scholarly journals Products from rabbit meat for a healthy diet: the creation of assortment lines, nutritional and biological value

2019 ◽  
Vol 81 (1) ◽  
pp. 225-231
Author(s):  
L. V. Antipova ◽  
Y. A. Popova ◽  
A. V. Cherkasova
Keyword(s):  
Meat Products ◽  
Global Scale ◽  
Raw Material ◽  
Balanced Diet ◽  
Material Sources ◽  
Wide Range ◽  
Rabbit Meat ◽  
Mechanically Separated Meat ◽  
Rabbit Carcass ◽  
Minced Meat

The results of studies on the rational use of various anatomical sites of the rabbit carcass are presented. The current state of rabbit breeding on a global scale is considered. The data on the composition of tissues of various anatomical sites of rabbit carcasses are presented. It is proved that the meat of various parts of rabbit carcasses corresponds to the formula of a balanced diet in terms of amino acids, including essential ones. Recommendations on the allocation of cuts, as well as their use for the production of healthy foods. The improved schemes of cutting rabbit carcasses for the preparation of second courses, various types of baked, smoked and boiled and smoked products are presented. The technologies of production of hams rabbit " Holiday "of the hip and shoulder cuts, medallions of the longest back muscles, cutlets" Voronezh " of the hip, as well as smoked ribs and ribs in sauce for the second course. presented of the formulation emulsified and minced meat products mechanically separated meat. Indicators of quality of finished products, their amino acid composition, digestibility are defined. It is proved that the rational and purposeful use of different parts of rabbit carcasses in deep cutting allows to satisfy the needs of customers of all social strata. The absence of products from rabbit meat of deep cutting with a wide range of such products from pork and beef is shown in Russia. Noted that meat of different anatomic sites of the carcasses of rabbits covers more than 50% of the daily norm of consumption of animal protein, which can be attributed to the products of rabbit meat products of functional purpose without adding additional raw material sources.

scholarly journals USING SUMFLOWER PROTEIN AS A COMPONENT OF FORCEMEATS FOR FROZEN SEMI-PROCESSED MINCED MEAT PRODUCTS

2020 ◽  
Vol 14 (4) ◽  
Author(s):  
T. Zhelieva ◽  
N. Kamsulinа ◽  
O. Pavlova
Keyword(s):  
Meat Products ◽  
Raw Material ◽  
Rheological Parameters ◽  
Material Sources ◽  
Wide Range ◽  
Sunflower Protein ◽  
Processed Products ◽  
Minced Meat ◽  
Sunflower Proteins ◽  
Qualitative Characteristics

The problem of how to remediate protein deficiency in the human diet can be solved by using new raw material sources or by consuming vegetable proteins, in particular, sunflower protein, more efficiently. Sunflower is high in biologically complete proteins with a wide range of functional properties. This makes it practical to use sunflower protein as a component of forcemeats for frozen semi- processed minced meat products. As this task is highly topical and promising, it has determined the direction of further research. The purpose of the research is to establish how sunflower protein affects the qualitative characteristics of forcemeat for frozen semi-processed minced meat products, and to specify the rational norms of using it in their composition. It has been studied how sunflower protein effects on the moisture-holding capacity of forcemeat. The results have shown a sharp increase in this parameter after introducing sunflower protein. It has been established that sunflower protein affects the processes of freezing and defrosting in forcemeat systems. However, it has no pronounced cryoprotective properties independent of  its concentration in a system, and the loss in weight during freezing the samples is but insignificant. Studying the effect of sunflower protein powder on the sensory, functional, and technological properties of forcemeat reveals positive dynamics and direct relationship between these characteristics and the concentration of sunflower protein. The losses in the weight of the semi-processed products during heat treatment have been analysed. The   data   obtained  have  shown  that   this   parameter   decreases   by 1.9 times when sunflower protein is used. Sensory evaluation of the samples has allowed establishing that the rational norm for sunflower protein as a forcemeat component is up to 10%. Thus, the research conducted prove that it is practical to use sunflower proteins as components of forcemeats for frozen semi-processed minced meat products. This will make the products more nutritious, allow controlling their amino acid composition, curtail the expenditure of raw meat, help control the rheological parameters, and expand the range of products.

