scholarly journals Determining the nutritional value and quality indicators of meat-containing bread made with hemp seeds flour (Cannabis sativa L.)

2021 ◽  
Vol 4 (11(112)) ◽  
pp. 58-65
Author(s):  
Nataliia Bozhko ◽  
Vasyl Pasichnyi ◽  
Vasyl Tischenko ◽  
Andrii Marynin ◽  
Yevgeniia Shubina ◽  
...  
Keyword(s):  
Sensory Analysis ◽  
Cannabis Sativa ◽  
Raw Materials ◽  
Binding Capacity ◽  
Water Binding ◽  
Consumer Value ◽  
Manufactured Products ◽  
Minced Meat ◽  
Physical And Chemical ◽  
Water Holding

Meat-containing bread with the use of hemp flour has been devised, with the subsequent assessment of its physical and chemical, sensory properties involving the study into the technological indicators of new products. Three experimental formulations for meat-containing bread were developed, which included semi-fat pork, poultry, mechanically deboned turkey, pumpkin pulp, and 8, 10, 12 % of hemp flour. A meat-containing bread from combined raw materials was adopted as control. All samples were evaluated taking into consideration their physical and chemical, technological, and sensory characteristics. It has been proven that the addition of hemp flour to the formulation improved the consumer value of products by increasing the content of protein, fat, and minerals. It was found that the protein content in the developed products was 18.03‒19.53 g/100 g, which is 3.21‒11.80 % higher than that of the analog. The fat content increased by 17.84–56.83 %, which also led to an increase in the calorie content of products. It has been experimentally confirmed that the introduction of hemp flour into bread's minced meat improves the functional and technological indicators of model meat systems. An increase in water-binding capacity was observed, by 13.46‒22.15 %; in water-holding capacity, by 10.34‒21.43 %; in fat-holding capacity, by 17.2‒26.9 %. The combination of semi-fat pork, poultry, mechanically deboned turkey, and hemp flour increases the ductility of the minced meat while reducing the shear stress, contributes to the good forming properties of the minced meat. The sensory analysis of the prototypes showed their high consumer value. The organoleptic assessment and sensory analysis of the prototypes demonstrated high consumer properties of the manufactured products, which makes it possible to recommend them for inclusion in the diets of various segments of the population

scholarly journals An effect of the recipe composition on minced meat properties

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.

FUNCTIONAL AND TECHNOLOGICAL PROPERTIES OF MINCED FISH WITH THE ADDITION OF VEGETABLE AND CEREAL RAW MATERIALS

2020 ◽  
Author(s):  
С.В. ЗОЛОТОКОПОВА ◽  
Г.И. КАСЬЯНОВ ◽  
А.В. ЗОЛОТОКОПОВ ◽  
Е.Ю. ЛЕБЕДЕВА
Keyword(s):  
Mass Fraction ◽  
Raw Materials ◽  
Technological Properties ◽  
Fish Fillet ◽  
Water Binding ◽  
White Cabbage ◽  
Minced Fish ◽  
Fish Mince ◽  
Minced Meat ◽  
Water Holding

