Microstructural analysis of cooked sausages with spelt flour

2021 ◽  
Vol 12 (3) ◽  
Author(s):  
L. V. Bal-Prylypko ◽  
◽  
V. T. Khomych ◽  
S. I. Usenko ◽  
V. M. Israelian ◽  
...  
Keyword(s):  
Structure Formation ◽  
Microstructural Analysis ◽  
Meat Products ◽  
Total Content ◽  
Raw Material ◽  
High Tech ◽  
Technological Processing ◽  
Safe Food ◽  
Main Components ◽  
Minced Meat

In a market economy, it is especially important to produce and provide the population with competitive, high-quality, and safe food products. Quite common meat products in the diet of every person are products from the boiled sausage group, including sausages. It is known that spelt flour contains a large amount of protein – 17.4%, the total content of dietary fiber – 14.3%, richer vitamin and mineral composition. Due to its valuable chemical composition, spelt flour is a promising raw material of plant origin, designed to improve meat products. Therefore, the purpose of the work was to find out the peculiarities of the structure formation in cooked sausages and the microstructure of their components that occur during technological processing when adding spelt flour to sausage mince, by histological methods of research, which substantiate the microstructural analysis of the control and experimental samples. The article highlights the results of studying the microstructural analysis of sausages with the addition of spelt flour, which affects the structure formation in cooked sausages during technological processing. The article presents drawings of sections from the control and experimental samples under the microscope. The main components of cut minced meat containing spelt flour, which was added in order to introduce new high-tech solutions that will be competitive not only in the Ukrainian but also in the European market, were studied and analyzed. It was established that with the help of histological examinations, which form the basis of microstructural analysis, it is possible to clearly identify all minced meat components from which sausages are made.

scholarly journals Expanding the range of sausage products of special purpose

2020 ◽  
Vol 22 (94) ◽  
pp. 37-43
Author(s):  
B. Halukh ◽  
U. Drachuk ◽  
I. Simonova ◽  
I. Basarab ◽  
I. Romashko
Keyword(s):  
Sodium Chloride ◽  
Mass Fraction ◽  
Initial Level ◽  
Meat Products ◽  
Total Content ◽  
The Body ◽  
Protein Mixture ◽  
The Stability ◽  
Minced Meat ◽  
Carbohydrate Supplement

Due to the deficiency of certain nutrients in the diet of athletes and many categories of the population, there is a need for more targeted use of meat and meat products and the inclusion of traditional foods with physiologically functional ingredients to replenish the body with appropriate nutrients. The article presents the development of technologies for new types of meat products using the protein-carbohydrate supplement “Gainer” – a concentrate of nutrients. Gainer protein-carbohydrate supplement is a powdered mixture of white, gray, yellow or other color with chocolate, vanilla, strawberry flavor or without taste, intended for gaining muscle mass. The protein in this mixture is presented in the form of a protein obtained from milk, carbohydrates are represented by starch obtained from corn.During the studies, the effect on the solubility of the additive was determined, the temperature of sodium chloride was found to pass into a solution of 1.08 to 1.28 mg/ml of protein, which is 42.9 and 48 % according to their total content, which is determined at plus 20 °C. As the temperature increases, the solubility of the proteins of the protein mixture increased, reaches maximum values at a temperature of about plus 50 °C and is 127 % of the initial level at plus 4 °C. A further increase in temperature leads to a decrease in the indicator and at plus 85 °C its value is 37.8 % of the initial level. In the presence of sodium chloride, the solubility of the protein mixture is significantly increased. The most noticeable changes were observed at a NaCl concentration of up to 1 % by weight of the solution. With increasing concentration of NaCl in the system, the solubility of proteins also increases, but less intensely. Studies of the ability to interact with fat have shown high absorbent, binding, emulsifying properties of the protein mixture of Gainer. The stability of emulsions is about 60 %, which corresponds to the emulsifying ability of collagen proteins. A study was also conducted to determine the amount of protein-carbohydrate supplement in cooked sausages. The study showed that the introduction of hydrated milk-protein mixture of protein and carbohydrate additives in the composition of minced meat leads to an increase in the mass fraction of moisture, decrease in the mass fraction of protein and fat in proportion to the increase in the level of raw meat in minced meat.

