RESEARCH OF NUTRITIONAL AND BIOLOGICAL VALUE OF THE SEMI SMOKED MEATCONTAINING SAUSAGE

This study considers the expediency of combined duck meat of regional origin containing other types of raw materials with high protein value in meatcontaining sausages. The model for the studying of feasibility of combining duck meat of regional origin with other types of raw materials was a recipe for smoked sausage containing duck meat and pork, which also including pork fat and spices. The developed formulations contained meat of Peking duck, pork hearts, pork fat, soybean isolates, dry demineralized whey, chicken skin, and soluble dietary fiber. In the model samples of smoked sausage qualitative characteristics, indicators of microbiological safety, nutritional and biological value have been studied according to standard methods. The analysis of the results of the organoleptic evaluation confirms that the combination of Peking duck meat with raw materials of different origins containing protein enhances the appearance of the products, the taste and smell, the texture and the color. The study of the microbiological parameters of the sausages developed has indicated that the number of mesophilic aerobic and optional anaerobic microorganisms in all the tested samples was within the normal limits. The study of the number of bacteria of E. coli group has not detected these microorganisms in any of the samples. It has been proved that the developed variants of meat-containing smoked sausages contained high protein according to the analysis of the nutritional value of the products, low fat concentration and low-calorie foods. It has been confirmed that the duck meat can be combined with protein ingredients of different origins to increase the protein content in the developed products by 29.98 - 31.69%, to reduce the mass fraction of fat by 31.18-35.64%. The high biological value for the content of essential amino acids and the biological efficiency for the content of fatty acids of the ω-6 and ω-3 families have been confirmed. It has been determined that when Peking duck meat is combined with non-meat types of protein-containing raw materials (pork hearts, soybean isolate, dry demineralized whey) as a part of meat-containing smoked sausage, it allows producing nutritious products with high quality indicators.

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Justification of the possibility for obtaining meat culinary products using objects of marine origin

Food processing industry ◽

10.52653/ppi.2021.10.10.008 ◽

2021 ◽

pp. 20-25

Author(s):

Елена Владимировна Буракова ◽

Татьяна Ноевна Слуцкая ◽

Екатерина Васильевна Шадрина

Keyword(s):

Amino Acids ◽

Muscle Tissue ◽

Raw Materials ◽

Biologically Active ◽

Poultry Meat ◽

Amino Sugars ◽

Main Ingredient ◽

Organoleptic Evaluation ◽

Marine Origin ◽

Biological Value

Обоснована возможность получения мясных кулинарных продуктов с добавлением компонентов морского происхождения (макруруса малоглазого, тепловых экстрактов из голотурий - трепанга и кукумарии). В качестве основного сырья использованы мясо индейки и курицы, баранина и говядина. Критериями для оценки данного направления в технологии служили результаты органолептического исследования образцов и показателей биологической ценности. Установлено, что рациональным количеством при производстве котлет из мяса птицы мышечной ткани макруруса малоглазого является 25 % от основного ингредиента рецептуры; биологическая ценность готового изделия при этом увеличивается почти на 20 %. Тепловые экстракты из голотурий (трепанга и кукумарии), применяемые практически вместо воды в составе рецептур котлет из говядины или баранины, способствуют повышению органолептической оценки, а также положительно влияют на биологическую ценность, которая выше, чем у контроля, почти на 18 %. Использование тепловых экстрактов из морского сырья (голотурий) приводит к обогащению продукции растворимыми коллагеновыми фрагментами (установлено по увеличению количества свободного оксипролина), биологически активными аминокислотами (глутаминовая и аспарагиновая, аланин, глицин, пролин), аминосахарами и тритерпеновыми гликозидами. The possibility of obtaining meat culinary products with the addition of components of marine origin (small-eyed macrurus, thermal extracts from holothurium-trepang and cucumaria) is justified. Turkey and chicken meat, lamb and beef are used as the main raw materials. The criteria for evaluating this direction in the technology were the results of organoleptic examination of samples and indicators of biological value. It is established that the rational amount in the production of cutlets from poultry meat of muscle tissue of small - eyed macrurus is 25 % of the main ingredient of the recipe; the biological value of the finished product increases by almost 20 %. Thermal extracts from holothurias (trepang and cucumaria), used instead of water in the recipes of beef or lamb cutlets, contributes to an increase in organoleptic evaluation, and also positively affects the biological value, which is higher than that of the control by almost 18 %. The use of thermal extracts from marine raw materials (holothurias) leads to the enrichment of products with soluble collagen fragments, biologically active amino acids (glutamic and aspartic, alanine, glycine, proline), amino sugars and triterpene glycosides.

