DYNAMICS OF ORGANOLEPTIC, PHYSICOCHEMICAL INDICATORS OF SAUSAGES WHEN ADDING FIGS TO THE TECHNOLOGY

2020 ◽  
Vol 15 (5) ◽  
pp. 677-683
Author(s):  
O.S. Voitenko ◽  
◽  
L.G. Voitenko ◽  
Keyword(s):  
Moisture Content ◽  
Ph Value ◽  
Binding Capacity ◽  
Meat Product ◽  
Control Sample ◽  
Test Sample ◽  
Physicochemical Characteristics ◽  
Experimental Sample ◽  
Minced Meat ◽  
The Village

The article presents the results of studies obtained in the study of the dynamics of organoleptic, physicochemical indicators of sausages when adding figs to the production technology, which were carried out at the department of food technologies of the Donskoy GAU in the village of Persianovsky, Oktyabrsky district, Rostov region. It has been found that the addition of figs (fiber) to the recipe improves the properties of the finished product. The best taste can be explained by the introduction of figs into the technology, which changes the taste, which is very specific, but upon further heat treatment, the entire flavor bouquet is revealed. When the minced meat was deposited for further processing, the following processes occurred: an increase in tenderness, an increase in the hydrophilicity of proteins, the consistency was moderately porous. All this contributes to an increase in moisture binding capacity, to accelerate which fiber is added. Sample No. 1 had the best physicochemical characteristics, since the weight of the control sample No. 1 after the first drying was 11.46 g with a moisture content of 62.32%. For experimental sample No. 2, the mass after drying was 10.68 with 64.08% moisture content. The control sample had a weight after drying of 11.02 with a moisture content of 65.44%. With the introduction of fiber in the experimental sample No. 1, the moisture increased in comparison with the control sample, and in the sample No. 2, the moisture decreased. Consequently, the mass fraction of moisture in the first sample was lower, but within the limits of GOST (60–70%). When studying the physical properties of a meat product, we found a decrease in the pH value to 5.5 in a test sample where we used figs. The control sample had a pH of 6.

STUDY OF FERMENTATION PROCESS OF BAIKAL OMUL WITH THE USE OF LACTIC ACID BACTERIA

2021 ◽  
pp. 17-28
Author(s):  
A.P. Nikiforova ◽  
◽  
S.N. Khazagaeva ◽  
I.S. Khamagaeva ◽  
◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Muscle Tissue ◽  
Fermentation Process ◽  
Ph Value ◽  
Control Sample ◽  
Experimental Sample ◽  
Acid Fermentation ◽  
Adaptive Mechanisms ◽  
Microbiological Analyses

The article describes fermentation process of the Baikal omul with the bacterial concentrate containing Lactobacillus sakei LSK-104. pH and microbiological analyses were used as indicators of biochemical activity of lactic acid bacteria. As found, during fermentation of omul, pH of the muscle tissue in the experimental sample decreased faster and reached 5.05 at 14 days of fermentation, while in the control sample the pH value was 6.28. It can be explained by the formation of organic acids during the fermentation with lactic acid bacteria L. sakei LSK-104. In this case, the number of viable cells reacheed a maximum value of 1011 CFU/g. The lactic acid fermentation process in brine proceeded more intensively than in the muscle tissue. The data obtained in this study expand our understanding of the adaptive mechanisms that ensure survival of L. sakei LSK-104 under unfavorable cultivation conditions

scholarly journals The Influence of Packing Methods and Storage Time of Poultry Sausages with Liquid and Microencapsulated Fish Oil Additives on Their Physicochemical, Microbial and Sensory Properties

Sensors ◽  
2021 ◽  
Vol 21 (8) ◽  
pp. 2653
Author(s):  
Krzysztof Kawecki ◽  
Jerzy Stangierski ◽  
Renata Cegielska-Radziejewska
Keyword(s):  
Fish Oil ◽  
Storage Time ◽  
Ph Value ◽  
Control Sample ◽  
Meat Products ◽  
Physicochemical Characteristics ◽  
Oil Additives ◽  
Subsequent Storage ◽  
And Storage ◽  
Packing Method

The aim of the study was to evaluate the influence of refined fish oil additives in liquid and microencapsulated forms, packing method (VP—vacuum packing, MAP—modified atmosphere packing) and storage time (1, 7, 14, 21 days) on selected physicochemical, microbiological and sensory characteristics of minced poultry sausage. Principle component analysis (PCA) showed that the fish oil additive, packing method and storage time significantly influenced some of the physicochemical characteristics of the sausages. The pH value was negatively correlated with the type of sample and packing method. The water activity decreased along with the storage time. The sausages with microcapsules had distinguishable hardness, gumminess and chewiness than the other samples. This tendency increased in the subsequent storage periods. The packing method and storage time of the samples had a statistically significant influence on the growth of the total colony count and count of lactic acid bacteria (p < 0.05). The most aerobic bacteria were found in the control sample, and the least in the sample with microcapsules, regardless of the packing method. The use of MAP and the addition of microcapsules resulted in the lowest microbiological contamination of the sausages. The sensory analysis made by a trained panel did not show any significant differences between the samples. After 21-day storage of the sausages there was a slight decrease in some of the sensory parameters, e.g., color, smell, taste. The liquid oil and microencapsulated oil additives in the meat filling did not negatively affect the taste or any physicochemical characteristics of the meat products. From the microbiological perspective, there were better effects from the MAP method.