scholarly journals FOOD BIODEGRADABLE FILM CONTAINING CHITOSAN

2018 ◽  
pp. 124-131
Author(s):  
Sergeyi Alekseyevich Skolkov ◽  
Marina Sergeevna Moiseenko ◽  
Natalya Aleksandrovna Kirichko ◽  
Marfuga Dyusembaevna Mukatova
Keyword(s):  
Food Industry ◽  
Acetic Acid Solution ◽  
Meat Products ◽  
Raw Material ◽  
Forming Process ◽  
Biodegradable Film ◽  
Bioactive Substances ◽  
Food Dye ◽  
Film Forming ◽  
Minced Meat

The purpose of the study was to establish the possibility of using chitosan with a molecular mass of 19 kDa to cover the surface of the food product with a bio-degradable film. Experimental samples of the biodegradable film had in their composition glycerol transglutaminase, food dye and chitosan substituting a portion of gelatin. Chitosan used in pilot samples is a derivative from chitin which was obtained by processing the shell-containing raw material (a waste from the cutting of cooked crayfish), according to the requirements of TU 9289-003-48203178-2001. In composition of chitosan sample the water content (%) was 9, minerals 0.2 and insolubles 0.3. Chitosan was used as 2% solution in 2% acetic acid solution. The prepared solution of the film-forming composition was spread on the prepared surface and cooled at ambient temperature with further drying followed by the film-forming process. The food biodegradable film produced using the mentioned above method of chitosan application was 0.09-0.10 mm thick. It has been stated that the use of transglutaminase in food biodegradable film production improves film quality characteristics necessary for packaging materials used in the food industry. When biodegradable films are used in the food industry, molded meat products (cutlets, meatballs, sausages) from minced meat of warm-blooded animals, fish, poultry and from combined fish minced meat are wetted with the prepared film-forming composition fixed with circulating air at 25-30°C during 10 minutes. The wetting process is repeated 3-4 times to form a food biodegradable film of the required thickness on the surface of the molded product. The film produced protects the product surface prolonging its storage life and can be eaten together with the product. The film has properties of bioactive substances due to the presence of chitosan and presents an alternative to modern hardly decomposable packing materials.

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 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

Using Histological Analysis to Detect Mincemeat Falsification

2020 ◽  
Keyword(s):  
Histological Analysis ◽  
Meat Products ◽  
Raw Material ◽  
Striated Muscles ◽  
Current Standard ◽  
Diaphragmatic Muscle ◽  
Morphological Differences ◽  
Meat Samples ◽  
Technological University ◽  
Minced Meat

The article considers the problem of the quality and falsification of semi-finished meat products in the Russian Federation. The studies carried out based on the Perm Agrarian and Technological University in 2019. Samples of artificially falsified minced meat controlled by intact ground beef used as material for research. Shredded liver, kidneys, lungs, udder, diaphragm are introduced into the test samples. The tests were carried out by the histological method, according to GOST 19496-2013. By using histological analysis of minced striated muscles obtained images striation characteristic of skeletal musculature. In the cytoplasm of individual myocytes, sarcocystis found that was quite high. Comparative analysis mincemeat with minced skeletal and diaphragmatic muscles revealed it hard to detect as falsification. However, it's possible given some morphological differences between skeletal and diaphragmatic muscle fibers. In the process of microscopy of minced meat samples, without falsified by-products, inclusions of the corresponding tissues are easily visualized. As a result, we can conclude that histological analysis is a reasonably reliable way to determine the composition of chopped meat products. Unfortunately, the current standard is the mandatory histological identification of semi-finished products only if there is a disagreement on the structure of the raw material. That is, the problem of falsification lies not only in the dishonesty of producers but also in the presence of regulatory requirements governing the requirements for meat and meat products.

scholarly journals USING SUMFLOWER PROTEIN AS A COMPONENT OF FORCEMEATS FOR FROZEN SEMI-PROCESSED MINCED MEAT PRODUCTS

2020 ◽  
Vol 14 (4) ◽  
Author(s):  
T. Zhelieva ◽  
N. Kamsulinа ◽  
O. Pavlova
Keyword(s):  
Meat Products ◽  
Raw Material ◽  
Rheological Parameters ◽  
Material Sources ◽  
Wide Range ◽  
Sunflower Protein ◽  
Processed Products ◽  
Minced Meat ◽  
Sunflower Proteins ◽  
Qualitative Characteristics