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Biological efficiently of cooked sausages protein

Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies ◽

10.32718/nvlvet-f9109 ◽

2019 ◽

Vol 21 (91) ◽

pp. 48-53

Author(s):

O. Fursik ◽

I. Strashynskyi ◽

V. Pasichnyi ◽

R Svyatnenko

Keyword(s):

Amino Acids ◽

Amino Acid ◽

Amino Acid Composition ◽

Acid Composition ◽

Control Sample ◽

Essential Amino Acids ◽

Biological Efficiency ◽

Experimental Sample ◽

Sample Number ◽

Biological Value

Food proteins, besides being used as sources of energy and providing the body with amino acids for the protein synthesis, are important biological objects that help maintain the overall health of a person, participate in the growth and development of the organism, and the functioning of cellular metabolism. Due to the ability of maintaining a balance between anabolic and catabolic metabolism, industrial proteins have achieved the status of a biologically active ingredient or substance that promotes health, which is associated with the placement of peptides or amino acids in the chain encoded in each protein. The article presents the data of conducted researches on the influence of created functional composition containing protein (FCP) of the given composition and properties on SCORE and indicators of biological efficiency of cooked sausages proteins. Biological value, as a criterion for evaluating the protein, is very important for determining the effectiveness of its use by the organism. The product's amino acid composition is one of the indicators of its biological value. As a result of the obtained data analysis on the study of the experimental cooked sausage's amino acid composition, it was found that the experimental samples using the FCP were balanced by the content of essential amino acids in comparison with the control sample. For a experimental sample number 1 using FCP in combination with red poultry compared to the control sample, the number of all essential amino acids is increased by an average of 67.2%. For the experimental sample number 2 using FCP combined with mechanical deboned poultry meat (MDPM), there is a decrease in the number of amino acids such as lysine, valine, sulfur-containing (compared to the experimental sample number 1), the SCORE for which is less than 100%. Calculating the indicator of biological value and comparative redundancy, and the coefficients of differentiation the amino acid composition (CDAAC) and utility, generalized the effect of FCP on the biological efficiency of the product's protein. The use of FCP in the cooked sausages technology in the amount of 30% increases the biological value of experimental samples by an average of 3%, utilitarian utilization rate – by 8.4%, and reduces the comparative redundancy by an average of 50%, CDAAC – by 4% compared to the control sample. Replacement of the meat raw material developed by the FCP in the recipes of cooked sausages increases and balances the amino acid composition of the experimental samples.

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DEVELOPMENT OF COOKED SMOKED SAUSAGE ON THE BASIS OF MUSKOVY DUCK MEAT

Food Science and Technology ◽

10.15673/fst.v12i4.1207 ◽

2019 ◽

Vol 12 (4) ◽

Cited By ~ 1

Author(s):

V. Pasichnyi ◽

N. Bozhko ◽

V. Tischenko ◽

Ye. Kotliar

Keyword(s):

