RESEARCH OF QUALITY INDICATORS OF SKELETAL TOBACCO VARIETIES OF NATURAL DRYING WITH A CUTTED THE MIDDLE VEIN

2020 ◽  
Author(s):  
Е.Е. Ульянченко
Keyword(s):  
Quality Indicators ◽  
Raw Materials ◽  
Raw Material ◽  
Moisture Loss ◽  
Technological Properties ◽  
Drying Time ◽  
Tobacco Leaves ◽  
Russian Scientific ◽  
Russian Scientific Research Institute ◽  
Cut Tobacco

Исследовано влияние приема прорезания средней жилки листа на качественные показатели табачного сырья. Исследования проводили на крупнолистных скелетных сортах табака Вирджиния 202, Юбилейный новый 142, Трапезонд 92. Прорезание жилки осуществляли дисковым прорезателем на инновационном оборудовании – линии подготовки листьев табака к сушке. Сушили листья с прорезанной жилкой и без прорезания в вертикальных гирляндах под навесом естественным способом. Качество табачного сырья определяли по товарным сортам и технологическим свойствам, фракционному составу резаного табака; контролировали уровень значений никотина. Контроль показателей осуществляли по методикам лабораторного контроля ВНИИТТИ (Краснодар). Применение приема прорезания средней жилки на крупнолистных сортах табака выявило положительный технологический результат. Интенсивность сушки увеличилась, сорт: Вирджиния 202 – в 1,54 раза; Юбилейный новый 142 – в 1,93 раза; Трапезонд 92 – в 1,78 раза. Срок сушки сортов составил 13–14 сут. Сырье с прорезанной жилкой незначительно – до 5–7% снизило товарную сортность. Прорезание жилки не ухудшило технологических свойств сырья: выход волокна в целом увеличился на 5% в сравнении с сырьем с не прорезанной жилкой. Объем волокна у сорта Юбилейный новый 142 составил 92,96%, сорт показал хорошую скорость влагоотдачи и наибольшую эффективность применения приема прорезания средней жилки. Прием прорезания средней жилки листа предотвратил снижение уровня значений никотина в процессе сушки у сортов Вирджиния 202 и Трапезонд 92 на 35 и 15% соответственно за счет сокращения сроков сушки. Уровень никотина в листьях табака сорта Юбилейный Новый 142 понизился на 8%. Установлено, что прием прорезания средней жилки эффективен на крупнолистных сортах табака с массивной жилкой, он интенсифицирует сушку, не ухудшает основных показателей качества, сохраняет уровень никотина в табаке и рекомендован для применения в производстве табачного сырья. The influence of the method of cutting the middle vein of the leaf on the quality indicators of tobacco raw materials is studied. Studies were conducted on large-leaved skeletal tobacco varieties Virginia202, Yubileyny Novy 142, Trapezond 92. The vein was cut with a disk cutter using innovative equipment – a line for preparing tobacco leaves for drying. Dried leaves with a cut vein and without cutting in vertical garlands under a canopy in a natural way. The quality of tobacco raw materials was determined by commodity grades and technological properties, fractional composition of cut tobacco; the level of nicotine values was controlled. Monitoring of indicators was carried out according to the methods of laboratory control of All-Russian scientific research institute of tobacco, makhorka and tobacco products (Krasnodar). The use of the method of cutting the middle vein on large-leaf tobacco varieties revealed a positive technological result. The intensity of drying increased, the variety: Virginia 202 – 1,54 times; Yubileyny Novy 142 – 1,93 times; Trapezond 92 – 1,78 times. The drying period of the varieties was 13–14 days. Raw materials with a cut-through vein slightly reduced the commodity grade to 5–7%. The cutting of the vein did not impair the technological properties of the raw material: the yield of the fiber as a whole increased by 5% in comparison with raw materials with a non-cut vein. The volume of fiber in the Yubileyny Novy 142 variety was 92,96%, the variety showed a good rate of moisture loss and the highest efficiency of using the method of cutting the middle vein. The method of cutting through the middle vein of the leaf prevented a decrease in the level of nicotine values in the process of sushi in the varieties Virginia 202 and Trapezond 92 by 35 and 15%, respectively, due to a reduction in the drying time. The level of nicotine in tobacco leaves of the Yubileyny Novy 142 variety decreased by 8%. It was found that the method of cutting the middle vein is effective on large-leaf varieties with a massive vein tobacco leaves, it intensifies drying, does not worsen the main quality indicators, preserves the level of nicotine in tobacco and is recommended for use in the production of tobacco raw materials.