The problem of how to remediate protein deficiency in the human diet can be solved by using new raw material sources or by consuming vegetable proteins, in particular, sunflower protein, more efficiently. Sunflower is high in biologically complete proteins with a wide range of functional properties. This makes it practical to use sunflower protein as a component of forcemeats for frozen semi- processed minced meat products. As this task is highly topical and promising, it has determined the direction of further research. The purpose of the research is to establish how sunflower protein affects the qualitative characteristics of forcemeat for frozen semi-processed minced meat products, and to specify the rational norms of using it in their composition. It has been studied how sunflower protein effects on the moisture-holding capacity of forcemeat. The results have shown a sharp increase in this parameter after introducing sunflower protein. It has been established that sunflower protein affects the processes of freezing and defrosting in forcemeat systems. However, it has no pronounced cryoprotective properties independent of  its concentration in a system, and the loss in weight during freezing the samples is but insignificant. Studying the effect of sunflower protein powder on the sensory, functional, and technological properties of forcemeat reveals positive dynamics and direct relationship between these characteristics and the concentration of sunflower protein. The losses in the weight of the semi-processed products during heat treatment have been analysed. The   data   obtained  have  shown  that   this   parameter   decreases   by 1.9 times when sunflower protein is used. Sensory evaluation of the samples has allowed establishing that the rational norm for sunflower protein as a forcemeat component is up to 10%. Thus, the research conducted prove that it is practical to use sunflower proteins as components of forcemeats for frozen semi-processed minced meat products. This will make the products more nutritious, allow controlling their amino acid composition, curtail the expenditure of raw meat, help control the rheological parameters, and expand the range of products.

scholarly journals Products from rabbit meat for a healthy diet: the creation of assortment lines, nutritional and biological value

2019 ◽  
Vol 81 (1) ◽  
pp. 225-231
Author(s):  
L. V. Antipova ◽  
Y. A. Popova ◽  
A. V. Cherkasova
Keyword(s):  
Meat Products ◽  
Global Scale ◽  
Raw Material ◽  
Balanced Diet ◽  
Material Sources ◽  
Wide Range ◽  
Rabbit Meat ◽  
Mechanically Separated Meat ◽  
Rabbit Carcass ◽  
Minced Meat

The results of studies on the rational use of various anatomical sites of the rabbit carcass are presented. The current state of rabbit breeding on a global scale is considered. The data on the composition of tissues of various anatomical sites of rabbit carcasses are presented. It is proved that the meat of various parts of rabbit carcasses corresponds to the formula of a balanced diet in terms of amino acids, including essential ones. Recommendations on the allocation of cuts, as well as their use for the production of healthy foods. The improved schemes of cutting rabbit carcasses for the preparation of second courses, various types of baked, smoked and boiled and smoked products are presented. The technologies of production of hams rabbit " Holiday "of the hip and shoulder cuts, medallions of the longest back muscles, cutlets" Voronezh " of the hip, as well as smoked ribs and ribs in sauce for the second course. presented of the formulation emulsified and minced meat products mechanically separated meat. Indicators of quality of finished products, their amino acid composition, digestibility are defined. It is proved that the rational and purposeful use of different parts of rabbit carcasses in deep cutting allows to satisfy the needs of customers of all social strata. The absence of products from rabbit meat of deep cutting with a wide range of such products from pork and beef is shown in Russia. Noted that meat of different anatomic sites of the carcasses of rabbits covers more than 50% of the daily norm of consumption of animal protein, which can be attributed to the products of rabbit meat products of functional purpose without adding additional raw material sources.

scholarly journals Innovative Technologies for the Production of Semi-Finished Meat Products as a Factor in the Development of the Consumer Market

2021 ◽  
Vol 93 ◽  
pp. 04016
Author(s):  
Olga Chugunova ◽  
Arkadiy Ponomarev ◽  
Larisa Kokoreva ◽  
Olga Feofilaktova
Keyword(s):  
Raw Materials ◽  
Meat Products ◽  
Food Products ◽  
High Tech ◽  
Industrial Complex ◽  
Consumer Market ◽  
Mass Consumption ◽  
Healthy Nutrition ◽  
Food Grain ◽  
Minced Meat

The article deals with topical issues of high-tech production development of minced meat semi-finished products with added benefits as an imperative of new industrialization. The use and processing of agricultural grain raw materials in the Sverdlovsk region will allow local enterprises of the agro-industrial complex to develop steadily and strengthen ties with potential consumers of processed grain raw materials. Creating innovative food products for mass consumption is one of the main tasks of the state policy in the field of healthy nutrition of the population. Research on the development of minced meat semi-finished products with the addition of food grain matrix is presented. An increase in the nutritional, biological and physiological value for the human body, the prospects of using grain matrix in the technology of production of minced meat products from poultry (turkey) have been established. The development of innovative food products is one of the priority areas for the development of the consumer market.

