scholarly journals Development of sausage bread technology with a functional orientation based on flax seed products

2019 ◽  
Vol 80 (4) ◽  
pp. 177-184
Author(s):  
S. P. Merenkova ◽  
I. Yu. Potoroko ◽  
V. V. Semizdralova
Keyword(s):  
Fatty Acids ◽  
Phosphorus Content ◽  
Raw Materials ◽  
Lipid Fraction ◽  
Food Additives ◽  
Meat Products ◽  
Saturated Fat ◽  
Products Analysis ◽  
Carcinogenic Substances ◽  
Functional Orientation

Consumers associate the finished meat products with negative health effects that are connected with a high content of saturated fat; food additives and carcinogenic substances. Consumer demand for functional products with a reduced amount of saturated fats is growing. The purpose of scientific research was justification the functional properties of sausage bread manufactured using protein-fatty emulsions based on flour made from flax-LM-98 Raziol; Ural. In the recipe of sausage bread 15% of fat and meat raw materials were replaced by the protein-fatty emulsion based on flax flour. It is established: addition of emulsion contributes to a more pronounced flavor and aroma, attractive appearance and drawing on a cut of meat products. Analysis of the chemical composition meat products showed an increase in fat content on 12.7-23.7%; soluble and insoluble dietary fibers concentration; calcium and phosphorus content. The experiment proved the high biological value of lipid fraction in sausages containing flax flour. Content of polyunsaturated fatty acids increased by 15.8–29.2%, concentration of (-3 fatty acids increased 3.7–7.7 times. The ratio of (-3:(-6 fatty acids in samples with flax flour of Ural grade amounted to 1:1.3, consumption of 50 g sausages satisfies the daily need in (-3 fatty acids by 60.8%. The ratio of (-3:(-6 fatty acids in samples with flax flour of Raziol grade amounted to 1:3.3; consumption of 50 g sausages satisfies the daily need in (-3 by 29.5%. Sausage bread containing 5.6% flax flour Ural and Raziol varieties should be attributed to functional foods, due to the high content of functional component and the ability to satisfy more than 15% of the daily need for (-3 fatty acids.

Changes in Fatty Acid Composition of two Muscles from Three Different Iberian × Duroc Genotypes After Refrigerated Storage

2008 ◽  
Vol 14 (2) ◽  
pp. 127-137 ◽  
Author(s):  
M.R. Ramírez ◽  
R. Cava
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Lipid Fraction ◽  
Meat Products ◽  
Biceps Femoris ◽  
Longissimus Dorsi ◽  
Meat Production ◽  
Refrigerated Storage ◽  
Chain Pufa ◽  
Lipid Fractions

The changes of the fatty acid (FA) profile of 2 muscles Longissimus dorsi and Biceps femoris from 3 Iberian × Duroc genotypes were studied: GEN1: ♂ Iberian × ♀ Duroc1, GEN2: ♂ Duroc1 × ♀ Iberian; GEN3: ♂ Duroc2 × ♀ Iberian. GEN1 and GEN2 are reciprocal crosses while the difference between GEN2 and GEN3 is the Duroc sire line. The genotype Duroc1 was selected for the production of dry-cured meat products while the genotype Duroc2 was selected for meat production. Longissimus dorsi and Biceps femoris BF from the reciprocal cross showed similar changes in FAs profile after refrigerated storage. However, the Duroc sire line affected the FA profiles of intramuscular fat (IMF) and lipid fractions since some differences were found between GEN2 and GEN3. Meat from GEN3 had the highest level of polyunsaturated fatty acids (PUFA) in IMF and lipid fractions as well as the lowest rate of plasmalogens in polar lipid fraction. After storage, meat from GEN3 showed an increase of long chain PUFA in free fatty acids fraction and the highest increase in the ratio DMA/FA [(dimethylacetals/FAs) × 100] after the refrigerated storage, which was indicative of a higher deterioration of this genotype. Therefore, the crossbreeding of Iberian pigs with Duroc selected genotypes (Duroc2) could affect the changes in the FAs profile of meat under refrigerated storage.

scholarly journals Prospects for the use of natural food additives in the production of sausage products

