Modeling the functional properties of minced meat semi-finished product with a protein-carbohydrate composition of a combined composition

2021 ◽  
pp. 74-77
Author(s):  
Мамура Абсаттаркызы Абсалимова ◽  
Ляззат Кемербековна Байболова ◽  
Айгуль Маратовна Таева ◽  
Ирина Анатольевна Глотова
Keyword(s):  
Functional Properties ◽  
Information Technologies ◽  
Meat Product ◽  
Control Sample ◽  
Food Products ◽  
Nutritional Composition ◽  
Biologically Active ◽  
Digital Information ◽  
Carbohydrate Composition ◽  
Minced Meat

Современными исследованиями доказано, что большинство пищевых продуктов, в том числе полуфабрикатов, используемых на предприятиях общественного питания, значительно обеднены полезными нутриентами. В настоящее время большое внимание уделяется технологиям обогащения продукции биологически активными веществами и функциональными ингредиентами, вводимыми в регулярно употребляемые населением пищевые продукты в количествах, соответствующих физиологическим потребностям человека. В последние годы наблюдается активное внедрение цифровых информационных технологий в проектирование многокомпонентных продуктов питания. При помощи математических систем можно осуществлять оптимизацию рецептурного состава многокомпонентных пищевых систем, проводить интегральную оценку сбалансированности проектируемых продуктов питания. Целью исследования является изучение нутриентного состава и оптимизация рецептуры мясного фарша с наполнителем в виде белково-углеводной композиции комбинированного состава посредством проектирования, регламентирующего этапы создания пищевых продуктов с заданными функциональными свойствами. При этом были исследованы химический, аминокислотный и жирнокислотный состав опытных образцов мясных фаршей с наполнителем различного процентного содержания в сравнении с контрольным образцом. В данной статье приведены результаты исследований мясного фарша с заменой мясного сырья наполнителем в количестве 10-25%. В итоге была определена оптимальная рецептура сбалансированного по составу мясного фарша с белково-углеводной композицией в количестве 10%. Была разработана математическая модель мясного полуфабриката с повышенной пищевой и биологической ценностью. Modern research has proven that most food products, including semi-finished products used in public catering establishments, are significantly depleted in useful nutrients. At present, much attention is paid to technologies for enriching products with biologically active substances and functional ingredients introduced into food products regularly consumed by the population in quantities corresponding to the physiological needs of a person. In recent years, there has been an active introduction of digital information technologies in the design of multicomponent food products. With the help of mathematical systems, it is possible to optimize the recipe composition of multicomponent food systems, to carry out an integral assessment of the balance of the designed food products. The aim of the study is to study the nutritional composition and optimization of the formulation of minced meat with a filler in the form of a protein-carbohydrate composition of a combined composition by means of design that regulates the stages of creating food products with specified functional properties. At the same time, the chemical, amino acid and fatty acid composition of prototypes of minced meat with fillers of various percentages was investigated in comparison with the control sample. This article presents the results of studies of minced meat with the replacement of meat raw materials with a filler in the amount of 10-25 %. As a result, the optimal recipe for a balanced composition of minced meat with a protein-carbohydrate composition in the amount of 10 % was determined. A mathematical model of a semi-finished meat product with increased nutritional and biological value was developed.

scholarly journals Assessment of Chemical, Physico-Chemical and Sensorial Properties of Frankfurter-Type Sausages Added with Roselle (Hibiscus sabdariffa L.), Extracts

Proceedings ◽  
2020 ◽  
Vol 70 (1) ◽  
pp. 73
Author(s):  
Anna Judith Perez-Baez ◽  
Juan Pedro Camou ◽  
Martin Valenzuela-Melendres ◽  
Raquel Lucas-Gonzalez ◽  
Manuel Viuda-Martos
Keyword(s):  
Meat Product ◽  
Control Sample ◽  
Proximate Analysis ◽  
Nutritional Composition ◽  
Meat Industry ◽  
Hibiscus Sabdariffa ◽  
High Fat ◽  
Physico Chemical ◽  
Residual Nitrite ◽  
Emulsified Meat

