scholarly journals Investigation of the effect of amylopectin starch on the properties of meat sys-tems

2020 ◽  
Vol 22 (94) ◽  
pp. 32-36
Author(s):  
Yu. P. Kryzhova ◽  
M. M. Antoniuk ◽  
A. D. Antoniv ◽  
M. A. Sydorenko
Keyword(s):  
Negative Impact ◽  
Meat Products ◽  
High Viscosity ◽  
Meat Production ◽  
Technological Parameters ◽  
Freezing And Thawing ◽  
Complete Replacement ◽  
Organoleptic Characteristics ◽  
Potato Starches ◽  
Minced Meat

Decrease of meat quality results in the use of phosphate supplements, which increase the moisture-binding and emulsifying ability of meat, stabilize the pH of meat, color formation and oxidative processes in meat products. The most modern technological schemes of meat production involve the use of food phosphates, due to their ability to significantly increase the functional and technological potential of muscle proteins. However, consumption of meat products which contain food phosphates increases the intake of phosphorus in the human body, which has a negative impact on health. Therefore, today the meat processing industry is faced with the question of finding alternatives to phosphate supplements that would have the above mentioned functional properties and be safe for human health. To achieve the desired texture of sausages and structural and mechanical properties of minced meat they use starches. Unlike a regular starch, Perfectabind C amylopectin starch forms highly viscous pastes when heated with water, stable when stored at low and high temperatures, when the pH is lowered or when freezing and thawing. Amylopectin starches have a lower gelatinization temperature, the starch past is transparent, resistant to acidity and mechanical impact, odorless.Their use allows to improve the consistency, taste of food, completely eliminate phosphates, increase technological and economic performance. The properties of native potato starches, modified with Eline VE 510 and amylopectin Perfectabind C have been studied, namely: paste production, viscosity, effect on carrageenan gel strength, organoleptic and functional-technological parameters of minced meat and sausages. Studies have shown that amylopectin starch Perfectabind C has a high viscosity, minimal effect on the strength of the carrageenan gel, which is 375 g/cm2, increases the moisture holding capacity of the product by 11.8 %, improves the organoleptic characteristics of sausages and increases their yield by 5 % with complete replacement of food phosphates, which is positive and allows to produce safe meat products.

scholarly journals USE OF OILSEED POLYFUNCTIONAL SUPPLEMENTS IN THE MANUFACTURE OF MEAT PRODUCTS

2019 ◽  
Vol 13 (2) ◽  
Author(s):  
O. Topchii ◽  
Ye. Kotliar ◽  
T. Honcharenko ◽  
A. Petryna ◽  
O. Tarasiuk
Keyword(s):  
Nutritional Value ◽  
Raw Materials ◽  
Meat Products ◽  
Quality Parameters ◽  
Model Systems ◽  
Meat Production ◽  
Technological Parameters ◽  
Organoleptic Evaluation ◽  
Functional Ingredients ◽  
Organoleptic Characteristics

Nowadays, meat production is developing towards a wider range of products. Their components are optimised and combined in such a way as to increase the nutritional value, to preserve the most valuable components of raw materials, to make for some lacking macro- and micronutrients by including the functional ingredients in the recipe. A possible way to improve the meat products technology is making purposeful changes in the formulation of the product. This involves selecting certain types of raw materials and additional components in ratios providing the required nutritional value of the finished product. New functional ingredients having the desired physiological effects on the human body should be combined with new, modern means of processing raw materials that will provide the necessary technological characteristics, the quality and safety of the final product. Home-manufactured vegetable supplements obtained from seeds of different crops are a promising direction of research. Their unique chemical composition and functional properties allow achieving the expected nutritional value of the finished product in accordance with modern nutritional standards. This article presents the results of analysing and studying of oilseeds aimed at creating a balanced multifunctional supplement to be used in recipes of functional meat products. It has been studied how the functional and technological parameters of seeds change depending on the degree of their grinding. The organoleptic evaluation has allowed determining the optimum ratio of plant components in the mixture. The quality parameters of the supplement developed, its biological value, vitamin and mineral composition have been determined. The organoleptic characteristics and structural and mechanical parameters of meat model systems have been analysed, which has made it possible to recommend the right percentage of the composite oilseed mixture in the recipes of meat products, namely, pates and chopped semi-finished products.

