scholarly journals The use of dietary fiber in the technology of minced meat semi-finished products

2020 ◽  
Author(s):  
V. Pelykh ◽  
◽  
S. Ushakova ◽  
E. Sakhatska ◽  
◽  
...  
Keyword(s):  
Dietary Fiber ◽  
Binding Capacity ◽  
Meat Products ◽  
Product Yield ◽  
Poultry Meat ◽  
Organoleptic Properties ◽  
Water Binding ◽  
Production And Consumption ◽  
Minced Meat ◽  
Gamma Method

The production and consumption of meat and meat products in Ukraine are increasing every year. The highest rates are observed in the segment of chilled meat semi-finished products. Manufacturers of chopped semi-finished products use technologies for enriching meat products with dietary fiber, which improve the consumer and technological properties of the product. A comparison of the effects of adding fiber to fat and meat shows that in the case of meat the result is more pronounced. This is due offact that wheat fibers bind water more efficiently, which is released from the meat during heat treatment. The aim of the work was to investigate the effect of dietary fiber Kametsel on the quality indicators of chopped semi-finished products. The material of the research was «Juicy» cutlets from mechanically deboned poultry meat with different amounts of Kametsel additive. The generally accepted methods for determining the organoleptic properties of the product were used. The mass fraction of moisture was determined by the method of drying in a drying oven, and the water-binding capacity (WBC) of minced meat was determined by the Grau-Gamma method. It has been established that the use of dietary fiber Kametsel in the composition of model samples of «Juicy» cutlets improves their consistency and increases their juiciness. The highest product yield 80,31 % was observed for semi-finished products with the highest dietary fiber content. The lowest was at the variant II 71,40%, which is less than the control variant by 7,38%. In the semi-finished products of variant III, the values of moisture were higher by 63,50% and the moisture-binding capacity of minced meat by 61,40%, which is higher than the control samples by 2,20 and 1,80%. Adding Kametsel additive to minced meat is one of the ways to obtain high-quality meat products with controlled properties.

scholarly journals Development of meat-containing breads with hemp seed flour and turkey meat of mechanical crumbing

2021 ◽  
pp. 34-42
Author(s):  
Nataliia Bozhko ◽  
Vasyl Pasichnyi ◽  
Vasyl Tischenko ◽  
Andriy Marynin ◽  
Yevgenia Shubina ◽  
...  
Keyword(s):  
High Efficiency ◽  
Binding Capacity ◽  
Meat Products ◽  
Poultry Meat ◽  
Hemp Seed ◽  
Water Binding ◽  
Energy Value ◽  
Seed Flour ◽  
Nutritional Characteristics ◽  
Minced Meat

The work is devoted to the development of meat-containing breads with a combination of turkey MCPM (mechanically crumbed poultry meat) and hemp flour with further study of functional-technological and sensory characteristics and the study of nutritional and energy value of finished products. The aim of the study was to investigate the effectiveness of the use of hemp seed flour in the technology of baked meat products. It was proved, that the combination of turkey MCPM and hemp flour in meat-containing breads allows to produce products with high nutritional characteristics. It was found, that the introduction of turkey in the recipe of MCPM in combination with hemp seed flour allows to obtain bread with a mass fraction of protein 18.03–19.53 g/100 g of the product. The protein concentration in the experimental samples exceeded the analogue by 3.21–11.79 %. The fraction of fat in meat-containing breads increased by an average of 37 % due to the inclusion of turkey in the recipe of MCPM. The inclusion of turkey MCPM in the recipe up to 47 % increases the concentration of macro- and micronutrients in bread to 2.06 ± 0.05 g / 100 g. The inclusion of hemp flour in the recipe of baked products with a high content of turkey MCPM improves the functional, technological and organoleptic properties of the products. The increase in protein content by 3.21–11.80 %, fat – by 47.84–56.83 %, energy value – by 26.52–30.23 % was determined. The high efficiency of combining turkey MCPM with hemp seed flour was confirmed in the study of functional and technological properties (FTP) of model minced meat. The ratio of MCMP: hemp seed flour 41: 8, 44:10, 47:12 improves WBC (water-binding capacity) by 13.46–22.15 %, WRC (water-retaining capacity) - by 10.34–21.43 %, FRC (fat-retaining capacity) – by 17.2–26.9 %. It was established, that the best indicators of FTP of minced meat and finished products were obtained by including 44 % of turkey MCPM and 10 % of hemp flour in the recipe of meat-containing bread. The results of the organoleptic analysis of the developed breads confirmed their high consumer value

scholarly journals Effect of germinated wheat (Triticum aestivum) on chemical, amino acid and organoleptic properties of meat pate