OPTIMIZATION OF DRYING OF TOBACCO LEAF WITH A SLIT OF THE MIDDLE VEIN ACCORDING TO THE QUALITY INDICATORS OF TOBACCO RAW MATERIALS

2021 ◽  
Author(s):  
Е.Е. УЛЬЯНЧЕНКО
Keyword(s):  
Chemical Composition ◽  
Quality Indicators ◽  
Raw Materials ◽  
Technological Properties ◽  
Drying Method ◽  
Drying Process ◽  
Protein Ratio ◽  
Drying Time ◽  
Tobacco Leaves ◽  
Tobacco Leaf

При производстве табачного сырья важную роль играет сокращение продолжительности сушки табачных листьев. Одним из способов интенсификации сушки свежеубранных табачных листьев является прием прорезания средней жилки (ПСЖ) листьев вдоль волокон. По результатам исследований 2019–2020 гг. была создана база данных табачного сырья, полученного при естественном способе сушки с применением приема ПСЖ, которая может служить информационным материалом для производителей табака. Проведена оптимизация процесса сушки табачного листа ПСЖ по показателям качества табачного сырья для расширенного диапазона сортотипов табака. Объектом исследований были сорта отечественной селекции, включенные в Государственный реестр селекционных достижений, допущенные к использованию: Самсун 85, Вирджиния 202, Юбилейный новый 142, Трапезонд 92, Трапезонд 204, Дюбек 33, Американ 287 и Крупнолистный Ильский (находится в стадии государственных испытаний). Критерием оценки эффективности применения приема ПСЖ на исследованных сортах табака являлся совокупный сравнительный анализ следующих показателей контрольных (без ПСЖ листа) и опытных образцов: уровень интенсификации сушки, показатели товарного качества, технологических свойств и химического состава полученного сырья. Установлено, что ПСЖ позволяет интенсифицировать процесс сушки в 1,3–2,46 раза в зависимости от сорта табака и положительно влияет на технологические свойства сырья, у большинства сортов увеличивается выход волокна и сохраняются объемно-упругие свойства. Динамика сушки оказывает влияние на изменение химического состава сырья. В процессе сушки за счет гидролизации солей никотина и его освобождения путем окисления кислородом воздуха уровень никотина в ряде образцов снижается в пределах 10–30%. Чем выше содержание никотина, тем выше крепость табака, грубее его вкус. Изменения углеводно-белкового соотношения в сторону повышения углеводов улучшают вкусовые характеристики сырья. По каждому исследованному сорту не удалось выявить закономерной зависимости его структуры и характера процесса сушки при ПСЖ с преобразованиями химического состава сырья. На основе анализа технологических и качественных показателей табачного сырья, представленных в разработанной базе данных по интенсификации сушки различных сортов табака с применением приема ПСЖ табачных листьев, можно планировать выбор оптимального способа сушки для каждого сорта табака, позволяющего повысить эффективность использования сырья и улучшить его качественные характеристики. In the production of tobacco raw materials, reducing the drying time of tobacco leaves plays an important role. One of the ways to intensify the drying of freshly harvested tobacco leaves is the method of cutting the middle vein (CMV) of the leaves along the fibers. Based on the results of research in 2019–2020, a database of tobacco raw materials obtained by a natural drying method using CMV reception was created, which can serve as information material for tobacco producers. The optimization of the process of drying the CMV tobacco leaf according to the quality indicators of tobacco raw materials for an expanded range of tobacco variety types was carried out. The object of research was the varieties of domestic selection included in the State Register of Breeding Achievements, approved for use: Samsun 85, Virginia 202, Yubileyny novy 142, Trapezond 92, Trapezond 204, Dubek 33, American 287 and Krupnolistnyy Ilskiy (under state testing). The criterion for evaluating the effectiveness of the use of CMV intake on the studied tobacco varieties was a cumulative comparative analysis of the following indicators of control (without CMV sheet) and experimental samples: the level of drying intensification, indicators of commercial quality, technological properties and chemical composition of the obtained raw materials. It is established that CMV allows to intensify the drying process by 1,3–2,46 times, depending on the tobacco variety and has a positive effect on the technological properties of raw materials, most varieties increase the yield of fiber and retain volume-elastic properties. The dynamics of drying affects the change in the chemical composition of raw materials. During the drying process, due to the hydrolysis of nicotine salts and its release by oxidation with air oxygen, the nicotine level in a number of samples decreases within 10–30%. The higher the nicotine content, the higher the strength of tobacco, it is coarser in taste. Changes in the carbohydrate-protein ratio in the direction of increasing carbohydrates improve the taste characteristics of raw materials. For each studied variety, it was not possible to identify a regular dependence of its structure and the nature of the drying process at CMV with transformations of the chemical composition of raw materials. Based on the analysis of technological and qualitative indicators of tobacco raw materials presented in the developed database on the intensification of drying of various varieties of tobacco using the use of CMV of tobacco leaves, it is possible to plan the choice of the optimal drying method for each variety of tobacco, which allows to increase the efficiency of using raw materials and improve its quality characteristics.