2021 ◽  
Vol 81 (1) ◽  
pp. 118-125
Author(s):  
D. Sviderskaya ◽  
◽  
V. Ovsyannikova ◽  
A. Karabekova ◽  
A. Orazbekova ◽  
...  
Keyword(s):  
Negative Impact ◽  
Raw Materials ◽  
Research Result ◽  
Food Additives ◽  
Meat Products ◽  
Natural Food ◽  
Organization And Management ◽  
Organoleptic Characteristics ◽  
Urgent Task ◽  
Natural Additives

Main problem: Modern manufacturers of products, by the current market conditions, should take care that their products are competitive and attractive in consumer terms, but also the economic efficiency of its production is important. In this regard, in the production of food products, including meat, the use of various additives that allow to make products with more pronounced organoleptic properties, increased shelf life, increased nutritional and biological value are used. Analyzing the products presented on the market, it was revealed that the use of food additives of chemical origin is more than common among today's manufacturers, because they allow producing products that are lower in cost by improving the taste and aroma properties of the product, using low-quality raw materials or replacing natural raw materials with artificial components. Despite the widespread use of such additives, they still remain not sufficiently studied. Purpose: It is necessary to revise the traditional range of meat products in the country by direction of increasing the volume of production of products from natural and chopped meat with a variety of attractive organoleptic characteristics. It is a modern principle of organization and management of food industry enterprises. Methods: In this regard, the use of new natural ingredients in the production of meat sausage products becomes an urgent task. Considering the field of food technologies, it should be noted that currently there is a tendency to increase the consumption of food enriched with natural additives. Results and their significance: Based on our research, result was obtained showing that chemical food additives negatively affect the microflora of the gastrointestinal tract. As a result, it was decided to develop a new type of sausage products using natural additives, such as rosemary and blueberry fruits. This article provides a justification for their use in the production of sausage products as an alternative to various chemical food additives that can have a negative impact on the human body.

scholarly journals DETERMINATION OF THE BIOLOGICAL VALUE OF CHOPPED SEMI-FINISHED PRODUCTS WITH A COMPLEX FOOD ADDITIVE ENZYMATIC METHOD

2021 ◽  
Vol 12 (1) ◽  
pp. 48-55
Author(s):  
N. M. Sonko ◽  
V. Yu. Sukhenko ◽  
O. A. Shtonda
Keyword(s):  
Proteolytic Enzymes ◽  
Raw Materials ◽  
Food Additives ◽  
Control Sample ◽  
Meat Products ◽  
Food Supplement ◽  
Enzymatic Method ◽  
Important Indicator ◽  
Biological Value ◽  
Minced Meat

When creating meat products, one of the main indicators is the biological value of the product. The biological value of proteins depends on the degree of their assimilation, in animal proteins is greater than in vegetable. More than 90% of amino acids are absorbed from animal proteins in the intestine. An important indicator of the biological value of proteins is their attack by digestive enzymes - the property to be hydrolyzed with the participation of enzymes in the gastrointestinal tract.Enzymatic methods for determining the biological value of a protein are one of the simplest and at the same time objective methods for determining its ability to be broken down by proteolytic enzymes in the gastrointestinal tract.The article presents a study on the biological value of minced meat semi-finished products. For the studies we used chopped semi-finished products (cutlets) control sample and three test samples with partial introduction into the formulation of food additives based on animal and vegetable raw materials - 0.5 %, 0.75 % and 1.0 %, respectively. Hydration of the additive is 1:15. The food supplement contains g / 100 g: sodium alginate - 60, whey protein - 16, soy fiber - 24. To determine the biological value of the products by the enzymatic method used a device for hydrolysis of proteins. The essence of the method is a six-hour hydrolysis by enzymes of a sample of the finished product. The first stage is fermentation with pepsin (3 hours), the second stage is trypsin (3 hours). With hourly selection of hydrolysis products to determine the degree of digestibility at a certain stage of the study. It is proved that the addition to the recipe of chopped semi-finished food mixture is advisable, as it allows to obtain chopped semi-finished product with better digestibility. The digestibility of the experimental samples was slightly higher than the control. The digestibility index for control was – 69 %, and for experimental – 68-74 %. Therefore, according to research, we can say about the feasibility of using additives in the production of minced meat semi-finished products with a share of replacement of basic raw materials from 8 % to 16 %.

