scholarly journals A new type of chopped semi-prepared products using antioxidant and chickpeat extrudate

2021 ◽  
Vol 13 ◽  
pp. 89-99
Author(s):  
Y.D. Grebennikova ◽  
◽  
E.Y. Bondarkova ◽  
S.A. Surkova ◽  
◽  
...  
Keyword(s):  
Mass Fraction ◽  
Meat Products ◽  
Trace Element Composition ◽  
Experimental Sample ◽  
Organoleptic Characteristics ◽  
Two Samples ◽  
New Type ◽  
Single Method

Aim. Development of a new type of mutton chopped semi-prepared products with addition of an antioxidant and chickpea extrudate to increase the biological and nutritional value. Materials and Methods. Beef (GOST R 54704-2011), mutton (GOST 34200-2017), chickpea extrudate, antioxidant "Lavitol" and spices were used for the preparation of samples of mutton chopped semi-prepared products. The production of samples of chopped semi-prepared products was carried out in accordance with GOST 32951-2014. Sampling and preparation of samples was carried out according to a single method in accordance with the requirements of GOST R 51447-99 (ISO 3100-1-91). Determination of organoleptic characteristics was carried out in accordance with the requirements of GOST 32951-2014; the mass fraction of fat was determined according to GOST 23042-2015; protein – according to GOST 25011-2017; moisture – according to GOST 33319-2015; trace element composition – according to GOST R 55573-2013, GOST 32009-2013; amino acid composition of animal protein – according to GOST 34132-2017. Results. Comparative analysis of two samples showed that when introducing chickpea extrudate, moisture increases by 0.7%, this contributes to an increase in the quality of finished chopped meat products and a decrease in thermal losses. The mass fraction of protein is greater in the experimental sample by 5.65% than in the control, and the fraction of fat is less by 2.79%. The research results indicate the positive effect of chickpea extrudate and antioxidant on the nutritional and biological value of chopped semi-prepared products. Conclusion. The formulation of chopped semi-prepared products with the use of an antioxidant and chickpea extrudate has been developed, which makes it possible to expand the range of functional meat products.

scholarly journals Poultry jerky whole muscle meat products with taste components

2021 ◽  
Vol 13 ◽  
pp. 52-58
Author(s):  
N.O. Zhigalova ◽  
◽  
E.V. Kuzmina ◽  
S.V. Shinkareva ◽  
S.A. Surkova ◽  
...  
Keyword(s):  
Mass Fraction ◽  
Raw Materials ◽  
Meat Product ◽  
Control Sample ◽  
Meat Products ◽  
Laboratory Research ◽  
Experimental Sample ◽  
Social Significance ◽  
Organoleptic Characteristics ◽  
Whole Muscle

Aim. To develop a poultry whole muscle meat product with taste components. Material and Methods. Sampling and preparation of samples for laboratory research was carried out according to a unified methodology in accordance with the requirements of GOST R 51447-99 (ISO 3100-1-91). Determination of organoleptic characteristics was carried out according to the requirements of GOST 9959-91; GOST R 53159-2008; GOST R 53161-2008, physical and chemical characteristics was determined according to GOST R 55791-2013. The mass fraction of fat was determined according to GOST 23042-86; protein – according to GOST 25011-81; sodium chloride – according to GOST 9957-2015; sodium nitrite – according to GOST 8558.1-2015; moisture – according to GOST R 51579-99. Results. A recipe for poultry jerky whole muscle meat product with the addition of dry juniper berries to the curing mix has been developed. The results obtained indicate that the product has high organoleptic and physicochemical characteristics, despite the fact that the experimental sample was slightly inferior to the control sample in terms of the mass fraction of protein and fat due to a decrease in the consumption rate of the main and auxiliary components. Addition of dry juniper berries and coriander to the product recipe gave the product an original coniferous aroma and tart taste, and also improved its appearance due to pieces of dry berries on the surface. Use of inexpensive and low-calorie raw materials makes the finished product dietary and reduces the cost of its production. Conclusion. Poultry jerky whole muscle meat product has been developed, has practical and social significance and expand the range of meat delicacies.

