scholarly journals Effects of bioactive compounds upon the deterioration of the chilled mechanically deboned poultry meat during storage

Vestnik MGTU ◽  
2021 ◽  
Vol 24 (4) ◽  
pp. 396-407
Author(s):  
L. I. Voitsekhovskaya ◽  
Ye. V. Franko ◽  
S. B. Verbytskyi ◽  
Yu. I. Okhrimenko
Keyword(s):  
Meat Products ◽  
Storage Period ◽  
Acid Number ◽  
Oxidation Products ◽  
Raw Material ◽  
Poultry Meat ◽  
Rosemary Extract ◽  
Resistance To Oxidation ◽  
Oxidative Processes ◽  
Quality Of Products

Mechanically deboned poultry meat is a valuable protein containing raw material widely used for the production of meat products. However, it does not have a high resistance to oxidation; therefore, various antioxidants including those of natural origin are used in its composition. The article provides information on the advisability of using rosemary extract and dihydroquercetin to stabilize lipids and interrupt hydrolytic and chain oxidative processes in mechanically deboned poultry meat. The permissible storage time for mechanically deboned poultry meat using the rosemary extract and dihydroquercetin in a chilled state is 96 hours. Research has been carried out on the oxidative processes of the fatty complex of mechanically deboned poultry meat during the refrigerated storage period. Antioxidants prevent the accumulation of peroxides: in the samples with their use, the peroxide number reaches critical values on 6-7 day of storage, without their use - on 3 day of storage. For all samples, a gradual increase in the acid number has been observed; however, for samples without antioxidants its values reach a critical level on the 4 day of storage, with the use of antioxidants - on the 7 day. The active formation of secondary oxidation products has begun from the second day of storage and reached the limit of permissible values in samples without antioxidants after 3 days of storage. In samples with antioxidants, the thiobarbituric number reaches a critical value on the 6 day. It has also been shown that the use of antioxidants contributes to the preservation of sensorial indicators (colour, odour) improving the quality of products. The efficiency of using the rosemary extract and dihydroquercetin as inhibitors of the oxidation of mechanically deboned poultry meat has been confirmed.

scholarly journals The effect of dihydroquercetin on the stability of consumer properties of chopped semi-finished meat

2021 ◽  
Vol 285 ◽  
pp. 05011
Author(s):  
N. N. Shagaeva ◽  
S. V. Kolobov ◽  
I. A. Zachesova
Keyword(s):  
Meat Products ◽  
Microbiological Quality ◽  
Negative Temperature ◽  
Acid Number ◽  
Oxidation Products ◽  
Raw Material ◽  
Experimental Sample ◽  
Quality Stability ◽  
Increasing Demand ◽  
The Stability

The steadily increasing demand for semi-finished meat products is provided by the constantly expanding product range and improving its quality. In turn, quality stability is an important criterion for increasing sales. The article presents data on the effect of a natural antioxidant-dihydroquercetin on the stability of consumer properties of chopped semi-finished moose meat with the addition of beet fiber when stored at a negative temperature for 216 days. Dihydroquercetin was added in an amount of 0.05% by weight of the raw material. In the course of the work, generally accepted methods of studying organoleptic and microbiological quality indicators were used. The degree of oxidative deterioration of the product was checked by determining the acid, peroxide and thiobarbituric numbers. The conducted studies allowed us to conclude that the use of this food additive allows us to preserve the organoleptic and microbiological properties of the semi-finished product for a longer period by inhibiting the formation of oxidation products. The use of dihydroquercetin contributed to a decrease in the experimental sample of the semi-finished product on day 216 of the peroxide and acid number by 2 times, and the thiobarbituric number by 1.8 times in relation to the control. Thus, by reducing the oxidative damage of the semi-finished product, it is possible to influence its characteristics during storage.

scholarly journals Effects of various antioxidants on oxidative stability of anchovy (Engraulis encrasicolus) oil

2019 ◽  
Vol 36 (4) ◽  
pp. 367-372 ◽  
Author(s):  
Mehmet Gökhan Soydan ◽  
Fatime Erdoğan
Keyword(s):  
Fish Oil ◽  
Storage Period ◽  
The Other ◽  
Oxidation Products ◽  
Butylated Hydroxytoluene ◽  
Rosemary Extract ◽  
Control Group ◽  
Secondary Oxidation ◽  
Total Oxidation ◽  
Oil Storage