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 Prospects for the use of natural food additives in the production of sausage products

2021 ◽  
Vol 81 (1) ◽  
pp. 118-125
Author(s):  
D. Sviderskaya ◽  
◽  
V. Ovsyannikova ◽  
A. Karabekova ◽  
A. Orazbekova ◽  
...  
Keyword(s):  
Negative Impact ◽  
Raw Materials ◽  
Research Result ◽  
Food Additives ◽  
Meat Products ◽  
Natural Food ◽  
Organization And Management ◽  
Organoleptic Characteristics ◽  
Urgent Task ◽  
Natural Additives

Main problem: Modern manufacturers of products, by the current market conditions, should take care that their products are competitive and attractive in consumer terms, but also the economic efficiency of its production is important. In this regard, in the production of food products, including meat, the use of various additives that allow to make products with more pronounced organoleptic properties, increased shelf life, increased nutritional and biological value are used. Analyzing the products presented on the market, it was revealed that the use of food additives of chemical origin is more than common among today's manufacturers, because they allow producing products that are lower in cost by improving the taste and aroma properties of the product, using low-quality raw materials or replacing natural raw materials with artificial components. Despite the widespread use of such additives, they still remain not sufficiently studied. Purpose: It is necessary to revise the traditional range of meat products in the country by direction of increasing the volume of production of products from natural and chopped meat with a variety of attractive organoleptic characteristics. It is a modern principle of organization and management of food industry enterprises. Methods: In this regard, the use of new natural ingredients in the production of meat sausage products becomes an urgent task. Considering the field of food technologies, it should be noted that currently there is a tendency to increase the consumption of food enriched with natural additives. Results and their significance: Based on our research, result was obtained showing that chemical food additives negatively affect the microflora of the gastrointestinal tract. As a result, it was decided to develop a new type of sausage products using natural additives, such as rosemary and blueberry fruits. This article provides a justification for their use in the production of sausage products as an alternative to various chemical food additives that can have a negative impact on the human body.

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 The use of chickpea flour in the minced meat products formula

2021 ◽  
Vol 262 ◽  
pp. 01026
Author(s):  
Amina Dzhaboeva ◽  
Olesya Byazrova ◽  
Victoria Tedtova ◽  
Zarina Baeva ◽  
Marina Kokaeva
Keyword(s):  
Meat Products ◽  
Optimal Dose ◽  
Technological Properties ◽  
Protective Properties ◽  
Chickpea Flour ◽  
Organoleptic Characteristics ◽  
Minced Meat

The goal of the research was to substantiate the possibility of using various doses of chickpea flour in the recipe for the “Chopped Beefsteak” instead of beef to improve its consumer and protective properties. Taking into account the functional and technological properties and organoleptic characteristics of various minced meat models, the most optimal dose of including chopped chickpea flour in the formulation of semi-finished steak is 5.0% to the mass of minced meat. To assess the consumer qualities of the compared samples of the “Chopped beefsteak” dish with the addition of chickpea flour in a dosage of 5% to the mass of minced meat, technological charts were drawn up on the basis of recipe No. 604. When chickpea flour was included in the amount of 5.0% to the mass of minced meat, the consumer characteristics of the finished product were improved. Was found, that chickpea flour is a valuable dietary product, it is distinguished by high taste and health characteristics.

