3 – voltage toelectrode, U4 – voltage on electrode, R1 – resistance of internal connection, K1 –resistance of the main cable, R2 – resistance of centroidal axis, R3 – resistance of cableguardian, R4 – resistance of electrode, L1 – inductance of internal line, L2 – inductanceof cable, Lн – inductance of electrode.

EXPERIMENTAL PARTRESEARCH OF CHANGING OF DISCHARGES PARAMETERS

EXPERIMENTAL CONDITIONS

U = 9.5 kV

С = 40 µF

N = 3:100 pulses200 pulses300 pulses

J = 10 kА

ν = 1 Hz

W = 1,81 kW

del = 45

mm

Beef stuff Pork stuff

N = 2:150 pulses300 pulses

Jзаряд = 10 kА

thermal state: cooled

thermal state: hotcooledchilled

С = 40 µF

U = 9.5 kV

ν = 1 Hz

del = 45

mm

J = 10 kА

W = 1,81 kW

HISTOLOGIC RESEARCH OF CROSS CUTS

HISTOLOGIC RESEARCH OF LONGITUDINAL CUTS

Index Check sample

Experimental sample № 1

Experimental sample № 2

Experimental sample № 3

Water content, % 73,3 ±0,3 76,5 ±0,5 77,4 ± 1,1 79,8 ±0,3

Water holding capacity (WHC), % to moisture

75,1± 1,2 78,9± 2,6 82,6± 0,8 87,9± 1,1

WHC, % to sample weight 56,7±1,1 59,1±2,1 63,7±1,3 67,6±2,2

Table 1 – Water content

RESEARCH RESULTS (BEEF STUFF)

Index Check sample

Experimental samples

№ 1 № 2 № 3

Shear force power, kPa 24,8 ± 1,1 24,2 ± 1,2 23,4 ± 1,1 20,2 ± 1,0

Shear force cutting,

kN/m2

22 ± 1,1 20,5 ±1,1 20 ± 1,0 16 ±0,8

Plasticity, sm2/g 5,06 ± 0,7 7,02 ± 0,8 6,55 ± 0,2 6,62 ± 0,2

Table 2– structural mechanical properties

Index Check sample Experimental

sample № 1

Experimental

sample № 2

Experimental

sample № 3

Fat content 1,15 ± 0,02 1,12 ±0,05 1,14 ± 0,06 1,09 ±0,04

Collagen content 0,69 ± 0,1 0,45 ± 0,09 0,25 ± 0,15 0,19 ± 0,12

Water content 73,2 ±0,4 74,38 ± 0,3 74,62 ± 0,4 74,94 ± 0,4

Salt 1,79 ± 0,3 2,47 ± 0,2 2,74 ±0,4 2,96 ± 0,2

Muscle proteins 20,10 ±0,1 19,95 ± 0,1 19,72 ± 0,1 19,45 ± 0,02

Table 3 – Chemical composition

FoodScan

Thermal state Water content, %

0 pulses 150 pulses 300 pulses

Hot 72,4 ± 1,3 74,4 ± 1,1 77,3 ± 1,5

Cooled 71,6 ± 1,2 73,8 ± 1,1 76,1 ± 1,6

Chilled 67,9 ± 1,9 71,9 ± 1,7 75,8 ± 2,1

Table 4 – Water content

Sample WHC, % to

sample weight

WHC, % to

moisture

Hot 52,6 ± 1,3 72,1 ± 1,2

Cooled 55,7 ± 1,2 77,7 ± 1,4

Chilled 50,3 ± 1,4 74,1 ± 1,2

Hot (150 pulses) 59,3 ± 1,3 79,7 ± 2,0

Cooled (150 pulses) 59,7 ± 1,3 80,8 ± 2,2

Chilled (150 pulses) 55,7 ± 1,5 77,4 ± 2,4

Hot (300 pulses) 62,6 ± 1,2 80,9 ± 1,4

Cooled (300 pulses) 64,3 ± 1,6 84,5 ± 2,5

Chilled (300 pulses) 61,8 ± 2,1 81,5 ± 2,7

RESEARCH RESULTS (PORK STUFF)

Table 5 – Water holding capacity

Sample Plasticity,

% to

check

sample

Shear

force

power,

kPa

Shear

force

cutting,

kN/m2

Hot 100 8,6 17

Cooled 100 19,9 16

Chilled 100 11,6 20

Hot (150 pulses) 153,6 4,9 9

Cooled (150 pulses) 110,3 16,4 11

Chilled (150 pulses) 129,1 9,1 13

Hot (300 pulses) 165,4 2,7 7

Cooled (300 pulses) 136,6 9,5 9

Chilled (300 pulses) 140,9 6,4 10

Table 6 – Structural mechanical properties

Aspergillus identificationColiform bacteria analysis

№ Microbiological index Sample

check experimental

1. QMAFAnM, CFU/g 2,5*102 not detected

2. Coliform bacteria in 1 mg detected not detected

3. Aspergillus detected not detected

Table 7– Microbiological analysis of contaminated pork

MICROBIOLOGICAL TESTS OF BACTERIAL CONTAMINATED PORK

№ Index Results of analysis Sanitary hygienic standard

Units

Check Experimental

1 General coliform bacteria (GCB)

6,3*108 0,48*102 Not over100 CFU/100 ml

CFU/ml

2 Thermophile coliform bacteria (TCB)

6,3*108 0,48*102 Not over100 CFU/100 ml

CFU/ml

3 Coli phages 103 not detected Not over100 CFU/100 ml

PFU/ml

4 Enteric viruses detected not detected not allowed CFU/ml

5 Helminth eggs andpathogenic protozoan cysts

detected not detected not allowed in 25 l _

MICROBIOLOGICAL TESTS OF BACTERIAL CONTAMINATED LIQIUD SYSTEMS

Table 8 – Microbiological analysis of contaminated water

CONCLUSION

Pulsed discharge technology can be used for:

• Improving tenderness or reducing toughness of meat stuff • Effective hydration of muscle proteins • Improving yield of finished products• Reducing of salting duration• Intensification of brined salting technology• Decontamination of meat stuff• Securing high stability in storage• Disinfection of bacterial contaminated technological water