scholarly journals Study of organoleptic and technological properties of minced meat products with addition of mushroom powder

2021 ◽  
Vol 30 ◽  
pp. 01020
Author(s):  
Tetiana Stepanova ◽  
Naaja A. Akrashie
Keyword(s):  
Experimental Studies ◽  
Meat Products ◽  
Powder Form ◽  
Technological Properties ◽  
High Protein Content ◽  
Calorie Content ◽  
Organoleptic Characteristics ◽  
Good Taste ◽  
New Type ◽  
Minced Meat

The authors propose a new type of minced meat products with the addition of dry mushrooms in powder form. It provides high protein content and good taste of finished products. The article presents the results of experimental studies on the enrichment of minced meat products with mushroom powder. Tasting analysis showed that the best organoleptic indicators have samples of culinary products with the content of enriched mushroom powder in 10%. A further increase above 15% adversely affects the organoleptic characteristics of the finished culinary products. Adding of mushroom powder to the amount of minced meat products allowed to improve consumer properties, reduce calorie content, as well as produce functional products.

scholarly journals The use of chickpea flour in the minced meat products formula

2021 ◽  
Vol 262 ◽  
pp. 01026
Author(s):  
Amina Dzhaboeva ◽  
Olesya Byazrova ◽  
Victoria Tedtova ◽  
Zarina Baeva ◽  
Marina Kokaeva
Keyword(s):  
Meat Products ◽  
Optimal Dose ◽  
Technological Properties ◽  
Protective Properties ◽  
Chickpea Flour ◽  
Organoleptic Characteristics ◽  
Minced Meat

The goal of the research was to substantiate the possibility of using various doses of chickpea flour in the recipe for the “Chopped Beefsteak” instead of beef to improve its consumer and protective properties. Taking into account the functional and technological properties and organoleptic characteristics of various minced meat models, the most optimal dose of including chopped chickpea flour in the formulation of semi-finished steak is 5.0% to the mass of minced meat. To assess the consumer qualities of the compared samples of the “Chopped beefsteak” dish with the addition of chickpea flour in a dosage of 5% to the mass of minced meat, technological charts were drawn up on the basis of recipe No. 604. When chickpea flour was included in the amount of 5.0% to the mass of minced meat, the consumer characteristics of the finished product were improved. Was found, that chickpea flour is a valuable dietary product, it is distinguished by high taste and health characteristics.

scholarly journals PROSPECTS OF USE OF CRYSTOBILIZING PROTEIN-POLYSACCHARID COMPOSITION IN THE PRODUCTION OF MEAT CUTTED SEMI-FOODS

2020 ◽  
Vol 14 (1) ◽  
Author(s):  
I. Shevchenko ◽  
G. Polishchuk ◽  
Ye. Kotliar ◽  
T. Osmak ◽  
A. Skochko
Keyword(s):  
Plasma Proteins ◽  
Raw Materials ◽  
Meat Products ◽  
Sodium Caseinate ◽  
Amorphous Structure ◽  
Organoleptic Characteristics ◽  
Duration Of Storage ◽  
Polysaccharide Composition ◽  
Minced Meat

One of the technological ways to improve the quality of frozen meat chopped semi-finished products is to use in their composition protein-polysaccharide composite mixtures, which mechanism of cryoprotective action is associated with the formation of amorphous structure of the product, reducing the number of crystallization centers and reducing the activity of water, which is especially important for long-term meat products storage at sub-zero temperatures. For this purpose, the composition of a protein-polysaccharide composition was developed consisting of blood plasma proteins, sodium caseinate, flax fiber and plantain in a ratio of 1:1:2:2. The regularities of the influence of the selected composition on the physicochemical properties of model minced meat systems have been established. The possibility of using this composition to eliminate the disadvantages of low-quality meat raw materials in the semi-finished meat products of  has been proved and to counteract the negative effects of their long-term storage in the frozen state. It has been found that the composite mixture of plasma proteins, sodium caseinate, fibers of linen and plantain in the amount of 3% reduces the cryoscopic temperature, decreases the mass fraction of frozen moisture by 1.7% and also reduces water activity by 0.031… 0.067, which helps to extend the shelf life of chopped semi-finished products. Based on the search for the extrema of the mathematical dependence of the amount of frozen water on the duration of storage of minced meat semi-finished products at a temperature of minus 10 ° C was established a rational content of the protein-polysaccharide composition (3%). This allows you to purposefully form and stabilize the specified functional-technological, structural-mechanical and organoleptic characteristics of the finished product. In order to develop recommendations on the use of the protein-polysaccharide composition as a cryoprotectant, the chemical composition and functional-technological properties (FCS) of model minced meat systems with different levels of its use were studied. The technological feasibility of using protein-polysaccharide composition in the amount of 3%, which is an effective cryoprotectant in meat minced systems during low-temperature processing has been proved.

