scholarly journals JUSTIFICATION AND DEVELOPMENT OF SAUSAGE TECHNOLOGY WITH HEALTH PROPERTIES

2021 ◽  
Vol 12 (1) ◽  
pp. 39-47
Author(s):  
М. V. Riabovol ◽  
L. V. Bal-Prylypko
Keyword(s):  
Blood Plasma ◽  
Dietary Fiber ◽  
Rock Salt ◽  
Sodium Nitrite ◽  
Raw Materials ◽  
Negative Influence ◽  
Sodium Cation ◽  
Sea Salt ◽  
Rosemary Extract ◽  
Minced Meat

In connection with the general deterioration of an ecological situation and the strengthening of negative influence on a state of health of consumers connected with it, researches on development of a compounding of sausages which are characterized by improving properties are carried out. The purpose of the work was to develop the composition of the minced meat composition, which is characterized by minimal sensitivity to oxidants and a balanced mineral composition and gives the product its therapeutic and prophylactic properties. The method of inhibiting the processes of oxidative spoilage of the meat mixture under the action of oxygen by introducing rosemary extract into the mixture is determined. The possibility of reducing the dosage of sodium cation by replacing rock salt with kelp-enriched sea salt was determined, which also allowed to reduce the dosage of toxic sodium nitrite. The study was performed on minced meat. The recipe used minced meat according to DSTU 4436:2005, which includes beef (33%), semi-fat pork (33%) and fatty pork (34%). As a part of meat raw materials of a prototype the content of beef was reduced to 30%, pork semi-fat to 26%, due to inclusion in a compounding of protein of blood plasma (1.0%), orange dietary fibers (0.5%), and also water. for their hydration (7%). As a part of spices and auxiliary materials of a prototype kitchen salt (2.2%) was replaced with sea salt (2.1%), and also the content of sodium nitrite from 0.0075% to 0.0050% due to introduction of rosemary extract ( 0.15%) and the bacterial preparation "Iprovit LRR" (0.05%) to the weight of the stuffing mixture. Experimental and experimental samples of minced meat were prepared with ambassador of raw meat, its aging for two days, hydration of dry blood plasma and orange dietary fiber, mixing all ingredients, filling the resulting mixture of shells, aging the resulting intermediate for 3 hours, its final cooling to 35 ˚C. The dynamics of changes in their peroxide and acid numbers of fat were subject to control. The values of the indicators were determined by standardized methods, and the concentration of sodium chloride - by the Mohr method. Organoleptic quality indicators of sausages of standardized and experimental composition were determined by the method of expert evaluation. Possibility of prolongation of the guaranteed term of storage of sausages from 3 to 10 days is shown and possibility of replacement in forcemeat of rock salt on sea is defined that at preservation of feeling of sufficiency of salinity of a product allowed to reduce dosage of cation of sodium by 30% and to enrich forcemeat with microelements - calcium, magnesium and acute deficiency iodine. A combined recipe for “Ozdorovchi” sausages has been developed, using blood plasma protein and citrus dietary fiber. The developed recipe should be used for industrial production of sausages at meat processing plants.

scholarly journals Učinak različitih tehnoloških postupaka i kvalitete sirovine na fizikalna svojstva i oksidativni status dalmatinske pancete

Meso ◽  
2017 ◽  
Vol 19 (2) ◽  
pp. 128-140
Author(s):  
Marina Krvavica ◽  
Anamarija Križanac
Keyword(s):  
Lipid Oxidation ◽  
Sodium Nitrite ◽  
Raw Materials ◽  
Sea Salt ◽  
Cooking Loss ◽  
Raw Material ◽  
Initial Weight ◽  
Class A ◽  
Class B