Threshold for incorporation of cardiovasculary favourable fatty acids in pork tissue : implications for meat and meat products

1996 ◽  
Vol 1996 ◽  
pp. 29-29
Author(s):  
M.J. Van Oeckel ◽  
N. Wamants
Keyword(s):  
Fatty Acids ◽  
Polyunsaturated Fatty Acids ◽  
Sensory Quality ◽  
Meat Products ◽  
Saturated Fat ◽  
Unhealthy Food ◽  
Omega 3 Fatty Acids ◽  
Omega 3 ◽  
Fresh Meat

Pork has always been blamed to be too rich in (saturated) fat and consequently as being an unhealthy food. However, pork contains actually lesser fat, a considerable amount of cardiovasculary neutral monosaturated fatty acids and the level of polyunsaturated (possibly omega-3) fatty acids (PUFA) can be easily increased by the feed (Koch et al. 1968). The question raises what will happen with the (sensory) quality of pork rich in polyunsaturated fatty acids as these may induce poor consistency of backfat, yellow discolorations of the fat and off-flavours in meat (products) due to rancidity. Hence the objective of this study was to investigate the PUFA threshold for PUFA incorporations in pig tissue. According to Fischer et al. (1991) PUFA may vary from 15 to 21 g PUFA/kg feed, depending on the use of the pork (resp. cured and fresh meat). Houben and Krol (1983) and Wood (1983) recommend max. 15% PUFA in backfat.

scholarly journals Influence of Murta (Ugni molinae Turcz) Powder on the Frankfurters Quality

2021 ◽  
Vol 11 (18) ◽  
pp. 8610
Author(s):  
Silvana Bravo ◽  
Karla Inostroza ◽  
José M. Lorenzo ◽  
Gastón Sepúlveda ◽  
Rubén Domínguez ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Raw Materials ◽  
Low Cost ◽  
Meat Products ◽  
Sensory Properties ◽  
Sensory Characteristics ◽  
Future Research ◽  
Endemic Plant ◽  
Animal Fat ◽  
Ugni Molinae

Frankfurters are one of the most demanded meat products in the world due to their low cost and good taste. However, they contain up to 30% animal fat, which is negative for the consumer’s health. Moreover, high-fat contents could also decrease frankfurter sensory properties, since it accelerates the rancidity of the products. This fact is highly dependent on the fatty acids composition since the unsaturation promotes oxidative reactions. Currently, strategies have been developed to replace animal fat with vegetable oils or the inclusion of new raw materials. The murta (Ugni molinae Turcz), an endemic plant in Chile, is a specie that contains high levels of flavonoids in its fruits and has a pleasant flavor, as well as a sweet and floral aroma. However, the effect of the addition of these fruits in the formulation of meat products has been scarcely studied. The present study aims to reduce the use of synthetic additives using natural ones (murta powder). Therefore, this research evaluated the influence of the inclusion of murta on the chemical, sensory, and instrumental parameters of traditional frankfurters. Three batches of frankfurters were manufactured: control sausages without additives (T0); samples with chemical antioxidant (T1); and with murta fruit powder (T2). The chemical composition, physicochemical parameters and sensory properties were determined. Frankfurters made with murta (T2) presented middle values in energy, moisture and sodium compared with control. Also, the reformulated sausages (T2) presented the lowest water holding capacity, redness (a*) and yellowness and the highest values of fat and carbohydrates. Regarding fatty acids content, the most important changes were observed in the C18:0 and C14:0 (T2 presented the lowest values) and C18:2n-6 (T2 had the highest values), but minimal differences were observed in the total SFA, MUFA and PUFA content. Cholesterol content from T2 were similar to the control samples, and T1 presented the highest values. Although these differences, both chemical and nutritional quality of all frankfurters manufactured in the present study were very similar among treatments. Finally, according to the sensory analysis, T2 presented better acceptability and sensory characteristics compared with the other treatments (p ≤ 0.05). Therefore, the inclusion of murta in the production of frankfurters could be a strategy to improve the sensory characteristics of this product with minimal changes in chemical and nutritional properties. However, the effect of murta on oxidative stability and frankfurter shelf-life should be studied in depth in future research.

scholarly journals Determination of toxic elements in meat products from Serbia packaged in tinplate cans

