Influence of freezing regimes on the quality, physico-chemical and functional-technological characteristics of quail meat and semi-finished products from it

Freezing dynamics of quail meat and minced semi-finished products were studied during the freezing process in various modes. The cooling-freezing curves were constructed and the duration of the cooling, crystal formation and freezing processes was determined. The physico-chemical and functional-technological characteristics of samples frozen by different methods was investigated. It was established that the best results were achieved by the shock freezing method at a temperature of -30 degrees C using speed 9.4 m center dot s(-1) and humidity 85 %, when mass losses amounted to 0.5 % and 0.7 %, respectively, in the case of quail meat and minced semi-finished products, water holding capacity 72 % and 68 % and water binding capacity 67 % and 80 %, respectively. The characteristic of fat retention of unfrozen quail meat was established at 25 %. It was determined that after five weeks of storage in shock freezing storage cells, the pH value of quail meat and crushed semi-finished product was pH 5.79 and pH 5.80, acid number values 5.25 mmol center dot kg(-1) and 5.27 mmol center dot kg(-1), and peroxide values 9.1 mmol center dot kg(-1) and 9.7 mmol center dot kg(-1), respectively. Thus, the shock freezing method allows to improve the quality of products and functional-technological indicators in less time and less costs. It can be used in various ready meals after their long-term storage.