3. Заморожування м’яса

Найбільш поширеним видом заморожування є заморожування у повітрі.

Порядок розміщення туш такий самий, як і в камерах охолодження, тобто між тушами залишають проміжки, що забезпечують циркуляцію повітря. Великі і вгодовані туші розмішують ближче до пристрою охолодження.

Повітря у камерах заморожування охолоджується батареями випарювання холодоагенту (як правило, аміаку), або частково батареями і повітроохолоджувачами.

Перед завантаженням камер заморожування з батарей видаляють снігову шубу, інакше холодовіддача від труб зменшується внаслідок низької теплопровідності снігової шуби. Повітря у камерах повинне бути чистим. Очищають повітря озонаторами.

Температуру повітря при завантаженні камер заморожування підтримують на декілька градусів нижче її величини в процесі заморожування. Відносну вологість повітря у камерах підтримують на рівні 90-95 % залежно від температури повітря; чим нижча температура, тим більша відносна вологість повітря у камері.

Циркуляція повітря у камерах може бути природна або штучна. Штучна прискорює процес заморожування і забезпечує більш рівномірне розподілення повітря у камері. Процес заморожування м’ясних туш при температурі мінус 23 °С і природній циркуляції повітря триває 48 год., а при штучній – 32 год.

У морозильні камери м’ясо надходить охолоджене до температури 0-4°С. Якщо направляють м’ясо на зберігання, то заморожувати його слід до температури мінус 18 °С. Температура середовища має велике значення для прискорення процесу заморожування, тому що різниця температур між продуктом і охолоджуючим середовищем пропорційна швидкості заморожування, внаслідок чого при повітряному заморожуванні потрібно підтримувати більш низьку температуру.

М’ясо у невеликих відрубах і блоках заморожують у швидкоморозильних камерах. У блоках можна заморожувати м’ясо фасоване, обвалене, жиловане, а також субпродукти, ендокринні ферменти, птицю. Товщина і розміри блоків можуть бути різними в залежності від технологічних конструкцій апаратів: чим менша товщина блоку, тим менша тривалість заморожування при інших рівних умовах. М’ясо в блоках може бути з кістками і без кісток.

Заморожування м’яса і м’ясопродуктів у блоках має ряд переваг. Зменшуються витрати холоду на одиницю маси. Камери заморожування і зберігання мороженого м’яса, а також транспортні засоби використовуються більш ефективно, тому що норма розміщення на одиницю площі або об’єму блочного м’яса приблизно в три рази більша, ніж норма розміщення м’яса в тушах і півтушах.

Заморожування і зберігання м’яса в блоках дозволяє створити кращі санітарно-гігієнічні умови виробництва. Заморожування можна здійснювати не тільки в камерах, але і в швидкоморозильних апаратах при найбільшій швидкості циркуляції повітря, а також застосовувати для заморожування тверде охолоджуюче середовище при більш низьких температурах.

Заморожування парного м’яса однофазним способом. Заморожування парного м’яса однофазним способом проводиться у камерах, де, крім стельових і стінних батарей, додатково встановлені підвісні вертикальні і дворядні батареї, причому вони підняті над рівнем підлоги на 2…4 м, що дає можливість використовувати камери для штабелювання вантажів. Тривалість заморожування парного м’яса залежить від температури і швидкості руху повітря у камері, початкової і кінцевої температури м’яса, а також розмірів туші. При температурі повітря мінус 23°С і нормальній його циркуляції тривалість заморожування яловичих туш до температури мінус 18 °С становить 36 годин, свинячих – 4 години, при тій же температурі і швидкості руху повітря 4 м/хв. яловичі туші заморожують 22 год., а свинячі – 18 годин. При температурі мінус  35 °С і швидкості повітря 4 м/хв. тривалість заморожування яловичих туш 14 год., свинячих 9 год., а баранячих туш становить близько 14 % тривалості заморожування яловичих. Однофазне заморожування має ряд переваг у порівнянні з двофазним. За смаковими якостями таке м’ясо не відрізняється від м’яса, замороженого двофазним способом. А за рядом показників – навіть краще (наприклад за ступенем зворотності властивостей при розморожуванні).

Заморожування м’яса і м’ясопродуктів природним способом. Коли немає або не вистачає штучного холоду, застосовують метод природного заморожування. При заморожуванні м’яса на відкритих площах необхідно захищати його від дії сонячного проміння, опадів, сильних вітрів, а також від птахів, гризунів, домашніх тварин. Для цього використовують брезент, щити. Направляти на природне заморожування можна тільки доброякісні, чисті і свіжі м’ясопродукти. Тривалість заморожування природним холодом залежить від температури зовнішнього повітря і швидкості його руху. Природне заморожування м’яса проводять при температурі зовнішнього повітря не вище мінус 18 °С. У процесі заморожування необхідно вести облік втрат м’яса, вимірювати температуру зовнішнього повітря через кожні 8 год., а також температуру м’яса і м’ясопродуктів до і після заморожування.

Зберігання мороженого м’яса. Температура зберігання мороженого м’яса залежить від температури заморожування. Якщо температура зберігання буде вища, ніж температура заморожування, то відбудеться конденсація водяної пари па поверхні м’яса і розмерзання частин вимерзлої води, а це призведе до збільшення льодових кристалів у м’ясі. Перепад між температурами зберігання не повинен перевищувати  5…7 °С.