10.5219/1273 ◽  
2020 ◽  
Vol 14 ◽  
pp. 580-586
Author(s):  
Bahytkul Assenova ◽  
Eleonora Okuskhanova ◽  
Maksim Rebezov ◽  
Oksana Zinina ◽  
Nadezhda Baryshnikova ◽  
...  
Keyword(s):  
Triticum Aestivum ◽  
Ph Value ◽  
Binding Capacity ◽  
Meat Products ◽  
Average Score ◽  
Organoleptic Evaluation ◽  
Water Binding ◽  
Minced Meat

Germinated cereal crops are widely used in the technology of meat products, as they contain a significant amount of vitamins, minerals and protein. This study presents the formulation and processing technology of meat pate with the addition of wheat (Triticum aestivum) germ. Three treatments of 10, 15 and 20% of germinated wheat (GW) were prepared. Wheat sprouts were crushed and mixed for 6 minutes in a meat mixer together with broth, oat flour, and spices to obtain a smooth mass. This was mixed with minced meat and grinded on a cutter to obtain a more uniform finished paste that was dosed into lamister or tin containers, sterilized and stored for 2 years. This was followed by the determination of its proximate composition, water-binding capacity, and sensory analysis. Results show that the meat pate with 10% of GW in comparison with the control, contain more protein, is more nutritious with a lower fat content of 6.8% and a lower carbohydrate content of 11.3%. The results of organoleptic evaluation showed that the highest average score was for the meat pate with a recipe that contains 10% of germinated wheat, and the lowest was for the meat pate containing 20% of germinated wheat. Meat pate containing 10% of germinated wheat has a higher water-holding capacity and the optimal pH value. This study suggests that wheat can be used in appropriate formulation to improve the organoleptic quality of meat pate.

scholarly journals Evaluation of The Swelling Ability And Water Binding Capacity Of Some Local Plant Consumed In Adamawa State, Nigeria.

2020 ◽  
Vol 45 (5) ◽  
Author(s):  
N.M. Gaila ◽  
M. Buba ◽  
A. Ahmed
Keyword(s):  
Dietary Fiber ◽  
Functional Properties ◽  
Food Systems ◽  
Binding Capacity ◽  
Physicochemical Characteristics ◽  
Water Binding ◽  
Insoluble Dietary Fiber ◽  
Significant Difference ◽  
Local Plant ◽  
Water Swelling

The functional properties are the intrinsic physicochemical characteristics which affect the behavior of ingredient in food systems during processing, manufacturing, storage and preparation etc. Such functional properties include water and oil binding, emulsification capacities, swelling ability and viscosity. This work is aimed at evaluating the swelling Ability and water binding capacities of Spinous Amarantus (alayahon daji) (AA) Senna accedentalis (tasba) (TB), Phyllantus niruri (mace mai goyo) (MC), Hibiscus sabdrariffa (yakuwan daji) (YD) and Leptadenia hastate (yadiya) (YE) which are commonly consumed in our localities with little or no knowledge about their nutritional properties. AOAC method of analysis as outlined by Adabowale was adopted for the analysis with little modifications. All the samples analyzed showed significant water swelling ability with AA and YD showing the highest values of 1.5±0.06 v/g while TB shows the lowest value of 0.5±0.05 v/g. There was a significant difference (p <0.05) in the WBC values (%) obtained for the different plants analyzed. The results revealed that crude AA has the highest value of 12.48±0.82 and YD has the lowest value of 5.50±0.09. Insoluble dietary fiber (IDF) was also extracted from the samples and evaluated for water binding capacity. The Insoluble dietary fibre (IDF) showed WBC values. The highest values 1.54±0.08g/g and lowest 0.94±0.00g/g were obtained MC and YE respectively. All the crude samples showed significant water binding capacity (WBC) than their respective insoluble dietary fiber (IDF). This is as a result of the structural and chemical composition of the crude samples. However, the research has revealed that both the crude and the IDF samples analyzed has therapeutic potentials.

