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

scholarly journals EFFICIENCY OF USING THE ANIMAL PROTEIN COMPLEX IN THE TECHNOLOGY OF COOKED SAUSAGE

2019 ◽  
Vol 13 (1) ◽  
Author(s):  
L. Peshuk ◽  
O. Gorbach ◽  
O. Galenko ◽  
L. Vovk
Keyword(s):  
Control Sample ◽  
Meat Products ◽  
Raw Material ◽  
Poultry Meat ◽  
Technological Parameters ◽  
Mineral Supplement ◽  
Water Binding ◽  
Biological Value ◽  
Physico Chemical ◽  
Control Samples

The research is dedicated to the development of recipes of cooked sausages and their diversification through including in the recipes poultry meat, and by-products of processing meat and milk. The meat products most affordable and popular with the Ukrainian people are selected for the study: cooked sausages and poultry meat wieners. The main components of the recipes are: red poultry meat, mechanically deboned poultry meat, medium-fat pork. In the recipes of the products developed, 10 % of the basic raw material was replaced with a hydrated protein-carbohydrate-mineral supplement. According to its physico-chemical characteristics, the protein-carbohydrate-mineral supplement in the technology of cooked sausage products allows us to get ready-made products with excellent quality parameters. It has been established that adding protein-carbohydrate-mineral supplement to the formulation significantly effects on the physico-chemical, functional, and technological parameters and biological value of meat products. The experimental data obtained show that the moisture content of the fresh stuffing for the sausages Kuryacha and the wieners Videnski is by 0.9 and 1.7%, respectively, higher than that in the control samples. The water-binding power in the fresh stuffing of the control samples is by 5% lower than in the test samples. In the finished product, the moisture-holding capacity is higher in the test samples (by 5.9% in the sausages Kuryacha, by 3.8% in the wieners Videnski). The study has shown that the amino acid score difference coefficient (AASDC) in the control sample of cooked sausage was by 11.2% higher than in the sample of the cooked sausage Kuryacha. In the control sausages, it was 13.0% higher than in the Videnski wieners. The developed cooked sausage products with the protein-carbohydrate-mineral supplement can be introduced into production as functional products with improved biological value.

scholarly journals DETERMINATION OF THE BIOLOGICAL VALUE OF CHOPPED SEMI-FINISHED PRODUCTS WITH A COMPLEX FOOD ADDITIVE ENZYMATIC METHOD

2021 ◽  
Vol 12 (1) ◽  
pp. 48-55
Author(s):  
N. M. Sonko ◽  
V. Yu. Sukhenko ◽  
O. A. Shtonda
Keyword(s):  
Proteolytic Enzymes ◽  
Raw Materials ◽  
Food Additives ◽  
Control Sample ◽  
Meat Products ◽  
Food Supplement ◽  
Enzymatic Method ◽  
Important Indicator ◽  
Biological Value ◽  
Minced Meat

When creating meat products, one of the main indicators is the biological value of the product. The biological value of proteins depends on the degree of their assimilation, in animal proteins is greater than in vegetable. More than 90% of amino acids are absorbed from animal proteins in the intestine. An important indicator of the biological value of proteins is their attack by digestive enzymes - the property to be hydrolyzed with the participation of enzymes in the gastrointestinal tract.Enzymatic methods for determining the biological value of a protein are one of the simplest and at the same time objective methods for determining its ability to be broken down by proteolytic enzymes in the gastrointestinal tract.The article presents a study on the biological value of minced meat semi-finished products. For the studies we used chopped semi-finished products (cutlets) control sample and three test samples with partial introduction into the formulation of food additives based on animal and vegetable raw materials - 0.5 %, 0.75 % and 1.0 %, respectively. Hydration of the additive is 1:15. The food supplement contains g / 100 g: sodium alginate - 60, whey protein - 16, soy fiber - 24. To determine the biological value of the products by the enzymatic method used a device for hydrolysis of proteins. The essence of the method is a six-hour hydrolysis by enzymes of a sample of the finished product. The first stage is fermentation with pepsin (3 hours), the second stage is trypsin (3 hours). With hourly selection of hydrolysis products to determine the degree of digestibility at a certain stage of the study. It is proved that the addition to the recipe of chopped semi-finished food mixture is advisable, as it allows to obtain chopped semi-finished product with better digestibility. The digestibility of the experimental samples was slightly higher than the control. The digestibility index for control was – 69 %, and for experimental – 68-74 %. Therefore, according to research, we can say about the feasibility of using additives in the production of minced meat semi-finished products with a share of replacement of basic raw materials from 8 % to 16 %.