scholarly journals TECHNOLOGICAL PROPERTIES OF FLOUR AND THEIR EFFECT ON QUALITY INDICATORS OF SUGAR COOKIES

Food systems ◽  
2019 ◽  
Vol 2 (2) ◽  
pp. 13-19
Author(s):  
T. V. Savenkova ◽  
E. A. Soldatova ◽  
S. Yu. Misteneva ◽  
M. A. Taleysnik
Keyword(s):  
Quality Indicators ◽  
Wheat Flour ◽  
Raw Materials ◽  
Rheological Parameters ◽  
Technological Properties ◽  
Russian Scientific ◽  
Russian Scientific Research Institute ◽  
Confectionery Products ◽  
The Stability

The main recipe component of most types of flour confectionery is wheat flour, the technological properties of which largely effect not only the quality indicators of the finished product, but also the stability of the technological flow of its production. However, today, in Russia there are no specialized requirements for the quality of wheat flour for confectionery, in contrast to the requirements for the baking wheat flour. The article lists the main problems and features of the quality of Russian wheat flour consisting in the absence of target classifications of grain and a decrease in its qualitative potential, in particular, a decrease in the amount of gluten and improvement of its quality. As part of the work, the influence of the technological properties of wheat flour on the rheological parameters of the dough and the quality of sugar cookies, which are traditionally in high demand of population groups of every age, was studied, while the share of domestic products is more than 85%. The work was performed in the laboratory of flour confectionery products of All-Russian Scientific Research Institute of Confectionery Industry. The determination of organoleptic, physical and chemical, structural and mechanical indicators of raw materials, semi-finished products and finished products was carried out by standard methods.

IMPACT OF INNOVATIVE METHOD OF PREPARING TOBACCO LEAVES FOR DRYING ON THE BASIC PARAMETERS OF QUALITY OF TOBACCO RAW MATERIAL

2019 ◽  
Author(s):  
Е.Е. Ульянченко
Keyword(s):  
Chemical Composition ◽  
Quality Indicators ◽  
Raw Materials ◽  
Raw Material ◽  
Tobacco Leaves ◽  
Commercial Grade ◽  
Innovative Method ◽  
Main Indicator ◽  
Basic Parameters

