scholarly journals Oxidation Processes of Combined Meat Systems with Poultry Meat and Flaxseed Flour

2019 ◽  
Vol 48 (3) ◽  
pp. 41-49 ◽  
Author(s):  
Галина Гуринович ◽  
Galina Gurinovich ◽  
Павел Санников ◽  
Pavel Sannikov ◽  
Ирина Патракова ◽  
...  
Keyword(s):  
Synergistic Effect ◽  
Sodium Citrate ◽  
Antioxidant Properties ◽  
Control Sample ◽  
Poultry Meat ◽  
Modern Trend ◽  
Plant Materials ◽  
Oxidation Processes ◽  
Flaxseed Flour ◽  
Minced Meat

It is a modern trend to use various types of plant materials in food formulae. Such an approach improves the technological properties of meat and prolongs the shelf-life of finished products. Flaxseed flour is one of the most advantageous plant crops with antioxidant properties. The present research features the effect of flaxseed flour on the oxidative processes of combined minced poultry and the synergistic effect of flaxseed flour with antioxidant additives, including ascorbic acid (0.05%), sodium citrate (0.03%), and α-tocopherol (0.02%). The paper presents an experimental research on oxidation of lipid and protein fractions of minced meat in semi- smoked sausages according to the amount of flaxseed flour that was introduced in the formula alone or in combination with various additives of antioxidant action. When 5–10% of hydrated flaxseed flour was added into the minced meat, it resulted in an inhibition of lipid oxidation. In the combined minced meat at a storage temperature of 0–4°C, the content of secondary oxidation products remained within the acceptable limits defined by safety standards (2 mg MA/kg) up to 4 days. However, this level was exceeded after only 3 days of storage in the control sample. The experiment made it possible to define the indicators characterizing the development of oxidation processes of the color-forming proteins of minced meat with the addition of flaxseed flour, including the amount of common pigments,metpigments, nitric oxide pigments, and heme iron. The indicators proved the stabilizing effect of flax flour on the coloration of the combined minced meat systems. From the point of view of inhibiting the oxidation of the lipid and protein components, the maximum synergistic effect was provided by two combinations: 1) flaxseed flour and sodium citrate; 2) flaxseed flour, sodium citrate, and α-tocopherol.

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 Development of meat and fish formed semi-finished products for herodietic food

2021 ◽  
pp. 74-80
Author(s):  
Liudmyla Peshuk ◽  
Iryna Simonova
Keyword(s):  
Chemical Composition ◽  
Raw Materials ◽  
Antioxidant Properties ◽  
The Elderly ◽  
Raw Material ◽  
Poultry Meat ◽  
Scientific Publications ◽  
Organoleptic Evaluation ◽  
Relevant Today ◽  
Minced Meat

To improve the health of the population, it is necessary to develop products that contain natural ingredients with antioxidant properties. The development of the technology of meat and fish molded semi-finished products of the Ayurvedic direction is relevant today. The main raw material was poultry meat. After conducting a literary review of scientific publications and comparing the chemical composition of different types of fish, we selected sea fish ‒ hake, pollock and oceanic ‒ saithe, haddock with amount of protein. The technology of molded meat and fish products allows to introduce into the composition of semi-finished products multifunctional ingredients that enrich the chemical composition of the product, increase the nutritional value, improve its taste, and expand the range of processing of raw materials without production waste. This technology makes it possible to create meat and fish semi-finished products, with a targeted change in the chemical composition, corresponding to the physiological needs of the human body, especially for children, the elderly. To identify the most optimal ratios between meat and fish raw materials, have been developed 21 samples of minced meat and fish systems. A study of the organoleptic evaluation of meat and fish semi-finished products was carried out, with the introduction of fish raw materials into the recipe from 10 to 50%. The detailed profilograms were built on the basis of the research results. The general comparative analysis allows us to state that among all the presented research samples, the best marks were obtained for sample No. 5 and No. 4 using ocean fish (haddock in the amount of 50%; saithe fish in the amount of 40%) in terms of taste, smell and consistency. As a result of studies of the physicochemical indicators of the developed minced meat and fish systems, it was found that almost all prototypes were characterized by an increased moisture content with an increase in the amount of fish raw materials. For further research, samples were selected whose recipes were the most optimal in terms of the ratio of meat and fish raw materials, namely chicken fillet and haddock fish in a ratio of 50: 50%, and chicken fillet and saithe fish ‒ 60: 40%.