scholarly journals FOOD BIODEGRADABLE FILM CONTAINING CHITOSAN

2018 ◽  
pp. 124-131
Author(s):  
Sergeyi Alekseyevich Skolkov ◽  
Marina Sergeevna Moiseenko ◽  
Natalya Aleksandrovna Kirichko ◽  
Marfuga Dyusembaevna Mukatova
Keyword(s):  
Food Industry ◽  
Acetic Acid Solution ◽  
Meat Products ◽  
Raw Material ◽  
Forming Process ◽  
Biodegradable Film ◽  
Bioactive Substances ◽  
Food Dye ◽  
Film Forming ◽  
Minced Meat

The purpose of the study was to establish the possibility of using chitosan with a molecular mass of 19 kDa to cover the surface of the food product with a bio-degradable film. Experimental samples of the biodegradable film had in their composition glycerol transglutaminase, food dye and chitosan substituting a portion of gelatin. Chitosan used in pilot samples is a derivative from chitin which was obtained by processing the shell-containing raw material (a waste from the cutting of cooked crayfish), according to the requirements of TU 9289-003-48203178-2001. In composition of chitosan sample the water content (%) was 9, minerals 0.2 and insolubles 0.3. Chitosan was used as 2% solution in 2% acetic acid solution. The prepared solution of the film-forming composition was spread on the prepared surface and cooled at ambient temperature with further drying followed by the film-forming process. The food biodegradable film produced using the mentioned above method of chitosan application was 0.09-0.10 mm thick. It has been stated that the use of transglutaminase in food biodegradable film production improves film quality characteristics necessary for packaging materials used in the food industry. When biodegradable films are used in the food industry, molded meat products (cutlets, meatballs, sausages) from minced meat of warm-blooded animals, fish, poultry and from combined fish minced meat are wetted with the prepared film-forming composition fixed with circulating air at 25-30°C during 10 minutes. The wetting process is repeated 3-4 times to form a food biodegradable film of the required thickness on the surface of the molded product. The film produced protects the product surface prolonging its storage life and can be eaten together with the product. The film has properties of bioactive substances due to the presence of chitosan and presents an alternative to modern hardly decomposable packing materials.

scholarly journals CONDITIONS FOR THE FORMATION OF OPPORTUNISTIC BEHAVIOR OF THE SUBJECTS OF THE CREDENCE GOODS MARKET

2017 ◽  
pp. 41-48
Author(s):  
Maria Aleksandrovna Kolosova
Keyword(s):  
Modern Society ◽  
Raw Material ◽  
Differentiated Products ◽  
Credence Goods ◽  
Opportunistic Behavior ◽  
Institutional Conditions ◽  
Psychological Conditions ◽  
Material Sources ◽  
Wide Range ◽  
Goods Market

The article studies the conditions favorable for the formation of opportunistic behavior of subjects of the credence goods market. The absence of a number of rules, which should govern social and legal relations in the sphere under the study, along with imperfection and inefficiency of the existing rules allowed to identify a group of institutional conditions for developing opportunism. The limitations of competition, the variability of the economic environment, wide range of differentiated products and the unevenness of their distribution, the dependence on external raw material sources form the group of market conditions. Impulsivity, suspiciousness and difficult predictability of the behavior of ordinary consumers, but also inherent in modern society the spiritual and moral decline form the group of socio-psychological conditions for opportunistic behavior. The article discusses in detail each of the groups, the examples of the Russian practice are given.

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

2019 ◽  
Vol 21 (91) ◽  
pp. 3-8 ◽  
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%.

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

scholarly journals Investigation of the chemical composition of pumpkin pulp as a basis for soft drinks

Vestnik MGTU ◽  
2021 ◽  
Vol 24 (4) ◽  
pp. 441-449
Author(s):  
M. N. Shkolnikova ◽  
V. N. Abbazova
Keyword(s):  
Sugar Content ◽  
Meat Products ◽  
Climatic Conditions ◽  
Raw Material ◽  
Long Term Storage ◽  
Technological Potential ◽  
Wide Range ◽  
Snack Products ◽  
Term Storage