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 Replacement of meat by mycoproteins in cooked sausages: Effects on oxidative stability, texture, and color

2021 ◽  
Vol 33 (SP1) ◽  
pp. 163-169
Author(s):  
Narges Shahbazpour ◽  
Kianoush Khosravi-Darani ◽  
Anousheh Sharifan ◽  
Hedayat Hosseini
Keyword(s):  
Binding Capacity ◽  
Meat Products ◽  
Processed Meat ◽  
The Novel ◽  
Salmonella Spp ◽  
Water Binding ◽  
Complete Replacement ◽  
E Coli ◽  
Potential Alternative ◽  
Textural Attributes

Processed meat is one of the most consumed products worldwide. Naturally, production of proteins with animal origins includes limitations such as costs, energy, time, and environmental problems. Thus, replacement of meats by alternative biomaterials such as mycoproteins can be promising. Mycoproteins with hyphal morphologies, including branches and lengths, have close structures to meat and can be a potential alternative for meat products. Therefore, the major objectives of this study included complete replacement of sausage meats by mycoproteins and comparing characteristics of the novel formula with those of meat. In general, physicochemical, microbial, nutritional, and mechanical characteristics of the formulas were assessed. Results showed that the mycoprotein substitution improved the nutritional and health effects due to the higher valuable protein and lower lipid contents. Besides, it had a high content of essential amino acid and unsaturated fatty acid, compared to meat sausage. Absence of yeasts, molds, Salmonella spp., Eshrichia (E.)coli, and Staphiloccocus (S.)aureus verified the effectiveness of the heat treatment and also the effectiveness of the hygienic procedures in both samples. With regard to phycicochemical properties, more contents of moisture and lipids in sausages containing mycoprotein were linked to further water binding capacity (WBC) (P < 0.05) and oil binding capacity (OBC) in them, compared to beef samples. Besides, the mycoprotein sample had lower (P < 0.05) values of carbohydrates, ash, and pH, compared to the beef sample. In contrast, beef sausages had better textural characteristics, such as hardness, cohesiveness, gumminess, and springiness indexes, compared to mycoprotein sausages. Higher water and OBC values of the mycoproteins led to the filling of the protein interstitial spaces as well as decreasing of the textural attributes. Thus, it resulted in the use of less oil and water in mycoprotein formulations. In conclusion, mycoproteins can be addressed as appropriate replacements for meats in sausages.

scholarly journals An effect of the recipe composition on minced meat properties

2021 ◽  
Vol 6 (2) ◽  
pp. 174-182
Author(s):  
E. V. Tsaregorodtseva
Keyword(s):  
Milk Fat ◽  
Ph Value ◽  
Raw Materials ◽  
Binding Capacity ◽  
Raw Material ◽  
Chicken Breast ◽  
Technological Parameters ◽  
Water Binding ◽  
Minced Meat ◽  
By Products

The paper describes an experiment on the development of minced meat recipes for poultry-based semi-prepared products. The design principle included a search for optimal compatibility of recipe ingredients to develop a balanced meat system. The model recipes included meat from different animal and poultry species, by-products and dairy products. White and red turkey meat and chicken breast fillet provided recipes with complete animal proteins. Fat meat raw materials were partly replaced with milk fat. A semi-prepared product filled into an intestinal casing was named “sausages for grilling”. A technology of sausages for grilling was developed with the indication of the main control technological parameters for the production process and thermal treatment up to product readiness. The incoming control of raw material quality was carried out: dairy cream was assessed by acidity and pasteurization effectiveness; cheese by sensory indicators; meat raw materials by the pH value. The functional-technological properties of raw minced meat for sausages for grilling were compared before and after cooking by the pH level, moisture mass fraction, water binding capacity. The rheological properties of minced meat (adhesion, viscosity, shearing structural-mechanical properties) were studied. The expedience of introducing meat by-products and dairy ingredients into recipes of sausages for grilling to stabilize protein and fat in the meat system was substantiated. It was proved that replacement of the main raw materials in recipes with pork heart, ginger, cheese and chicken liver allows obtaining sausages for grilling with preservation of high quality indicators. Sausage sensory properties after grilling were analyzed.