Разработаны рецептуры раборастительного многокомпонентного фарша на основе тиляпии красной с овощным и крупяным сырьем. Овощи – кабачок, свеклу, морковь, лук репчатый, капусту белокочанную пропускали через мясорубку вместе с рыбным филе. Крупы – овсяную, кукурузную, рисовую, киноа предварительно измельчали до 0,5–1,0 мм и смешивали с фаршем. Определены массовая доля влаги, влагосвязывающая (ВСС) и влагоудерживающая способности (ВУС) рыбного фарша с крупами и овощами. Снижение количества крупяных добавок с 10 до 20% понизило ВСС и ВУС рыборастительного фарша на 1,5 и 0,9–1,7% соответственно. Установлено незначительное увеличение массовой доли влаги в рыбном фарше при добавлении овощей, %: лука на 1,9; кабачка – 1,6; чайота – 1,5; капусты – 1,4; моркови – 1,2; свеклы – 0,9. Установлено увеличение ВСС рыбного фарша, %: при добавлении лука на 2,7; кабачка – 2,2; чайота – 2,1; свеклы – 1,5; моркови – 0,4. При добавлении капусты ВСС фарша уменьшилась на 0,5%. При увеличении количества добавок с 10 до 20% количество влаги и ВСС фарша увеличились на 0,7–1,0% и 0,5–1,6% соответственно. Установлено значительное увеличение ВУС фарша, %: при добавлении кабачка на 20,4; капусты – 20,3; моркови – 19,4; свеклы – 18,6; лука – 16,8, способствующее повышению сочности готового продукта. Рекомендовано для улучшения функциональных и потребительских свойств рыборастительных котлет вносить в рыбный фарш до 40% овощей и до 10% измельченной крупы. Recipes of fish multicomponent minced meat based on red tilapia with vegetable and cereals have been developed. Vegetables – zucchini, beets, carrots, onions, white cabbage were passed through a meat grinder along with fish fillet. Cereals – oatmeal, corn, rice, quinoa were previously crushed in a blender to 0,5–1,0 mm and were mixing with minced fish. The mass fraction of moisture, water-binding and water-holding ability (WBA and WHA) of minced fish with cereals and vegetables were determined. Reducing the amount of cereal additives from 10 to 20% reduced the WBA and WHA of fish minced meat by 1,5 and 0,9–1,7%, respectively. Installed a slight increase in the mass fraction of moisture in the minced fish when adding the vegetables, %: on 1,9 onions; zucchini – 1,6; chayot – 1,5; cabbage – 1,4; carrots – 1,2; beet – 0,9. Determined the increase in WBA of fish mince, %: when you add Luke 2.7; zucchini – 2,2; chayot – 2,1; beet – 1,5; carrots – 0,4. When you add cabbage WBA decreased by 0,5%. With an increase in the amount of additives from 10 to 20%, the amount of moisture and WBA of minced fish increased by 0,7–1,0% and 0,5–1,6%, respectively. A significant increase the WHA of fish mince, % was found: when adding zucchini by 20,4; cabbage – 20,3; carrots – 19,4; beets – 18,6; onions – 16,8, which contributes to the juiciness of the finished product. It is recommended to add up to 40% of vegetables and up to 10% of crushed cereals to fish mince to improve the functional and consumer properties of fish-growing cutlets.

scholarly journals INFLUENCE OF FOOD ADDITIVE “MAGNETOFOOD” ON PHYSICAL AND CHEMICAL PARAMETERS, FUNCTIONAL PROPERTIES OF MODEL MINCED MEAT SYSTEMS

2019 ◽  
Vol 13 (2) ◽  
Author(s):  
I. Tsykhanovska ◽  
L. Skurikhina ◽  
V. Evlash ◽  
L. Pavlotska
Keyword(s):  
Binding Capacity ◽  
Acid Number ◽  
Food Additive ◽  
Raw Material ◽  
Chemical Parameters ◽  
Technological Parameters ◽  
Water Binding ◽  
Physical And Chemical Parameters ◽  
Minced Meat ◽  
Physical And Chemical

. The influence of a food additive“Magneftofud” (nanopowder of double oxide of two- and trivalent Ferum) on physical and chemical parameters, functional and technological properties of model beef minced meat have been studied. Also, their organoleptic parameters and the output of ready steaks made from them were investigated. Food additive “Magnetofood” was added to the beef minced meat  in the amount of 0.05–0.15% to the mass of meat raw material. The water-binding ability was determined by the method of pressing; degree of oxidation by means of peroxide and acid numbers; output of the finished product and organoleptic indicators – by standard and commonly accepted methods; digestion of proteins of steaks – by the method of Pokrovsky A.A. and Yertanova E.D. It has been determined that due to the nanosize of Ferum oxide , a significant specific volume, developed active surface, affinity for proteins, thermal stability, the additive “Magnetofood” has antioxidant, sorption, complexing, structure-forming, stabilizing, water-binding, water and fat-retaining properties. Thus, the investigated additive contributes to the formation of new functional and technological indicators of beef meat systems and the improvement of consumer characteristics of the finished products obtained from them. The input of "Magnetofood" food additive in beef minced meat improves the organoleptic and functional-technological parameters compared to control: the moisture-binding capacity increases by 12.0–12.8%; output of finished products - by 1,5–4,5%. The growth of the total effect of digestion of proteins of prepared steaks (in 1,17-1,65 times) have been noted; reduction of the acid number (by 3,0–4,0%) and peroxide number (by 0,09–0,12 mmolol/kg). The results of the studies allowed to determine the rational amount of food supplement “Magnetofood”, it is 0.15% to the mass of meat raw materials.

scholarly journals The quality characteristics of sausage prepared from different ratios of fish and duck meat

10.5219/1482 ◽  
2021 ◽  
Vol 15 ◽  
pp. 26-32
Author(s):  
Nataliia Bozhko ◽  
Vasyl Tischenko ◽  
Vasyl Pasichnyi ◽  
Yevheniia Shubina ◽  
Oleksandr Kyselov ◽  
...  
Keyword(s):  
Freshwater Fish ◽  
Raw Materials ◽  
Binding Capacity ◽  
Hypophthalmichthys Molitrix ◽  
Water Binding ◽  
Freshwater Aquaculture ◽  
Ideal Protein ◽  
Sensory Parameters ◽  
The Stability ◽  
Minced Meat