DETERMINATION OF QUALITY OF SURFACE IN HOME CONDITIONS

2020 ◽  
Vol 36 (2) ◽  
pp. 93-101
Author(s):  
G.A. Irgalina ◽  
Keyword(s):  
Chemical Reaction ◽  
Regulatory Document ◽  
Organoleptic Evaluation ◽  
Organoleptic Characteristics ◽  
Small Grains ◽  
Sour Cream ◽  
Taste And Smell ◽  
Home Conditions

The article reflects the assessment of the quality of sour cream at home, and considers methods for determining the quality of sour cream. Organoleptic evaluation was performed for compliance with the requirements of GOST 52092-2003 " Smetana. Technical conditions " in terms of appearance, consistency, color, taste and smell. The consistency of sour cream is determined during its mixing, while evaluating the presence of a glossy appearance of sour cream. Sour cream is considered thick if it slowly drains from the whorl. The smell is determined immediately after mixing. Then we evaluate the taste. When evaluating the quality of the samples under study, it was found that the organoleptic characteristics of the samples fully comply with the requirements of the regulatory document. Analyzing the results of the experiment, we can conclude that in the first experiment, the sour cream purchased on the market was completely dissolved, and the sour cream from the store after dissolution showed small grains. And in the second experiment, the results showed that the color did not change in the sample # 2, but under # 1 it turned blue. The basis of this experiment is a qualitative chemical reaction to starch, which is used as a thickener.

scholarly journals Determining optimal process parameters for sprouting buckwheat as a base for a food seasoning of improved quality

2021 ◽  
Vol 4 (11(112)) ◽  
pp. 6-16
Author(s):  
Ayana Serikbaeva ◽  
Bagimkul Tnymbaeva ◽  
Maryna Mardar ◽  
Nataliіa Tkachenko ◽  
Saniya Ibraimova ◽  
...  
Keyword(s):  
Mass Fraction ◽  
Nutritional Value ◽  
Control Sample ◽  
Total Content ◽  
New Product ◽  
Optimal Process ◽  
Protein Fiber ◽  
New Type ◽  
Germination Parameters

In order to determine the influence of temperature and time of germination of the Bogatyr variety buckwheat on a change in the content of vitamins E, C, and B group, the germination parameters were optimized when developing a new type of seasoning. To optimize the germination parameters, the response surface methodology was used. The maximum total content of B, E, and C group vitamins in the sprouted buckwheat (4.591 mg/100 g) was observed at a temperature of 21.5 °C and the duration of germination of 3 days. The Bogatyr variety buckwheat was sprouted for 4 days. Changes in the nutritional and biological value of the sprouted grains were registered after 24 hours. Based on the comparative chemical analysis, it was established that the content of protein, fiber, vitamins, amino acids increases during the germination of buckwheat in comparison with the control sample. The protein content on day 4 increases by 1.38 times compared to control. At the same time, the mass fraction of carbohydrates on day 4 is reduced by 1.57 times; the mass fraction of fat ‒ by 2 times. It was established that the prototype seasoning that contains 30 % of sprouted buckwheat is characterized by a higher content of protein, vitamins, micro-and macronutrients compared to the control sample (without the addition of sprouted buckwheat). Adding the sprouted buckwheat grain to the seasoning has made it possible to increase by 25 % the antioxidant activity of the finished product compared to the control sample, which is 259.09 and 383.72 mg/100 g, respectively. In terms of safety indicators, the new product fully complies with the requirements for sanitary and hygienic safety. The results reported here give reasons to recommend the production of a new type of seasonings of enhanced nutritional value based on the sprouted Bogatyr variety buckwheat, which could expand and improve the quality of nutrition

scholarly journals КОНТРОЛЬ ЯКОСТІ РИБИ ЗА ЗАСТОСУВАННЯ ВДОСКОНАЛЕНОГО МЕТОДУ ВИЗНАЧЕННЯ ВОЛОГОУТРИМУЮЧОЇ ЗДАТНОСТІ М’ЯСА

2016 ◽  
Vol 18 (2(66)) ◽  
pp. 8-13
Author(s):  
N.M. Bogatko ◽  
N.V. Bukalova ◽  
L.M. Bogatko ◽  
V.Z. Salata ◽  
L.P. Аrtemenko ◽  
...  
Keyword(s):  
Heat Treatment ◽  
Mass Fraction ◽  
Ice Cream ◽  
Water Holding Capacity ◽  
Improved Method ◽  
Fresh Fish ◽  
Fish Meat ◽  
Water Holding