scholarly journals Prospects for using extractive oils of spicy-aromatic raw materials in the technology of formed semi-finished products

2021 ◽  
Vol 23 (96) ◽  
pp. 33-38
Author(s):  
L. Peshuk ◽  
I. Simonova
Keyword(s):  
Raw Materials ◽  
Antioxidant Properties ◽  
Poultry Meat ◽  
Health It ◽  
Relevant Today ◽  
Fish Fillets ◽  
Multifunctional Additives ◽  
Minced Meat ◽  
Sea Fish

To improve public health, it is necessary to produce products that include natural ingredients with antioxidant properties. In foreign and domestic practice, there is a significant number of multifunctional additives of plant origin, which combine the ability to improve the antioxidant and flavoring properties of finished products. The development of the technology of meat and fish formed semi-finished products of the Ayurvedic direction is relevant today. The main raw materials for the production of batches of meat and fish formed were poultry meat, sea fish – hake, pollock, ocean saithe, haddock, which have the greatest amount of protein. As a result of a comparison of the chemical composition of fish and meat raw materials, organoleptic studies, it was found that the most optimal ratio was the samples in which chicken fillets and ocean fish fillets – haddock were used in a ratio of 50 : 50 %; pollock – In a ratio of 60 : 40 %. To extend the shelf life of the developed meat and fish formed, we have chosen extractive cardamom oils and a mixture of rosemary and thyme. Four variants of formulations were developed with the addition of extractive oils of cardamom and a mixture of rosemary and thyme in the amount of 2, 3, 5 and 8 % to the mass of raw minced meat. As a result of organoleptic studies, a comparative analysis of the average ratings of each sample using different amounts of fish raw materials, it was found that among the additives presented, the best is a mixture of extractive oils of rosemary and thyme with, namely, a sample of meat and fish formed semi-finished products using haddock fish fillets and a sample in the composition which includes pollock fillet with a blend of rosemary and thyme extractive oils. Also, microbiological studies of samples of meat and fish formed were carried out with the addition of a mixture of extractive oils of rosemary and thyme. Based on the results of microbiological studies, the safety and quality of the developed products have been confirmed.

scholarly journals Regulating the functional and technological properties of mince dinghies by applying structural additives

2020 ◽  
Vol 82 (1) ◽  
pp. 151-156
Author(s):  
A. T. Vasyukova ◽  
D. A. Tikhonov ◽  
T. A. Tonapetyan ◽  
D. A. Kulikov
Keyword(s):  
Raw Materials ◽  
Control Sample ◽  
The Body ◽  
Wheat Bread ◽  
Experimental Sample ◽  
Technological Properties ◽  
Plant Materials ◽  
Biological Value ◽  
Microbiological Methods ◽  
Minced Meat

The basic information about the possibility of regulating the functional and technological properties of forcemeat systems from skinny ocean fish using fat-containing products, flavoring additives, structure-forming agents and functional food supplements is presented. This mutual addition of the recipe with various components allows you to create a combined special-purpose mincemeat and products based on it that best meet the needs of the body for nutritional and biological value. The purpose of the research is to regulate the functional and technological properties of forcemeat systems from skinny ocean fish using functional supplements. The objects of study in regulating the functional and technological properties of minced systems were pollock, cod, wheat bread from premium flour, butter extract of dried mushrooms, Provencal mayonnaise and Mobi-Lux Universal as a dietary supplement. Oil extracts of plant materials made it possible to stabilize the functional and technological properties of the raw materials, increase the biological value, and emphasize the organoleptic characteristics of the finished product. Nutritional supplements along with Mobi-Universal Universal enriched minced Ca, Fe and I, as well as vitamins, dietary fiber and protein. We used standard and generally accepted sensory, rheological, physicochemical and microbiological methods for studying raw materials, semi-finished products, and finished products. A comparative analysis of the chemical composition of raw materials with ocean fish was carried out to establish benefits. The high protein content in fish raw materials and Mobi-Lux Universal will help to structure the product, increase nutritional value, and adjust the structural and mechanical properties of minced systems. It was found that the WCS for the experimental sample of pollock minced meat reaches a maximum value of 75.9–77.1%, which is 3.5% higher than the WCS of the control sample; a similar tendency is observed for a sample of minced meat from cod - the WCL reaches 78.3–79.9%, which is 3.9% higher than the same indicator for the control sample. The PNS of minced meat containing pollock is almost 2 times higher than the value of this indicator in the control sample; for cod PNS is 25% higher than that of the control.