STATE AND PROSPECTS OF DAIRY-AND-MEAT INDUSTRY OF UKRAINE

2019 ◽  
Vol 4 (4) ◽  
pp. 294-305
Author(s):  
Volodymyr LAGODIIENKO ◽  
Olexander BOGDANOV
Keyword(s):  
Low Income ◽  
Dairy Products ◽  
Raw Materials ◽  
Meat Products ◽  
Raw Material ◽  
Poultry Meat ◽  
Meat Industry ◽  
Investment Activity ◽  
Industrial Enterprises ◽  
Dairy Processing

Consumption of dairy and meat products rich in valuable and essential nutrients holds a special place in the diet of the population of all ages. Along with sufficient and balanced consumption of meat and dairy products the issue of their security and quality is no less important. There is a trend of reducing the production volumes of beef and veal, caused by the decrease in demand for this type of meat, which is more expensive than pork and poultry. Industrial enterprises, producing finished meat products on the basis of cattle meat, should choose one of two strategies of resource provision: creation of the own raw material zone due to the local producers and transport links or formation of long-term import contracts. The production of pork and poultry is growing. Production of sausages and similar products from meat is reducing, which is caused by the fact that a part of households refuses to consume finished meat products with added preservation agents, coloring agents, color stabilizers, flavor intensifiers, soy, protein, etc. Taking this into account, national producers of finished meat products should review the approaches to security and quality of their produce. Otherwise, their main threats will be a further reduction of supply and loss of a market niche. An acute problem of the national dairy processing industry is the growing deficit of milk raw material. The main reason for insufficient production volumes of milk by agricultural producers is a low purchasing price offered them by national dairy processing enterprises. Therefore, it is necessary to stimulate domestic demand for the finished dairy products in order to revitalize investment activity of milk processing enterprises and to increase purchasing prices of milk raw products, in the first place, at the cost of special social care programs for low-income people. Key words: dairy-and-meat industry, beef and veal, pork, poultry meat, sausages and similar products from meat, gastronomic culture, milk raw materials, deficit, dairy products, milk products, SCSU, purchase prices, food aid.

scholarly journals Development of technology for the production of poultry prophylactic products (roll, baked from chicken meat with broccoli cabbage)

2018 ◽  
Vol 80 (3) ◽  
pp. 307-311
Author(s):  
Z. I. Lavrenova ◽  
N. E. Nazarova
Keyword(s):  
Economic Efficiency ◽  
Mass Fraction ◽  
Raw Materials ◽  
Control Sample ◽  
Chicken Meat ◽  
Raw Material ◽  
Poultry Meat ◽  
Partial Replacement ◽  
Meat Production ◽  
Bright Green

In the article results of researches on development of compounding and technology of manufacture of a new kind of meat production of functional purpose from poultry meat with partial replacement of meat raw material by a vegetative component – cabbage broccoli are resulted. As a result of the conducted studies and calculations, data were obtained on the indicators of quality and safety, food and energy value, economic efficiency of the production of a roll baked from chicken meat with broccoli cabbage. The addition of broccoli in the production of a roll of chicken meat contributed to the formation of an unusual figure of a roll on a cut: the light pink color of the meat and the bright green color of the broccoli cabbage. Experimental batches of roulet baked from chicken meat were produced by replacing meat with broccoli in the recipe as follows: sample No. 1 – replacement of meat raw material with broccoli 10.0%, sample No. 2 20.0%, No. 3 – 30.0% respectively. When the replacement of meat raw material with broccoli cabbage is increased, the content of fat mass fraction is significantly reduced from 19.0% (control sample) to 11.0% (sample No. 3). There is also a decrease in the protein content from 17.0% in the control sample to 11.0% in sample No. 3, as well as an increase in the mass fraction of carbohydrates from 0 (control sample) to 1.8% (sample No. 3). All examined samples of a roll baked from chicken meat with broccoli cabbage meet the requirements of regulatory documents on microbiological indicators. The results of calculations of the economic efficiency of the production of control and experimental samples of baked rolls from chicken meat indicate that it is economically most feasible to produce a roasted chicken roll with the addition of broccoli in the amount of 30% to the mass of unsalted raw materials.