Исследовано влияние приема прорезания средней жилки на основные качественные показатели табачного сырья. Исследования проводили на листьях основных сортотипов табака Трапезонд и Остролист по массовым ломкам. Прорезание жилки осуществляли на инновационном оборудовании экспериментальном образце линии подготовки листьев табака к сушке ЛПТС360 (ВНИИТТИ, Краснодар). Качество табачного сырья с прорезанной жилкой определяли по товарным сортам, технологическим и курительным свойствам, химическому составу по методикам лабораторного контроля ВНИИТТИ. Инновационный способ подготовки табака к сушке в едином потоке с применением технологического оборудования, включающего прорезатель, выявил положительный технологический результат. Установлена эффективность приема прорезания средней жилки: срок естественной сушки листьев с прорезанной жилкой сократился в 2,5 раза выход 1го товарного сорта сырья составил 74,60 87,93 выход волокна сырья с прорезанной жилкой превышает минимальное значение технологических норм (75) в 1,15 1,26 раз условный расход сырья на единицу курительных изделий меньше норматива на 6 25 улучшен основной показатель химического состава табачного сырья (число Шмука) в 1,6 4,6 раза у сортотипа Трапезонд, в 1,2 1,5 раза у сортотипа Остролист дегустационные свойства сырья не ухудшились. Инновационный способ подготовки листьев табака к сушке, включающий прием прорезания средней жилки, рекомендуется для применения в производстве табачного сырья. The influence of middle vein cutting method on the main quality indicators of tobacco raw materials is studied. Studies were carried out on the leaves of the main varieties of tobacco Trapezond and Ostrolist, on mass breakdowns. Vein cutting was carried out on the innovative equipment of the line of preparation of tobacco leaves for drying LPTS360 (GNU VNIITTI RAA, Krasnodar). The quality of tobacco raw materials with a cut vein was determined by commercial grades, technological and Smoking properties, chemical composition in accordance with the methods VNIITTI. An innovative method of preparing tobacco for drying in a single stream with the use of technological equipment, including a cutter, revealed a positive technological result. The period of natural drying of leaves with cut veins decreased by 2,5 times. The yield of the 1st commercial grade of raw materials was 74,60 87,93. The output of the fiber raw material with cut vein exceeds the minimum value of technological norms (75) in 1,15 1,26 times. Conditional consumption of raw materials per unit of Smoking products is less than the norm by 6 25. The method of cutting the middle vein of the leaves improves the main indicator in the chemical composition of tobacco raw materials (Schmuck ratio) 1,6 4,6 times in the variety Trapezond and 1,2 1,5 times in the variety Ostrolist. The tasting properties of raw materials have not deteriorated. Analysis of raw material quality indicators showed that the innovative method of cutting the middle vein is effective and recommended for use in the production of tobacco raw materials.

scholarly journals Ultrasound Drying of Rose Hips: a Process Study

2020 ◽  
Vol 50 (1) ◽  
pp. 79-86
Author(s):  
Elena Verboloz ◽  
Marina Ivanova ◽  
Vera Demchenko ◽  
Sergey Fartukov ◽  
Nikita Evona
Keyword(s):  
Vitamin C ◽  
Moisture Content ◽  
Quality Indicators ◽  
State Standard ◽  
Raw Materials ◽  
Initial Moisture Content ◽  
Raw Material ◽  
Drying Process ◽  
Resource Saving ◽  
Drying Time

Introduction. Rose hips are rich in macro- and micronutrients. Unfortunately, heat treatment destroys most nutrients. Ultrasonic technologies make it possible to reduce the drying time and lower the temperature regime. The research objective was to adjust ultrasound technology to rose hip production in order to reduce the loss of vitamins and improve the quality indicators of the dried product. Study objects and methods. The research featured rose hips of the Rosa canina species collected in the south of Kazakhstan. This subspecies of wild rose is poor in vitamin C. Nevertheless, this shrub is extremely common in Russia and other countries of the Commonwealth of Independent States. The raw material was dried according to standard methods. One group of samples was treated with ultrasound, while the other served as control. Both groups underwent a sensory evaluation and were tested for moisture and vitamin C. Results and discussion. The rose hips were dried in a combination steam oven with a built-in ultrasonic wave generator. The research revealed the following optimal parameters of the ultrasound drying process: frequency of ultrasonic vibrations – 22 kHz, processing time – 2.5 h, temperature in the combination steam oven – +56°C, initial moisture content – 30%. The resulting product met the requirements of State Standard. The loss of moisture was 57%. According to State Standard 1994-93, the initial moisture content should be 15% or less. Time decreased from 360 min to 160 min, and the initial moisture was 13%. The experiment confirmed the initial hypothesis that ultrasonic treatment improves the drying process by improving quality indicators and preserving vitamin C in raw materials using. Conclusion. Ultrasound treatment during moisture removal from rose hips provides a resource-saving technology that fulfills an economically and socially important function.