scholarly journals Nutritional, Sensory, Texture Properties and Volatile Compounds Profile of Biscuits with Roasted Flaxseed Flour Partially Substituting for Wheat Flour

2021 ◽  
Vol 11 (11) ◽  
pp. 4791
Author(s):  
Simona Maria Man ◽  
Laura Stan ◽  
Adriana Păucean ◽  
Maria Simona Chiş ◽  
Vlad Mureşan ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Phenolic Content ◽  
Control Sample ◽  
Positive Influence ◽  
Partial Replacement ◽  
Total Phenolic ◽  
Volatile Profile ◽  
Texture Properties ◽  
Flaxseed Flour ◽  
Spread Factor

The study aimed at assessing effects of partial replacement (0–40%) of wheat flour with roasted flaxseed flour (RFSF) on the quality attributes of biscuits. Nutritional, antioxidative, volatile and sensory properties, as well as texture analysis and the contents of macroelements and microelement were studied. Increasing RFSF content in biscuits resulted in a significant increase (p < 0.05) in protein (from 8.35% to 10.77%), fat (from 15.19% to 28.34%) and ash (from 1.23% to 2.60%) while the hardness and spread factor of the biscuits decreased with the increased level of roasted flaxseed flour. Moreover, the addition of 40% RFSF registered a positive influence on the fibre content of the final baked biscuits, increasing its value about 6.7-fold than in the control sample. Total phenolic content, antioxidant activity and biscuits’ aroma volatile profile increased their amounts with RFSF addition. The nutritional, textural and sensorial results of the present study demonstrated that 25% RFSF could be added in the biscuits manufacturing without affecting the biscuits aftertaste, offering promising healthy and nutritious alternative to consumers.

scholarly journals Variation of the Polyphenolic Composition and Antioxidant Capacity of Freshly Prepared Pomegranate Leaf Infusions over One-Day Storage

Antioxidants ◽  
2021 ◽  
Vol 10 (8) ◽  
pp. 1187
Author(s):  
Manyou Yu ◽  
Irene Gouvinhas ◽  
Ana Barros
Keyword(s):  
Antioxidant Capacity ◽  
Gallic Acid ◽  
Antioxidant Properties ◽  
Punica Granatum ◽  
Added Value ◽  
Plant Materials ◽  
Polyphenolic Composition ◽  
Punica Granatum L ◽  
Intensive Search ◽  
By Products

In recent decades, an intensive search for natural and novel types of antioxidant polyphenolics has been carried out on numerous plant materials. However, the current literature has very little information on their storage stability in the form of freshly prepared infusions. This study aims to characterize the polyphenolic composition and the antioxidant capacity of pomegranate (Punica granatum L.) leaf infusions over one-day storage (analyzed at 0, 2, 4, 6, 8, and 24 h). Spectrophotometric evaluation demonstrated that the infusion presented no significant changes in the content of total phenols (131.40–133.47 mg gallic acid g−1) and ortho-diphenols (239.91–244.25 mg gallic acid g−1). The infusion also maintained high stability (over 98% and 82%, respectively) for flavonoids (53.30–55.84 mg rutin g−1) and condensed tannins (102.15–124.20 mg epicatechin g−1), with stable (>90%) potent antioxidant capacity (1.5–2.2 mmol Trolox g−1) throughout 0–24 h storage. The main decrease was observed during 0–2 h storage of flavonoids, 8–24 h storage of tannins, and 0–4 h storage of antioxidant capacity. Chromatographic analysis further revealed that 7 decreased and 11 increased compounds were found within 0–24 h storage. The good stability of the total polyphenolics and antioxidant properties might be related to the complex conversion and activity compensation among these compounds. The findings suggest that pomegranate leaf infusion could be of great interest in the valorization of high added-value by-products and in the application of green and functional alternatives in the food-pharma and nutraceutical industries.