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.

scholarly journals Development of meat and fish formed semi-finished products for herodietic food

2021 ◽  
pp. 74-80
Author(s):  
Liudmyla Peshuk ◽  
Iryna Simonova
Keyword(s):  
Chemical Composition ◽  
Raw Materials ◽  
Antioxidant Properties ◽  
The Elderly ◽  
Raw Material ◽  
Poultry Meat ◽  
Scientific Publications ◽  
Organoleptic Evaluation ◽  
Relevant Today ◽  
Minced Meat

To improve the health of the population, it is necessary to develop products that contain natural ingredients with antioxidant properties. The development of the technology of meat and fish molded semi-finished products of the Ayurvedic direction is relevant today. The main raw material was poultry meat. After conducting a literary review of scientific publications and comparing the chemical composition of different types of fish, we selected sea fish ‒ hake, pollock and oceanic ‒ saithe, haddock with amount of protein. The technology of molded meat and fish products allows to introduce into the composition of semi-finished products multifunctional ingredients that enrich the chemical composition of the product, increase the nutritional value, improve its taste, and expand the range of processing of raw materials without production waste. This technology makes it possible to create meat and fish semi-finished products, with a targeted change in the chemical composition, corresponding to the physiological needs of the human body, especially for children, the elderly. To identify the most optimal ratios between meat and fish raw materials, have been developed 21 samples of minced meat and fish systems. A study of the organoleptic evaluation of meat and fish semi-finished products was carried out, with the introduction of fish raw materials into the recipe from 10 to 50%. The detailed profilograms were built on the basis of the research results. The general comparative analysis allows us to state that among all the presented research samples, the best marks were obtained for sample No. 5 and No. 4 using ocean fish (haddock in the amount of 50%; saithe fish in the amount of 40%) in terms of taste, smell and consistency. As a result of studies of the physicochemical indicators of the developed minced meat and fish systems, it was found that almost all prototypes were characterized by an increased moisture content with an increase in the amount of fish raw materials. For further research, samples were selected whose recipes were the most optimal in terms of the ratio of meat and fish raw materials, namely chicken fillet and haddock fish in a ratio of 50: 50%, and chicken fillet and saithe fish ‒ 60: 40%.

Use of unconventional plant raw material in poultry meat recipe

2021 ◽  
Vol 67 (3) ◽  
pp. 3591-3597
Author(s):  
Aleksandr Lukin ◽  
Natalia Naumova ◽  
Julia Bets
Keyword(s):  
Organic Acids ◽  
Nutritional Value ◽  
Meat Products ◽  
Mineral Elements ◽  
Raw Material ◽  
Poultry Meat ◽  
Brazil Nut ◽  
Poultry Products ◽  
Combined Use ◽  
Freeze Dried

The results of studying the combined use of freeze-dried ground apples (in an amount of 7%) and Brazil nut kernels (in an amount of 5 %) in the technology of baked poultry products are presented. The modification of the recipe made it possible to obtain stuffed meat products with improved consumer properties (apple and nut notes in the smell, slight sourish-sweetish tone in the taste, caramel shades in the color) and increased nutritional value (content of dietary fiber, mineral elements Mo, Au, Cu, B, Mn, W, Be, Sn, Fe, Ca, Mg, P, organic acids, protein) alongside a decrease in the amount of butter by 4%.