Technological aspects of alcohol distillates production from non-traditional sugar-raw materials

2021 ◽  
Vol 9 (16) ◽  
pp. 90-97
Author(s):  
Kateryna Danilova ◽  
◽  
Oksana Zavarzina ◽  
Keyword(s):  
Raw Materials ◽  
Biologically Active ◽  
Raw Material ◽  
Material Base ◽  
Growth Substances ◽  
Technological Properties ◽  
Actual Problem ◽  
Cane Molasses ◽  
Yeast Biomass ◽  
Nitrogen Phosphorus

An actual problem of the alcohol industry development is the expansion of the raw material base through the use of new, cheaper types of carbohydrate sources. Recently, glucose-fructose syrup has been of increasing interest to producers of ethanol. Among the producers of craft drinks, in particular rum-based drinks, cane molasses is in increasing demand. The article presents the technological aspects of the fermentation process of nonconventional sugar-containing raw materials on the example of glucose-fructose syrup and cane molasses in ethanol by different yeast strains. It is determined that glucose-fructose syrup and cane molasses are raw materials depleted of nitrogen, phosphorus and growth substances necessary for the yeast activity. To improve the technological properties of raw materials in the molasses, nitrogen, phosphorus nutrition and corn extract as a growth substance shall be added to a mash. Glucose-fructose syrup is of pH 3.68 and of acidity 0.12, which negatively affects the fermentation. It is established that in order to create optimal living conditions for yeast, it is necessary to add substances to the glucose-fructose syrup that will contribute to the safety of development and prevent the pH 3.5. It was determined that the alcohol yield from 1 ton of glucose-fructose syrup is 31.0 dal, from 1 ton of cane molasses is 24.0 dal on the yeast 46ED and 22 dal on the TegaYeast without the use of growth substances and vitamins necessary for the reproduction of yeast biomass. Under conditions of improving the technological properties of the mash from the glucose-fructose syrup and cane molasses by adding biologically active substances promoting the synthesis of yeast biomass, the ethanol content in the fermented mashes increases up to 11.9 12% vol.

scholarly journals Prospects for optimizing the drying process of Virginia 202 tobacco leaves

2021 ◽  
Vol 17 (1) ◽  
pp. 70-77
Author(s):  
E. Е. Ulyanchenko ◽  
N. N. Vinevskaya
Keyword(s):  
Quality Indicators ◽  
Raw Materials ◽  
Control Sample ◽  
Physical Method ◽  
Cost Effective ◽  
High Energy ◽  
Drying Process ◽  
Drying Time ◽  
Apply Physical ◽  
Natural Drying

Cultivation and use of Virginia 202 broadleaf skeletal variety for the production of smoking tobacco has broad prospects. Problems of post-harvest processing of large leaves with a massive midrib consist in high energy costs with an artificial drying method or the provision of facilities for long-term natural drying. The aim of the research is to apply physical method of cutting the leaf midrib to intensify drying and to determine the effect of this technique on the quality indicators of raw materials. It has been found that the technique of cutting the midrib on the Virginia 202 variety contributes to a significant optimization of the drying process without reducing the quality of raw materials. The drying time of leaves with the combined method is reduced by 2,8 times, with the natural method – by 2,3 times, and the quality indicators of raw materials improve. Commercial quality is characterized by the yield of 1 commercial grade, for combined drying the yield of 1 grade has increased in comparison with the control sample by 27% and amounted to 86,5%, with natural drying – the increase in yield is 4%. Cutting the midrib increases the fiber yield by 3–5% and contributes to an increase in the volumetric-elastic properties of the fiber, providing an economical consumption of raw materials for the production of smoking articles, the consumption is 676,8–753,8 g/1000 pcs. The gustatory quality improves, raw materials with a cut midrib have optimal values of the ratio of carbohydrate-protein balance in the range of 1,08–1,5, the strength is preserved due to the lower consumption of nicotine during the shorter drying period, in comparison with drying the leaf without cutting the midrib. Cutting the midrib in Virginia 202 is cost effective.