The article aims to determine the effect of combining duck meat (Anas platyrhynchos) and freshwater fish (Hypophthalmichthys molitrix) on the quality (nutritional value, functional and technological properties, sensory attributes) of meat-containing semi-smoked sausages. The optimal version of the recipe with the highest quality indicators of semi-smoked meat sausages with duck meat and freshwater aquaculture was determined. It was found that the protein content of meat-containing, semi-smoked sausages with different ratios of duck and fish meat was 17.90% – 21.34% higher than that of the analog. A sample containing 50% duck and 30% fish has an ideal protein: fat ratio of 1:1. The following high functional properties of model minced experimental semi-smoked sausages were established: up to 72.75% moisture, water binding capacity of up to 71.47%, and water holding capacity of up to 60.60%. A comparative analysis of the rheological properties of minced meat showed that increasing the proportion of duck meat in minced meat modelling systems improves the strength of the system and increases shear stress. The addition of fish raw materials improves the elasticity of meat-containing systems. The optimal ratio of duck and fish is 50:30 for plastic and easily minced mince system. Combining duck meat with raw fish increases the stability of the emulsion to 74.8%. Analysis of the sensory parameters of the experimental sausages confirmed that the best ratio of duck to freshwater fish is 50:30.

Impact of high-pressure homogenization on the microstructure and rheological properties of citrus fiber

2020 ◽  
Vol 0 (0) ◽  
Author(s):  
Dianbin Su ◽  
Xin-Di Zhu ◽  
Yong Wang ◽  
Dong Li ◽  
Li-Jun Wang
Keyword(s):  
Particle Size ◽  
High Pressure ◽  
Rheological Properties ◽  
Binding Capacity ◽  
Loss Modulus ◽  
High Pressure Homogenization ◽  
Carreau Model ◽  
Hydration Properties ◽  
Water Binding ◽  
Water Holding

Abstract Citrus fiber dispersion with different concentrations (5–25 g/kg) was treated by high-pressure homogenization (90 and 160 MPa) for two cycles. The particle size distribution, hydration properties of powders, morphology and rheological measurements were carried out to study the microstructure and rheological properties changes by high-pressure homogenization (HPH). In conclusion, the HPH can reduce the particle size of fiber, improve the water holding capacity and water binding capacity. Furthermore, fiber shape can be modified from globular cluster to flake-like slices, and tiny pores can be formed on the surface of citrus fiber. The apparent viscosity, storage modulus and loss modulus were increased by HPH whereas the activation energy was reduced. The Hershcel–Bulkley model, Carreau model and Power Law mode were selected to evaluate the rheological properties.

scholarly journals Physical Properties of Flours Obtained from Wasted Bread Crusts and Crumbs

Foods ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 282
Author(s):  
Juan Fernández-Peláez ◽  
Priscila Guerra ◽  
Cristina Gallego ◽  
Manuel Gomez
Keyword(s):  
Binding Capacity ◽  
Hydration Properties ◽  
Water Binding ◽  
Know How ◽  
Gelling Properties ◽  
Viscous Modulus ◽  
The World ◽  
Distribution Process ◽  
Water Holding ◽  
Wheat Flours

One third of the food produced in the world is wasted. Bread is one of the most wasted foods both during the distribution process and in households. To use these breads, it is necessary to get to know the properties of the flours that can be obtained from them. The purpose of this work is to know how the type of bread and its zone (crumb or crust) influence the characteristics of the flours obtained from the wasted bread. For this, flours made from the crumbs and crusts of eight different breads have been analysed. Their hydration properties, cold and post-heating rheology and gelling properties as well as the colour of flours and gels have been studied. Bread flours present higher water-holding capacity (WHC) and water-binding capacity (WBC) values and higher elastic modulus (G’) and viscous modulus (G”) values, both in cold conditions and after heating, than wheat flours. However, they generate weaker gels. Crust flours, and the gels obtained from them, are darker than those from crumbs and their gels. In terms of hydration and rheology, pan and wholemeal bread flours are generally lower than other bread flours. These flours also generate softer gels, possibly caused by the dilution of starch with other components. It can be concluded that the properties shown by wasted bread flours allow them to be reintroduced in the food chain as an ingredient in different products.

scholarly journals Nutritional Composition, Techno-Functional Properties and Sensory Analysis of Pan Bread Fortified with Kenaf Seeds Dietary Fibre