Developed an improved method for the determination of water-holding capacity of fish meat by extracting water from a sample of fish meat by the methods of pressing and drying at a temperature of 105 – 106 °C and determine its mass fraction and less in percent by the formula, which will ensure the reliability of results in determining the quality of the fish.Developed an improved method for determining water-holding capacity of fish meat has a probability in the performance 99.4% and can be used to determine the quality of fish at different degrees of heat treatment: fresh, chilled, ice cream, defrosting, cooked ice cream in the determination of its quality in the production laboratories at the facilities of fish processing enterprises on the implementation and storage of fish (stores, supermarkets, wholesale bases, etc.), in the state laboratories of veterinary medicine and in laboratories of veterinary-sanitary examination of agricultural markets in combination with other methods of determining the quality of the fish.It is established that the reliability of the indicators of water-holding capacity of fish meat in comparison of the determination of the mass fraction of water in fish meat was 97.8−98.9% of and before the performance determination of the mass fraction of fat in the fish flesh – 97.9 – 99.0%.Established by research that of water-holding capacity of fish meat depends on the heat treatment of fish, fish species, the mass fraction of water and fat. So, of water-holding capacity he highest ability was observed in meat of fresh fish carp of 72.6 ± 1.7%, the lowest in damastown (thawed) fish perch 51,3 ± 1,6%. For this development Patents of Ukraine is got on an useful model № 109387.

scholarly journals Microbiology of Charcoal-Broiled European River Lampreys (Lampetra fluviatilis) Stored at 3 and 22° C

2003 ◽  
Vol 66 (12) ◽  
pp. 2332-2335 ◽  
Author(s):  
LAURI O. MERIVIRTA ◽  
K. JOHANNA BJÖRKROTH ◽  
HANNU J. KORKEALA
Keyword(s):  
Hazard Analysis ◽  
Microbiological Quality ◽  
Critical Control Points ◽  
Two Samples ◽  
Processing Plants ◽  
Plate Counts ◽  
Thermotolerant Coliforms ◽  
The Mean

The microbiological quality of 30 production lots of charcoal-broiled river lampreys was studied at three lamprey processing plants (plants A, B, and C). Samples were taken directly after charcoal broiling and stored at 22 and 3°C. Lampreys were examined on the day of manufacture, and those kept at 22°C were examined every second day for 6 days. Samples kept at 3°C were examined every fourth day for up to 24 days. On the production day, the mean aerobic plate counts (APCs) for broiled lampreys from plants A, B, and C were 2.29 log CFU/g, 1.88 log CFU/g, and undetectable (1.67 log CFU/g), respectively. At 22°C, the mean APCs for samples from plants A, B, and C increased markedly within 4 days, and after 6 days the counts for samples from these plants were 8.56, 5.04, and 6.23 log CFU/g, respectively. Chilling and storage at 3°C remarkably improved the shelf life of the product. The levels of bacteria in charcoal-broiled river lampreys from plant A were higher than those in lampreys from plants B and C. No significant increases in APCs were observed during storage at 3°C for 24 days; mean APCs did not exceed 2.80 log CFU/g for samples from any plant. Staphylococcus aureus was found in two samples. No lactic acid bacteria, thermotolerant coliforms, enterococci, Clostridium perfringens, or Listeria monocytogenes was detected. Microbiological data from this study will be used for the development of a hazard analysis for the determination of critical control points.

scholarly journals Optimization of biotechnology of production of whole-bowl meat products

2019 ◽  
pp. 44-48
Author(s):  
Ivan Fedorovich Gorlov ◽  
Marina Ivanovna Slozhenkina ◽  
Tatyana Mikhaylovna Giro ◽  
Natalya Ivanovna Mosolova ◽  
Svetlana Evgenyevna Bozhkova ◽  
...  
Keyword(s):  
Raw Materials ◽  
Meat Products ◽  
Dietary Salt ◽  
Large White ◽  
Organoleptic Characteristics ◽  
Domestic Breed ◽  
White Breed ◽  
Water Holding ◽  
Whole Muscle

The article presents research on the improvement of technology of whole-muscle meat products made from pork obtained from large white breed animals, whose population in the structure of the breeding. This domestic breed of pigs was not chosen by chance, since in recent years many industrial pig farms have focused on breeding animals. It is established that dietary salt in comparison with cooking, increases such indicators as moisture-binding and water-holding abilities, increases the yield of products by 4% and reduces losses during heat treatment by 4.6%. The use of bacterial cultures in the composition of the brine contributes to the improvement of the structural-mechanical properties and quality of salted raw materials. The improved brine formulation helps to maintain high organoleptic characteristics and to obtain a dietary product with a balanced mineral composition.

scholarly journals Lactic Acid Profile of Bali cattle during Rest Period Before Slaughtered

2020 ◽  
Vol 3 (1) ◽  
pp. 20
Author(s):  
Siswanto Siswanto ◽  
I Nyoman Sulabda
Keyword(s):  
Lactic Acid ◽  
Meat Products ◽  
Rest Period ◽  
Elisa Test ◽  
Blood Levels ◽  
Rigor Mortis ◽  
Animal Products ◽  
Bali Cattle