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 The effect of beet fibers on the properties of elk meat semi-finished products

2020 ◽  
Vol 203 ◽  
pp. 04004
Author(s):  
Inessa Zaсhesova ◽  
Stanislav Kolobov ◽  
Natalia Shagaeva
Keyword(s):  
Mechanical Properties ◽  
Dietary Fiber ◽  
Quality Indicators ◽  
Meat Products ◽  
Point Of View ◽  
Technological Parameters ◽  
Organoleptic Quality ◽  
Organoleptic Characteristics

When developing the technology of meat products with dietary fiber, the question arises of the need to obtain optimal consistent and organoleptic characteristics, that is, specific values of the structural-mechanical, functional-technological parameters of these products, objectively reflecting the consistency. This article is devoted to the results of a study of organoleptic quality indicators, functional-technological and structural-mechanical properties of chopped semi-finished products (cutlets) from elk meat with the addition of beet fibers (fiber). As the material for the study, we used samples of chopped semi-finished products without and with the addition of beet fibers (fiber) instead of bread in the amount of 25%, 50%, 75%, 100%. In the process of work, generally accepted methods of researching the organoleptic, functional-technological and structural-mechanical properties of meat products were used. Studies have led to the conclusion that the properties studied depend on the amount of fiber added and the higher its content, the higher the yield of the product, but lower sensory and strength indicators of quality. Replacing 50% of bread with beet fibers is optimal from the point of view of forming the consistency and taste of the product, and also contributes to its enrichment with dietary fiber.

scholarly journals CREATION AND USE OF MICROORGANISM CONSORTIUM IN MEAT PRODUCTION

2020 ◽  
Vol 17 (35) ◽  
pp. 713-727
Author(s):  
Albert GIZATOV ◽  
Natalia GIZATOVA ◽  
Irina MIRONOVA ◽  
Igor GAZEEV ◽  
Azat NIGMATYANOV
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Meat Products ◽  
Lactobacillus Bulgaricus ◽  
Meat Production ◽  
Low Grade ◽  
Meat Industry ◽  
Balanced Diet ◽  
Organoleptic Characteristics ◽  
By Products

This research purpose is to develop functional products from biomodified low-grade by-products and waste using microorganism consortia. To create conditions for a balanced diet and improve the health of the population, the technique of using biotechnological methods directed at attracting non-traditional resources was proposed. The object of the study was secondary meat by-products and waste from the meat processing industry. The meat products and waste were processed with such lactic-acid bacteria as Lactobacillus bulgaricus , Bifidumbacterinum siccum, and Staphilococcus carnosus. Lactic-acid bacteria were cultured step- by-step in different combinations: Staphilococcus carnosus and Lactobacillus bulgaricus; Bifidumbacterinum siccum and Staphilococcus carnosus; Lactobacillus bulgaricus and Bifidumbacterinum siccum. Changes in the growth activity of selected species of lactic-acid bacteria in various combinations were carried out in various nutrient media. When growing the studied strains in a medium of meat-and-peptone agar, their complete identification was carried out. The final stage was the analysis of the quality of real objects: horse meat, flank, and standard beef muscle tissue. The dynamics of changes in indicators of functional and technological and organoleptic meat properties proved a positive effect from the use of lactic acid bacteria. Developed races have shown the ability to suppress harmful microflora in meat products actively. Moreover, they softened the secondary meat for processing and positively proved to improve the finished product's organoleptic characteristics. Processing of secondary resources of by-products and waste will allow more economical and rational use of the most essential collagen-containing food reserve of meat and meat products. The insufficient coverage of this issue on the use of a combined strain of these species of microorganisms for the biomodification of secondary collagen-containing by-products and waste in the meat industry indicates the relevance of the chosen topic.

scholarly journals Optimization of protein-lipid comlex by its fatty acid and vitamin composition

2021 ◽  
Vol 6 (2) ◽  
pp. 108-117
Author(s):  
B. A. Bazhenova ◽  
A. G. Burkhanova ◽  
Yu. Yu. Zabalueva ◽  
A. A. Mordovina
Keyword(s):  
Soybean Oil ◽  
Sunflower Oil ◽  
Protein Complex ◽  
Far East ◽  
Meat Products ◽  
Lipid Complex ◽  
Optimal Ratio ◽  
Organoleptic Characteristics ◽  
Minced Meat ◽  
Fatty Component

