Описано технологiю одержання гомогенної м'ясо-кiсткової пасти, отриманої пiсля багатостадiйного подрiбнення на дзизi-дробарцi та мiкроподрiбнювачi «Супермасколойдер». Актуальнiсть дослiдження полягає в переробцi м'ясо-кiсткової сировини на харчовi цiлi, тим самим пiдвищуючи безвiдхiдну технологiю в м'ясопереробнiй промисловостi. Дослiджено вплив процесу охолодження та параметрiв тонкого подрiбнення на якiснi показники та мiкроструктуру м'ясо-кiсткової пасти пiсля подрiбнення. Iз результатiв дослiджень встановлено, що зi зменшенням дiаметра решiтки дзиги-дробарки спостерiгається збiльшення температури м'ясо-кiсткового фаршу з 16 °С до 26 °С. Дослiджено змiну температури вихiдної сировини на мiкроподрiбнювачi «Супермасколойдер» з рiзними зазорами мiж шлiфувальними кругами (0,25 мм, 0,10 мм, 0,02 мм) в залежностi вiд кiлькостi води, що додається. Встановлено, що пiсля подрiбнення на мiкроподрiбнювачi з додаванням кiлькостi води температура сировини на виходi зменшується при зазорах 0,25 мм та 0,10 мм -з 34 °С до 17 °С, при зазорi 0,02 мм -з 37 °С до 19 °С. При дослiдженнi функцiонально-технологiчних властивостей м'ясо-кiсткової пасти з додаванням 50 % води встановлено, що м'ясо-кiсткова паста володiє високою вологозв'язуючою (75,63 %) та жироутримуючою (73,38 %) здiбностями. Вологозв'язуюча здатнiсть м'ясо-кiсткової пасти склала 65,3 %, емульгуюча здатнiсть 55,8 %. Дослiджено мiкроструктуру та гранулометричний склад м'ясо-кiсткової пасти з додаванням 50 % води. В результатi проведеного аналiзу геометричних розмiрiв кiсткових частинок виявлено, що при переробцi м'ясо-кiсткового фаршу на мiкроподрiбнювачi розмiри кiсткових частинок лежать в межах зазорiв, що виставляються мiж шлiфувальними кругами, консистенцiя м'ясо-кiсткової пасти однорiдна та мазеподiбна Ключовi слова: м'ясо-кiсткова паста, тонке подрiбнення, дзига-дробарка, мiкроподрiбнювач, кiстки забiйних тварин, функцiонально-технологiчнi властивостi UDC 637.
The production technology of meat-bone paste and its effect on chemical, mineral and amino acid compositions of liver pâté were studied. The liver was replaced by meat-bone paste in the concentration of 5, 10, 15, 20, and 25% for the production of experimental samples. The compositional analysis of pâté manufactured with meat-bone paste showed that the reformulation did not influence the content of moisture (~56%), fat (~28%), or protein (~11%) while producing a significant increase of ash and a decrease of carbohydrates in comparison with control pâtés. The higher amounts of minerals of bone-meat paste, including calcium (3080 mg/100 g), magnesium (2120 mg/100 g), phosphorous (2564 mg/100 g), and iron (7.30 mg/100 g), explained the higher amount of both ash and these minerals in the reformulated samples compared to the control samples. The total caloric value (~300 kcal/100 g) was also unaffected by the addition of bone-meat paste. The content of both essential and non-essential amino acids decreased with the inclusion of meat-bone paste, although this decrease was lower in essential (6280 mg/100 g in control vs. 5756 mg/100 g in samples with 25% of meat-bone paste) than in non-essential amino acids (6080 mg/100 g in control vs. 3590 mg/100 g in samples with 25% of meat-bone paste). This fact is due to several essential amino acids not showing differences between control and reformulated samples, while in non-essential amino acids, these differences were greater. The results of this study showed that meat-bone paste addition is a good strategy to produce liver pâté enriched in minerals and with minimum influence on the content of the other important nutrients. Therefore, these results can be used for the design of new liver pâté with an increased nutritional significance by using meat industry by-products. According to the balance of minerals, the use of 15% of meat-bone paste to reformulate liver pâté is the best strategy used in the present research. However, additional studies on the stability (during storage), shelf-life, and sensory acceptability of these reformulated pâtés should be carried out.
