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Abstract

This work is aimed at determination and selection of optimum conditions for freezing minced meat products in polymer packing. A new freezing method in biopolymer packaging material is proposed for minced meat products. Strength properties of CornBag biopolymer film upon freezing and low temperature storage have been studied. It has been established that this film can be used for freezing and low temperature storage of food products. The methods of convective, contact, and combined freezing have been experimentally studied with preliminary packing of minced meat products in biopolymer vacuum packaging material. It has been detected that freezing of packed products makes it possible to eliminate shrinkage of products, oxidation of lipid fraction, and organoleptic properties are retained. Graphic analytic procedure is proposed for prediction of freezing duration of minced meat products. Storage mode for minced meat products at 18°C for six months has been selected. Improved freezing technology is comprised of combined convective air blowing and contact freezing on plate with preliminary packing into biopolymer vacuum package.