The polycomponent protein-lipid compositions are traditionally used in minced meat products to regulate nutritional value, functional, technological and organoleptic characteristics of the finished product. The present article presents the results of research aimed to creation of antioxidant-enriched protein-lipid complex (PLC) with the optimal ratio ω3: ω6 of PUFA. The ratio of lipid component was optimized by linear programming method, where the recommended ratio of ω-6: ω-3 of PUFA as 10: 1 was used as term of limitation. In result of calculations the fatty component was obtained by blending of rendered beef fat with soybean oil and sunflower oil in the following ratio: rendered beef fat — 73%, sunflower oil — 15%, soybean oil — 12%. After that the PLC formulation was optimized by research of influence of the introduced protein complex in amount from 4% to 10% and the fatty component in amount from 40% to 43% on index of shear stress of the PLC. The introduced amount of protein, fat and water is taken in ratio 1:(4–7):(4–7) commonly used in the meat processing industry to form the functional and technological characteristics of the minced meat. In result of experiments the following PLC formulation was adopted, which provides the necessary stable consistency of the mixture: protein complex — 9%, fatty component — 42%, water — 49%. To enrich meat products with vitamins and antioxidants it is proposed to include into PLC an extract obtained with microwave field 800 W from the Daurian rosehips which grows in the Far East region. The obtained PLC has a high water-retaining capacity; it remains stable while heating and it can be stored for five days without any visible signs of deterioration, as the peroxide value remains within the permissible limits. PLC features optimal ratio of ω-6: ω-3 of PUFA, equal to 10:1, and a high value of the total antioxidants equal to 5.4 mg/g. 

scholarly journals DETERMINATION OF THE OPTIMAL STERILIZATION REGIME OF CANNED QUAIL MEAT WITH HYDROCOLOIDS APPLICATION

2017 ◽  
Vol 4 ◽  
pp. 21-25
Author(s):  
Vasil Pasichnyi ◽  
Anatoliy Ukrainets ◽  
Dmytro Shvedyuk ◽  
Haider Muhamed Al-Hashimi ◽  
Yuliiа Matsuk
Keyword(s):  
Salt Content ◽  
Meat Products ◽  
Poultry Meat ◽  
Animal Origin ◽  
Essential Difference ◽  
Technological Parameters ◽  
Broiler Meat ◽  
Physical Chemical ◽  
Organoleptic Characteristics ◽  
Sterilization Process

The use of hydrocolloids in the modern meat industry is the one of prospective directions for improving functional and technological characteristics of meat and meat products, including poultry at long storage terms. A series of concrete requirements to functional-technological, physical-chemical and organoleptic parameters is offered for canned poultry in correspondence with minimal specifications for the quality of products of an animal origin. There is presented the study of the optimization of the process of meat products sterilization using meat of chicken-broilers, quails and hydrocolloids depending on physical-chemical and organoleptic properties. The parameters of quail meat use in recipes of canned poultry meat with hydrocolloids were considered. The influence of the sterilization process on characteristics of chicken-broiler and quail meat was established. There was revealed the essential difference in the influence on functional and technological parameters of canned quail meat using hydrocolloid mixtures comparing with canned chicken-broiler meat, manifested in changes of MKC (moisture keeping capacity), plasticity and salt content in jelly. At changing sterilization regimes, there takes place the change of physical and chemical characteristics of gels that correlates with organoleptic characteristics. For providing high quality parameters of canned poultry meat and industrial sterility, sterilization regimes for canned chicken-broiler meat must be realized for containers with the volume 500 with sterilization time no more than 90 minutes. For canned quail meat the sterilization process duration must be increased to 120 min at the temperature 115 ° С.

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