When processing cattle and poultry, a large quantity of secondary slaughter products in the form of bone raw materials are formed in enterprises of the meat and poultry processing industry. Nowadays, its use is not optimal and rational. One of the promising directions of using bone raw materials in enterprises is production of finely ground meat and bone paste. The aim of this research was to study the chemical and mineral compositions, as well as the content of toxic elements in meat and bone paste from poultry and cattle bones obtained after complex grinding on a grinder and ultra-fine grinder. Chicken bone products (chicken necks, drumsticks, wings, breasts) and cattle costal and vertebral bones with residues of muscle tissue were used for investigation. The comparative analysis of the nutritional value of the meat and bone paste showed the following results: protein mass fraction was 18.5% in the meat and bone paste obtained from poultry bones, and 12.1% in the meat and bone paste obtained from cattle bones. The mass fraction of fat was two times higher in the meat and bone paste from poultry bones. As for the mineral composition, it has been established that meat and bone paste is a rich source of calcium: the calcium content was 1,654.02 mg/100g in the poultry meat and bone paste, and 5,318.13 mg/100g in the cattle meat and bone paste. In regard to the toxic element content, the normed values of lead and arsenic, cadmium and mercury were not revealed in the poultry and cattle meat and bone paste. The obtained meat and bone paste can be used for food purposes as a food additive in meat product manufacture, which will allow rational and economic use of bone raw materials in cattle and poultry processing.
This article presents the results of the study of the dependence of yield stress (YS) and water-binding capacity (WBC) on mechanical processing of meat and bone raw materials when changing the rotational speed and the gap between the rotary knives of the grinder. It is revealed that the parameters of YS and WBC also increase when the rotational speed increases. Thus, the highest values of YS (943.29 Pa) and WBC (66.98%) are observed when the rotary knives’ rotational speed is 4000 min−1 and the clearance between knives is 0.16 mm, while the lowest values of YS (635.87 Pa) and WBC (63.83%) are observed when the knives’ rotational speed is 1000 min−1 and the clearance is 0.38 mm. The power consumption of the electric motor of the unit increases as the rotation speed of the working bodies increases and the gap between the knives decreases.
This article analyses the nutritional value of meat pate produced with the addition of meat-and-bone paste obtained from chicken bones. In the test samples of the pate, 20% of the poultry meat was replaced with the meat-and-bone paste. The comparative characteristic of the chemical, amino acid, fatty acid and mineral compositions of meat pate is given in the article. The comparative analysis of the nutritional value of meat pate showed that the addition of meat-and-bone paste decreases the moisture content by 0.23%, fat content by 1.22%, and increased the protein content (by 0.52%). In the test sample of the product the proportion of minerals increased significantly from 1.3% to 2.23% compared to the control sample. In terms of amino acid composition, the addition of meat-andbone paste up to 20% instead of poultry meat significantly increases the content of amino acids like isoleucine (from 196 mg/100 g to 661 mg/100 g), leucine (from 807 mg/100 g to 1083 mg/100 g), threonine (from 454 mg/100 g to 610 mg/100 g). The test samples of pate, compared with the control samples, contain a higher amount of monounsaturated (MUFA) and polyunsaturated (PUFA) fatty acids, including oleic (39.698%) and linoleic (21.546%) acids. The content of the saturated fatty acids (SFA) in the control sample are 37.8%, in the test sample it accounts to 32.9%. According to the mineral composition: the content of calcium is significantly increased in the test sample, (from 268.0 mg/100 g to 480.0 mg/100 g). In general, the addition of meat-and-bone paste made of chicken bones allows fortification the pate with the essential amino acids, mono- and polyunsaturated fatty acids and calcium.
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