Raw Materials ◽

Meat Products ◽

Essential Amino Acids ◽

Raw Material ◽

Muscovy Duck ◽

Anaerobic Microorganisms ◽

Normal Limits ◽

Regional Origin ◽

Skin Protein ◽

Biological Effectiveness

This study considers the development of combined meat products containing, along with meat raw materials, other types of raw materials of animal and vegetable origin. The aim of the research is to substantiate the advantages of combining duck meat of regional origin with other types of raw materials in meat-containing cooked smoked sausages. A model for studying of the feasibility of combining duck meat of regional origin with other raw materials was a recipe for cooked smoked sausage containing meat of the Muscovy duck and also including pork hearts, salted pork side-fat, soybean isolates, pork skin protein, edible albumin “Aprored.” In the model samples of forcemeat for meat-containing cooked smoked sausages, functional and technological properties have been determined according to standard methods. The biological food value of the finished products has been determined as well. The analysis of the results confirms that the combination of Muscovy duck meat and protein-containing secondary raw materials improves the moisture content, water-holding capacity, emulsifying ability, and stability of the emulsion. The study of the microbiological parameters of the sausages developed has indicated that the number of mesophilic aerobic and facultative anaerobic microorganisms (MAFAM) in all the samples studied was within the normal limits. The study of the number of bacteria of the E. coli group has not detected these microorganisms in any of the samples. For the ω-6 and ω-3 family, its high biological value as for the content of essential amino acids and its biological effectiveness as for the fatty acids have been confirmed. It has been proved that duck meat can be combined with traditional types of meat and vegetable raw materials to increase the biological effectiveness of meat-containing cooked smoked sausages. It has been determined that when Muscovy duck meat is combined with non-meat kinds of protein-containing raw material (pork skin protein, soybean isolate) as part of meat-containing cooked smoked sausage, it allows producing nutritious food with high quality characteristics.

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Development of functional product enriched with collagen hydrolysate from fish processing waste

E3S Web of Conferences ◽

10.1051/e3sconf/202016406026 ◽

2020 ◽

Vol 164 ◽

pp. 06026

Author(s):

Elena Kuprina ◽

Anastasiya Yakkola ◽

Aleksander Kopylov ◽

Maksim Zashikhin ◽

Aleksandra Kuznetsova

Keyword(s):

Raw Materials ◽

Essential Amino Acids ◽

Fish Bone ◽

Fish Processing ◽

Extraction Technology ◽

Collagen Hydrolysate ◽

Biological Value ◽

Protein Hydrolyzate ◽

Functional Product ◽

Almost All

Currently, there is an acute issue of environmental pollution and loss of vital substances for the human body and animals — fats, proteins and minerals. Scales, fins, skin, bones, and cartilage are a valuable source for these beneficial substances. The composition of fish protein contains almost all the essential amino acids, which characterizes its high biological value. A large share of the world’s catch is underutilized or simply lost, since the fish processing process usually comes down to primary cutting, resulting in a loss of 30 to 70% of the mass of raw materials in the form of biological waste. Therefore, at present, it is necessary to develop such technologies that will maximize the use of natural raw materials. It was found that the rational, to obtain the highest collagen content in the hydrolyzate, is the double extraction technology, which consists in using the electrochemically obtained hydrolyzate from fish bone waste as an extractant for the isolation of collagen from the skin. In the course of the work, the optimal treatment modes for the cartilage waste from cutting salmon fish by the electrochemical method were determined, as a result of which a protein hydrolyzate was obtained. The technological and physicochemical properties of the obtained protein hydrolyzate are studied, based on which the nutritional and biological value of the product is analyzed.

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Peculiarities of Using Plant Raw Materials in Breadmaking Technology

KnE Life Sciences ◽

10.18502/kls.v7i1.10107 ◽

2022 ◽

Author(s):

Zhanna Victorovna Novikova ◽

Sophie Mikhailovna Sergeeva ◽

Dmitry Sergeevich Lavrinovich ◽

Anton Alexeyevich Maksimkin

Keyword(s):