scholarly journals Novel Active Food Packaging Films Based on Whey Protein Incorporated with Seaweed Extract: Development, Characterization, and Application in Fresh Poultry Meat

Coatings ◽  
2021 ◽  
Vol 11 (2) ◽  
pp. 229 ◽  
Author(s):  
Mariana A. Andrade ◽  
Cássia H. Barbosa ◽  
Victor G. L. Souza ◽  
Isabel M. Coelhoso ◽  
João Reboleira ◽  
...  
Keyword(s):  
Lipid Oxidation ◽  
Whey Protein ◽  
Food Packaging ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Poultry Meat ◽  
Whey Protein Concentrate ◽  
Protein Film ◽  
Active Food Packaging ◽  
Freeze Dried

Algae and seaweeds are used in cookery since the beginnings of human civilization, particularly in several Asian cultures. Phenolic compounds are secondary metabolites produced by aquatic and terrestrial plants for their natural defense against external stimuli, which possess powerful antimicrobial and antioxidant properties that can be very important for the food industry. The main objective of this study was to develop a whey protein concentrate active coating, incorporated with a Fucus vesiculosus extract in order to delay the lipid oxidation of chicken breasts. Ten hydroethanolic extracts from F. vesiculosus were obtained and their antioxidant capacity was evaluated through two antioxidant activity assays: the DPPH radical scavenging activity and β-carotene bleaching assay. The total content in phenolics compounds was also determined by Folin-Ciocalteu method. The chosen extract was the one obtained from the freeze-dried F. vesiculosus using 75% (v/v) ethanol as extraction solvent. The extract was successfully incorporated into a whey protein film and successfully strengthened the thickness, tensile strength, and elastic modulus. The active film also was able to inhibit the chicken breasts lipid oxidation for 25 days of storage.

ASSESSMENT OF ANTIOXIDANT AND HEPATOPROTECTIVE ACTION OF FOOD ADDITIVES, OBTAINED FROM GRAPE POMACE

2018 ◽  
Author(s):  
Н.Н. КОРНЕН ◽  
С.А. КАЛМАНОВИЧ ◽  
Т.А. ШАХРАЙ ◽  
В.И. МАРТОВЩУК ◽  
Е.В. КУЗЬМИНОВА ◽  
...  
Keyword(s):  
Comparative Evaluation ◽  
Food Additives ◽  
Antioxidant Properties ◽  
Control Sample ◽  
Food Additive ◽  
Grape Pomace ◽  
Laboratory Animals ◽  
Diene Conjugates ◽  
Grape Varieties ◽  
Alanine Aminotransferase Activity

Проведена сравнительная оценка эффективности антиоксидантного и гепатопротекторного действия пищевых добавок, полученных из выжимки винограда белых сортов по различным технологиям, в экспериментах на лабораторных животных. Установлено, что пищевая добавка «Порошок виноградный» (ПВ), полученная из выжимки винограда белых сортов по разработанной технологии, позволяет, по сравнению с контрольным образцом пищевой добавки, в большей степени снизить в сыворотке крови содержание продуктов перекисного окисления липидов – малонового диальдегида, диеновых коньюгатов и кетодиенов, что свидетельствует о более высокой эффективности антиоксидантного действия ПВ на организм животных, обусловленной большим содержанием микронутриентов с антиоксидантными свойствами. Добавка ПВ проявляет более высокую эффективность гепатопротекторного действия, заключающуюся в значительном снижении уровня активности аланинаминотрансферазы в сыворотке крови, по сравнению с контрольным образцом добавки. Comparative evaluation of the effectiveness of antioxidant and hepatoprotective action of food additives which obtained from grape pomace white varieties for various technologies, was carried out in experiments on laboratory animals. It is established that the food additive “Grape Powder” (GP), obtained from the pomace of white grape varieties by the developed technology, allows, in comparison with the control sample of the food additive, to reduce the content of lipid peroxidation products in the serum to a greater extent – Malon dialdehyde, diene conjugates and ketodienes, which indicates a higher efficiency of antioxidant action of GP on the organism of animals, due to the high content of micronutrients with antioxidant properties. The additive GP shows a higher efficiency of hepatoprotective action, which consists in a significant reduction in the level of alanine aminotransferase activity in the blood serum, compared to the control sample of the additive.

