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.

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 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 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 germinated wheat (Triticum aestivum) on chemical, amino acid and organoleptic properties of meat pate

10.5219/1273 ◽  
2020 ◽  
Vol 14 ◽  
pp. 580-586
Author(s):  
Bahytkul Assenova ◽  
Eleonora Okuskhanova ◽  
Maksim Rebezov ◽  
Oksana Zinina ◽  
Nadezhda Baryshnikova ◽  
...  
Keyword(s):  
Triticum Aestivum ◽  
Ph Value ◽  
Binding Capacity ◽  
Meat Products ◽  
Average Score ◽  
Organoleptic Evaluation ◽  
Water Binding ◽  
Minced Meat

Germinated cereal crops are widely used in the technology of meat products, as they contain a significant amount of vitamins, minerals and protein. This study presents the formulation and processing technology of meat pate with the addition of wheat (Triticum aestivum) germ. Three treatments of 10, 15 and 20% of germinated wheat (GW) were prepared. Wheat sprouts were crushed and mixed for 6 minutes in a meat mixer together with broth, oat flour, and spices to obtain a smooth mass. This was mixed with minced meat and grinded on a cutter to obtain a more uniform finished paste that was dosed into lamister or tin containers, sterilized and stored for 2 years. This was followed by the determination of its proximate composition, water-binding capacity, and sensory analysis. Results show that the meat pate with 10% of GW in comparison with the control, contain more protein, is more nutritious with a lower fat content of 6.8% and a lower carbohydrate content of 11.3%. The results of organoleptic evaluation showed that the highest average score was for the meat pate with a recipe that contains 10% of germinated wheat, and the lowest was for the meat pate containing 20% of germinated wheat. Meat pate containing 10% of germinated wheat has a higher water-holding capacity and the optimal pH value. This study suggests that wheat can be used in appropriate formulation to improve the organoleptic quality of meat pate.

scholarly journals In-Depth Understanding of Granule Compression Behavior under Variable Raw Material and Processing Conditions

Pharmaceutics ◽  
2022 ◽  
Vol 14 (1) ◽  
pp. 177
Author(s):  
Tibor Casian ◽  
Sonia Iurian ◽  
Alexandru Gâvan ◽  
Alina Porfire ◽  
Anca Lucia Pop ◽  
...  
Keyword(s):  
Microcrystalline Cellulose ◽  
Raw Materials ◽  
Binding Capacity ◽  
Raw Material ◽  
Sensitivity Index ◽  
Processing Conditions ◽  
Water Binding ◽  
Pharmaceutical Ingredients ◽  
Compression Properties ◽  
Addition Rate

Tablet manufacturing involves the processing of raw materials through several unit operations. Thus, the mitigation of input-induced variability should also consider the downstream processability of intermediary products. The objective of the present work was to study the effect of variable raw materials and processing conditions on the compression properties of granules containing two active pharmaceutical ingredients (APIs) and microcrystalline cellulose. Differences in compressibility and tabletability of granules were highlighted in function of the initial particle size of the first API, granule polydispersity and fragmentation. Moreover, interactions were underlined with the atomizing pressure. Changing the supplier of the second API was efficiently controlled by adapting the binder addition rate and atomizing pressure during granulation, considering the starting crystal size. By fitting mathematical models on the available compression data, the influence of diluent source on granule compactibility and tabletability was identified. These differences resumed to the ease of compaction, tableting capacity and pressure sensitivity index due to variable water binding capacity of microcrystalline cellulose. Building the design space enabled the identification of suitable API types and the appropriate processing conditions (spray rate, atomizing pressure, compression force) required to ensure the desired tableting performance.

scholarly journals Effect of Alkali-Salt Treatment of Meat By-Products on Physical, Chemical and Rheological Properties

2020 ◽  
Vol 9 (3) ◽  
pp. 3221-3224
Keyword(s):  
Treatment Time ◽  
Raw Materials ◽  
Binding Capacity ◽  
Control Sample ◽  
Sharp Decrease ◽  
Alkali Concentration ◽  
Protein Loss ◽  
Water Binding ◽  
Alkali Salt ◽  
By Products

Meat by-products, in particular collagen-containing, are one of the promising types of animal raw materials. Treatment of these by-products with acids will improve the physicochemical and technological properties. The beef rumen treated with an alkaline-saline solution to determine the loss of collagen and non-collagen proteins, change the water-binding capacity and structural-mechanical characteristics. The protein loss increases up to 1.1 times with increasing of treatment time from 0.5 to 2 days at an alkali concentration of 1.0% and 1.67 times at 0.5 % concentration of sodium hydroxide. Accordingly, a sharp decrease in the shear stress was determined. The water-binding capacity of the product increased from 54% in control sample to 86.33%.

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 ОБГРУНТУВАННЯ ЗАСТОСУВАННЯ М’ЯСА СТРАУСА В ТЕХНОЛОГІЇ М’ЯСНИХ СІЧЕНИХ ВИРОБІВ

2019 ◽  
Vol 13 (4) ◽  
Author(s):  
Е. Biletsky ◽  
A. Zaparenko ◽  
А. Savytska ◽  
А. Grygorenko
Keyword(s):  
Heat Treatment ◽  
Water Activity ◽  
Molecular Mobility ◽  
Raw Materials ◽  
Binding Capacity ◽  
Meat Products ◽  
Raw Material ◽  
Water Binding ◽  
Mass Losses

The outlook of the use of ostrich meat for special meat chopped products technologies is theoretically substantiated in the article. It is shown that the ostrich meat is characterized by higher content of protein and lower content of cholesterol in comparison with the other traditional types of meat raw materials. The results of the experimental researches of technological properties of ostrich meat are set out. The parameters of pH and water activity of the extracts of chopped meat as well as water-binding capacity, water molecular mobility state and penetration degree of chopped meat are investigated. The mass losses of meat chopped semi-finished products during heat treatment are investigated. The analysis of the organoleptical parameters of the quality of meat chopped products from beef and ostrich meat is carried out. It was established that ostrich meat differs by 6.4% higher indicator of active acidity, while the difference between the water activity of ostrich meat and beef is insignificant. According to the results of the research, it is established that owing to the higher content of proteins, the ostrich meat has a higher by 5.7% index of water-binding capacity and a higher by 10.8% degree of penetration. Based on the analysis of the results of the study of the state of water molecular mobility in the investigated types of raw materials, the presence of a greater amount of bound water in ostrich meat in comparison to beef is confirmed. The inverse-proportional relationship between the parameters of the yield value and the water-binding capacity of the investigated samples of meat raw material, as well as a strong correlation between them, is revealed. It was established that mass losses during the heat treatment of semi-finished chopped ostrich meat products are almost 20% lower than those made from the beef. The results of laboratory testing of the recipes of chopped beefsteaks  from ostrich meat and beef in different proportions are given. According to the results of the evaluation of the quality of the chopped beefsteaks by the organoleptical indicators, the using of the ostrich meat in a combination with beef at a ratio of 1:1 for chopped beefsteaks production is proposed.

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.

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