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 STUDYING THE EFFECT OF MULTICOMPONENT PICKLE ON THE QUALITY OF COOKED AND SMOKED HORSE MEAT PRODUCT

2019 ◽  
Vol 16 (33) ◽  
pp. 259-265
Author(s):  
M. KALDARBEKOVA ◽  
Y. UZAKOV ◽  
I. CHERNUKHA ◽  
A. KURMANBEKOVA ◽  
B. JETPISBAYEVA
Keyword(s):  
Ph Value ◽  
Binding Capacity ◽  
Meat Product ◽  
Water Holding Capacity ◽  
Product Analysis ◽  
Swelling Properties ◽  
Horse Meat ◽  
Goji Berries ◽  
Water Holding ◽  
Buckwheat Flour

The multicomponent pumping pickle containing protein and carbohydrate components injected into the muscle tissue of horse meat, followed by massaging, tends to tenderize meat and improve the organoleptic characteristics of the finished product. Analysis of the data obtained showed that the introduction of additives to the multicomponent pickle contributed to the moisture-holding process in horse meat. An important physical and chemical indicator of meat products is the moisture-holding ability, which affects the consistency of finished products and the process of their microbiological spoilage since the amount of unbound moisture depends on the growth of the number of microorganisms. It is difficult to overestimate the importance of pH in meat technology, as the pH value determines the suitability of raw meat for processing. The maximum increase in the moisture-binding capacity of the control sample of horse meat up to 70% is achieved through 90 minutes of massaging, and then there is a decrease in the hydrophilicity of the system due to the physical destruction of muscle fibers. The pH value correlates with the moisture-binding capacity of raw materials and affects the safety of the product and its storage capacity. The relationship of pH and moisture- holding ability with the consistency of meat is not in doubt. In this regard, in the course of experimental studies, pH, moisture-holding ability and puncture voltage were determined. In Sample 1, which contained an extract from Goji berries, the water-holding capacity is increased by 3.4%. In Samples 2 (contained buckwheat flour) and 3 (contained an extract from Goji berries and buckwheat flour), with the combined use of buckwheat flour and goji berries, which demonstrated high swelling properties, the water-holding capacity increases by 6.1% and 7.2%, respectively additional 2.7% and 3.8%. The obtained data showed that the introduction of vegetable additives has a positive effect on the consistency of cooked-smoked meat product, in the prototypes on structural and mechanical properties, as well as shear force in the prototypes which has been reduced by 7, 13 and almost 20%, respectively.

scholarly journals Influence of selected factors on induced syneresis

2004 ◽  
Vol 49 (2) ◽  
pp. 205-217
Author(s):  
Snezana Jovanovic ◽  
Ognjen Macej ◽  
Jelena Denin-Djurdjevic
Keyword(s):  
Centrifugal Force ◽  
Ph Value ◽  
Milk Powder ◽  
Control Sample ◽  
Skim Milk ◽  
Coagulation Factors ◽  
Skim Milk Powder ◽  
Experimental Sample ◽  
Heat Treated ◽  
Enzymatic Coagulation

Syneresis is the process of whey separation induced by gel contraction resulting in rearranging or restructuring of casein matrix formed during enzymatic coagulation. Numerous factors can influence the process of syneresis. The influences of pH, calcium concentration, temperature of coagulation of milk and applied heat treatment on the syneresis induced by different intensity of centrifugal force have been investigated. Coagulated samples were centrifuged at 1000, 2000 and 3000 rpm for 5 min, respectively. Reconstituted skim milk powder (control sample) and reconstituted non-fat milk heat treated at 87?C/10 min (experimental sample) are coagulated at temperatures of 30?C and 35?C, at pH value of 5.8 and 6.2, and with the addition of 100, 200 and 400 mg/l of CaCl2, respectively. Centrifugation at 1000 rpm of both control and experimental samples didn?t recover any sera, regardless of the applied coagulation conditions. This indicates that the intensity of centrifugal force wasn?t strong enough to disrupt gel structure and cause syneresis. When the intensity of centrifugal force was increased up to 2000 rpm, the syneresis was induced, but the degree of syneresis depended on the applied factors of coagulation, primary on the applied heat treatments and temperature of coagulation. The amount of added CaCl2 didn?t have a significant influence on the induced syneresis at 2000 rpm. The induced syneresis was very significant for both control and experimental samples when the intensity of centrifugal force of 3000 rpm was applied. It was also noted that curd produced from heat treated milk in which milk protein coaggregates were formed, released less sera regardless of the applied coagulation factors.

