The article covers the quality and safety indicators of sour cream with vegetable oils, in the composition of which blended oil (sunflower oil + linseed oil) is used as a fat phase in the form of a food emulsion stabilized by an emulsifying complex containing sodium caseinate. According to the chemical composition, sour cream with vegetable oils is characterized by an increased content of the mass fraction of proteins by 0.2% and a reduced content of the mass fraction of carbohydrates by 1.7% compared to classic sour cream, which is connected with the use of food emulsion in its composition. Due to the content of food emulsion, sour cream with vegetable oils has the content of polyunsaturated fatty acids increased by 24 times and the content of saturated and monounsaturated fatty acids decreased by 82.11% and 41.2%, respectively, compared to classic sour cream. The indicator of water activity in sour cream with vegetable oils is 0.983 aw, which is lower than classic sour cream (0.988 aw). According to the results of the study of microbiological parameters, on the fifth day of storage in sour cream with vegetable oils, the titrated acidity index was 86 °Т, the number of lactic acid bacteria was 107 CFU/g, and no bacteria of the Escherichia coli group, mould and yeast were detected; it corresponds to the normalized indicators as for classic sour cream. At the end of the storage period, the value of syneresis in sour cream with vegetable oils is 23% lower than the value of syneresis in the control sample. In sour cream with vegetable oils, during five days of storage, the value of peroxide 3.0 – 4.0 ½ O mmol/k and acid value 2.5 – 2.6 mg acid number/g are within the normalized values for blended oil (sunflower oil + linseed oil).
This scientific work describes the research that aims to study the use of a finely dispersed, aggregately stable food emulsion with a mass fraction of blended oil of 50% and xanthan gum in the composition of sour cream with vegetable oils as an analogue of traditional sour cream. The samples of fat-containing fermented-milk bases as a component of sour cream with vegetable oils with a fat content of 10-20% were obtained using two methods. The first method consists in normalising the fat content of the fermented-milk base obtained by fermentation of skimmed cow's milk with a food emulsion, and the second one – is in the fermentation of a normalised mixture consisting of a food emulsion and skimmed cow's milk. When comparing the duration of fermentation of skimmed cow's milk and normalised mixtures with a fat content of 10 to 20%, it was established that in order to achieve the minimum value of the titrated acidity of the clot of 60 °T, the duration of fermentation of skimmed cow's milk is 6 hours, of a normalised mixture with a fat content of 10% – 8 hours, 15% – 12 hours, 20% – 16 hours. According to the organoleptic quality indicators, the samples of fat-containing fermented-milk bases with a fat content of 20%, obtained by two methods, had an indiscrete but unsuitable thick consistency, which was adjusted using xanthan gum. According to the organoleptic quality indicators, it was established that in order to obtain a sour cream with vegetable oils with an indiscrete and thick consistency, 0.15% of xanthan gum should be added to the fat-containing base obtained by the first method, and 0.20% – to the fat-containing base obtained by the second method. The study of determining the content of polyunsaturated fatty acids in sour cream with vegetable oils with a fat content of 20% shows an increased content of omega-3 and omega-6 fatty acids – 2.13% and 10.88%, respectively, compared to sour cream obtained by the traditional technology.