scholarly journals A new type of chopped semi-prepared products using antioxidant and chickpeat extrudate

2021 ◽  
Vol 13 ◽  
pp. 89-99
Author(s):  
Y.D. Grebennikova ◽  
◽  
E.Y. Bondarkova ◽  
S.A. Surkova ◽  
◽  
...  
Keyword(s):  
Mass Fraction ◽  
Meat Products ◽  
Trace Element Composition ◽  
Experimental Sample ◽  
Organoleptic Characteristics ◽  
Two Samples ◽  
New Type ◽  
Single Method

Aim. Development of a new type of mutton chopped semi-prepared products with addition of an antioxidant and chickpea extrudate to increase the biological and nutritional value. Materials and Methods. Beef (GOST R 54704-2011), mutton (GOST 34200-2017), chickpea extrudate, antioxidant "Lavitol" and spices were used for the preparation of samples of mutton chopped semi-prepared products. The production of samples of chopped semi-prepared products was carried out in accordance with GOST 32951-2014. Sampling and preparation of samples was carried out according to a single method in accordance with the requirements of GOST R 51447-99 (ISO 3100-1-91). Determination of organoleptic characteristics was carried out in accordance with the requirements of GOST 32951-2014; the mass fraction of fat was determined according to GOST 23042-2015; protein – according to GOST 25011-2017; moisture – according to GOST 33319-2015; trace element composition – according to GOST R 55573-2013, GOST 32009-2013; amino acid composition of animal protein – according to GOST 34132-2017. Results. Comparative analysis of two samples showed that when introducing chickpea extrudate, moisture increases by 0.7%, this contributes to an increase in the quality of finished chopped meat products and a decrease in thermal losses. The mass fraction of protein is greater in the experimental sample by 5.65% than in the control, and the fraction of fat is less by 2.79%. The research results indicate the positive effect of chickpea extrudate and antioxidant on the nutritional and biological value of chopped semi-prepared products. Conclusion. The formulation of chopped semi-prepared products with the use of an antioxidant and chickpea extrudate has been developed, which makes it possible to expand the range of functional meat products.

scholarly journals Research of functional and technological properties of minced meat products with using fish raw materials

2018 ◽  
Vol 20 (90) ◽  
pp. 22-26
Author(s):  
Y. Matsuk ◽  
I. Marchenko ◽  
V. Pasichnyi
Keyword(s):  
Raw Materials ◽  
Control Sample ◽  
Meat Products ◽  
Absorption Capacity ◽  
Raw Material ◽  
Partial Replacement ◽  
Production Cycle ◽  
Technological Properties ◽  
Technological Parameters ◽  
Minced Meat

The article is devoted to the improvement of the recipes of minced meat products with using fish raw materials and the study of organoleptic and functional and technological properties of developed minced meat systems and finished products. The research has been carried out on the rational combining of meat and fish raw materials and the expansion of assortment of minced semi-finished products. The formulations of minced meat systems for the production of meat semi-finished with a partial replacement of the main raw material to fish raw materials have been developed. The organoleptic and functional and technological parameters of minced meat systems and finished products are investigated. According to the results of the organoleptic evaluation, it was found that partial replacement of meat raw material with minced fish does not worsen the sensory characteristics of minced meat products. It is established that in comparison with the control sample there is an improvement of functional and technological indicators. In particular, the moisture content increased by an average of 6.1%, moisture absorption capacity – 5.91%, energy absorption capacity – 2.49%, fat-retaining ability – 2.52%. The obtained results confirmed the expediency of using minced meat with pollack in the technology of minced meat semi-finished products with due observance of the parameters of production cycle of heat treatment of products. It has been theoretically substantiated and experimentally confirmed the technology of meat products using minced meat and developed recipes. It has been established that with careful selection of components that are part of minced meat semi-finished products with the addition of fish raw materials can increase the organoleptic and functional and technological parameters of finished products. The obtained data suggest that the improved recipes of minced meat semi-finished products can be recommended for production by enterprises of the meat industry and restaurants