2021 ◽  
Vol 50 (11) ◽  
pp. 3285-3296
Author(s):  
Nurul Ainaa Farhanah Mat Ramlan ◽  
Salma Malihah Mohammad ◽  
Roselina Karim ◽  
Sharifah Kharidah Syed Muhammad ◽  
Maznah Ismail ◽  
...  
Keyword(s):  
Functional Properties ◽  
Rice Bran ◽  
Wheat Bran ◽  
Sensory Analysis ◽  
Dietary Fibre ◽  
Binding Capacity ◽  
Nutritional Composition ◽  
Water Binding ◽  
Pan Bread ◽  
Kenaf Seed

Kenaf seeds are underutilized source of food with good source of dietary fiber, protein, essential oil, and phytocompounds. The objectives of this study were to determine the nutritional composition of kenaf seeds, the techno-functional properties of kenaf seeds dietary fibre (KSDF), and sensory analysis of pan bread fortified with dietary fibre that was extracted from kenaf seeds. Analyses showed that kenaf seeds are rich in dietary fibre (28.87 g/ 100 g), protein (27.07 g/ 100 g), oil (23.78 g/100 g) and mineral (5.55 g/100 g). The dietary fibre that was extracted through enzymatic hydrolysis (KSDF (EH)) exhibited significantly (p < 0.05) greater water-binding capacity (WBC), oil-binding capacity (OBC) and viscosity than non-enzymatic hydrolyzed kenaf seeds dietary fibre (KSDF (NEH)) and defatted kenaf seed meal (DKSM). Different formulations of bread were prepared by replacing 10% of wheat flour with wheat bran fibre (positive control), rice bran fibre and KSDF, with white bread unfortified with fibre as negative control. Addition of 10% KSDF to bread formulation significantly (p < 0.05) reduced bread height, volume, specific volume, water activity and firmness, and increased proofing time and bread surface colour. Results from the sensory evaluation of the bread samples also showed that KSDF bread was the most acceptable in comparison to rice bran and wheat bran fortified breads. This study shows that kenaf seed has valuable source of dietary fibre with the potential to be used as a functional ingredient in the development of functional breads.

scholarly journals Influence of additive from sugar beet on white bread quality

2004 ◽  
pp. 25-29
Author(s):  
Nada Filipovic ◽  
Julianna Gyura ◽  
Jelena Filipovic
Keyword(s):  
Sugar Beet ◽  
Binding Capacity ◽  
Bread Quality ◽  
White Bread ◽  
Bread Making ◽  
Negative Effects ◽  
Water Binding ◽  
Bread Crumb ◽  
Microbiological Characteristics ◽  
Physical And Chemical

The additive of acceptable sensory, physical and chemical and microbiological characteristics was made from cossettes. Great water binding capacity related to microcrystals of cellulose qualifies this additive as a desired one in bread making process. Bread was baked in the laboratory and patent flour was used. The additive with particles smaller than 95 (m was supplemented in the quantities of 2, 5 and 10%. The data related to the influence of the quantity of additive on white bread quality point that parallel to increasing the amount of the additive in the dough, yield of dough and bread were also increased. Negative effects are detected as volume depression and inferior bread crumb quality and altered crumb color. The decrease in bread quality is small if 2% of additive was applied, but significant with 5 and 10%. The bread freshness was highly graded 48 hours after baking due to the ability of the additive to retain water. On the whole, bread of superior quality supplemented by 5 and 10% of the additive from sugar beet fiber can be easily made by fortifying flour with gluten and by adding appropriate dough conditioner.

scholarly journals Biomodification of Collagen-Containing By-Products by Enzymatic Hydrolysis

2019 ◽  
Vol 49 (2) ◽  
pp. 262-269
Author(s):  
Татьяна Гиро ◽  
Tatyana Giro ◽  
Сергей Зубов ◽  
Sergey Zubov ◽  
Александр Яшин ◽  
...  
Keyword(s):  
Heat Treatment ◽  
Lactic Acid ◽  
Mechanical Strength ◽  
Enzyme Preparation ◽  
Treatment Time ◽  
Raw Materials ◽  
Binding Capacity ◽  
Collagen Structure ◽  
Water Binding ◽  
By Products