PROJECT OF SAUSAGES USING PREBIOTIC AND COLLAGEN GEL

2020 ◽  
Vol 15 (6) ◽  
pp. 819-826
Author(s):  
N.V. Shirokova ◽  
◽  
P.S. Kobylyatskiy ◽  
Keyword(s):  
Adipose Tissue ◽  
Experimental Studies ◽  
Meat Products ◽  
Collagen Gel ◽  
Production Costs ◽  
Poultry Meat ◽  
Low Grade ◽  
Main Task ◽  
Meat Composition ◽  
Minced Meat

Currently, the food industry faces challenges that are not solved by a simple quantitative increase in production, but require qualitatively new approaches. The article discusses the possibility of using a prebiotic and collagen gel in the sausage production technology. The main task in the development of a new recipe for sausages was to use the best combination of prebiotic, collagen gel, raw meat and to expand the range of sausages, as well as to reduce the cost of the finished product. Fat reduction and prebiotic fortification are the main goals of the functional nutrition concept. Increased consumer interest in healthy eating contributes to an increase in demand for meat products with a reduced fat content, which poses a challenge for meat industry specialists associated with the important role of adipose tissue in forming consumer characteristics. Particular attention is paid to the substances that can replace adipose tissue in meat products. In this regard, it is important to use inulin, which, on the one hand, is a prebiotic, and on the other, it has technological properties that allow imitating fat in a product. The use of collagen gel improves economic performance of production by reducing production costs and losses during heat treatment and by rationalizing the use of low-grade meat raw materials. Experimental studies were carried out in the laboratory of the Department of Food Technologies of the Donskoy State Agrarian University. Basing on the research carried out, a recipe and a technological scheme for sausages production have been developed. Evaluation of the minced meat composition quality parameters indicates that the minced meat composition containing 80% of poultry meat, 15% collagen gel and 5% inulin, has a high degree of protein and fat balance. On the basis of organoleptic and physicochemical studies, a rational formulation of the product is proposed. An improvement in organoleptic and rheological characteristics has been established. The optimal dose of prebiotic and collagen gel introduction into the developed sausages has been substantiated. Studies have shown that the production of cooked sausages using a prebiotic and collagen gel is a promising direction.

scholarly journals RESEARCH OF FUNCTIONAL AND TECHNOLOGICAL PARAMETERS OF HIGH PRESSURE PROCESSED MEAT

2020 ◽  
Vol 5 (1) ◽  
pp. 17-21 ◽  
Author(s):  
Irina A. Prokopenko
Keyword(s):  
High Pressure ◽  
Hydrostatic Pressure ◽  
High Hydrostatic Pressure ◽  
Broiler Chickens ◽  
Binding Capacity ◽  
High Pressure Processing ◽  
Raw Material ◽  
Poultry Meat ◽  
Processed Meat ◽  
Water Binding

High hydrostatic pressure (ННP) technology has been widely used in the developed countries food industry for production and preservation of raw materials and products. In our country the possibility of a new processing method is being now tested only on experimental installations. For research we selected a pressure range from 200 to 700 MPa, the exposure duration at room temperature was 20 minutes. This article presents the results of the high pressure impact on pH, water-binding capacity of broiler chickens meat, moreover comparative assessment of range of losses that occur during heat treatment and high hydrostatic pressure were analyzed. The dynamics of change of the ultimate sheer stress depending on the ННP value is shown. It is established that the new technology in the selected range does not significantly affect the pH value. However the value of water-binding capacity increases along with increasing of pressure: during processing by 200 MPa it increases by 10.5%, within the range of 200–300 MPa it increases by additional 3.0%, and within the range from 300 to 700 MPa the value increased only slightly. Significant changes were observed in the determination of losses while technological processing of meat. Thus the losses during conventional boiling of broiler chickens fillets were 28.5% higher than during high-pressure processing. It is noted that within the range of 200–700 MPa this parameter increases by only 4.8%. As the pressure increased, the texture of the meat becomes denser, as evidenced by the results of the study of the structural and mechanical properties of the raw material. Based on the results of the implemented work, it is recommended to use ННP technology within the range of 600–700 MPa, processing time of 20 min at 20±1 ºС for production of poultry meat products.