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.

INFLUENCE OF THIN JUICE SULFITATION TREATMENT ON ITS VISCOSITY AND EVAPORATION EFFICIENCY

2020 ◽  
Author(s):  
В.О. ГОРОДЕЦКИЙ ◽  
С.О. СЕМЕНИХИН ◽  
Н.М. ДАИШЕВА ◽  
И.Н. ЛЮСЫЙ ◽  
Н.И. КОТЛЯРЕВСКАЯ ◽  
...  
Keyword(s):  
Dynamic Viscosity ◽  
Kinematic Viscosity ◽  
Dry Matter ◽  
Ph Value ◽  
Control Sample ◽  
Matter Content ◽  
Dry Matter Content ◽  
Experimental Sample ◽  
Subsequent Conversion ◽  
Thick Juice

Описан механизм влияния вязкости на процессы выпаривания очищенного сока и кристаллизации сахарозы. Исследовано влияние сульфитационной обработки очищенного по типовой схеме сока II сатурации на его кинематическую и динамическую вязкость и эффективность выпаривания. Для эксперимента очищенный сок II сатурации со значением рН 9,2 делили на две равные части. Одну часть оставляли в неизменном виде – контрольный образец, другую подвергали сульфитационной обработке до рН 8,8 – опытный образец. В обоих образцах определяли кинематическую вязкость с последующим пересчетом в динамическую вязкость. Эффективность сульфитационной обработки определяли по степени снижения динамической вязкости в образце обработанного сока II сатурации и содержанию сухих веществ в образцах сиропа, полученных после выпаривания контрольного и опытного образцов сока в течение 90 мин на глицериновой бане, нагретой до 120°С. Установлено, что сульфитационная обработка очищенного сока II сатурации обеспечивает снижение его динамической вязкости на 6,27%, а при его последующем выпаривании – повышает содержание сухих веществ в сиропе на 4,0% по сравнению с контрольным образцом. Высказано предположение, что сульфитационная обработка очищенного сока целесообразна для повышения качества – снижения цветности и конкурентоспособности продукции за счет снижения расхода условного топлива на получение готового продукта. The mechanism of influence of viscosity on the processes of evaporation of purified juice and crystallization of sucrose is described. The influence of sulfitation treatment of purified thin juice according to the standard scheme on its kinematic and dynamic viscosity and evaporation efficiency has been studied. For the experiment the purified thin juice with pH value of 9,2 is divided into two equal parts. One part was left unchanged – the control sample, the other was subjected to sulfitation treatment to pH 8,8 – the experimental sample. Kinematic viscosity with subsequent conversion to dynamic viscosity was determined in both samples. The effectiveness of sulfitation treatment is determined by the degree of reduction in the dynamic viscosity in the sample of processed thin juice and the content of dry substances in the thick juice samples obtained after evaporation of the control and experimental samples of juice for 90 minutes in a glycerin bath heated to 120°C. It was found that the sulfitation treatment of purified thin juice provides a decrease in its dynamic viscosity by 6,27%, and during its subsequent evaporation – increases the dry matter content in the thick juice by 4,0% compared to the control sample. The suggestion was made that the sulfitation treatment of purified juice is appropriate for improving the quality – reducing the color and competitiveness of products by reducing the consumption of conventional fuel to obtain the finished product.

scholarly journals Expanding the range of sausage products of special purpose

2020 ◽  
Vol 22 (93) ◽  
pp. 72-76
Author(s):  
O. Haschuk ◽  
O. Moskalyuk ◽  
I. Simonova
Keyword(s):  
Amino Acids ◽  
Whole Blood ◽  
Binding Capacity ◽  
Control Sample ◽  
Partial Replacement ◽  
Blood Protein ◽  
Fat Emulsion ◽  
Organoleptic Evaluation ◽  
Wide Range ◽  
Minced Meat