Effect of various technological processes and raw material quality on physical properties and oxidative status of dalmatian pancetta We have conducted the research on processing technology features, and physical properties of raw materials and finished products, as well as determined the level of lipid oxidation (TBA test) of final products, which indicates the safety of products and applied technology, in three Dalmatian processing facilities to determine the specifics of processing technology, implemented technology standardization strategies and the quality of traditional Dalmatian Pancetta. During our research we have recorded due details of technological procedures that were either identical or very similar in all three facilities, facility specific procedures (the length of curing phase: facility A – 14 days, facility B – 10 days, facility C – 4 days; the length of drying/ripening phase: facility A – 76 days, facility B - 80 days, facility C – 63 days) and facility micro-climate parameters (temperature, humidity and air flow). Based on identified differences in the length of processing, the weight of raw materials (class A ≥ 4.5 kg; class B > 3 < 4.5 kg), the use of defrosted raw materials (class BS), the method of curing (sea salt; sea salt + sodium nitrite; sea salt + sodium nitrite + seasoning and additives) and the quantity of used salt (from 3.21 % to 8.81 %), we have grouped our samples into 10 groups that were allocated between the 3 facilities. We have monitored the following technological parameters during the processing: quality of raw materials (origin, initial weight, length, width, pH); cooking loss per individual processing phase (curing and drying/ripening), total processing cooking loss, and quality of matured bacon (pancetta) (weight, length, pH, aw, malonaldehyde content). The loss of product weight (cooking loss) during the processing ranged from 24.28 % to 42.73 %, with the highest total cooking loss (46.86 %) measured for the class BS bacon, probably not only as a result of raw material freezing/defrosting, but lower initial weight and longer duration of processing procedure. Consequently, the class A Dalmatian Pancetta had the highest final weight (from 2.60 to 3.88 kg), while class B (from 1.75 to 3.30 kg) and class BS (from 1.75 to 2.80 kg) had the lowest final weight. Dimensions of mature bacon amounted to 38-56 cm x 16-24 cm. The initial pH of raw bacon was similar in all researched groups. Mature bacon produced in facility C, in which both classes of bacon were cured by sea salt exclusively, had a significantly higher pH (P≤0.05): class A – 6.09; class B – 6.12. The class BS bacon, at the same time, measured the lowest aw (P ≤ 0.05) (0.75), while bacons processed in facility C measured the highest aw (class B – 0.87; class A – 0.89). Bacons cured with the combination of salt, seasoning and additives (class A – 0.16 mg/kg; class B – 0.18 mg/kg) and bacon produced in facility C (0.18 mg/kg) had the lowest malonaldehyde content (0.16 to 0.18 mg/kg), while the class BS bacon cured with the mixture of sea salt and sodium nitrite had the highest malonaldehyde content. The analysis of our research results implies that greater initial weight of raw materials, longer processing and the use of defrosted raw materials have a significant impact on the increase of cooking loss, the decrease of aw and the increase of the level of lipid oxidation of mature bacon (P ≤ 0.05). Judging by the level of water activity (aw< 0.93) and the low level of lipid oxidation measured in mature products of all product groups, allocated among all three facilities, we can conclude that the traditional Dalmatian Pancetta is a product that is safe for consumption which complies with all the prescribed conditions for dry-cured meat products. However, since certain technological processes in different facilities varied considerably, to determine their impact on other parameters of the quality of the final product, with the aim of standardization of technology and improving the quality of traditional Dalmatian Pancetta, additional research is necessary.

ASSESSMENT OF THE NUTRITIONAL AND BIOLOGICAL VALUE OF UNLEAVENED DOUGH FROM GLUTEN-FREE FLOUR MIXTURE

2020 ◽  
Author(s):  
О.А. КОРНЕВА ◽  
Е.Г. ДУНЕЦ ◽  
Т.Д. ПОЛОЗЮК ◽  
А.В. ФЕДОСЕЕВА
Keyword(s):  
Dietary Fiber ◽  
Wheat Flour ◽  
Raw Materials ◽  
Gluten Free ◽  
Dietary Fibers ◽  
Corn Flour ◽  
Free Products ◽  
Biological Value ◽  
Defense Systems ◽  
Minced Meat