scholarly journals Effects of food hydrocolloids on quality attributes of extruded red Jasmine rice noodle

PeerJ ◽  
2020 ◽  
Vol 8 ◽  
pp. e10235
Author(s):  
Supaluck Kraithong ◽  
Saroat Rawdkuen
Keyword(s):  
Guar Gum ◽  
Antioxidant Properties ◽  
Control Sample ◽  
Textural Properties ◽  
Rice Flour ◽  
Total Phenolic ◽  
Phenolic Contents ◽  
Overall Acceptability ◽  
Jasmine Rice ◽  
Diffraction Patterns

The aim of this study was to examine the quality characteristics of extruded red Jasmine rice flour (RJF) noodle that had been prepared with hydrocolloids, namely guar gum (GG), carboxymethyl cellulose (CMC), and xanthan gum (XG) at the concentrations of 0.0 (control sample), 0.2, and 0.4% (w/w), respectively. The use of hydrocolloids had no effect on total phenolic contents, antioxidant properties (DPPH, ABTS, and FRAP), color, and X-ray diffraction patterns (p > 0.05). In contrast, the hydrocolloids tended to increase the expansion ration of the noodle. GG and CMC improved cooking, textural, and sensory properties. Ultimately, 0.2%-GG showed the lowest cooking loss (5.07%) when compared with others. Moreover, it also provided the noodle with better textural properties such as tensile strength, extensibility, hardness, cohesiveness, and chewiness (p < 0.05). For these reasons, the highest acceptability (6.75) for the noodle was achieved with GG02. XG resulted in lower overall acceptability (5.05), particularly the 0.4%-XG recipe (p < 0.05). Thus, usage of 0.2%-GG was the best option for improving the qualities of extruded RJF noodle. XG was deemed ineffective for improving the noodle.

The Role of Solid Particles Obtained from Plant Materials in Improvement the Quality of Cosmetic Care Balms

2021 ◽  
Vol 58 (1) ◽  
pp. 33-43
Author(s):  
Tomasz Wasilewski ◽  
Zofia Nizioł-Łukaszewska ◽  
Tomasz Bujak ◽  
Edyta Szmuc ◽  
Dominik Czerwonka ◽  
...  
Keyword(s):  
Antioxidant Properties ◽  
Orange Peel ◽  
Bentonite Clay ◽  
Product Evaluation ◽  
Sensory Properties ◽  
Solid Particles ◽  
Plant Materials ◽  
Cosmetic Emulsions

Abstract The sensory properties of cosmetic emulsions are part of the basic properties of products such as face creams and body balms. They are extremely important parameters in the product evaluation by consumers. Cosmetics manufacturers are increasingly introducing ingredients in the form of solid particles (talc, bentonite, clay) into formulations to improve the sensory properties of products. Their addition simplifies the application of the emulsion on the skin, effects faster absorption and leaves a feeling of silky smoothness after application. During the work, we investigated solid particles of plant origin: powder from ground orange peel and oat grain. These ingredients were introduced into the formulation of the model body balms. The antioxidant and physicochemical properties of the obtained emulsions as well as the skin hydration after their application were evaluated. It has been shown that the introduction of solid plant particles increases the antioxidant properties of the emulsions and significantly improves emulsion stability and skin moisture after application.

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