The article presents the results of research of minced meat from turkey meat with the addition of whole blood in order to expand the range of special purpose products. The presence of a wide range of physiologically active substances in meat raw materials determines its special properties. In scientific work was conducted influence of products of blood processing on qualitative indicators of sausages of health-improving purposes. The use of blood protein Globin Vepro Gel 95 HV in the composition of protein-fat emulsion (in the amount of 40 % by weight of minced meat) and whole blood to increase the iron content in the product for the prevention and treatment of anemia. During the organoleptic evaluation of meat systems, it was found that partial replacement of raw meat in minced meat with whole blood has a beneficial effect on the color of the product. But with the increase in the amount of blood there is a deterioration of organoleptic parameters. The addition to the minced meat of a protein-fat emulsion based on globin protein and the addition of whole blood in appropriate proportions creates the conditions for moisture binding. However, with the addition of 10 % of blood, there is a decrease in moisture binding capacity by 0.3 %. According to the results of studies of the content of essential amino acids, it was found that the experimental samples of sausages are characterized by the content of complete proteins. In particular, the sample № 3, which has the best functional and technological indicators has a higher rate of Lysine, Leucine, Methionine + Cysteine, Valine compared to the control sample. The dominant amino acids are Lysine, Threonine, Leucine, Phenylalanine and Tyrosine, Limiting – Methionine, Cystine, Valine, Isoleucine. For sample № 3, the value of the utilization coefficient of the protein is 0.52, the biological value is 61.12 %.

scholarly journals Changes in organoleptic, microbiological and biochemical properties of kefir with iodine addition during the storage

10.5219/1679 ◽  
2021 ◽  
Vol 15 ◽  
pp. 732-740
Author(s):  
Diana Dalevska ◽  
Oleg Pokotylo ◽  
Mykola Kukhtyn ◽  
Nataliia Kopchak ◽  
Volodymyr Salata ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Control Sample ◽  
Storage Period ◽  
Test Sample ◽  
Biochemical Properties ◽  
Reproduction Rate ◽  
Experimental Sample ◽  
Organoleptic Characteristics ◽  
Functional Product

Iodine is a vital trace element that must be constantly and daily supplied with food to the organism. Currently, the amount of food that can provide the organism with the required amount of iodine is insufficient. The purpose of the study was to investigate changes in organoleptic, microbiological, and biochemical parameters of kefir made with the addition of iodine during its refrigeration storage. It was found that during the storage of samples of kefir with iodine there is a slowdown in the reproduction of lactic acid bacteria, compared with the control sample. In particular, the number of lactic acid bacteria during the first two days of storage increased 1.3 times in the experimental sample and 1.5 times in the control sample of kefir. After 12 days of storage, the number of lactobacilli in the test sample of kefir increased 2.5 times, and in the control 3.2 times, compared with the amount in fresh kefir. Similar patterns were observed in determining the development of yeast. In particular, the reproduction rate of yeast in the control sample of kefir was, on average, 1.3 times faster (8 – 12 days), compared with yeast in the experimental sample. It was also found that during the 12-day storage period at a temperature of +6 °C, the titrated acidity in kefir with iodine increased 1.4 times, and in the control 1.6 times and was 130.5 °T and 154.1 °T, respectively. At such acidity values, the test sample of kefir still met the requirements of the standard, and the control was 24.1 °T higher. In this case, kefir containing iodide had better organoleptic characteristics during 12 days of storage. Produced kefir with the addition of iodine can be considered a functional product to provide the population with sufficient iodine.

scholarly journals The effect of vitamin E on the quality of geese meat

Biologija ◽  
2020 ◽  
Vol 65 (4) ◽  
Author(s):  
Mykola Danchenko ◽  
Hanna Ruban ◽  
Olena Danchenko ◽  
Oleksandr Yakoviichuk ◽  
Vitalii Klimashevskyi ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Vitamin E ◽  
Low Temperature ◽  
Oxidative Damage ◽  
Unsaturated Fatty Acids ◽  
Control Sample ◽  
Test Sample ◽  
Experimental Sample ◽  
Low Temperature Storage ◽  
Temperature Storage

During prolonged storage at low temperatures, meat quality deteriorates due to the activation of the oxidation of unsaturated fatty acids. The use of antioxidants in feeding birds to the prefabricated period and during storage of meat significantly inhibits its oxidative damage and prolongs the terms of storage. Vitamin E is traditionally used as one of the most effective fat-soluble antioxidants. The purpose of the work was conducting a comparative analysis of the effects of high content of vitamin E, depending on the technology of its application, on the oxidative damage of geese meat in the course of low temperature storage. The meat of the first experimental sample was obtained from geese that received feed with twice the content of vitamin E in the pre-slaughter period. The meat of the second test sample was obtained by treating geese meat with a vitamin E solution, before low temperature storage. The results of the experiment proved that regardless of the technology of vitamin E application, it contributes to the inhibition of the oxidative damage. An increase of vitamin E dose in the geese dietary is more effective . The content of secondary lipoperoxidation products in the meat of the control sample stored for 210 days increased by 5.3 times, in the first test sample by 2.5 times, and in the second sample by 4.6 times. An additional use of vitamin E in both studied samples contributed to the preservation of unsaturated fatty acids, but the mechanisms of exposure and changes in the content of individual acids in experimental samples are significantly different.

Sign in / Sign up

Export Citation Format

Share Document