Безглютеновая продукция, помимо исключения глютена, должна обеспечивать профилактику состояний, возникающих при соблюдении безглютеновой диеты, пищевых дефицитов, ослабленности защитных систем организма. Установлено, что разработанное пресное тесто на основе композиции соевой, рисовой и кукурузной муки в отличие от теста из пшеничной муки имеет более сбалансированный состав белков, жиров и углеводов 1 : 1,2 : 5,1 соответственно, содержит в 6,8 раза больше жира, а крахмальная составляющая снижена на 23. В100 г разработанного теста содержится 1,85 г пищевых волокон. При употреблении порции пельменей (200 г) удовлетворение суточной потребности составляет (без учета нутриентов фарша), : в основных пищевых веществах 7,67,7, витаминах группы В 5,59,0, РР 8,55, Е 17,20, в кальции 3,94, магнии 7,95, селене 20,32. Биологическая ценность белков теста составляет 62, что более чем в полтора раза превышает биологическую ценность белков теста из пшеничной муки. Высокое содержание витаминов, минеральных веществ и пищевых волокон позволяет отнести разработанное тесто на основе безглютенового сырья к продуктам профилактической направленности. Gluten-free products, in addition to excluding gluten, should provide prevention of conditions (food deficiencies, weakening of the bodys defense systems) that occur when following a gluten-free diet. It was found that the developed unleavened dough based on a composition of soy, rice and corn flour, in contrast to the dough from wheat flour, has a more balanced composition of proteins, fats and carbohydrates 1 : 1,2 : 5,1 respectively, contains 6,8 times more fat, and the starch component is reduced by 23. 100 g of the developed dough contains 1,85 g of dietary fiber. When using a portion of dumplings (200 g), the daily requirement is met (excluding minced meat nutrients),: in basic nutrients 7,67,7, B vitamins 5,59,0, PP 8,55, E 17,20, in calcium 3,94, magnesium 7,95, selenium 20,32. The biological value of dough proteins is 62, which is more than one and a half times higher than the biological value of wheat flour dough proteins. The high content of vitamins, minerals and dietary fibers allows us to refer the developed dough based on gluten-free raw materials to the products of preventive orientation.

scholarly journals DEVELOPMENT OF COMBINED FISH AND VEGETABLE SEMIFINISHED PRODUCTS FOR SCHOOL CHILDREN

2020 ◽  
Vol 2020 (3) ◽  
pp. 144-151
Author(s):  
Ekaterina Yuryevna Lebedeva ◽  
Svetlana Vasilievna Zolotokopova ◽  
Alexandra Sergeevna Moskalenko
Keyword(s):  
Dietary Fiber ◽  
School Children ◽  
Raw Materials ◽  
Food Product ◽  
Primary School Children ◽  
Preliminary Heat Treatment ◽  
Calorie Content ◽  
Organoleptic Characteristics ◽  
Fat Soluble Vitamins ◽  
Minced Meat

The article discusses the problems of high-quality nutrition for schoolchildren and ways of expanding the range of products based on fish raw materials. Tilapia grown in conditions of the recirculating aquatic systems is proposed to use as fish raw materials. There has been sub-stantiated the necessity of creating the combined semifinished products with adequate replacement of bread with vegetable components, which allows increasing the amount of dietary fiber, reducing the calorie content of the product and enriching the minced fish with carbohydrates (polysaccharides and dietary fiber), water, fat-soluble vitamins, and macro- and microelements. Wheat cereals and vegetables (cabbage, carrots, onions) grown in the Astrakhan region were used as vegetable components. To obtain a homogeneous structure and reduce the time of bringing the semifinished product to readiness, ensure high organoleptic characteristics and prevent the pathogenic microorganisms from getting into the minced meat it was proposed to carry out preliminary heat treatment of vegetable components. Three formulations of combined fish-vegetable cutlets have been developed, a comparative analysis of the nutritional and energy value of semi-finished products prepared according to various recipes has been carried out, and the percentage of satisfaction of the physiological needs of primary school children for the necessary nutrients contained in the finished product has been calculated. It has been stated that the resulting food product is characterized by the high biological value and positive organoleptic properties for schoolchildren nutrition.

Fruit and berry raw materials is a promising source of food ingredients for flour confectionery.

2020 ◽  
Vol 29 (11) ◽  
pp. 45-49
Author(s):  
L.N. Fedyanina ◽  
◽  
E.S. Smertina ◽  
V.A. Lyakh ◽  
A.E. Elizarova ◽  
...  
Keyword(s):  
Dietary Fiber ◽  
Scientific Literature ◽  
Consumer Demand ◽  
Raw Materials ◽  
Plant Materials ◽  
Food Ingredients ◽  
Promising Source

The article considers the problem of improving the range of confectionery from the standpoint of use plant materials of satisfaction by consumer demand in dieteticpreventive foods. The analysis of domestic and foreign scientific literature on promising directions of improving the range of dietetic-preventive confectionery is given. It is noted that in the recipes for flour confectionery introduced from non-traditional raw materials containing dietary fiber.