Low-value by-products can be processed using biotechnological methods, which seems to be the optimal solution for the problem of rational use of secondary raw materials. The authors introduce a method of biotransformation using whey and enzyme preparation of proteolytic action with subsequent massaging. The method neutralizes the specific smell, reduces the time of heat treatment, increases hydrophilicity, and reduces the mechanical strength of mutton rumen tissue. The experiment proved that the enzymatic effect on the connective tissue of the mutton rumen contributes to the destruction of disulfide and hydrogen bonds of the triple helix of the collagen macromolecule. It significantly reduces the mechanical strength and hydrothermal stability of collagen, which, in its turn, reduces the heat treatment time while increasing the functional and technological properties. The research revealed an increase in collagen digestibility. After 4 hours of fermentation, it was 4.5%, after 6 hours – 5.9%, and after 8 hours – 5.9%. Hence, the optimal period of fermentation was determined as 6 hours, since between 6 and 8 hours the main physical and chemical parameters improved insignificantly. The experiment in the cutting pressure of the raw lamb rumen tissue demonstrated softening of the structure as a result of the effect of the acidic medium on the collagen structure. An excess positive charge formed due to the suppression of dissociation of carboxyl groups of side chains. The loosening of the collagen structure occurred due to the expansion of fibrils in the polar areas, which can be attributed to the repulsion between similarly charged groups. As a result, the brine penetrated into the expanded area and caused swelling. The use of whey and fermentation contributed to an additional increase in moisture-binding and moisture-holding capacity. It loosened the structure of proteins and, thus, increased the degree of penetration and the immobilized moisture in the rumen. As a result, its mass increased by 10–20%, and the heat loss reduced. The composition of the brine contributed to the swelling, increased the diameter of the collagen fibers, and enlarged the surface of interaction in during massaging. Moisture was allowed to enter freely, which increased the water binding capacity by 22.2 ± 0.31%. The increase in the water binding capacity could be explained by the modification of collagen and its destructive changes. The changes occurred due to the additional interaction of whey molecules with the protein and the formation of new intermolecular bonds. Fermentation, combined with the massaging of the tripe, contributed to the development of lactic microflora and hydrolytic decomposition of protein components, thereby reducing the heat treatment process. Such changes are associated not only with the processes of protein hydrolysis under enzyme preparation, but also with the complex activity of lactic acid bacteria, as well as endo- and exoenzymes that hydrolyze proteins. The changes can also be attributed to the fact that low-molecular protein substances can assimilate and contribute to bacterial growth. In addition, lactic acid reduces the pH of the medium, thus activating the enzymatic properties. The proposed method of biotransformation of collagen-containing raw materials makes it possible to create environmentally friendly and low-waste technologies.

scholarly journals Effect of biocorrective supplements on functional and technological properties of complex food systems

2021 ◽  
Vol 17 (4) ◽  
pp. 15-23
Author(s):  
T. V. Alexeeva ◽  
E. S. Popov ◽  
L. A. Albycheva ◽  
Yu. O. Kalgina
Keyword(s):  
Food Systems ◽  
Binding Capacity ◽  
Food Supplement ◽  
Product Line ◽  
Homogeneous State ◽  
Technological Properties ◽  
Resource Saving ◽  
Emulsifying Capacity ◽  
Minced Meat ◽  
Water Holding

The article presents the results of studies on the effect of a bio-correcting food supplement on functional and technological properties of model liver-based pate systems. The supplement included components that are domestic resource-saving sources with predictable biopotential and consumer properties. The food-fortifying supplement was added to the model pate systems in the amount of 10–30%. The aim of the research is to study the effect of bio-correcting supplement on functional and technological properties of liver pate products. Technology of preparing model minced meat systems, along with traditional operations, included the stage of introducing a bio-correcting supplement into the cutter. It has been found that dry supplement components must be hydrated when used in the composition of pate recipes. The process of hydration of the enriching supplement was carried out with drinking water in the ratio of 1:2, and was stirred to a homogeneous state, then kept at the temperature of 19 ± 5°C for 10–15 minutes. That corresponded to the state of saturation of the system biopolymers with moisture and achievement of a pasty consistency, similar to that of pate masses. In the course of the research it was found that the model compositions had higher indicators of functional and technological properties compared with the control ones. The enriching additive in the composition of liver pate increased up to 30% compared with the samples prepared according to the traditional recipe: the moisture-binding capacity by 11–20%, the water-holding capacity by 20–25%, and the emulsifying capacity by 9–14%. The results obtained indicate the possibility of a targeted influence of the additive components on the functional and technological properties of liver pate. When a bio-correcting additive is included in liver pates, the pates get enriched with high-grade protein, vitamins, minerals and essential substances; organoleptic properties of finished products improve; calorie content of products reduces; functional, technological, structural and mechanical properties improve; the risk of broth-fat edema and moisture release from food products reduces; thermal losses decrease and the yield of finished products increases; a new product line of pates with high biopotential and consumer properties is obtained.

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