Raw Materials ◽

Integrated Approach ◽

Essential Amino Acids ◽

Scientific Basis ◽

Omega 3 ◽

Organoleptic Evaluation ◽

Plant Raw Materials ◽

Chemical Indicators ◽

Omega 6

This research examined the scientific basis for an integrated approach to broadening bread and flour products. The effect of chia seeds on the organoleptic and physical-chemical indicators of the ”sweet bun” (brioche) was studied to substantiate the use of plant raw materials in the technology of bread and flour product preparation.Chia seeds contain essential amino acids, vitamins (mainly B), minerals (calcium, potassium, iron, magnesium, phosphorus and zinc) and antioxidants, so it is possible to use chia seeds to obtain a product that combines high organoleptic properties and is also enriched with essential substances. The findings from the organoleptic evaluation of the test specimens indicated that the added ingredients significantly affected the appearance, crust color and crumb condition;however,there was no change in the taste and smell of the pastry. The effect of chia seeds on the quality of the products during storage was assessed. It was found that when using chia seeds in the amount of 10% of the mass of flour, after 24 hours the decline in taste, smell,crumb elasticity and friabilitywas less noticeable. In addition, the analysis of the chemical composition of the brioche bun showed thatthe products with chia seeds were highly nutritious. Thus, the content of dietary fiber in the model specimen wastwo times higher than the values of the control specimen (10% of the daily requirement); the content of omega-3 and omega-6 polyunsaturated fatty acids was equivalent to 87.9% and 19.2% of the daily requirement, respectively. The use of chia seeds in a butter bun recipe (brioche) therefore enables theexpansion of the range of food products enriched with essential ingredients. Keywords: bread and flour products, sweet bun, brioche, chia seeds

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Innovative approach to technology egg omelet

Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies ◽

10.32718/nvlvet-f9513 ◽

2021 ◽

Vol 23 (95) ◽

pp. 78-82

Author(s):

M. I. Fil

Keyword(s):

Chemical Elements ◽

Raw Materials ◽

Organoleptic Evaluation ◽

Biological Value ◽

Bee Pollen ◽

Egg Powder ◽

Chicken Eggs ◽

Positive Effect ◽

Complex Influence

The improvement of the recipe composition of the quality of the omelet with the use of natural raw materials – bee pollen, honey, egg powder has been studied. Inclusion in the recipe of bee pollen will help to obtain a functional omelet omelette. The article highlights the results of the study of organoleptic parameters. The positive effect of the api-egg omelet is due to the mutual complex influence of all components and their number. According to organoleptic studies, the best results were obtained in example 2. Replacing sugar with honey in the omelet can reduce the amount of carbohydrates, not only improves the taste and healing properties, but also allows people with diabetes, obesity, as well as children to consume it, etc. The method of preparation of the omelet is as follows: lemon zest, bee pollen are added to the apiya-egg omelette mixture, the mixture is thoroughly mixed, poured into a portion pan with melted fat, fried on both sides for 5–7 minutes. Bee pollen is a biological stimulant that has a beneficial effect on the human body. The protein complex (26 %) in pollen consists of 22 amino acids, including a number of essential ones, and bee pollen also contains 28 chemical elements. Especially a lot of iron, potassium, as well as copper, cobalt. We studied api-egg omelette, which includes: cream or pasteurized milk, butter, egg powder, bee pollen, natural lemon zest. In this article, the quality was determined by organoleptic method. The literature available to us does not establish the combination and use of bee pollen, egg powder for the preparation of api-egg omelette. Given that chicken eggs are one of the most valuable human food and are used in the preparation of many dishes, especially egg omelets, as well as information about the nutritional and biological value of omelets, we consider it appropriate to use bee pollen to produce omelets to improve health. of people of all ages. Based on the research, it can be argued that the use of opiya egg omelette, dishes with bee pollen, will expand the range of omelets and increase the biological value of the finished product. Inclusion in the recipe of bee pollen, honey will help to obtain a functional omelet. The positive effect of the opiya egg omelette is due to the mutual complex influence of all components and their quantity. Organoleptic evaluation of the quality of the apiya-egg omelette was performed on the following indicators: color, smell, taste, consistency, harmony of the additive. The results of a comprehensive organoleptic evaluation of an api-egg omelet made in accordance with the proposed method are shown in Fig. 4, the highest indicators of sample 2, namely, points: color – 4.86, odor – 4.92, taste – 5.0; consistency – 5.0, the harmony of the additive – 5.0, which confirmed its high consumer organoleptic properties. Cooking an omelet in the proposed way is possible in almost different conditions, where there are means of cooking: fire, utensils, liquid, cream.