Problems and prospects of development of meat processing manufacturings in Ukraine

2019 ◽  
pp. 3-7 ◽  
Author(s):  
Svitlana Ishchuk
Keyword(s):  
Raw Materials ◽  
Meat Product ◽  
Meat Products ◽  
Raw Material ◽  
Poultry Meat ◽  
Animal Origin ◽  
Direct Result ◽  
Meat Processing ◽  
Processing Industry ◽  
Product Manufacturing

Production of meat and meat products is one of the key segments of domestic processing industry. In 2018, its share in total food production in Ukraine reached 17.78% (vs. 15.93% in 2013). At the same time, the main problem holding back the development of this segment is the reduction of the raw material base for the industrial processing of meat due to the crisis in animal husbandry, especially in pig and cattle breeding. The purpose of the article is to define the problems and to outline the prospects for the development of meat processing manufacturing in Ukraine, given the current state of the domestic and foreign markets of meat raw materials (chicken, pork, beef, etc.). The meat and meat product manufacturing in Ukraine is dominated by poultry meat, which share has increased by 7.22 pp. in the last six years. Instead, the share of meat products decreased by 6.54 pp. These trends indicate the reduction of advanced processing of meat raw materials. This is largely due to the low level of operating profitability of meat product manufacturing in Ukraine – 2.6% in 2018 vs. 3.7% in 2013, while the profitability of poultry meat manufacturing reached 11.3% (vs. 9.1%). Given the latest global trends in changing consumer preferences in favor of dietary types of meat, this poultry development trend in Ukraine has great prospects, especially in regions where there are no large agricultural companies. In contrast to poultry farming, the trends in domestic pig breeding are mostly negative, due to the decrease in the number of pigs caused by outbreaks of African swine fever. An even more critical situation in Ukraine is with the production of beef and veal, which is a direct result of the cattle livestock population reduction by more than 6 times in the last 25 years, as well as of the high cost of meat procurement. The latter is caused by poor livestock feed base. To overcome this problem, it is necessary to increase the volume of domestic production of compound feeds and their components. In particular, a promising area for the development of meat processing in Ukraine is the production of animal origin feeds, the raw material for which is food waste. Integrated use of meat raw materials will ultimately increase the level of profitability of this segment of the processing industry.

Use of the Ural Region Plant Raw Materials in the Public Catering Enterprises Production

Food Industry ◽  
2019 ◽  
Vol 4 (4) ◽  
pp. 44-52
Author(s):  
Olga Feofilaktova ◽  
Olga Stoyanova ◽  
Konstantin Motovilov
Keyword(s):  
Nutritional Value ◽  
Consumer Preferences ◽  
Raw Materials ◽  
General Concept ◽  
Ural Region ◽  
Biologically Active ◽  
Raw Material ◽  
Technological Parameters ◽  
Plant Raw Materials ◽  
Public Catering

The article reveals the recipes and technologies development issues of berry sauces with lactulose for catering enterprises differing in functional orientation. Nowadays there is a need of sauces development using berries of the Ural region and lactulose due to the deficiency of many vitamins, minerals and other biologically active nutrients in the human diet, as well as the relevance to maintain the gastrointestinal tract microbiocenosis. The study was based on the assortment analysis results of berry sauces produced by public catering enterprises and the consumer preferences data. The results demonstrated that frozen and dried raw materials of foreign manufacturers were the main raw materials in the berry sauces production at the enterprises. This led to a decrease in nutritional value, organoleptic properties deterioration and an increase in the finished products cost. The researchers developed five recipes of sauces with using berries of the Ural region origin as the main raw material on the comparison basis of real, ideal and simulated consumer properties profiles of berry sauces according to the standard recipes including the main stages of the General concept of berry sauces production. They determined the optimal combinations and ratios of the introduced raw materials components considering the organoleptic quality indicators. The authors developed preparation technologies of new berry sauces types (defined stages of the components introduction and the main operations, and technological parameters); presented its description and technological scheme. A man tailored a point scale for evaluating organoleptic indicators of berry sauces quality to examine the quality of new berry sauces types; calculated nutritional value and mass fraction of dry substances in berry sauces. Obtained results indicate a high level of developed products quality. The researchers concluded that the sauces use of berries growing in the Ural region in the manufacture can reduce the berry sauces cost while increasing its nutritional value.

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