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 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 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 %.

scholarly journals Using of non-traditional raw materials in the technology of cooked sausages with functional purposes

2021 ◽  
Vol 23 (95) ◽  
pp. 65-71
Author(s):  
I. Basarab ◽  
U. Drachuk ◽  
B. Halukh ◽  
H. Koval ◽  
I. Simonova ◽  
...  
Keyword(s):  
Raw Materials ◽  
The Body ◽  
Raw Material ◽  
Animal Origin ◽  
Partial Replacement ◽  
Meat Production ◽  
Caloric Content ◽  
Experimental Sample ◽  
Functional Ingredient ◽  
Minced Meat

In modern conditions of meat production, one of the priorities of the meat processing industry is the production of products with improved consumer properties. To perform this task, it is necessary to include in the industrial circulation of physiologically functional ingredients of plant origin, which will provide the body with nutrients and expand the range of functional foods. The paper covers the issues of partial replacement of raw materials of animal origin with germinated sea-buckthorn seeds (GSBS) flour as a functional ingredient in the production of sausages. The chemical and vitamin composition of the physiologically functional ingredient has been studied. Three experimental recipes for sausages from GSBS flour has been developed. The positive influence of GSBS flour on functional-technological and physical-chemical properties of the received forcemeat is proved. Organoleptic parameters of sausages from GSBS flour are determined. The use of GSBS flour as a functional ingredient in the technology of sausages affects the appearance, taste, smell. It is established that the increase in the amount of GSBS flour introduction leads to an increase in pH by 0.4–0.8 % and finished products by 6.8 %. The improvement of functional and technological properties of experimental minced meat of sausages based on the use of GSBS flour is proved. The optimal amount of replacement of the main raw material with a physiologically functional ingredient, which is characteristic of the experimental sample № 2. The changes in the qualitative characteristics of the developed sample of sausages, which where within the regulatory requirements. The addition of 10 % GSBS flour to the minced meat of sausages leads to a slight increase in protein with a significant reduction in lipid content by 4.4 % in the finished product. As a result, the caloric content of Altaiska functional sausage is reduced by 13.2 % compared to traditional products. Production of such products will allow to expand the domestic range of functional products. Consumption of such sausages allows to consider them as foodstuff with essentially new functional properties which would correspond to modern requirements concerning food.

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 Changes in functional and technological indicators of african ostrich meat under the action of vegetable enzymes in the composition of salting brine

2021 ◽  
Author(s):  
O. Shtonda ◽  
◽  
V. Israelian ◽  
Keyword(s):  
Enzyme Preparation ◽  
Raw Materials ◽  
Meat Products ◽  
Technological Properties ◽  
Technological Parameters ◽  
Optimal Amount ◽  
Enzymatic Proteolysis ◽  
Whole Muscle ◽  
Selection Of ◽  
Made In

The paper considers such tasks as the selection of a promising enzyme preparation and giving it characteristics; substantiation of rational doses of enzyme introduction into whole muscle products from ostrich meat; study of the influence of fermentation, salting and machining on the functional and technological properties of ostrich meat. On the basis of complex researches the expediency and practically proved expediency of use of the enzyme papain as a part of brines for injection molding at production of ham products from ostrich meat is scientifically proved and practically proved. The functional and technological properties of ham made from African ostrich meat made in Ukraine have been studied. The results of studies of the effect of enzymatic proteolysis of ostrich meat with papain on the technological parameters of raw materials are presented. The introduction of the optimal amount of brine in the meat, which allows to increase the yield and improve the totality of the finished product. Under the influence of papain, the meat acquires a tender soft texture and pleasant taste, due to the hydrolytic changes of proteins and the accumulation of their breakdown products, which are precursors of substances that subsequently give high flavoring properties to the finished product. The use of modern biotechnological methods that enhance technological processes and improve such quality indicators as tenderness, juiciness, taste and aroma, open up opportunities to expand the range and increase the production of ostrich meat products.

scholarly journals Regulating the functional and technological properties of mince dinghies by applying structural additives

2020 ◽  
Vol 82 (1) ◽  
pp. 151-156
Author(s):  
A. T. Vasyukova ◽  
D. A. Tikhonov ◽  
T. A. Tonapetyan ◽  
D. A. Kulikov
Keyword(s):  
Raw Materials ◽  
Control Sample ◽  
The Body ◽  
Wheat Bread ◽  
Experimental Sample ◽  
Technological Properties ◽  
Plant Materials ◽  
Biological Value ◽  
Microbiological Methods ◽  
Minced Meat