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Gluten-Free Dry Mixtures with Rice and Amaranth for Children over Three Years Old with Gluten Intolerance

Food Industry ◽

10.29141/2500-1922-2020-5-1-3 ◽

2020 ◽

Vol 5 (1) ◽

pp. 23-31

Author(s):

Sergey Urubkov ◽

Svetlana Khovanskaya ◽

Ekaterina Pyrieva ◽

Olga Georgieva ◽

Stanislav Smirnov

Keyword(s):

Celiac Disease ◽

Treatment Effectiveness ◽

Raw Materials ◽

Calculated Data ◽

Limited Range ◽

Gluten Free ◽

Fruit And Vegetable ◽

Organoleptic Evaluation ◽

Free Products ◽

Wide Range

Diet therapy is one of the main approaches to the treatment of a wide range of diseases of the digestive system. The treatment effectiveness of celiac disease depends on how strictly the patient adheres to a gluten-free diet. It is often disrupted due to the limited range of recommended foods and dishes, especially for children who are particularly sensitive to dietary restrictions. In this case, the development of new types of specialized gluten-free products is relevant, allowing to expand the diet both in terms of nutritional value and taste diversity. This study concerns the recipe developments of dry gluten-free mixtures using rice and amaranth with the inclusion of fruit and vegetable and berry raw materials intended for the nutrition of children over three years old suffering from celiac disease. When developing the recipes, researchers used various combinations of rice and amaranth flour, as well as fruit and vegetable powders. The rice flour composition varied in the range from 15 to 75%; amaranth – from 15 to 45%; fruit and vegetable and berry powders – up to 10%. The finished product was gluten-free cookies, muffins, pancakes made of rice and amaranth. Organoleptic evaluation showed that the studied samples of gluten-free cookies have high quality characteristics, have a pleasant taste and aroma. According to the calculated data, specialized gluten-free dry mixtures intended for children over three years with celiac disease can serve as an important source of: vegetable carbohydrates – from 26.81 to 55.19 g / 100g of finished products; protein – from 4.06 to 11.82 g/100g of finished products; dietary fiber – from 3.82 to 6.36 g/100g of finished products; and energy – from 158.12 to 333.96 kcal/100g of finished products) The developed recipess of gluten-free products can help to provide children with an adequate amount of nutrients and energy.

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Technology and Formation Improvement of Consumer Properties of Cold Appetizers from a Silver Carp in the Roll Form

Food Industry ◽

10.29141/2500-1922-2019-4-4-2 ◽

2019 ◽

Vol 4 (4) ◽

pp. 14-22

Author(s):

Olesya Sergeevna ◽

Adelya Bekesheva

Keyword(s):

Fatty Acids ◽

Food Industry ◽

Raw Materials ◽

Silver Carp ◽

Essential Amino Acids ◽

Development Stage ◽

Roll Forming ◽

Fish Gelatin ◽

Organoleptic Characteristics ◽

Food Value

At the present development stage of fish culinary production special significance has range expanding and technology improving for the following purposes: the available fish resources use; the organoleptic characteristics improvement and the nutritional value and competitiveness increase of products manufactured at the enterprises of the food industry. This study concerns the technology and the consumer properties formation improvement of cold appetizers from silver carp in the form of a roll. Unlike traditional the developed products consist of fillet of a bighead silver carp on a skin and an original stuff from egg, vegetables and mushrooms. The researchers conducted study using conventional and special methods. They recommended to introduce gelatin in a dry powdered at the stage of roll forming form in a recipe of the developed fish rolls. A man tested fish gelatin as anew consistency regulator of the developed products. The traditional and fish gelatin use allows to increase the yield of fish cold appetizers in the form of a roll by 8.0 %. When adding gelatin, there was an improvement in consistency and sensory perception of the product as a whole. The analysis results of biological value showed that the developed dishes, being an important additional source of protein and essential amino acids such as threonine, lysine, valine, may well improve the ration balance. The fatty acids ratio in fish rolls prepared according to new recipes is close to the ideal fat in the ratio of saturated, monounsaturated and polyunsaturated fatty acids (35:45:20) and is determined mainly by the composition of fatty acids in silver carp fat. The developed production will allow to expand the range of the food industry enterprises by cold fish appetizers of high quality and food value from available fish raw materials.

