Research and Development of Marinated Semi-Finished Products from Broiler Chicken Meat

Abstract

The article presents the results of assessing the quality and safety of marinated semi-finished products from broiler chicken meat according to organoleptic, physico-chemical and microbiological indicators. The materials for research were marinated semi-finished products produced in the laboratory in accordance with the developed recipe and technology. The study of the semi-finished products quality was carried out in accordance with the current regulatory documents. The appearance, smell and color were evaluated from organoleptic indicators. The content of protein, fat, sodium chloride, the mass fraction of the marinade, the mass fraction of added phosphorus in terms of (P2O5) were determined from the physico-chemical parameters. Microbiological indicators of marinated semi-finished products were evaluated by sanitary-indicative, conditionally pathogenic and pathogenic microorganisms. The quality assessment of the studied marinated semi-finished products showed
the compliance with the requirements of the regulatory documentation.