PROJECT OF SAUSAGES USING PREBIOTIC AND COLLAGEN GEL

2020 ◽  
Vol 15 (6) ◽  
pp. 819-826
Author(s):  
N.V. Shirokova ◽  
◽  
P.S. Kobylyatskiy ◽  
Keyword(s):  
Adipose Tissue ◽  
Experimental Studies ◽  
Meat Products ◽  
Collagen Gel ◽  
Production Costs ◽  
Poultry Meat ◽  
Low Grade ◽  
Main Task ◽  
Meat Composition ◽  
Minced Meat

Currently, the food industry faces challenges that are not solved by a simple quantitative increase in production, but require qualitatively new approaches. The article discusses the possibility of using a prebiotic and collagen gel in the sausage production technology. The main task in the development of a new recipe for sausages was to use the best combination of prebiotic, collagen gel, raw meat and to expand the range of sausages, as well as to reduce the cost of the finished product. Fat reduction and prebiotic fortification are the main goals of the functional nutrition concept. Increased consumer interest in healthy eating contributes to an increase in demand for meat products with a reduced fat content, which poses a challenge for meat industry specialists associated with the important role of adipose tissue in forming consumer characteristics. Particular attention is paid to the substances that can replace adipose tissue in meat products. In this regard, it is important to use inulin, which, on the one hand, is a prebiotic, and on the other, it has technological properties that allow imitating fat in a product. The use of collagen gel improves economic performance of production by reducing production costs and losses during heat treatment and by rationalizing the use of low-grade meat raw materials. Experimental studies were carried out in the laboratory of the Department of Food Technologies of the Donskoy State Agrarian University. Basing on the research carried out, a recipe and a technological scheme for sausages production have been developed. Evaluation of the minced meat composition quality parameters indicates that the minced meat composition containing 80% of poultry meat, 15% collagen gel and 5% inulin, has a high degree of protein and fat balance. On the basis of organoleptic and physicochemical studies, a rational formulation of the product is proposed. An improvement in organoleptic and rheological characteristics has been established. The optimal dose of prebiotic and collagen gel introduction into the developed sausages has been substantiated. Studies have shown that the production of cooked sausages using a prebiotic and collagen gel is a promising direction.

scholarly journals Investigation of the effect of amylopectin starch on the properties of meat sys-tems

2020 ◽  
Vol 22 (94) ◽  
pp. 32-36
Author(s):  
Yu. P. Kryzhova ◽  
M. M. Antoniuk ◽  
A. D. Antoniv ◽  
M. A. Sydorenko
Keyword(s):  
Negative Impact ◽  
Meat Products ◽  
High Viscosity ◽  
Meat Production ◽  
Technological Parameters ◽  
Freezing And Thawing ◽  
Complete Replacement ◽  
Organoleptic Characteristics ◽  
Potato Starches ◽  
Minced Meat

Decrease of meat quality results in the use of phosphate supplements, which increase the moisture-binding and emulsifying ability of meat, stabilize the pH of meat, color formation and oxidative processes in meat products. The most modern technological schemes of meat production involve the use of food phosphates, due to their ability to significantly increase the functional and technological potential of muscle proteins. However, consumption of meat products which contain food phosphates increases the intake of phosphorus in the human body, which has a negative impact on health. Therefore, today the meat processing industry is faced with the question of finding alternatives to phosphate supplements that would have the above mentioned functional properties and be safe for human health. To achieve the desired texture of sausages and structural and mechanical properties of minced meat they use starches. Unlike a regular starch, Perfectabind C amylopectin starch forms highly viscous pastes when heated with water, stable when stored at low and high temperatures, when the pH is lowered or when freezing and thawing. Amylopectin starches have a lower gelatinization temperature, the starch past is transparent, resistant to acidity and mechanical impact, odorless.Their use allows to improve the consistency, taste of food, completely eliminate phosphates, increase technological and economic performance. The properties of native potato starches, modified with Eline VE 510 and amylopectin Perfectabind C have been studied, namely: paste production, viscosity, effect on carrageenan gel strength, organoleptic and functional-technological parameters of minced meat and sausages. Studies have shown that amylopectin starch Perfectabind C has a high viscosity, minimal effect on the strength of the carrageenan gel, which is 375 g/cm2, increases the moisture holding capacity of the product by 11.8 %, improves the organoleptic characteristics of sausages and increases their yield by 5 % with complete replacement of food phosphates, which is positive and allows to produce safe meat products.