Nutritional Value Research of Spelt Pasta with Vegetable Additives

Food Industry ◽  
2020 ◽  
Vol 5 (2) ◽  
pp. 61-70
Author(s):  
Oliya Fazullina ◽  
Stanislav Smirnov
Keyword(s):  
Dietary Fiber ◽  
Nutritional Value ◽  
Raw Materials ◽  
Health Indicators ◽  
Dietary Treatment ◽  
Raw Material ◽  
Whole Wheat ◽  
Healthy Nutrition ◽  
Physiologically Active Substances ◽  
Simple Carbohydrates

Health indicators of the population depend significantly on the food quality and nutritional value. Simple carbohydrates excess of and lack of protein, dietary fiber, vitamins, minerals, antioxidants and other physiologically active substances increase the risk of socially significant disease progress. The development and production of mass-consumed products with high nutritional and biological value, including affordable non-traditional raw materials use, are promising areas of the food industry development aimed at improving the nutritional status of the population. The article presents the research results on the developed Noodle products recipes from non-traditional raw materials that meet modern healthy nutrition requirements, intended for dietary treatment and dietary prevention of people with overweight / obesity. The research aimed at expanding the range of macaroni products with these characteristics. As the main raw material, a man selected whole-wheat flour – new spelt flour, and as additional raw materials – buckwheat flour, broccoli and celery powders. The researchers found that the introduction of macaroni products from buckwheat spelt, broccoli and celery powders into the recipe had a multidirectional effect, reducing or increasing various indicators of its nutritional value. The changes range did not affect the overall characteristics. The satisfaction degree of the average daily need for food substances and energy when consuming a portion of 100 g for each sample of developed Noodle products allows them to be classified as functional products that are protein and dietary fiber sources, according to the requirements of the TR CU 022/2011.

Use of vegetable raw materials in the production of products from minced meat

Vsyo o myase ◽  
2018 ◽  
pp. 16-19
Author(s):  
V.V. Bronnikova ◽  
◽  
O.P. Proshina ◽  
A.N. Ivankin ◽  
◽  
...  
Keyword(s):  
Raw Materials ◽  
Vegetable Raw Materials ◽  
Minced Meat

scholarly journals PROSPECTS OF USE OF CRYSTOBILIZING PROTEIN-POLYSACCHARID COMPOSITION IN THE PRODUCTION OF MEAT CUTTED SEMI-FOODS

2020 ◽  
Vol 14 (1) ◽  
Author(s):  
I. Shevchenko ◽  
G. Polishchuk ◽  
Ye. Kotliar ◽  
T. Osmak ◽  
A. Skochko
Keyword(s):  
Plasma Proteins ◽  
Raw Materials ◽  
Meat Products ◽  
Sodium Caseinate ◽  
Amorphous Structure ◽  
Organoleptic Characteristics ◽  
Duration Of Storage ◽  
Polysaccharide Composition ◽  
Minced Meat

One of the technological ways to improve the quality of frozen meat chopped semi-finished products is to use in their composition protein-polysaccharide composite mixtures, which mechanism of cryoprotective action is associated with the formation of amorphous structure of the product, reducing the number of crystallization centers and reducing the activity of water, which is especially important for long-term meat products storage at sub-zero temperatures. For this purpose, the composition of a protein-polysaccharide composition was developed consisting of blood plasma proteins, sodium caseinate, flax fiber and plantain in a ratio of 1:1:2:2. The regularities of the influence of the selected composition on the physicochemical properties of model minced meat systems have been established. The possibility of using this composition to eliminate the disadvantages of low-quality meat raw materials in the semi-finished meat products of  has been proved and to counteract the negative effects of their long-term storage in the frozen state. It has been found that the composite mixture of plasma proteins, sodium caseinate, fibers of linen and plantain in the amount of 3% reduces the cryoscopic temperature, decreases the mass fraction of frozen moisture by 1.7% and also reduces water activity by 0.031… 0.067, which helps to extend the shelf life of chopped semi-finished products. Based on the search for the extrema of the mathematical dependence of the amount of frozen water on the duration of storage of minced meat semi-finished products at a temperature of minus 10 ° C was established a rational content of the protein-polysaccharide composition (3%). This allows you to purposefully form and stabilize the specified functional-technological, structural-mechanical and organoleptic characteristics of the finished product. In order to develop recommendations on the use of the protein-polysaccharide composition as a cryoprotectant, the chemical composition and functional-technological properties (FCS) of model minced meat systems with different levels of its use were studied. The technological feasibility of using protein-polysaccharide composition in the amount of 3%, which is an effective cryoprotectant in meat minced systems during low-temperature processing has been proved.