Pumpkin fruits ( Cucurbita spp.) have a number of advantages and high technological potential, thanks to almost universal cultivation in a wide range of agro-climatic conditions, the ability to long-term storage, the content of dietary fibers, pectin and other polysaccharides, carotenoids, polyphenolic substances, vitamins, which cause a wide range of physiological orientation. In the process of researching the composition of local cultivars of pumpkin and the world experience of using Cucurbita spp. in the composition of food products, the need to use this ingredient in beverage recipes has been substantiated. The content of dry substances in the pumpkin samples is from 8.18 % ("Gribovskaya") to 11.6 % ("Orange bush"). The maximum sugar content is distinguished by the varieties "Winter Sweet" (6.87 %) and "Orange Bush" (7.40 %). The content of BAS-antioxidants is (without visible difference depending on the growing region): carotenoids from 1.3 mg/100 g in "Gribovskaya" to 2.0 mg/100 g - "Orange bush"; ascorbic acid - 8.7 mg/100 g in "Rossiyanka" to 14.2 mg/100 g - "Orange bush". Today all parts of the pumpkin fruit are used: the bark is a raw material for the production of feed flour and a substrate for the cultivation of lactobacilli, the seeds are traditionally used to produce pumpkin oil and flour, the pulp of the fruit is a raw material for juice-containing products, purees, carotenoid-containing and polysaccharide extracts, pectin, concentrates of first and second dishes, snack products, pasta, bakery, confectionery and meat products, etc.

Using Histological Analysis to Detect Mincemeat Falsification

2020 ◽  
Keyword(s):  
Histological Analysis ◽  
Meat Products ◽  
Raw Material ◽  
Striated Muscles ◽  
Current Standard ◽  
Diaphragmatic Muscle ◽  
Morphological Differences ◽  
Meat Samples ◽  
Technological University ◽  
Minced Meat

The article considers the problem of the quality and falsification of semi-finished meat products in the Russian Federation. The studies carried out based on the Perm Agrarian and Technological University in 2019. Samples of artificially falsified minced meat controlled by intact ground beef used as material for research. Shredded liver, kidneys, lungs, udder, diaphragm are introduced into the test samples. The tests were carried out by the histological method, according to GOST 19496-2013. By using histological analysis of minced striated muscles obtained images striation characteristic of skeletal musculature. In the cytoplasm of individual myocytes, sarcocystis found that was quite high. Comparative analysis mincemeat with minced skeletal and diaphragmatic muscles revealed it hard to detect as falsification. However, it's possible given some morphological differences between skeletal and diaphragmatic muscle fibers. In the process of microscopy of minced meat samples, without falsified by-products, inclusions of the corresponding tissues are easily visualized. As a result, we can conclude that histological analysis is a reasonably reliable way to determine the composition of chopped meat products. Unfortunately, the current standard is the mandatory histological identification of semi-finished products only if there is a disagreement on the structure of the raw material. That is, the problem of falsification lies not only in the dishonesty of producers but also in the presence of regulatory requirements governing the requirements for meat and meat products.

Microstructural analysis of cooked sausages with spelt flour

2021 ◽  
Vol 12 (3) ◽  
Author(s):  
L. V. Bal-Prylypko ◽  
◽  
V. T. Khomych ◽  
S. I. Usenko ◽  
V. M. Israelian ◽  
...  
Keyword(s):  
Structure Formation ◽  
Microstructural Analysis ◽  
Meat Products ◽  
Total Content ◽  
Raw Material ◽  
High Tech ◽  
Technological Processing ◽  
Safe Food ◽  
Main Components ◽  
Minced Meat

In a market economy, it is especially important to produce and provide the population with competitive, high-quality, and safe food products. Quite common meat products in the diet of every person are products from the boiled sausage group, including sausages. It is known that spelt flour contains a large amount of protein – 17.4%, the total content of dietary fiber – 14.3%, richer vitamin and mineral composition. Due to its valuable chemical composition, spelt flour is a promising raw material of plant origin, designed to improve meat products. Therefore, the purpose of the work was to find out the peculiarities of the structure formation in cooked sausages and the microstructure of their components that occur during technological processing when adding spelt flour to sausage mince, by histological methods of research, which substantiate the microstructural analysis of the control and experimental samples. The article highlights the results of studying the microstructural analysis of sausages with the addition of spelt flour, which affects the structure formation in cooked sausages during technological processing. The article presents drawings of sections from the control and experimental samples under the microscope. The main components of cut minced meat containing spelt flour, which was added in order to introduce new high-tech solutions that will be competitive not only in the Ukrainian but also in the European market, were studied and analyzed. It was established that with the help of histological examinations, which form the basis of microstructural analysis, it is possible to clearly identify all minced meat components from which sausages are made.