scholarly journals Optimization of protein-lipid comlex by its fatty acid and vitamin composition

2021 ◽  
Vol 6 (2) ◽  
pp. 108-117
Author(s):  
B. A. Bazhenova ◽  
A. G. Burkhanova ◽  
Yu. Yu. Zabalueva ◽  
A. A. Mordovina
Keyword(s):  
Soybean Oil ◽  
Sunflower Oil ◽  
Protein Complex ◽  
Far East ◽  
Meat Products ◽  
Lipid Complex ◽  
Optimal Ratio ◽  
Organoleptic Characteristics ◽  
Minced Meat ◽  
Fatty Component

The polycomponent protein-lipid compositions are traditionally used in minced meat products to regulate nutritional value, functional, technological and organoleptic characteristics of the finished product. The present article presents the results of research aimed to creation of antioxidant-enriched protein-lipid complex (PLC) with the optimal ratio ω3: ω6 of PUFA. The ratio of lipid component was optimized by linear programming method, where the recommended ratio of ω-6: ω-3 of PUFA as 10: 1 was used as term of limitation. In result of calculations the fatty component was obtained by blending of rendered beef fat with soybean oil and sunflower oil in the following ratio: rendered beef fat — 73%, sunflower oil — 15%, soybean oil — 12%. After that the PLC formulation was optimized by research of influence of the introduced protein complex in amount from 4% to 10% and the fatty component in amount from 40% to 43% on index of shear stress of the PLC. The introduced amount of protein, fat and water is taken in ratio 1:(4–7):(4–7) commonly used in the meat processing industry to form the functional and technological characteristics of the minced meat. In result of experiments the following PLC formulation was adopted, which provides the necessary stable consistency of the mixture: protein complex — 9%, fatty component — 42%, water — 49%. To enrich meat products with vitamins and antioxidants it is proposed to include into PLC an extract obtained with microwave field 800 W from the Daurian rosehips which grows in the Far East region. The obtained PLC has a high water-retaining capacity; it remains stable while heating and it can be stored for five days without any visible signs of deterioration, as the peroxide value remains within the permissible limits. PLC features optimal ratio of ω-6: ω-3 of PUFA, equal to 10:1, and a high value of the total antioxidants equal to 5.4 mg/g. 

scholarly journals DEVELOPMENT OF COMBINED FISH AND VEGETABLE SEMIFINISHED PRODUCTS FOR SCHOOL CHILDREN

2020 ◽  
Vol 2020 (3) ◽  
pp. 144-151
Author(s):  
Ekaterina Yuryevna Lebedeva ◽  
Svetlana Vasilievna Zolotokopova ◽  
Alexandra Sergeevna Moskalenko
Keyword(s):  
Dietary Fiber ◽  
School Children ◽  
Raw Materials ◽  
Food Product ◽  
Primary School Children ◽  
Preliminary Heat Treatment ◽  
Calorie Content ◽  
Organoleptic Characteristics ◽  
Fat Soluble Vitamins ◽  
Minced Meat

The article discusses the problems of high-quality nutrition for schoolchildren and ways of expanding the range of products based on fish raw materials. Tilapia grown in conditions of the recirculating aquatic systems is proposed to use as fish raw materials. There has been sub-stantiated the necessity of creating the combined semifinished products with adequate replacement of bread with vegetable components, which allows increasing the amount of dietary fiber, reducing the calorie content of the product and enriching the minced fish with carbohydrates (polysaccharides and dietary fiber), water, fat-soluble vitamins, and macro- and microelements. Wheat cereals and vegetables (cabbage, carrots, onions) grown in the Astrakhan region were used as vegetable components. To obtain a homogeneous structure and reduce the time of bringing the semifinished product to readiness, ensure high organoleptic characteristics and prevent the pathogenic microorganisms from getting into the minced meat it was proposed to carry out preliminary heat treatment of vegetable components. Three formulations of combined fish-vegetable cutlets have been developed, a comparative analysis of the nutritional and energy value of semi-finished products prepared according to various recipes has been carried out, and the percentage of satisfaction of the physiological needs of primary school children for the necessary nutrients contained in the finished product has been calculated. It has been stated that the resulting food product is characterized by the high biological value and positive organoleptic properties for schoolchildren nutrition.