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Research Regarding Content in Amino-acids and Biological Value of Proteins from Polyodon spathula Sturgeon Meat

Revista de Chimie ◽

10.37358/rc.17.5.5612 ◽

2017 ◽

Vol 68 (5) ◽

pp. 1063-1069

Author(s):

Cristina Simeanu ◽

Daniel Simeanu ◽

Anca Popa ◽

Alexandru Usturoi ◽

Dan Bodescu ◽

...

Keyword(s):

Amino Acids ◽

Nutritive Value ◽

Essential Amino Acids ◽

Meat Production ◽

Age Group ◽

Chemical Methods ◽

Biological Value ◽

Polyodon Spathula ◽

The One ◽

Total Amino Acids

Polyodon spathula sturgeon breed is successfully reared in Romania in many fishery farms for meat production and it is capitalized on domestic market as consumption fish. In the current paper were studied a number of 1400 sturgeons from Polyodon spathula breed (1200 individuals of one summer - P.s.0+ and 200 individuals of fourth summers - P.s.3+). From this flock were weighted around 10%, for each age group, and for laboratory determinations were chosen 10 fishes for each age with the corporal mass close to the group mean. After analysing the fillets gathered from the studied fishes for establishing the chemical characteristics, nutritive and biological values of proteins were drawn some interesting conclusions. So, regarding chemical composition we notice that in the meat of analysed fishes water is in a rate of 75.41% at P.s.3+ and 78.37% for P.s.0+; proteins - between 18.08% for P.s.0+ and 19.89% for P.s.3+, values which place those fishes in the group of protein fishes; lipids - between 2.45% and 3.45%, values which situated those sturgeons in category of fishes with a low content in lipids; collagen � 3.83% at P.s.0+ and 4.14% at P.s.3+ which indicate low values for proteins of weak quality in the meat of those sturgeons. Study of nutritive value for the analysed fishes indicate the fact that fishes P.s.0+ have a mediocre nutritive value, having the ratio w/p of 4.33 while sturgeons P.s.3+ were placed in the 2nd category � fishes with a good nutritive value (rate w/p = 3.79). Energetic value of the studied fillets was 97.39 kcal/100 g for P.s.0+ and 114.31 kcal/100 g for P.s.3+, which enlightened an increase of nutritive value with aging, fact especially due to accumulation of adipose tissue. Study of proteins quality, through the presence of those 8 essential amino-acids in the meat of analysed fishes, show the fact that at sturgeons P.s.0+ proportion of essential amino-acids was 20.88% from total amino-acids, while at sturgeons P.s.3+ was 26.23%, fact which enlightened an increasing of proteins� biological value with fish aging. This fact was also shown by calculation of proteins� biological value through chemical methods (EAA index); calculated value for sturgeons P.s.0+ was a little bit lower (118.73) than the one calculated for sturgeons P.s.3+ (118.79).

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Content of amino acids in raw materials of somespecies of ASTERACEAE family

Fitoterapia ◽

10.33617/2522-9680-2020-3-44 ◽

2020 ◽

Vol 3 (3) ◽

pp. 44-50

Author(s):

S.M. Marchyshyn ◽

◽

L.V. Slobodianiuk ◽

R.Yu. Basaraba ◽

N.А. Hudz ◽

...

Keyword(s):

Amino Acids ◽

High Performance Liquid Chromatography ◽

Free Amino ◽

High Performance ◽

Raw Materials ◽

Essential Amino Acids ◽

Qualitative Composition ◽

Quantitative Content ◽

First Time ◽

Asteraceae Family

Keywords: amino acids; common pussytoes; yacon; stevia; golden marigolds; leaves; herb; aster family; high performance liquid chromatography. For the first time the qualitative composition was studied and the quantitative content of amino acids in the herb of common pussytoes, yacon leaves, stevia leaves, herb of golden marigolds was determined by HPLC. 17 bound and 16 free amino acids were identified in the herb of common pussytoes, in the herb of golden marigolds, yacon leaves and stevia leaves – 12 and 5, 17 and 11 and 16 and 14 amino acids, respectively. The highest content of the sum of essential and substitute amino acids is contained in the leaves of stevia; the lowest content of the sum of essential amino – in the herb of golden marigolds, the sum of essential amino acids – in the herb of common pussytoes.

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