Frankfurters are the most widespread type of emulsified meat product in the world. However, they could be considered unhealthy due to their high-fat content (15–30%). The meat industry wishes to change the perception of these products by reformulating them. One strategy is increasing the content of compounds considered beneficial for human health. Thus, the aim of this study was to determine the chemical, physico-chemical, and sensorial properties of Frankfurter-type sausages added with roselle (Hibiscus sabdariffa L.), extracts. Frankfurter-type sausages were made following a traditional formula. Three different formulations were prepared. The original mixture was used as a control sample (CS). The other samples were formulated by adding roselle extract at 4.08% (FRE4) and 8.17% (FRE8). For proximate analysis, no statistical differences were found between FRE4 and FRE8 and CS. However, the residual nitrite levels decreased from 88.41 mg NaNO2/kg in CS to 86.31 and 69.82 mg NaNO2/kg in FRE4 and FRE8, respectively. Regarding the sensory analysis of the frankfurters, CS and FRE4 samples generally scored significantly higher than FRE8 for all the parameters considered. This study suggests that the reformulation of Frankfurter-type sausages using roselle extracts is feasible and represents a viable alternative to improve the safety and the nutritional composition of the product.

scholarly journals Use of Non-Traditional Types of Flour in the Flour Culinary Production (Pancakes)

Food Industry ◽  
2020 ◽  
Vol 5 (4) ◽  
pp. 33-37
Author(s):  
Vladislav Tiunov ◽  
Olga Chugunova ◽  
Aleksandr Arisov
Keyword(s):  
Wheat Flour ◽  
Raw Materials ◽  
Food Additives ◽  
Control Sample ◽  
Food Products ◽  
Biologically Active ◽  
Optimal Dosage ◽  
Soya Flour ◽  
Complete Replacement ◽  
Biological Value

Currently, Strategy for Improving the Food Products Quality in the Russian Federation until 2030 identifies the need to develop new food products as one of the important state tasks; the quality improvement of raw materials used, the nutritional and biological value of finished products and expanding its range are an urgent area of scientific research. Flour culinary products are no exception. These products made from traditional wheat flour of the highest grade have low nutritional value, high calorie, lack of vitamins and minerals. In order to increase the biological value of flour culinary products, a man adds food additives and biologically active substances; uses non-traditional raw materials for the production. The article considers the possibility of using non-traditional flour types mixtures instead of wheat flour of the highest grade in the production of flour culinary products (pancakes). The researchers developed the optimal dosage for adding mixtures of rice and corn, rice and amaranth, rice and soya flour to the product formulations. They studied comprehensively the regulated indicators of product quality and safety: organoleptic, physical and chemical, microbiological; run the comparative analysis of samples from non-traditional types of flour with a control sample. The authors developed the pancakes technology in the form of baking it in a convection steamer with a complete replacement of wheat flour with a mixture of rice and corn, rice and amaranth, rice and soya flour. They compiled technological maps and formulated a technical document package on the products range.

MAIN DIRECTIONS OF CREATION OF FUNCTIONAL FOOD PRODUCTS

2019 ◽  
Author(s):  
А.В. ПЕТРЕНКО ◽  
В.В. ИЛЛАРИОНОВА
Keyword(s):  
Functional Properties ◽  
Human Body ◽  
Functional Food ◽  
Food Products ◽  
Biologically Active ◽  
Food Allergies ◽  
Health Performance ◽  
Nutritional Factor ◽  
Natural Components ◽  
Active Substances

Рассмотрен фактор питания как оказывающая влияние составляющая на здоровье, работоспособность, устойчивость организма человека к воздействию экологически вредных производств и сред обитания. Отмечена проблема увеличения заболеваний, связанных с разбалансированным питанием и пищевой аллергией, особенно среди лиц не достигших 30 лет. Показана перспективность придания функциональных свойств пищевым продуктам посредством модификации естественных компонентов, обогащения биологически активными веществами, удаления нежелательных ингредиентов. The nutritional factor is considered as an influencing component on the health, performance, and resistance of the human body to the effects of environmentally harmful industries and habitats. The problem of growing diseases associated with unbalanced nutrition and food allergies, especially among people under the age of 30, has been noted. The prospects of giving functional properties to food products through modification of natural components, enrichment with the biologically active substances, remove of undesirable ingredients are shown.

