INCREASING THE QUALITY OF PANTS BY USING DIFFERENT WAYS OF THEIR PRESERVATION

Abstract

The article studies the influence of different canning methods on the quality indicators of maral antlers. It was found that, in comparison with the traditional method of preserving antlers by cooking, the use of vacuum and infrared processing increased the content of biologically active substances in the finished product. When preserving antlers by infrared drying, the treatment was carried out for 6 hours with a wavelength of 1.6-2.4 mkm and active ventilation. During vacuum drying, the antlers were laid out in a horizontal position and treated with electric heating elements at a temperature of 65 ° C using a vacuum pump with a vacuum of 0.094-0.096 MPa for four hours. The organoleptic analysis of antler specimens preserved in different ways showed that all specimens met the requirements of regulatory documents and had no defects. In terms of fat content, the superiority of antlers preserved by vacuum drying and infrared, compared with traditional ones, was 0.5 and 1.47 %, respectively, in protein content - by 6.56 % (for both samples), in calcium content - by 2.7 and 5.17 %, phosphorus - by 2.13 and 2.44 %, copper - by 1.2 and 4.68 mg / kg and zinc - by 15.0 and 23.4 mg / kg. The use of the method of infrared and vacuum drying did not establish a difference in costs for canning, and in terms of cost, the increase in the efficiency of these methods, in comparison with the traditional one, was 55.6 %. The study of the effectiveness of maral breeding using modern methods of processing antlers in different ways of canning showed that the most effective way of canning is vacuum drying, which allows you to get a product with the highest content of biologically active substances.