scholarly journals MICROSTRUCTURAL ANALYSIS OF FORCEMEATS OF READY-TO-COOK CHOPPED MEAT WITH FUNCTIONAL INGREDIENTS

2019 ◽  
Vol 12 (4) ◽  
Author(s):  
M. Paska ◽  
L. Bal-Prylypko ◽  
O. Masliichuk ◽  
M. Lychuk
Keyword(s):  
Raw Materials ◽  
Microstructural Analysis ◽  
Meat Products ◽  
Raw Material ◽  
Muscle Fibres ◽  
Functional Ingredients ◽  
Minced Beef ◽  
Pas Reaction ◽  
Tissue Specimens ◽  
Reticulate Structure

Meat products, at different technological stages and as finished articles, retain their morphological features. Microstructure analysis of the raw material, ready-to-cook products, or finished articles allows determining the presence of certain types of tissues, organs, spices – and low-value admixtures the recipe does not provide for, as well as reused raw materials. Microstructural studies of ready-to-cook chopped meat products allows identifying their components, establishing different properties of various tissue and cellular structures, and controlling the articles manufactured. Minced beef as the object of research was modified, with 5 %, 10 %, 15 % of the meat part replaced with lupin flour and 0.5% of elecampane root powder added as aromatic raw material. For microscopic examination, samples of the forcemeats developed were put marks on and fixed in a 10 % neutral formalin solution. The sections, as thick as 0.5–1 cm, were cut on a sledge microtome. They were stained with haematoxylin and eosin, and the PAS reaction. Light microscopy and microphotography of the tissue specimens were performed with a microscope Leica DM 2500 and a camera Leica DFC 450C with the software Leica aplitation suite 4.4. The micrographic investigation of the forcemeats revealed polygonal and round muscle fibres (their dark nuclei were clearly seen under the sarcolemma), concentrations of adipose tissue histologically characterized by a reticulate structure. In the microphotographs, lupin flour looks like groups of round light purple cytoplasm with dark purple nuclei in the centre of polygonal cells; bread looks like loose brown fibres; wavy violet fibres represent onions; and single dark brown spots marked elecampane. It has been shown that histological studies, with the PAS reaction used, are helpful in determining the meat and plant content in the ready-to-cook meat developed, and that haematoxylin and eosin can help determine the functional ingredients content.

Pengurangan Kadar Minyak Pada Abon Ikan Produksi Savitri Dan Tiaras Dengan Penerapan Alat Peniris Serbaguna Di Kota Kupang

2018 ◽  
Vol 2 (2) ◽  
pp. 20
Author(s):  
Muntasir Muntasir ◽  
Pius Weraman
Keyword(s):  
Raw Material ◽  
Added Value ◽  
Filter Model ◽  
Simulation Tools ◽  
The Public ◽  
Fish Meat ◽  
Efficiency Increase ◽  
Main Components ◽  
Design And Manufacture

Community Partnership Program in small home industry of making fish floss brand "Savitri" and "Tiaras" inKupang city in the form of application of electric centrifugation filter model has been implemented. One of the problemsin the production of Savitri and Tiaras fish floss is that there is still a lot of oil in the frying product which is only drainedon a simple sieve and then placed for some time on traditional tools of filter and paper that can cause low quality and lowquality, so it is necessary to reduce the oil yield frying fish floss product. In order to increase the added value and sellingvalue of the products, it is necessary synergy between Universities and Partners in the form of application of the results ofscience and technology to the public. The main components of the composer of the versatile filter are the cylindrical plateas the bucket of the filter, the cylinder filter, the electric dynamo as the centrifuge system rotator and the load-bearingconstruction. The method of this program is the provision of materials, design and manufacture of tools, demonstrationtools and the provision of a versatile filter cylinder system centrifuge model by the team, simulation tools, specialcounseling at the location of partners and suggestions as a follow-up in the endurance of production. The output of thisprogram can provide added value in the form of the use of this tool can improve labor efficiency, increase productivitypartners by producing 40 kg to 50 kg raw material, raw fish marlin, fish meat after cleaning, processed, fried, in andpacked into 80-100 packs of fish floss with the price of Rp. 40,000.00 per package weighing 250 grams. With estimatedpartners will earn a profit of Rp 3,200,000 - 4,000,000.00 per production or 12,800,000.00 - 16,000,000.00 per month incash and consumptions, as well as the abundance of non-greasy, clean and hybrid fish products

Sign in / Sign up

Export Citation Format

Share Document