Відносна вологість повітря при зберіганні повинна бути тим більшою (90 % і більше), чим нижча температура зберігання, але не досить високою, щоб водяна пара не конденсувалась, і не дуже низькою, щоб не висихало м’ясо. На ступінь висихання впливають розміри штабелів, на які складають м’ясо, надходження тепла іззовні, а також розміри камери. При тривалому зберіганні м’язова тканина стискається і консистенція м’яса стає більш щільною; набуває зернистої структури і кришиться; колір м’яса стає темнішим, збільшується концентрація кров’яних пігментів. Слабшає, а інколи і зовсім зникає поперечна волокнистість м’яса. Кінець зберігання визначають ветеринарно-санітарні експерти залежно від стану якості м’яса, ступеня висихання поверхні, втрати аромату і смаку, прогіркання жиру, пліснявіння.

У процесі низькотемпературного зберігання у м’ясі спостерігаються біохімічні і фізико-хімічні зміни (рисунок 3).

Реакція рН середовища м’яса зсувається у кислий бік, глибокого розпаду білків не спостерігається. Збільшується вміст загальнорозчинного білкового азоту, в’язкість, електропровідність, поверхня натягу зменшується. Зі збільшенням строку зберігання вологоутримуюча здатність м’яса погіршується, збільшуються втрати м’ясного соку.

Чим нижча температура зберігання, тим менше можливість ураження м’яса мікроорганізмами. Існують мікроорганізми, які розвиваються при низьких температурах, наприклад, деякі гнильні бактерії витримують температуру мінус 78°С, а частина хвороботворних бактерій не гине навіть при мінус 180 °С. Більшість мікроорганізмів і плісеней не розвиваються при низьких температурах. Але якщо підвищити температуру, то вони можуть розвиватися краще, ніж до заморожування. Під час всього процесу холодильної обробки потрібно підтримувати належний санітарно-гігієнічний стан.

Заморожене м’ясо зберігають у камерах, обладнаних батареями безпосереднього випаровування аміаку. Можна застосовувати і батареї з розсолом. Розташовують їх на стінах або на стелі. Повітря охолоджується охолоджувачами. Система охолодження може бути змішаною. Втрати маси м’яса при такому способі охолодження нижчі. При зберіганні в тушах і півтушах його  розрізняють за видами і кондиціями.

Рисунок 3 – Процеси, що відбуваються під час заморожування та зберігання м’яса

 

Допустимі терміни зберігання охолодженого м’яса та мороженого м’яса забійних тварин, птиці та субпродуктів надані у таблицях 3.1 і 3.2.

Таблиця 3.1. – Допустимі терміни зберігання охолодженого м’яса

Вид м’яса Температура повітря, °С Відносна вологість повітря, % Термін зберігання, діб
Яловичина від 0 до -1,5 85-90 10-16
Телятина від 0 до -1,0 7-12
Свинина від 0 до -2,0 7-14
Баранина від 0 до -1,0 7-12

 Таблиця 2 – Терміни зберігання мороженого м’яса забійних тварин, птиці та субпродуктів

Вид і категорія м’яса

Термін зберігання (у міс.) при температурі, °С
-12 -15 -18 -21
Яловичина і баранина І категорії 6 9 12 18
Яловичина і баранина ІІ категорії 5 7 10 15
Свинина у шкурі 5 7 10 15
Свинина без шкури 4 6 8 12
Кури, індички 5 7 10 15
Гуси, качки 4 6 8 12
субпродукти не більше 4-6 місяців

 Існують декілька способів подовження строків зберігання охолодженого м’яса (рисунок 4).

 

Рисунок 4 – Способи подовження строків зберігання охолодженого м’яса

Розморожування м’яса. Заморожене м’ясо після зберігання йде в торгову мережу або на переробку, тому його необхідно розморожувати.

При розморожуванні температуру у товщі м’яса доводять до мінус 1°С. Метою розморожування є отримання якісного м’яса з властивостями, близькими до охолодженого. Розморожене м’ясо повинне бути стійким при подальшому зберіганні, якість його і оцінку цього способу визначають за органолептичними властивостями. Якість розмороженого м’яса залежить від сировини і правильного процесу холодильної обробки, від способу розморожування. Найбільший ступінь зворотності має розморожене м’ясо, заморожене в парному вигляді. Чим нижча при цьому температура заморожування і досконаліший спосіб розморожування, тим краща якість розмороженого м’яса.

Застосовують різні способи розморожування. Залежно від температури середовища розморожування умовно називають

  • повільним,
  • прискореним (або швидким).

Крім того, розморожування можна проводити в різних середовищах: повітряному, пароповітряному і в рідині.

Повільне розморожування у повітряному середовищі можна здійснювати при початковій температурі повітря у камері 0°С і відносній вологості 90 %. Температуру підвищують до 6…8 °С, понижуючи її під кінець розморожування до 0 °С. Тривалість розморожування яловичих туш 3-5 діб залежно від маси туші і вгодованості. Якщо початкову температуру підтримувати на рівні 3-4 °С, то тривалість розморожування складає 2-3 доби. Швидке розморожування у повітряному середовищі – 15-25 год. проводять при температурі 12-20 °С і відносній вологості 55-60 %.

Повільне розморожування супроводжується великими втратами маси в результаті випаровування вологи з поверхні м’ясних туш. При цьому утворюється темна і дуже щільна кірка.

У пароповітряному  середовищі  м’ясо  можна розморожувати при температурі 4-5 °С протягом 16 год. і при 20-25 °С – 10- 12 год. Головним недоліком розморожування м’яса в пароповітряному середовищі є різке погіршення якості – на поверхні продукту конденсується волога, збільшується кількість мікрофлори, м’ясо ослизнюється. Хоча при цьому методі маса не втрачається, проте губиться частина білкових речовин. М’ясо знебарвлюється, втрачає аромат, набуває гнильного запаху. Якщо проводити контактне розморожування м’яса в рідині, то якість м’яса після розморожування більш низька, ніж у пароповітряному середовищі. Вона буде тим нижчою, чим вища температура води або розсолу. Внаслідок цих причин контактне розморожування у рідкому середовищі застосовують не часто.

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