scholarly journals Properties of pseudocereals, selected specialty cereals and legumes for food processing with special attention to gluten-free products / Verarbeitungseigenschaften von Pseudogetreide, ausgewählten Spezialitätengetreide und Leguminosen mit speziellem Fokuss auf glutenfreie Produkte

2016 ◽  
Vol 67 (4) ◽  
pp. 239-248 ◽  
Author(s):  
Regine Schoenlechner
Keyword(s):  
Functional Properties ◽  
Food Processing ◽  
Food Products ◽  
Limited Range ◽  
Nutritional Composition ◽  
Human Nutrition ◽  
Gluten Free ◽  
Free Products ◽  
Nutritional Benefits

SummaryCereals and legumes offer many nutritional benefits, and should therefore be consumed widely. In particular, legume consumption is very low in northern countries. Although many species of cereals, pseudocereals and legumes are available for human nutrition, today only a limited range of them is used in larger amounts. Wheat, rice and maize are dominating the cereal sector and beans, chickpeas and peas are the most produced legumes. Specialty cereals (e.g., colored varieties), pseudocereals (amaranth, quinoa, buckwheat) and legumes show great potential for the development of new food products due to their good nutritional composition and different functional properties.

scholarly journals Development of experimental samples of functional soft drinks and evaluation of organoleptic and physicochemical indicators

2021 ◽  
Vol 16 (6) ◽  
pp. 37-47
Author(s):  
A. A. Skhalyakhov ◽  
K. R. Siyukhov ◽  
Z. T. Tazova ◽  
N. T. Siyukhova
Keyword(s):  
Functional Properties ◽  
Functional Food ◽  
Raw Materials ◽  
Food Products ◽  
Soft Drinks ◽  
Biologically Active ◽  
Active Components ◽  
Food Ingredients ◽  
Plant Raw Materials ◽  
The Republic

Development of innovative activities in the Russian Federation implicates the creation of safe and, at the same time, full-fledged in composition and consumer properties of specialized food products, as one of the main and promising tasks of the food industry. This is due to the need to provide a modern person’s diet with necessary nutrients and prevention of nutritional diseases. In this regard, development of recipes and production of functional food products using biologically active components of non-traditional plant raw materials growing in the Republic of Adygea and conducting scientific research, including the assessment of quality and biological value, are relevant. The aim of the research is to determine organoleptic, physicochemical parameters and functional properties of experimental samples of soft drinks using extracts from compositions of plant raw materials. During the course of performance phytocomposition models of mixtures of adaptogenic and antioxidant action and for the prevention of iodine deficiency have been developed, the optimal extraction option has been selected, laboratory experimental samples of functional soft drinks have been designed, quality indicators and functional properties have been investigated. The results of studying organoleptic indicators prove that the taste in all samples is quite harmonious and pleasant, with characteristic light herbal tones, the color of drinks ranges from light to rich amber, depending on the composition. The average indicator of antioxidant activity fluctuates between 156 to 244 mg/dm3. Functional food ingredients content (potassium, vitamins C, E, flavonoids and iodine trace element) of experimental samples of functional soft drinks comply with GOST R 56543-2015 Functional drinks. General technical conditions [1] are suitable for systematic consumption in order to improve physiological functions in the human body.

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.

Management by values and goals: innovative development of public corporations

2020 ◽  
Vol 22 (4) ◽  
pp. 27-36
Author(s):  
OLGA A. TOLPEGINA ◽  
◽  
EKATERINA I. RUDENKO ◽  
Keyword(s):  
Information Technologies ◽  
Business Processes ◽  
Innovative Development ◽  
Digital Information ◽  
Small Companies ◽  
Public Corporations ◽  
New Business ◽  
Global Goal ◽  
Technical Innovations ◽  
Low Efficiency