INFLUENCE OF DIETARY FIBRES OF THE PHYTOGENESIS ON THE TECHNOLOGICAL PROPERTIES OF THE DOUGH OF SOFT WAFERS

2018 ◽  
Author(s):  
Ю.Н. НИКОНОВИЧ ◽  
Н.А. ТАРАСЕНКО
Keyword(s):  
Dietary Fiber ◽  
Quality Indicators ◽  
Raw Materials ◽  
Technological Properties ◽  
Dietary Fibers ◽  
Biological Value ◽  
Dietary Fibres ◽  
Permissible Level ◽  
Confectionery Fat ◽  
Optimal Quality

Исследовано влияние гидратированных пшеничных волокон Камецель FW 200 и апельсиновых волокон Citri-Fi 200, внесенных в тесто взамен части кондитерского жира для повышения пищевой и биологической ценности продукта, на свойства мягких вафель. Готовили образцы вафельного теста: контрольный – тесто без добавок, образцы теста с заменой 10, 15 и 20% кондитерского жира на пшеничные волокна Камецель FW 200, образцы теста с заменой 10, 15 и 20% кондитерского жира на апельсиновые волокна Citri-Fi 200 – и определяли технологические свойства изготовленных образцов теста – влажность, плотность и количество оттеков вафельного листа. Установлено, что внесение пищевых волокон Citri-Fi 200 в исследованных дозировках 10, 15 и 20% от массы жира в рецептуру вафельного теста увеличивает количество оттеков выше допустимого уровня, т. е. увеличивает потери сырья. Оптимальные качественные показатели имеет образец вафельного теста с добавкой 15% гидратированных пищевых волокон Камецель FW 200, внесение которых позволит увеличить пищевую ценность кондитерского изделия. The influence of hydrated wheat fibers Kametsel FW 200 and orange fibers Citri-Fi 200, introduced into the dough instead of the confectionery fat to improve the nutritional and biological value of the product on the properties of soft waffles was investigated. Wafer dough samples: control - dough without additives, dough samples with replacement of 10, 15 and 20% confectionery fat by wheat fibers Kametsel FW 200, dough samples with replacement of 10, 15 and 20% confectionery fat by orange fibers Citri-Fi 200 – prepared and determined their technological properties – humidity, density and the number of flows of the wafer sheet. It is established that the introduction of Citri-Fi 200 dietary fibers in the studied dosages of 10, 15 and 20% by weight of fat in the formulation of wafer dough increases the number of flows the dough above the permissible level, i.e. increases the loss of raw materials. A sample of wafer dough with the addition of 15% hydrated dietary fiber Kametsel FW 200 has optimal quality indicators.

Production Waste as a Component of Raw Materials for Construction Ceramics

2020 ◽  
Vol 839 ◽  
pp. 184-188
Author(s):  
Victoria A. Gurieva ◽  
Anastasia A. Ilyina
Keyword(s):  
Mechanical Characteristics ◽  
Raw Materials ◽  
Raw Material ◽  
Material Base ◽  
Technological Properties ◽  
Orenburg Region ◽  
Existing Problems ◽  
Ceramic Mixture ◽  
The Russian Federation

The paper considers the existing problems of the production of ceramic products in the territory of the Russian Federation, presents the priority directions of development of this industry. The study includes the determination of the properties of samples based on the raw material base of the Orenburg region, namely, waste generated during the development of brown coal from the Tyulgansk deposit - white and red clays and nickel slag of OJSC Yuzhuralnickel Combine of the Orenburg region. The study presents data from the study of the technological properties of the raw materials, the development of the composition of the ceramic mixture. The influence of the material composition of the clay / slag mixture on the physic mechanical characteristics of the products of the experimental compositions was determined: compressive strength, fire shrinkage, water absorption and density.

scholarly journals APPLICATION OF INNOVATIONS IN THE DEVELOPMENT OF RECIPES OF NEW KINDS OF MEAT-VEGETABIESEMI-FINISHED PRODUCTS

2020 ◽  
Vol 1 (27(54)) ◽  
pp. 8-11
Author(s):  
A.D. Dzhamakeeva
Keyword(s):  
Quality Indicators ◽  
Nutritional Value ◽  
Raw Materials ◽  
Meat Processing ◽  
Technological Properties ◽  
Modeling And Optimization ◽  
Vegetable Raw Materials ◽  
Processing Enterprise

The work is devoted to the study of the possibility of using functional vegetable ingredients in the technology of meatsemi-finished products andthe study of their influence on the functional and technological properties of chopped mea, and nutritional value of finished products. The modeling and optimization of the meat-vegetable semi-finished products recipes was carried out using the Smart Lab program. The quality indicators of finished products, confirming the feasibility of introducing vegetable raw materials into the recipes of semi-finished product, were investigated. The proposed technologies of the meat-vegetablesemi-finished products hasbeen tested at the meat-processing enterprise «Barkad»

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

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