Food sources of phyto-oestrogens and their precursors in Europe

2003 ◽  
Vol 89 (S1) ◽  
pp. S39-S43 ◽  
Author(s):  
R. J. Fletcher
Keyword(s):  
Meat Products ◽  
Soya Protein ◽  
Raw Material ◽  
Food Sources ◽  
Fermented Foods ◽  
Wide Range ◽  
Cereal Brans ◽  
Final Water Content ◽  
Growing Conditions

Phyto-oestrogens are dietary components found in some plants, which actin vivolike weak oestrogens. They may reduce the risk of some degenerative diseases moderated by oestrogen, including breast cancer and osteoporosis. The most widely studied are the isoflavones genistein and daidzein from soyabeans, but lignans may be more prevalent in the European diet. Soya foods have traditionally been consumed in the Orient for millennia, and are now widely available to European consumers. Levels of isoflavone in soyabeans from published literature vary between 560 and 3810 mg/kg, depending on variety and growing conditions. Soya protein concentrates and isolates derived from soyabeans contain 466–615 mg isoflavones/kg. Traditional soya milk, bean curds, bean sprouts, etc. contain 13 to 2030 mg isoflavone/kg, depending on the starting raw material and final water content. Fermented foods have a different isoflavone conjugate profile, which may be important in absorption and metabolism. Soya analogues of European foods include dairy and meat products, which contain 38 to 3000 mg total isoflavones/kg, depending the source of soya and dilution with other ingredients. A wide range of foods contain low levels of soya-derived isoflavones, but such foods do not make a significant contribution to mean intakes in Europe. Flaxseed is by far the richest source of lignan precursors. However, foods such as cereal brans, legumes and some vegetables are a more important source in the diets of Europeans because they are more widely consumed. For similar reasons, compared with soya isoflavones, lignans may be a more important source of phyto-oestrogens in the diets of Europeans.

scholarly journals Production technology development baked carbonade

2020 ◽  
Vol 11 ◽  
pp. 56-65
Author(s):  
I.F. Gorlov ◽  
◽  
S.E. Bozhkova ◽  
S.A. Gnilomedova ◽  
S.A. Surkova ◽  
...  
Keyword(s):  
Technology Development ◽  
Age Groups ◽  
Meat Products ◽  
Rotation Frequency ◽  
Raw Material ◽  
Laboratory Research ◽  
Technical Documentation ◽  
Organoleptic Characteristics ◽  
Wide Range ◽  
The Moment

Aim. Development of technology and optimization of the recipe for baked carbonade with improved consumer properties. Material and Methods. The production of the studied samples of carbonade was carried out in accordance with the current regulatory and technical documentation (GOST R 55795-2013). Formulation optimization was performed using Excel. Sampling and preparation of samples for laboratory research was carried out according to a unified methodology in accordance with the requirements of GOST R 51447-99 (ISO 3100-1-91). Determination of organoleptic characteristics was carried out according to the requirements of GOST 9959-91; GOST R 53159-2008; GOST R 53161-2008. The mass fraction of fat was determined according to GOST 23042-86; protein – according to GOST 25011-81. Results. In the process of research, a recipe for baked carbonade was developed. It was revealed that with the introduction of apple pectin into the formulation of baked carbonade, the content of miner-al nutrients increases, and the content of vitamins significantly increases. For the production of baked carbonade, the following salting method was chosen: raw material was injected by brine in an amount of 10% by weight. Then the raw material is massaged in a massager with a drum rotation frequency of 16 rpm for 15 minutes. Heat treatment consists in baking. The carbonade is baked at 100-120 oC for 1-2 hours. The carbonade is considered ready when the temperature in its thick-ness reaches 70-72 oC. The finished product is sent for cooling to the chambers until the temperature reaches 8 oC in the thickness of the product. The developed product was distinguished by high organoleptic and stable physicochemical and mi-crobiological indicators, corresponding to the current regulatory and technical documentation for this type of product. The prime cost of baked carbonade is 439.69 rubles / kg, which at the moment, taking into account the costs of the manufacturer and the distribution network, is the average price in the market. Conclusion. A technology has been developed for the production of baked pork carbonade with high consumer properties, which contributes to the expansion of the range of functional meat products. The product is recommended for a wide range of consumers of different age groups.

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