Technological parameters for the production of cooked poultry and pork sausages enriched with non-traditional vegetable raw materials

The results of the development of the technological scheme and parameters of the production of cooked sausage products from poultry and pork, enriched with protein-containing vegetable raw materials, are presented. It is proposed to introduce chickpea flour and lentil flour in a total amount of 5% in equal proportions of 1:1 into the sausage product recipe as a protein-containing vegetable additive. Previously, chickpea and lentil flour are mixed with aquafaba in different containers. Part of the water or ice introduced in the production of cooked sausages is replaced with aquafaba, obtained in the production of chickpea flour. Aquafaba is administered in an amount of 5%. These mixtures are placed in the freezer 30 minutes before the start of cooking the minced meat and kept at a temperature of -22°C for freezing. At the third stage of cutting, a frozen mixture of aquafaba, lentil and chickpea flour is added. The processing time is 3-5 minutes. This mixture in the technological process acts as a structure-forming component and improves the organoleptic properties of the finished product. The introduced additives allow you to get a functional product with an increased content of animal and vegetable protein, as well as increased vitamin and mineral value.

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IMPROVING THE RECIPE OF BUTTER BISCUITS WITH NON-TRADITIONAL VEGETABLE RAW MATERIALS

Agro-industrial technologies of the Central Russia ◽

10.24888/2541-7835-2019-12-19-25 ◽

2019 ◽

Vol 12 (2) ◽

pp. 19-25

Author(s):

F.I. Gryazina ◽

Keyword(s):

Raw Materials ◽

Traditional Vegetable ◽

Vegetable Raw Materials

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Use of vegetable raw materials in the production of products from minced meat

Vsyo o myase ◽

10.21323/2071-2499-2018-1-16-19 ◽

2018 ◽

pp. 16-19

Author(s):

V.V. Bronnikova ◽

◽

O.P. Proshina ◽

A.N. Ivankin ◽

◽

...

Keyword(s):

Raw Materials ◽

Vegetable Raw Materials ◽

Minced Meat

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NON-TRADITIONAL VEGETABLE RAW MATERIALS IN CREATING THE NEW TYPES OF FOOD PRODUCTS OF ANIMAL ORIGIN

10.21506/j.ponte.2017.12.39 ◽

2017 ◽

Vol 73 (12) ◽

Author(s):

Nadezhda Pavlovna Shevchenko ◽

Marina Vasilevna Kaledina ◽

Lyudmila Viktorovna Voloschenko ◽

Alexander Ivanovich Shevchenko ◽

Inna Alekseevna Baidina

Keyword(s):

Raw Materials ◽

Food Products ◽

Animal Origin ◽

Traditional Vegetable ◽

Vegetable Raw Materials

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ASSESSMENT OF HERBAL PLANT BIOFUEL PELLET QUALITY INDICATORS

Proceedings of the 7th International Scientific Conference Rural Development 2015 ◽

10.15544/rd.2015.008 ◽

2015 ◽

Author(s):

Algirdas JASINSKAS ◽

Egidijus ŠARAUSKIS ◽

Asta GUTAUTAITĖ ◽

Jiří MAŠEK

Keyword(s):

Raw Materials ◽

Scientific Work ◽

Elephant Grass ◽

Technological Parameters ◽

Tall Grass ◽

Wood Processing ◽

Orchard Grass ◽

Resistance To Deformation ◽

Vegetable Raw Materials ◽

External Forces

Variety of vegetable raw materials is used for energetic needs: logging and wood processing waste, agricultural production by-products: straws as well as specially cultivated trees, tall grass, rapeseeds, triticale and other herbaceous plants. In the performed scientific work, preparation and opportunities of use of energetic needs are estimated for non-conventional energy plants (elephant grass, orchard grass, common mugwort and fibrous nettle), technological parameters of processing these seeds and pressing into granules are explored, biometric and physic-mechanical properties of finished pellets are evaluated, and their resistance to impact forces is evaluate. Having examined humidity of pellets, it was found that maximum moisture content was in pellets of elephant grass and nettle – from 13.1 to 13.2%, while the smallest – in orchard grass pellets 10.0%. The largest density of non-conventional energetic pellet density was orchard – 983.8 kg m-3 DM (dry matter) and common mugwort – 926.7 kg m-3 DM, and density of elephant grass pellets was the lowest – 619.3 kg m-3 DM. Results on resistance to deformability of non-conventional energetic crops granules indicate that the highest resistance against external forces is a pellet made of common mugwort: they decompose to 110.03 N force. Pellets of other plants disintegrate to smaller external force: fibrous nettle granules – to 90.6 N, orchard – to 67.3 N force. Elephant grass pellets have the smallest resistance to deformation and decompose more quickly (at 20 N). The research results show that pellets made of elephant grass are of the lowest quality; due to this, it is not recommended to use these plants in the form of pellets.