2021 ◽  
Author(s):  
Branislav Stojanović ◽  
Saša Janković ◽  
Vesna Đorđević ◽  
Sonja Marjanović ◽  
Dragan Vasilev ◽  
...  
Keyword(s):  
Toxic Elements ◽  
Raw Materials ◽  
Food Additives ◽  
Meat Products ◽  
Storage Period ◽  
Armed Forces ◽  
Expert Committee ◽  
Small Risk ◽  
Canned Meat

Abstract This work aimed to examine the influence of the storage period on the content of toxic elements (As, Cd, Pb, and Hg), in five types of canned meat products, which are regularly used in the Serbian Armed Forces. Cans of beef goulash (BG), pork ragout (PR), spam (SP), liver pate (LP), and meatballs in tomato sauce (MB), produced according to military standards, and stored under regular conditions (temperature up to max 25 °C and relative humidity up to max 75%), were analyzed in this research. Meat products were made according to the special military requirements, packed in tinplate cans, and stored for up to 6 years. The highest average contents of toxic elements were found to be 10.00 µg/kg for arsenic in BG, 35.91 µg/kg for cadmium in LP, 15.04 µg/kg for mercury in PR, and 8.00 µg/kg for lead in PR. The storage period did not significantly affect the level of toxic elements, although higher concentrations were found in samples stored for more than two years. The influence of raw materials, spices, and additives on the level of toxic elements in some meat products was also examined. None of the samples contained toxic elements at levels exceeding the currently maximum permitted levels. The consumption of this type of food represents a small risk to human health because the exposure of soldiers to toxic elements, calculated as weekly intake, is far below legal PTWI/TWI limits, established by the Joint FAO/WHO Expert Committee on Food Additives (JECFA) and European Food Safety Authority (EFSA).

scholarly journals Detailed characterization of plant-based burgers

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Massimo De Marchi ◽  
Angela Costa ◽  
Marta Pozza ◽  
Arianna Goi ◽  
Carmen L. Manuelian
Keyword(s):  
Fatty Acids ◽  
Protein Profile ◽  
Meat Products ◽  
Saturated Fat ◽  
Short Chain Fatty Acids ◽  
Beef Products ◽  
Western Market ◽  
Nutritional Needs ◽  
Beef Burgers

AbstractFlexitarians have reduced their meat consumption showing a rising interest in plant-based meat alternatives with ‘meaty’ characteristics, and we are witnessing an unprecedented growth of meat substitutes in the Western market. However, to our knowledge, no information regarding the ‘simulated beef burgers’ nutritional profile compared to similar meat products has been published yet. Here we show that, whilst both plant-based and meat-based burgers have similar protein profile and saturated fat content, the former are richer in minerals and polyunsaturated fatty acids. We found that the most abundant minerals in both categories were Na, K, P, S, Ca, and Mg; being Na and S content similar between groups. Only six amino acids differed between categories, being hydroxyproline exclusively in meat-based burgers. Plant-based burgers revealed fourfold greater content of n-6 than meat-based burgers, and greater short-chain fatty acids proportion. Our results demonstrate how ‘simulated beef’ products may be authenticated based on some specific nutrients and are a good source of minerals. We believe that there is a need to provide complete and unbiased nutritional information on these ‘new’ vegan products so that consumers can adjust their diet to nutritional needs.

scholarly journals METHODOLOGICAL ASPECTS OF IDENTIFICATION OF TISSUE-SPECIFIC PROTEINS AND PEPTIDES FORMING THE CORRECTIVE PROPERTIES OF INNOVATIVE MEAT PRODUCTS

2018 ◽  
Vol 3 (3) ◽  
pp. 36-55 ◽  
Author(s):  
Natal’ya L. Vostrikova ◽  
Irina M. Chernukha ◽  
Daniil V. Khvostov
Keyword(s):  
Food Quality ◽  
New Technologies ◽  
Raw Materials ◽  
Muscle Protein ◽  
Food Additives ◽  
Meat Products ◽  
Food Products ◽  
Modern Technology ◽  
Animal Origin ◽  
Quality And Safety