scholarly journals STUDY OF SEA BUCKTHORN SEED POWDER EFFECT ON THE PRODUCTION OF COOKED-SMOKED MEAT PRODUCTS FROM CAMEL MEAT AND BEEF

2019 ◽  
Vol 16 (33) ◽  
pp. 130-139
Author(s):  
K. MAKANGALI ◽  
D. KONYSBAEVA ◽  
G. ZHAKUPOVA ◽  
V. GORBULYA ◽  
Zh. SUYUNDIKOVA
Keyword(s):  
Chemical Composition ◽  
Binding Capacity ◽  
Meat Product ◽  
Meat Products ◽  
Product Yield ◽  
The Body ◽  
Sea Buckthorn ◽  
Biologically Active ◽  
Technological Parameters ◽  
Camel Meat

Consumer properties of meat largely depend on the physical and chemical composition. The value of camel meat is determined by its high content of nutrients in an easily digestible form necessary for the normal functioning of the body. However, the main obstacle to the use of camel meat in the production of sausage products is meat hardness and weak moisture-binding capacity of camel meat. Thus, research in this area is relevant. This article represents the study of sea buckthorn seed powder effect on the quality indicators of cooked-smoked meat products from camel meat and beef. In this regard, the chemical composition of the sea buckthorn seed powder was studied, which showed a high content of proteins and polysaccharides. It was found that the powder from the sea buckthorn seeds is a source of such biologically active substances as tocopherol 62.15 ± 2.13 mg/100 g, carotenoids 4.21 ± 0.22 mg/100 g, and flavonoids 1.54 ± 0.06%.06%. The choice of powder from the sea buckthorn seeds as part of cooked-smoked meat product from camel meat and beef is justified. It has been scientifically proven that the powder from the sea buckthorn seeds boosts the functional and technological parameters, improves the structural, mechanical and color characteristics of the finished product. In particular, it increases the product yield by 6.8%, the moisture content by 9.35%, the moisture-binding capacity by 2%, the fat-holding capacity by 3.5%; the shearing force was 5.8 N/m. As a result of the study, the use of sea buckthorn seed powder in the production of meat products from camel meat and beef has been proposed.

scholarly journals Assessing the suitability of locally produced gum exudates in the food industry

2020 ◽  
Vol 1 (5) ◽  
pp. 24-30
Author(s):  
John Owusu ◽  
John Henry Oldham ◽  
Ibok Oduro ◽  
William Ellis Otu ◽  
Agnes Amissah
Keyword(s):  
Food Industry ◽  
Binding Capacity ◽  
Processed Food ◽  
Organoleptic Properties ◽  
Water Binding ◽  
Cashew Gum ◽  
Swelling Power ◽  
Baked Goods ◽  
Acacia Gum ◽  
Food Applications

The over-reliance of the food industry in Ghana on imported gums ultimately increases the final cost of processed food. Gums produced by some trees in Ghana have not been exploited commercially, probably due to lack of data on the properties which influence their application in the food industry. This study was therefore undertaken to assess the suitability of gums obtained from Cashew, Albizia, and Khaya trees in Ghana in food applications, using Acacia gum as a control. The properties studied include organoleptic, pH, solubility, viscosity, swelling power, and water binding capacity. The physicochemical properties were determined through experimentation and observation. The pH, viscosity, swelling power and water binding capacity of the gums were 3.80-5.00, 93.0-11195.0 mPas (at 3% concentration), 1.64-20.56% and 4.0-428.8%, respectively. Cashew gum showed similar properties as Acacia gum, and can be used as a substitute for Acacia gum. Albizia gum was found to have the highest viscosity and water binding capacity, followed by Khaya gum, and thus has the potential to be used as a thickener in jams, sauces, etc., and also prevent stalling in baked goods and crystallization in confectioneries. The acid stabilities of Cashew and Albizia gums were comparable with that of Acacia gum. Keywords: Acacia gum, food industry, water binding capacity, swelling power, viscosity, organoleptic properties

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