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Investigation of organoleptic and functional-technological parameters of meat breads using mechanically deboned poultry meat

Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies ◽

10.32718/nvlvet-f9101 ◽

2019 ◽

Vol 21 (91) ◽

pp. 3-8 ◽

Cited By ~ 1

Author(s):

V. I. Tischenko ◽

N. V. Bozhko ◽

V. M. Pasichnyi ◽

V. V. Brazhenko

Keyword(s):

Nutritional Value ◽

Raw Materials ◽

Control Sample ◽

Meat Products ◽

Nutrient Deficiency ◽

Raw Material ◽

Poultry Meat ◽

Material Base ◽

Technological Parameters ◽

Minced Meat

Creation of combined meat products combining traditional consumer properties, as well as the possibility of using non-traditional raw materials in their recipes, is aimed at the expansion and rational use of the raw material base of the meat processing complex and solves the problem of reducing nutrient deficiency in the diet of the population. Therefore, the issue of the use of mechanically deboned poultry meat in meat bread technology and its impact on qualitative indicators and functional and technological properties is relevant. The aim of the research was to study the feasibility of the use of mechanically deboned poultry meat in the technology of combined products. Three model recipes based on the formula-meat analogue “Chainyyi” were developed. The possibility of replacing beef and pork meat with duck meat and mechanically deboned poultry meat of turkey was studied in the bread recipes. The total amount of duck meat and mechanically deboned poultry meat was 63%. As a protein ingredient able to bind moisture and relatively inexpensive compared to meat raw material, 20% of the pig's heart was added to the formulation, as well as 2% XB Fiber. Other components of the analogue formulation have not changed. Combination of duck meat with mechanically deboned poultry meat of turkey and pork hearts in the abovementioned ratios as part of meatcontaining bread stuffing systems allowed to improve the nutritional value of the product and its qualitative indices. The research confirmed the possibility of combining regional and relatively cheap raw materials to increase the nutritional value of meatcontaining products, namely breads. The bulk of proteins in the experimental samples increased by 6.57–10.38% and was within the range of 17.96–17.34%. On average, 4.98% decreased the fat content, the product became less calorie relative to the analogue by 15.98–16.76%. The formulations of model minced meat were distinguished by a higher index of the water-holding capacity, the content of binding moisture and the best indicators of plasticity. This affected the quantity of finished products, which amounted to 120.64–117.3% to the mass of raw materials, while in the control sample this figure was lower by 3.49–7.47%.

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

Scientific Messenger of LNU of Veterinary Medicine and Biotechnology ◽

10.32718/nvlvet9005 ◽

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

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An effect of the recipe composition on minced meat properties

Theory and practice of meat processing ◽

10.21323/2414-438x-2021-6-2-174-182 ◽

2021 ◽

Vol 6 (2) ◽

pp. 174-182

Author(s):

E. V. Tsaregorodtseva

Keyword(s):

Milk Fat ◽

Ph Value ◽

Raw Materials ◽

Binding Capacity ◽

Raw Material ◽

Chicken Breast ◽

Technological Parameters ◽

Water Binding ◽

Minced Meat ◽

By Products

The paper describes an experiment on the development of minced meat recipes for poultry-based semi-prepared products. The design principle included a search for optimal compatibility of recipe ingredients to develop a balanced meat system. The model recipes included meat from different animal and poultry species, by-products and dairy products. White and red turkey meat and chicken breast fillet provided recipes with complete animal proteins. Fat meat raw materials were partly replaced with milk fat. A semi-prepared product filled into an intestinal casing was named “sausages for grilling”. A technology of sausages for grilling was developed with the indication of the main control technological parameters for the production process and thermal treatment up to product readiness. The incoming control of raw material quality was carried out: dairy cream was assessed by acidity and pasteurization effectiveness; cheese by sensory indicators; meat raw materials by the pH value. The functional-technological properties of raw minced meat for sausages for grilling were compared before and after cooking by the pH level, moisture mass fraction, water binding capacity. The rheological properties of minced meat (adhesion, viscosity, shearing structural-mechanical properties) were studied. The expedience of introducing meat by-products and dairy ingredients into recipes of sausages for grilling to stabilize protein and fat in the meat system was substantiated. It was proved that replacement of the main raw materials in recipes with pork heart, ginger, cheese and chicken liver allows obtaining sausages for grilling with preservation of high quality indicators. Sausage sensory properties after grilling were analyzed.

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Features of application of biologically valuable vegetable raw materials of Skolivschina in galician cuisine dishes preparation

Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies ◽

10.32718/nvlvet-f9614 ◽

2021 ◽

Vol 23 (96) ◽

pp. 82-87

Author(s):

M. Ya. Bomba ◽

S. V. Maykova ◽

І. S. Romashko ◽

N. P. Shemedyuk

Keyword(s):

Consumer Preferences ◽

Raw Materials ◽

Partial Replacement ◽

Plant Materials ◽

Biological Value ◽

Oxalis Acetosella ◽

National University ◽

Traditional Vegetable ◽

Materials Used ◽

Vegetable Raw Materials

The paper considers the peculiarities of the non-traditional vegetable raw materials of Skolivshchyna in the production of Galician cuisine with health-improving properties. We studied the experience of scientists in improving the quality of food and increasing their biological value through the addition of functional plant materials. The authors of the article described the results of the improvement of three dishes of Ukrainian cuisine, in the recipes of which there are non-traditional vegetable raw materials of high nutritional and biological value. This is a characteristic feature of modern trends in the food industry, which supports the main trends of rational and healthy eating and allows you to adapt traditional Ukrainian dishes to the consumer preferences of today's residents. The publication substantiates the use of Agropyrum repens, Urtica dioica L. and Oxalis acetosella as raw components of updated dishes. The aim of the work was to improve the technology of cooking Galician cuisine with partial replacement of several traditional recipe components. The research was conducted on the basis of the Department of Hotel and Restaurant Business and Food Technologies of Ivan Franko Lviv National University. The raw materials used met the quality and safety requirements of current regulations.

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