The boiled sausages, especially frankfurters, are the most popular meat products at the food market. Most of such products use meat ingredients as the source of albumens vitally important for satisfying of plastic needs of organism. However last time the market feels the increasing deficit of such raw what results in increasing of cost of products that contain big quantities of meat and decreasing of quantity of consumed meat products. The result is increasing of part in ration of consumed fats and hydrocarbons, hence increasing of mass of fat in the body and progress of numerous associated diseases. To assist partly in solving of this problem we had carried out the work in development of formulation of boiled sausages (frankfurters)t enriched by vegetative albumen instead of part of meat one put in the mix. The object chosen for comparison with it was the mince meat standardized by specifications of TU U 10.1-37792346-002:2021 based on use of chicken meat mixed with spawn of salmon and seaweed of nori as the taste additive. The one of conditions set in development of formulation of frankfurters character by partial replacing of albumen of animal origin by the vegetative one is bettering of technological characteristics, organoleptic properties and rheological indices of quality as follows: increasing of elasticity of mass in result of compression of mince meat mix in result of including of particles of spelt flour particles in cavities of vacuoles of meat fraction. The the principal distinctions of composition of the mince meat mix developed in solving these problems are: - replacement in the mix of flour of soft wheat used traditionally in mince meat mixes for flour of wild wheat of spelt, Despite practically same content of amino acids, the principal moment of use of flour of spelt instead of flour of wheat of soft kinds used traditionally in tested and standardized minces is the sufficient decrease of quantity of allergic forms of gluten in the spelt flour as compared with the flour of traditional wheat. Secondly, use of such technique permitted to decrease the content of meat in the composition in development by factor of 10 % in view of certain compression of the mince mix structure because of consolidation of particles of spelt flour in structure of vacuoles of meat by air in meat ingredient in the control mix; - full replacement of sunflower oil used usually in mince meat compositions by olive oil. The motives of this doing are a) enriching of the mix by phytomenadione (vitamin K) included in 2019 in the 21st World Health Organization model list of essential medicines as the preparation used in treating of bleeding disorders, b) some correction of ratio of omega-3 and omega-6 acids in favor of the first one deficient in sunflower oil as compared with the olive one, and c) avoiding of overdosage in the mix of vitamin E with the sunflower oil; - adding in the mix of flavoring additive of fermented mushrooms of champignon rich by albumen, vitamins and minerals, especially selenium, instead of seaweeds of nori used in the mince meat normalized by specifications of TU U 10.1-37792346-002:2021 “Sausages produced of meat of poultry, red caviar and seaweeds of nori”. The study was carried out in use of three mixes, which contained 5.0 %, 7.0 % and 8.0 % of spelt flour hydrated previously in ratio of 1:1 used instead of 3-6 % of chicken meat put in the control mix. The content of olive oil in mixes of experimental mixes was of 28.0 %, 27.0 % and 26.0 % (experimental samples № 1,2, and 3, respectively), what was less of sunflower oil in the control mix (30,0 %). It was shown that the proposed samples of mince meat mixes contain 15,6 % of albumen when the mass part of spelt was 5,0 %, 15,5 % at the part of spelt of 7 % and 15,3 % when the mix contains 8,5 % of spelt what coincides in limits of error of measurement with the mass part of albumen in the control mix (15,4 %). Finally, use of such substances permit to decrease the content of meat in mixes in development by 3-6 % as compared with the control mix. Hence the decisive factor in choose of formulation of the mix recommended for the following study was the complex of organoleptic properties of frankfurters produced of meat-based mixes enriched by spelt flour. The values of properties to compare by the five-units scale assessed by experts were appearance, view on cut surface, smell, and taste, and their integrated values were of 4.46 (control sample), 4.50 (experimental №1), 4.70 (experimental №2), and 4.52 (experimental №3). Taking these units into consideration, we choose for the next study the experimental sample № 3. The finishing stage of investigation was studying of bacteriological stability of frankfurters, which showed that their experimental compositions are character by dramatically less speed of increasing of level of pollution of the mass by mesophylous aerobic and conditionally anaerobic microorganisms, and absence of pathogenic microorganisms and colon bacillus in all products produced of all tested milled mince meat samples. The results of work in complex study was recommendation to mass production of frankfurters which formulation includes as ingredients of 50.5 % on chicken meat, 28.5 % of olive oil, 7 % of spelt flour, and 2.0 % of dried champignons.
No abstract
У статті науково обгрунтовано склад поліфункціонального напівфабрикату із використанням дрібнодисперсної харчової емульсії та натрійкарбоксиметилцелюлози.
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