scholarly journals RESEARCH INTO MECHANICAL PROPERTIES OF MINCED MEAT AND FINISHED PRODUCTS

2017 ◽  
Vol 4 ◽  
pp. 43-51
Author(s):  
Yuriy Suсhenko ◽  
Vladislav Suсhenko ◽  
Mikhail Mushtruk ◽  
Vladimir Vasyliv ◽  
Yuriy Boyko
Keyword(s):  
Mechanical Properties ◽  
Mechanical Characteristics ◽  
Raw Materials ◽  
Meat Products ◽  
Tissue Fluid ◽  
Strained State ◽  
Inorganic Substances ◽  
Minced Meat ◽  
Cutting Mechanisms

Studies were conducted of the stressed-strained state of biopolymers of meat, which were exposed to the processes of elastic, residual and highly elastic deformation at cutting and mincing. Analysis of the structure of this natural biopolymer and the evaluation of mechanical characteristics of meat under normal and low temperatures are important factors that are taken into account for the rational selection of meat mincing machines and tools in the production of meat products, minced meat, semi-finished and sausage products. The structure of meat is a system of structured protein fibers, impregnated with tissue fluid, which is protein sol that contains organic and inorganic substances, soluble in it. The tissues that the meat is composed of belong to natural biopolymers, so conducting analytical studies into mechanical properties of meat within the framework of our understanding of the mechanics of polymers will make it possible to improve mincing processes, employed during manufacturing of meat products. In order to prevent meat overheating, the mincing process is performed at several stages. For example, in cutting mechanisms of choppers, they use a row of knives and grids with holes, diameter of which gradually changes from the original size of0.06 mto 0.003-0.002 min the outlet grids. Quality indicators of the finished products are affected by mechanical characteristics of raw materials and the way the cutting process is carried out. In the course of conducted analysis it was found that in modern food production there remain unresolved important problems, which address current issues, related to rheological and structural mechanical properties of meat raw material. First of all, it concerns theoretical and practical developments that enhance an understanding of physico-chemical and mechanical properties of raw materials, which will make it possible to develop theoretical foundations and experimentally substantiate the new conceptual approach to solving the task of improving the quality of semi-finished products and durability of equipment at meat processing enterprises of APC. The research is the basis for constructive and technological solutions, choice of mode, kinematic and dynamic parameters of cutting devices, steel and wear resistant coatings for cutting tools that provide saving of energy and materials at meat mincing, high quality of minced meat. and finished products and appropriate service life of the equipment. It was established that in order to determine characteristics of the strained state of meat, it is necessary to apply a circular diagram of loading-unloading, which allows analysis of behavior of the sample in a closed cycle of changing in external load. An analysis indicates a very large dependence of meat elasticity module on temperature. Dependences of this kind are generally characteristic of polymer bodies.

scholarly journals Factors affecting bacterial community dynamics and volatile metabolite profiles of Thai traditional salt fermented fish

2021 ◽  
Author(s):  
Rachatida Det-udom ◽  
Sarn Settachaimongkon ◽  
Chuenjit Chancharoonpong ◽  
Porrarath Suphamityotin ◽  
Atchariya Suriya ◽  
...  
Keyword(s):  
Rice Bran ◽  
Rock Salt ◽  
Community Dynamics ◽  
Dimethyl Disulfide ◽  
Sea Salt ◽  
High Salt ◽  
Depth Information ◽  
Fermented Fish ◽  
Safety Control ◽  
Bacterial Community Dynamics