The article proposes a methodology for assessing the innovative activity of a company, one of the areas of values of state corporations: «Innovation, innovative development, the ability to upgrade». To evaluate the effectiveness, the principle of decomposition of a global goal was used with its replacement for individual specific tasks according to the designated functional subsystems and objects (blocks) of assessment, which together give a generalized description of technological, technical innovations, their development and use, implementation of the latest digital information technologies, results intellectual research, the development of new business processes, management methods, organizational forms in business practice, as well as ability to sustainable renovation, improvement and prospects for innovative growth of the company and its sustainable renewal.The scoring methodology using the developed criteria boundaries of efficiency from ambitious to low efficiency and with assignment of significance scales by expert means involves the inclusion in each assessment block of six to fifteen traditional and composite author’s indicators, the complexity of which is determined by the complexity of the subject of the study and the described process. The methodology is universal in nature, can be used for large corporations and small companies according to a reduced set of indicators, it can be used in determining ratings.

The Rise of Primary Research Data

2017 ◽  
Vol 39 (3) ◽  
Author(s):  
Leah McEwen ◽  
David Martinsen
Keyword(s):  
Information Technologies ◽  
Measurement Data ◽  
Basic Research ◽  
Scientific Data ◽  
Digital Information ◽  
Primary Research ◽  
Hard Drives ◽  
Use Of Data ◽  
Global Commerce ◽  
Cloud Technologies

AbstractAs the scale of global commerce and opportunities for multidisciplinary collaboration increase, there is greater pressure on basic research to supply a quick return on investment (ROI). The emergence and development of digital information technologies in the new millennium have inspired a new look at how research outputs are managed and disseminated. The driving question in the minds of many research funders is this—will lowering the barriers for access increase the value of research for the greater society? This is a particularly interesting question to consider for measurement data, the greater amount of which are scattered across millions of separate, fixed publications (not to mention those never published and lingering in file drawers and on hard drives). Can the advent of cloud technologies, exchange standards, and provenance tracking facilitate improved access, evaluation, and use of data for both research and commerce? Can new value and discovery be realized through the greater aggregation of measured scientific data as “Big Data”?

The Functional Properties of Casein Glycomacropeptide as Stabilising Agent for Emulsion Based Food Products

2010 ◽  
Vol 150 ◽  
pp. 326-327
Author(s):  
R. Kovacova ◽  
M. Sedlarik ◽  
M. Mihulova ◽  
M. Sirmerova ◽  
L. Curda ◽  
...  
Keyword(s):  
Functional Properties ◽  
Food Products

scholarly journals Probiotic Delivery through Non-Dairy Plant-Based Food Matrices

Agriculture ◽  
2021 ◽  
Vol 11 (7) ◽  
pp. 599
Author(s):  
D. M. D. Rasika ◽  
Janak K. Vidanarachchi ◽  
Selma F. Luiz ◽  
Denise Rosane Perdomo Azeredo ◽  
Adriano G. Cruz ◽  
...  
Keyword(s):  
Functional Properties ◽  
Dairy Products ◽  
Microbiological Quality ◽  
Health Benefit ◽  
Food Products ◽  
Quality Characteristics ◽  
Dairy Plant ◽  
Food Matrices ◽  
Probiotic Food ◽  
Probiotic Delivery

Probiotics are live microorganisms which, when administered in adequate amounts, confer a health benefit on the host. Traditionally, dairy products are the major and most popular probiotic carriers. At present, there is a growing demand for non-dairy probiotic products. Both fermented and non-fermented non-dairy plant-based food products are becoming highly appealing to both dairy and non-dairy consumers worldwide. Non-dairy plant-based food matrices such as fruits, vegetables, plant-based milk, cereals, and legumes have been used successfully in producing probiotic products with the minimum recommended viable probiotic numbers at the time of consumption. However, due to the exclusion of dairy, whether these food matrices can enhance the functional properties of probiotics such as gastrointestinal survival and immune-enhancing effects needs a thorough investigation. Hence, this review focuses on some of the popular non-dairy plant-based probiotic food products and their microbiological quality characteristics in terms of maintaining probiotic viability during product storage. Their gastrointestinal tolerance in these products, other functional properties, and product qualities have also been briefly discussed.

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