The basic information about the possibility of regulating the functional and technological properties of forcemeat systems from skinny ocean fish using fat-containing products, flavoring additives, structure-forming agents and functional food supplements is presented. This mutual addition of the recipe with various components allows you to create a combined special-purpose mincemeat and products based on it that best meet the needs of the body for nutritional and biological value. The purpose of the research is to regulate the functional and technological properties of forcemeat systems from skinny ocean fish using functional supplements. The objects of study in regulating the functional and technological properties of minced systems were pollock, cod, wheat bread from premium flour, butter extract of dried mushrooms, Provencal mayonnaise and Mobi-Lux Universal as a dietary supplement. Oil extracts of plant materials made it possible to stabilize the functional and technological properties of the raw materials, increase the biological value, and emphasize the organoleptic characteristics of the finished product. Nutritional supplements along with Mobi-Universal Universal enriched minced Ca, Fe and I, as well as vitamins, dietary fiber and protein. We used standard and generally accepted sensory, rheological, physicochemical and microbiological methods for studying raw materials, semi-finished products, and finished products. A comparative analysis of the chemical composition of raw materials with ocean fish was carried out to establish benefits. The high protein content in fish raw materials and Mobi-Lux Universal will help to structure the product, increase nutritional value, and adjust the structural and mechanical properties of minced systems. It was found that the WCS for the experimental sample of pollock minced meat reaches a maximum value of 75.9–77.1%, which is 3.5% higher than the WCS of the control sample; a similar tendency is observed for a sample of minced meat from cod - the WCL reaches 78.3–79.9%, which is 3.9% higher than the same indicator for the control sample. The PNS of minced meat containing pollock is almost 2 times higher than the value of this indicator in the control sample; for cod PNS is 25% higher than that of the control.

scholarly journals Development of technology for the production of poultry products prophylactic purpose (smoked-baked galantine from chicken meat with Bulgarian pepper)

2018 ◽  
Vol 80 (3) ◽  
pp. 272-277
Author(s):  
Z. I. Lavrenova ◽  
N. E. Nazarova
Keyword(s):  
Raw Materials ◽  
Meat Product ◽  
Control Sample ◽  
Meat Products ◽  
Storage Period ◽  
Poultry Meat ◽  
Partial Replacement ◽  
Experimental Sample ◽  
Energy Value ◽  
Poultry Products

The aim of the work was the development of a new kind of meat products for functional purposes from poultry meat with a partial replacement of meat raw materials with a vegetable component – Bulgarian pepper. Studies of prototypes on organoleptic, physicochemical, and microbiological indicators were carried out. The results of microbiological studies show that the presented prototypes meet the requirements and norms established by regulatory documents, confirm the receipt of a product of increased microbiological stability. Evaluation of food and energy value of smoked-baked galantine with Bulgarian pepper indicates the creation of a low-calorie meat product for dietary purposes. As a result of economic calculations, it was concluded that as the amount of meat that is being replaced is increased, Bulgarian pepper increases the profitability level of production from 14.9% in the control sample to 20.7% in experimental sample No. 3, replacing meat raw materials by 15.0% Bulgarian pepper. In the production of 50 kg per shift, the possible additional profit per year will be more than 700 thousand rubles. The consumer properties of the prototypes, especially sample No. 3 (with 15.0% pepper) favorably differ from the control sample. Based on the evaluation of organoleptic parameters, preference is given to sample No. 3. The results of microbiological studies confirmed the guaranteed safety of all samples throughout the storage period. As the amount of meat that is being exchanged for Bulgarian peppers increases, the energy value of 100 g of smoked-baked galantine with 346.0 kcal (control sample) to 245.0 kcal (sample No. 3) is significantly reduced or reduced by 29.2%.

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.

Technological aspects of alcohol distillates production from non-traditional sugar-raw materials

2021 ◽  
Vol 9 (16) ◽  
pp. 90-97
Author(s):  
Kateryna Danilova ◽  
◽  
Oksana Zavarzina ◽  
Keyword(s):  
Raw Materials ◽  
Biologically Active ◽  
Raw Material ◽  
Material Base ◽  
Growth Substances ◽  
Technological Properties ◽  
Actual Problem ◽  
Cane Molasses ◽  
Yeast Biomass ◽  
Nitrogen Phosphorus

An actual problem of the alcohol industry development is the expansion of the raw material base through the use of new, cheaper types of carbohydrate sources. Recently, glucose-fructose syrup has been of increasing interest to producers of ethanol. Among the producers of craft drinks, in particular rum-based drinks, cane molasses is in increasing demand. The article presents the technological aspects of the fermentation process of nonconventional sugar-containing raw materials on the example of glucose-fructose syrup and cane molasses in ethanol by different yeast strains. It is determined that glucose-fructose syrup and cane molasses are raw materials depleted of nitrogen, phosphorus and growth substances necessary for the yeast activity. To improve the technological properties of raw materials in the molasses, nitrogen, phosphorus nutrition and corn extract as a growth substance shall be added to a mash. Glucose-fructose syrup is of pH 3.68 and of acidity 0.12, which negatively affects the fermentation. It is established that in order to create optimal living conditions for yeast, it is necessary to add substances to the glucose-fructose syrup that will contribute to the safety of development and prevent the pH 3.5. It was determined that the alcohol yield from 1 ton of glucose-fructose syrup is 31.0 dal, from 1 ton of cane molasses is 24.0 dal on the yeast 46ED and 22 dal on the TegaYeast without the use of growth substances and vitamins necessary for the reproduction of yeast biomass. Under conditions of improving the technological properties of the mash from the glucose-fructose syrup and cane molasses by adding biologically active substances promoting the synthesis of yeast biomass, the ethanol content in the fermented mashes increases up to 11.9 12% vol.

Sign in / Sign up

Export Citation Format

Share Document