The aim of study was to investigate four commercial available antioxidants (groups A (300 mg propyl gallate (PG)+10 mg rosemary extract (RE)/1000 mg), B (240 mg butylated hydroxy anisole (BHA)+80 mg PG+80 mg citric acid (CA)/1000 mg), C (120 mg BHA+120 mg PG+50 mg CA)/1000 mg), D (150 mg butylated hydroxytoluene (BHT)+100 mg BHA+10 mg PG)/1000 mg) used to evaluate oxidation during the storage in fish oil. Antioxidants were added to the fish oil to determine which ones were most effective in preventing oxidation, and fish oil was stored in the amber bottles at room temperature (20 °C) for 90 days. The control group samples were stored under the same conditions and antioxidant was not added. To determine the effect of antioxidants, the recommended by the manufacturer dose of commercial antioxidant (1000 mg kg-1 fish oil) was used in the experimental groups. The formation of the primary and secondary oxidation products in fish oil storage trial was examined by conducting the peroxide value (PV) and p-anisidine value (AV) analyses. The total oxidation value (TOTOX) was calculated based on the PV and AV measurements. Minor changes were observed in the PV of the fish oil during the first 30 days. In the study, antioxidant added samples (groups B, C, D > 5 meq kg-1) were oxidized on the 45th day; on the other hand both control and group A oxidized on the 75th day. A possible prooxidative effect was seen for some of the antioxidants. There was a very little change secondary oxidation of fish oil and no significant effects of all four antioxidant groups on the changes of AV (<20) during the storage period (P>0.05). In addition TOTOX was calculated under GOED (<26) limit during the storage for 90 days. At the end of the study, control samples were not significantly different from the other samples with antioxidant-added. Due to the results obtained at the end of the 90-day study, it was found that none of the antioxidants were used efficiently in this study.

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 Kinetics of convective drying during dehydration of poultry meat products

2021 ◽  
Vol 937 (3) ◽  
pp. 032060
Author(s):  
V Agafonychev ◽  
V Makhonina ◽  
D Roslikov
Keyword(s):  
Physical Properties ◽  
Kinetic Parameters ◽  
Industrial Production ◽  
Meat Products ◽  
Raw Material ◽  
Poultry Meat ◽  
Convective Drying ◽  
Engineering Practice ◽  
Drying Process ◽  
Research Results

Abstract Convective drying is a common method of dehydration of meat snacks (chips), which largely forms the competitive properties of the finished product. The kinetic parameters of drying (for example, the change in moisture and mass of the drying object during the process, the intensity and duration of drying) are the basis for the development and selection of equipment for the drying section of the industrial production of dehydrated meat products and process control. These indicators were determined experimentally, since they largely depend on the physical properties of a particular drying object, and it is not yet possible to calculate them with an accuracy sufficient for engineering practice. The kinetic parameters of convective drying of salted samples in the form of plates with a thickness of 2, 3, 4, 6, 8, 10 mm, made of chicken fillet meat blocks, have been determined. In order to ensure the adequacy of the research results to the conditions of industrial production, the main stages of the industrial technological process and the characteristics of the raw material samples were physically modeled: the composition of the curing mixture, the dimensions and physical properties of the raw material samples, and drying modes. The presence of complete volumetric evaporation during a period of constant drying rate of samples of raw materials with a thickness of 2, 3, 4 mm was revealed, as well as partial volumetric evaporation (about 90%) for samples with a thickness of 6, 8, 10 mm. A change in the physical mechanism of the drying process in the period of decreasing speed (cessation of volumetric evaporation and a multiple decrease in the intensity of evaporation) has been established. Dependences of the duration of the complete drying process (the sum of the periods of constant and decreasing speed) on the thickness of the raw material samples have been determined (for example, a 4 mm thick sample dries 25% slower than a 2 mm sample). Based on the research results, the possibility of increasing the productivity of the drying equipment (up to 60%) and optimizing the drying agent supply system to the drying object is shown.