scholarly journals USE OF YAK MEAT AND FUNCTIONAL VEGETABLE INGREDIENTS IN THE PRODUCTION OF FROZEN SEMI-FINISHED PRODUCTS

2020 ◽  
Vol 5 (4(73)) ◽  
pp. 18-23
Author(s):  
A.D. Dzhamakeeva ◽  
A.E. Miheev ◽  
A. Abdraimov
Keyword(s):  
Analytical Method ◽  
New Products ◽  
Optimality Criteria ◽  
Meat Processing ◽  
Technological Properties ◽  
Biological Value ◽  
Calorie Content ◽  
Minced Meat ◽  
Processing Enterprise

The work is devoted to studying the possibility of using yak meat and functional vegetable ingredients in the production of frozen semi-finished products in a test shell and studying their influence on the functional and technological properties of minced meat and the biological value of finished products. Recipe optimization of new products was carried out using the Smart Lab program. The following indicators were chosen as optimality criteria -calorie content and biological value of finished products. The proposed technologies of frozen meat-vegetable semi-finished products have been tested at the meat processing enterprise Barkad. Studies have been conducted on the effect of introduced plant ingredients on the functional and technological properties of minced meat. The qualitative indicators of finished products are investigated, confirming the feasibility of using yak meat and functional vegetable ingredients in the production of semi-finished products. The biological value of frozen meat-vegetable semi-finished products in a test shell was calculatedusing the Smart Lab program. The biological value of frozen meat-vegetable semi-finished products in the test shell was calculated using the Smart Lab program based on the calculation and analytical method of N.N. Lipatov and Rogov I.A.

scholarly journals Development technology and sandement meat farsetos with dietary supplements

2020 ◽  
Vol 82 (1) ◽  
pp. 124-128
Author(s):  
A. T. Vasyukova ◽  
M. G. Makarov ◽  
R. A. Edvars ◽  
E. S. Mahmadaliev ◽  
M. E. Brazhnikov
Keyword(s):  
Dietary Supplements ◽  
Mass Fraction ◽  
Raw Materials ◽  
Meat Products ◽  
Rice Flour ◽  
The Body ◽  
Biological Value ◽  
Organoleptic Characteristics ◽  
Microbiological Methods ◽  
Minced Meat

The basic information on the functional properties of combined minced meat, developed on the basis of a combination of products of animal and vegetable origin, in one culinary product is presented. This mutual addition of the formulation with various components allows you to create a product that best meets the needs of the body according to nutritional value. The purpose of research is the development of technology and formulations of minced meat products with dietary supplements. The objects of study in the development of recipes and technology for minced meat products were: beef, beef and lamb; banana puree, rice flour, carrot and pumpkin powder as a dietary supplement. As a plasticizing additive used butter. The use of additives of plant origin allows you to stabilize the functional and technological properties of raw materials, increase biological value, emphasize the organoleptic characteristics of the finished product. Mashed potatoes, flour and powder are rich in minerals and vitamins, dietary fiber, proteins, polyunsaturated fatty acids. The rare chemical composition of the presented additives helps to improve the taste and increase the nutritional and biological value of the combined meat culinary products. We used standard and generally accepted sensory, rheological, physicochemical and microbiological methods for studying raw materials, semi-finished products, and finished products. Mathematical processing of the research results was carried out using the software package Curve Expert Ver. 1.34. The method of selecting components revealed promising combinations for enriching traditional formulations with plant components. Meat steamed meatballs have been developed both with the addition of vegetables (white cabbage, carrots and pumpkin), and without adding. The mass fraction of moisture of a steam crate with beef, lamb and cabbage is 12% higher than that of a steam cue with beef and pumpkin, and 10% more than a steam cue with beef and carrots. The mass fraction of fat in a chicken meat parrot with beef and pumpkin is 15% higher than that of a steam chicken with beef, lamb and cabbage and 4% than in a steam chicken with beef and carrots. The most corrected amino acid composition in meatballs of steam with beef and mutton.

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