AbstractBacterial diversity of the Thai traditional salt fermented fish with roasted rice bran or Pla-ra, in Thai, was investigated using classical and molecular approaches. Pla-ra fermentation could be classified into two types, i.e., solid-state fermentation (SSF) and submerged fermentation (SMF). Bacterial population ranged from 102-106 and 106-109 CFU/g in SSF and SMF, respectively. The rRNA detection revealed that Halanaerobium spp. and Lentibacillus spp. were the main genera present in all types and most stages of fermentation. Tetragenococcus halophillus were dominant during final stage of fermentation in the samples in which sea salt was used as one of the ingredients while Bacillus spp. were found in those that rock salt was used. In contrast, cultural plating demonstrated that Bacillus spp. were the dominant genera. B. amyloliquefaciens were the main species found in all types of Pla-ra whereas B. pumilus, B. autrophaeus, B.subtilis and B. velezensis were specifically associated with the samples in which rock salt was used. The main volatile metabolites in all Pla-ra samples were butanoic acid and its derivatives. Dimethyl disulfide was observed during earlier stage of fermentation under high salt condition with a long fermentation period. Key factors affected bacterial profiles and volatile compounds of salt fermented fish are type of salt, addition of roasted rice bran, and fermenting conditions.ImportanceProtein hydrolysates with high salt fermentation from soy, fish as sauces and pastes are important food condiments commonly found in Asian food cultures. In Thailand, an indigenous semi-paste product derived from salted fish fermentation also called Pla-ra is well recognized and extensively in demands. In-depth information on Pla-ra fermentation ecosystems, in which roasted rice bran and different types of salt are incorporated, are still limited. In this study, we found that Halanaerobium spp. was the key autochthonous microbe initiating Pla-ra fermentation. Addition of roasted rice brand and rock salt were associated with the prevalence of Bacillus spp. while sea salt was associated with the presence of Tetragenococcus halophillus, The risk of pathogenic Staphylococcus spp. and Clostridium spp. needed to be also concerned. Geographical origin authentication of Pla-ra products could be discriminated based on their distinctive volatile profiles. This research provides novel insights for quality and safety control fermentation together with conservation of its authenticity.

scholarly journals Health-Promoting Constituents and Selected Quality Parameters of Different Types of Kimchi: Fermented Plant Products

2021 ◽  
Vol 2021 ◽  
pp. 1-9
Author(s):  
Anna Korus ◽  
Emilia Bernaś ◽  
Jarosław Korus
Keyword(s):  
Dietary Fiber ◽  
Chinese Cabbage ◽  
Dry Matter ◽  
Raw Materials ◽  
Quality Parameters ◽  
Soluble Solids ◽  
Fresh Weight ◽  
Total Dietary Fiber ◽  
Health Promoting ◽  
High Level

The aim of this study was to evaluate the quality and health-promoting constituents of several variants of kimchi obtained from Chinese cabbage, kohlrabi, white radish, and cucumbers. The level of dry matter, total soluble solids, ash, total acidity, pH, dietary fiber, and vitamins C, B1, and B2, as well as total polyphenols (TP) and antioxidant activity AA (ABTS, DPPH) in kimchi, were determined. In addition, color parameters were determined ( L ∗ , a ∗ , b ∗ , C ∗ , and h o ). Kimchi with the highest proportion of Chinese cabbage (63%) had the highest levels of dry matter (11.01 g), ash (2.57 g), and vitamins: C, B1, and B2 (51 mg, 52 μg, and 242 μg, respectively), expressed per 100 g of fresh weight. In addition, this product showed the highest total AA of 132.3 μmol Tx/g (ABTS) and 49.7 μmol Tx/g (DPPH) due to its high level of TP (194 mg/100 g). Cucumber-derived kimchi (85%) also had a high content of TP (147 mg/100 g) and high AA of 88.7 μmol Tx/g (ABTS) and 36.3 μmol Tx/g (DPPH). Additionally, stuffed kimchi from kohlrabi (88%) had the highest amounts of total dietary fiber, 3.65 g/100 g fresh weight. In all products, red ( a ∗ ) and yellow ( b ∗ ) were the dominant colors, with values of L ∗ ranging between 32.63 and 53.16. In general, our studies have shown that depending on the raw materials used, kimchi is a good source of dietary fiber but also vitamins and polyphenols.

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