STATE AND PROSPECTS OF DAIRY-AND-MEAT INDUSTRY OF UKRAINE

2019 ◽  
Vol 4 (4) ◽  
pp. 294-305
Author(s):  
Volodymyr LAGODIIENKO ◽  
Olexander BOGDANOV
Keyword(s):  
Low Income ◽  
Dairy Products ◽  
Raw Materials ◽  
Meat Products ◽  
Raw Material ◽  
Poultry Meat ◽  
Meat Industry ◽  
Investment Activity ◽  
Industrial Enterprises ◽  
Dairy Processing

Consumption of dairy and meat products rich in valuable and essential nutrients holds a special place in the diet of the population of all ages. Along with sufficient and balanced consumption of meat and dairy products the issue of their security and quality is no less important. There is a trend of reducing the production volumes of beef and veal, caused by the decrease in demand for this type of meat, which is more expensive than pork and poultry. Industrial enterprises, producing finished meat products on the basis of cattle meat, should choose one of two strategies of resource provision: creation of the own raw material zone due to the local producers and transport links or formation of long-term import contracts. The production of pork and poultry is growing. Production of sausages and similar products from meat is reducing, which is caused by the fact that a part of households refuses to consume finished meat products with added preservation agents, coloring agents, color stabilizers, flavor intensifiers, soy, protein, etc. Taking this into account, national producers of finished meat products should review the approaches to security and quality of their produce. Otherwise, their main threats will be a further reduction of supply and loss of a market niche. An acute problem of the national dairy processing industry is the growing deficit of milk raw material. The main reason for insufficient production volumes of milk by agricultural producers is a low purchasing price offered them by national dairy processing enterprises. Therefore, it is necessary to stimulate domestic demand for the finished dairy products in order to revitalize investment activity of milk processing enterprises and to increase purchasing prices of milk raw products, in the first place, at the cost of special social care programs for low-income people. Key words: dairy-and-meat industry, beef and veal, pork, poultry meat, sausages and similar products from meat, gastronomic culture, milk raw materials, deficit, dairy products, milk products, SCSU, purchase prices, food aid.

Use of unconventional plant raw material in poultry meat recipe

2021 ◽  
Vol 67 (3) ◽  
pp. 3591-3597
Author(s):  
Aleksandr Lukin ◽  
Natalia Naumova ◽  
Julia Bets
Keyword(s):  
Organic Acids ◽  
Nutritional Value ◽  
Meat Products ◽  
Mineral Elements ◽  
Raw Material ◽  
Poultry Meat ◽  
Brazil Nut ◽  
Poultry Products ◽  
Combined Use ◽  
Freeze Dried

The results of studying the combined use of freeze-dried ground apples (in an amount of 7%) and Brazil nut kernels (in an amount of 5 %) in the technology of baked poultry products are presented. The modification of the recipe made it possible to obtain stuffed meat products with improved consumer properties (apple and nut notes in the smell, slight sourish-sweetish tone in the taste, caramel shades in the color) and increased nutritional value (content of dietary fiber, mineral elements Mo, Au, Cu, B, Mn, W, Be, Sn, Fe, Ca, Mg, P, organic acids, protein) alongside a decrease in the amount of butter by 4%.

Problems and prospects of development of meat processing manufacturings in Ukraine

2019 ◽  
pp. 3-7 ◽  
Author(s):  
Svitlana Ishchuk
Keyword(s):  
Raw Materials ◽  
Meat Product ◽  
Meat Products ◽  
Raw Material ◽  
Poultry Meat ◽  
Animal Origin ◽  
Direct Result ◽  
Meat Processing ◽  
Processing Industry ◽  
Product Manufacturing