One of the ways to address the food quality issues facing the industry is the development of standardized and certified methods related to the conduct of in-depth studies of biochemical indicators of quality and safety of meat and meat products. The world laboratory practice in the field of food quality and safety shows a constant expansion of the list of controlled indicators of food raw materials and products. An important feature of the modern period in the development of biomedical and biotechnological research is the introduction of a whole complex of postgenomic technologies, which are based on a systematic approach to the study of the functioning of the mammalian proteome in various physiological and pathological conditions, including the formation and development of alimentary-dependent pathologies. In this regard, the problem of multilateral study of food products, in particular their identification, is the most relevant, because the modern technology of their production has undergone significant changes and requires the development of “gentle “ processing modes. They concern raw materials and auxiliary materials used at all stages of production. This and new technologies of production of protein products from plant raw materials, as well as the introduction of food raw materials and food additives of artificial origin and the excess introduction of additives of plant and animal origin can cause falsification of products, as well as affect the health of the consumer. Food quality assessment includes the control of components of finished products. It is most difficult to determine the proportion of muscle protein in multi-component meat products that have undergone heat treatment. Therefore, in practice, when assessing the quality of food products, there is a need to identify its real composition in accordance with the declared normative documents. Currently, a promising area of research in the field of determining the composition of finished food is the selection of biomarkers of various components. Therefore, it is important to develop a methodology for the identification of biochemical changes in food raw materials under the influence of technological factors using modern research methods. This paper provides an overview of the protein and peptide analysis methodology, including the latest technologies that are becoming increasingly important.

scholarly journals A study of combined minced meat from hydrobionts for snacks

2021 ◽  
Vol 39 (No. 2) ◽  
pp. 140-148
Author(s):  
Natalia Valerievna Dementieva ◽  
Tatyana Maryanovna Boitsova ◽  
Valery Dmitrievich Bogdanov
Keyword(s):  
Raw Materials ◽  
Food Additives ◽  
Viscosity Index ◽  
Meat Products ◽  
High Water ◽  
Rheological Parameters ◽  
Organoleptic Evaluation ◽  
Fish Mince ◽  
Minced Meat ◽  
Snack Products

This paper considers the developments whose application is promising for the fishing industry under the production of dried snack products. Fish chips are non-traditional dried products. The goal of this research was to study the functional and technological properties of minced systems consisting of fish and seafood. Minced systems were pre-treated with special food additives to improve their rheological properties and organoleptic indicators. The objects of research were stuffed meat products which included 65% to 75% of pollock, 15% of Pacific herring, and 10% to 20% of seafood. A study of technochemical indicators showed that minced systems were high-protein. They contained 30.0–34.8% of protein, 2.2–3.7% of lipids, and 0.8–2.5% of carbohydrates. Minced systems made of hydrobionts are characterised by the high water-holding capacity of 74.52–90.3%, which indicates good lyophilic properties of raw materials. When studying the rheological parameters of minced systems from hydrobionts, it was found that the maximum shift tension was 6.0–8.1 kPa. The stickiness index was 2 400–3 200 Pa, the dynamic viscosity was within the range of 650–850 Pa s (pascal seconds). The effective viscosity index for fish mince with good mouldability is 600–900 Pa s. The organoleptic evaluation showed that minced systems from hydrobionts pre-treated with food additives had high sensory characteristics.

Threshold for incorporation of cardiovasculary favourable fatty acids in pork tissue : implications for meat and meat products

1996 ◽  
Vol 1996 ◽  
pp. 29-29
Author(s):  
M.J. Van Oeckel ◽  
N. Wamants
Keyword(s):  
Fatty Acids ◽  
Polyunsaturated Fatty Acids ◽  
Sensory Quality ◽  
Meat Products ◽  
Saturated Fat ◽  
Unhealthy Food ◽  
Omega 3 Fatty Acids ◽  
Omega 3 ◽  
Fresh Meat

Pork has always been blamed to be too rich in (saturated) fat and consequently as being an unhealthy food. However, pork contains actually lesser fat, a considerable amount of cardiovasculary neutral monosaturated fatty acids and the level of polyunsaturated (possibly omega-3) fatty acids (PUFA) can be easily increased by the feed (Koch et al. 1968). The question raises what will happen with the (sensory) quality of pork rich in polyunsaturated fatty acids as these may induce poor consistency of backfat, yellow discolorations of the fat and off-flavours in meat (products) due to rancidity. Hence the objective of this study was to investigate the PUFA threshold for PUFA incorporations in pig tissue. According to Fischer et al. (1991) PUFA may vary from 15 to 21 g PUFA/kg feed, depending on the use of the pork (resp. cured and fresh meat). Houben and Krol (1983) and Wood (1983) recommend max. 15% PUFA in backfat.

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