The animal products quality is influenced the physiological compounds in the blood, for example lactic acid. If blood lactic acid levels increase before slaughtering will be accelerate the rigor mortis of meat, thus faster handling is needed. Blood lactic acid also affects the appearance of flesh color of meat. The condition of animals before slaughter (rest period in quarantine) is very influential on rigor mortis. It is important to research blood lactic acid levels before animals are slaughtered. This research was conducted to determine the blood lactic acid levels of bali cattle during the rest period before the animal was slaughtered (ante mortem), so it can be predicted the quality of meat products. Purposive was chosen as a sampling method using elisa test as a determination of lactic acid levels. Fourtysamples of blood taken from cows to be slaughtered at Sanggaran Animal Abattoir, Denpasar, Bali. The results showed that the blood levels of lactic acid in cattle would be cut normally. This shows the quality of resting cattle before slaughter is good.

scholarly journals The study of the quality of butter with flavoring components

2020 ◽  
Vol 82 (3) ◽  
pp. 215-220
Author(s):  
O. I. Dolmatova ◽  
K. A. Panchenkova
Keyword(s):  
Vitamin C ◽  
Mass Fraction ◽  
Vitamin B1 ◽  
Total Content ◽  
Natural Antioxidants ◽  
Optimal Dose ◽  
Organoleptic Characteristics ◽  
Amperometric Method ◽  
Flavor Component

The paper proposes to improve the quality of butter with flavoring components during storage through the use of prescription ingredients containing natural antioxidants. The composition of the flavor component includes: tomato flakes; salt; olives, basil, onions, oregano, garlic, sugar, sage. According to the results of the scoring of the samples, the optimal dose of adding a flavoring component of 1.0% was established. Taking into account the recommended standards according to GOST 32899, the salt in the composition of the flavor component contains an insufficient amount, so it was added to the oil in addition to a total content of 1% in the product. In tomato flakes, which make up more than half of the entire mixture of the flavoring component, a high content of beta-carotene, vitamin C, PP, B1, B2, B6 is noted. Also, a high content of vitamin E in olives, basil, oregano; vitamin C - in sage; vitamin PP - in basil, oregano, sage; Vitamin B1 - in oregano, garlic, sage, Vitamin B2 - in basil, oregano and sage, B6 - in basil, onion, oregano, garlic, sage. Amperometric method found an indicator of the antioxidant activity of the taste component of 0.382 mg / g The resistance of fat oil with flavoring components was determined. The sample passed the test for 8 hours, no spoilage of fat was noted. Microscopic studies of oil samples were carried out using a Altami BIO digital microscope at a magnification of 200 times. The microstructure of butter with flavoring components is characterized as granular, plasma drops are evenly distributed in the sample. Some consistency indicators are identified. A good cut-through consistency was established and good heat resistance of the oil with taste components. Organoleptic characteristics of butter with flavoring components: taste and smell creamy, salty, piquant, aroma and taste of the introduced component; plastic consistency with inclusions of the added component, glossy surface; color light cream with grains of the introduced component. The main physicochemical parameters of butter with flavoring components were established experimentally: mass fraction of fat 62.0%; mass fraction of moisture 32.5%; salt - 1%. Microbiological indicators comply with regulatory requirements. The addition of a flavoring component to butter contributes to the formation of its dense structure, stable storage of the fat fraction, and uniform distribution of the oil plasma. The product has improved quality indicators.

scholarly journals DETERMINATION OF THE COMPLEX INDICATOR OF PROFESSIONAL COMPLIANCE OF AGRO-INDUSTRIAL COMPLEX WORKERS BASED ON QUALIMETRY METHODS

2019 ◽  
Vol 14 (2) ◽  
pp. 160-163
Author(s):  
Наталья Макаренко ◽  
Natal'ya Makarenko
Keyword(s):  
Industrial Complex ◽  
Highly Qualified ◽  
Russian Economy ◽  
Complex Development ◽  
New Type ◽  
The Russian Federation ◽  
Appropriate Education ◽  
Production Dynamics

The agro-industrial complex is the most significant largest inter-branch complex of the modern Russian economy. Indicators of the agricultural production dynamics under conditions of external sanctions pressure indicate that at present it is necessary to increase the strategy of improving the food security of the Russian Federation. At the same time, the implementation of the agro-industrial complex development requires the involvement of highly qualified specialists of a new type: with an appropriate education level, a tendency towards goal setting and the ability to respond to non-standard situations. This article describes the rationale for determining the level of professional compliance with the requirements of workers in the agro-industrial complex based on qualimetry methods. A comprehensive indicator of the quality of personnel at enterprises of the agro-industrial complex, as well as a method for determining the level of professional compliance, have been developed.

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