Production of meat and meat products is one of the key segments of domestic processing industry. In 2018, its share in total food production in Ukraine reached 17.78% (vs. 15.93% in 2013). At the same time, the main problem holding back the development of this segment is the reduction of the raw material base for the industrial processing of meat due to the crisis in animal husbandry, especially in pig and cattle breeding. The purpose of the article is to define the problems and to outline the prospects for the development of meat processing manufacturing in Ukraine, given the current state of the domestic and foreign markets of meat raw materials (chicken, pork, beef, etc.). The meat and meat product manufacturing in Ukraine is dominated by poultry meat, which share has increased by 7.22 pp. in the last six years. Instead, the share of meat products decreased by 6.54 pp. These trends indicate the reduction of advanced processing of meat raw materials. This is largely due to the low level of operating profitability of meat product manufacturing in Ukraine – 2.6% in 2018 vs. 3.7% in 2013, while the profitability of poultry meat manufacturing reached 11.3% (vs. 9.1%). Given the latest global trends in changing consumer preferences in favor of dietary types of meat, this poultry development trend in Ukraine has great prospects, especially in regions where there are no large agricultural companies. In contrast to poultry farming, the trends in domestic pig breeding are mostly negative, due to the decrease in the number of pigs caused by outbreaks of African swine fever. An even more critical situation in Ukraine is with the production of beef and veal, which is a direct result of the cattle livestock population reduction by more than 6 times in the last 25 years, as well as of the high cost of meat procurement. The latter is caused by poor livestock feed base. To overcome this problem, it is necessary to increase the volume of domestic production of compound feeds and their components. In particular, a promising area for the development of meat processing in Ukraine is the production of animal origin feeds, the raw material for which is food waste. Integrated use of meat raw materials will ultimately increase the level of profitability of this segment of the processing industry.

scholarly journals Functional Properties and Microbiological Stability of Fatty Acid Methyl Esters (FAME) under Different Storage Conditions

Energies ◽  
2020 ◽  
Vol 13 (21) ◽  
pp. 5632
Author(s):  
Małgorzata Hawrot-Paw ◽  
Adam Koniuszy ◽  
Paweł Sędłak ◽  
Daria Seń
Keyword(s):  
Fatty Acid ◽  
Methyl Esters ◽  
Storage Period ◽  
Storage Conditions ◽  
Acid Number ◽  
Raw Material ◽  
Fatty Acid Esters ◽  
Linear Wear ◽  
Waste Oil ◽  
Number Of Microorganisms

Biofuels used as biocomponents for transport fuels should meet quality requirements. Their properties have a significant impact on the proper functioning of the engine supply system and the wear of its components. Changes in the performance of biofuel functionality may already occur during storage. Therefore, the present study aimed to evaluate changes in selected rheological and tribological parameters of higher fatty acid esters depending on the time and method of their storage by considering different types of substrates used for their production. The presence of possible microbiological contamination, which may affect the examined parameters of biofuels, was also analyzed. The dynamic viscosity of the biofuels tested changed depending on the substrate used. The biofuel produced from waste oil had the highest viscosity. Tribological studies show that both the linear wear of samples and the friction moment were higher after the storage period. The acid number of the esters did not exceed the permissible value recommended by the standard. The type of raw material used for the production of biodiesel and the conditions of its storage affected biodeterioration, proved by the growth of microorganisms. The highest number of microorganisms was recorded in biofuels prepared from waste oil.

scholarly journals Hexanal as a Predictor of Development of Oxidation Flavor in Cured and Uncured Deli Meat Products as Affected by Natural Antioxidants

Foods ◽  
2021 ◽  
Vol 10 (1) ◽  
pp. 152
Author(s):  
Kathrine Holmgaard Bak ◽  
Mark P. Richards
Keyword(s):  
Solid Phase ◽  
Meat Products ◽  
Storage Period ◽  
Natural Antioxidants ◽  
Water Soluble ◽  
Rosemary Extract ◽  
Correlation Models ◽  
Trained Panel ◽  
Effective Antioxidant ◽  
Different Types

Effectiveness of commercial natural antioxidants from rosemary and green tea were investigated in deli-style meat products via headspace hexanal by solid-phase microextraction gas chromatography and sensory oxidation flavor by a trained panel at weeks 1, 7, and 13 of refrigerated storage. A water/oil-soluble rosemary extract at 400 mg/kg proved the most effective antioxidant in cured deli turkey (CDT). In chicken fillet (CF), a water-soluble rosemary extract at 400 mg/kg was most efficient, especially in combination with phosphate. In pulled pork (PP), none of the antioxidants were as efficient as phosphate, though all three tested antioxidants were moderately effective in PP without phosphate. Nitrite was such an efficient antioxidant on its own in CDT that hexanal levels were so low that it was not possible to build correlation models between headspace hexanal and sensory oxidation flavor throughout the storage period. Phosphate also proved very efficient on its own in both CF and PP. It was possible to build good correlation models throughout storage for both CF and PP. Hence, hexanal was found to satisfactorily predict development of oxidation flavor in different types of uncured deli meat products both with and without added phosphate.

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