In this research work, a method of technology for ground meat products with a low fat content is presented. The authors studied the market of ground meat semi-finished products of the Voronezh region (Russia). The analysis showed that 43.75 % of the sold semi-products contain no more than 15 % of fat, 20.83 % contain no more than 15–20 % of fat, 16.67 % – 20–25 %, 14.58 – 25–30 %, 4.17 % – 40 %. Using mathematical modeling, the recipes for new ground semi-finished products were developed and their desirability function was determined, which amounted to 0.94 for Domashnie legkie rissoles, 1.04 for Babushkiny plus rissoles, and 0.86 for Govyazhii dieticheskie (beef diet) rissoles, which is within normal limits. The study of the fatty acid composition of the fat from the produced rissoles showed a shift in the balance of fatty acids towards unsaturated ones and an increase in the omega 3-6-9 complex by 7.7 %.
One of the most significant factors in the prevention of cardiovascular diseases is the nutritional factor. According to the report of the World Health Organization, an unhealthy lifestyle, unhealthy diet, bad habits make up 80% in the formation of heart diseases. Cooked sausages, produced according to Russian national standards, still take leading place in the diet of Russian citizens, however, most of the sausages produced according to Russian national standards (GOST) contain up to 25% of fat in their composition, while raw smoked products contain up to 45% of fat! This paper presents a study of the market of cooked sausages, presented in the range of goods sold by the largest retail chains in the Russian Federation, in particular, the Voronezh region, and the production technology of cooked sausages and sausages with low fat content. One of the solutions is the design of formulations of combined products, which will include various types of vegetable oils along with animal fats. The performed analysis of the experimental data showed that the total mass fraction of omega 3/6/9 unsaturated fatty acids increased in the developed formulations by more than 100%. Our studies with the use computer simulation allow designing the recipes for cooked sausages with a given composition and properties, and the use of vegetable oils in recipes reduces the total fat content by 2-3 times, while the optimal ratio between proteins, fats and carbohydrates in food is 1:1:4.
The article considered the issues of technology development for the food additives enriched with CO2-extractions of dry homonymous spices. Using various instrumental methods the conditions for sorption of volatiles of CO2-extractions were studied on the preparations of animal proteins as applicable for meat and fish industries. For the construction of “visual prints” the following methods were used: profile analysis, cluster analysis, and the key component method. Based on the results of experimental studies, the recommended dosages of CO2-extractions were developed for animal proteins used in the meat and fish industry calculated per 1 kg, which averaged 25-35/65-75 ml/kg of protein.
This research paper describes the technology for obtaining dehydrated soup base from the meat and bone residue obtained during the primary processing of poultry. The authors proposed a rational cutting of poultry and assessed the chemical composition of the meat and bone residue; during experimental studies it was found that a significant amount of fat predominates in the bone residue, where skin from the neck was used and makes up 21.3%, the protein remained at the level of 22.7 % Water-soluble proteins predominate in the meat and bone residue and make up 52.3 and 63.1% for the residue from the carcass and the residue from the carcass and skin, respectively, the mass fraction of alkali-soluble proteins is 23.5 and 17.6%, respectively. The total mass fraction of essential amino acids is lower than in minced meat, the limiting amino acids are lysine (71%), leucine (69%), and threonine (68%). To organize the convection drying, we used a dryer with a liquid vibro-boiling bed.
The intensive development of the industrial sector, intensification of the agro-industrial complex, associated with the use of various fertilizers, active use of modern household chemicals lead to the constant increase in xenobiotics in the environment in both rural and urban agglomerations. There are settlements and farms within the industrial areas, therefore, the issue of accumulation of ecotoxicants in the organs and tissues of an animal, as well as the impact on the state of its health, is of particular importance. In the regions with tough environmental situation associated with anthropogenic contamination, xenobiotics of anthropogenic origin can directly or indirectly modify the activity of various body systems. The integral characteristic that reflects adaptive modifications of biota is the morphological and functional status of organs and tissues of an animal, including the state of muscle tissue. An analysis of the regenerative plastic potential of muscle tissue allows finding innovative approaches to assessing the effects of environmental impacts on animals. Up to the present day, the morphological and functional characteristics of muscle tissue in young animals and adult cattle have not been sufficiently studied in the conditions of the tough environmental situation of the Central Federal District of the Russian Federation. The issue of ecological pathologies of organs in productive animals is quite urgent for the territory of the Central Federal District with its developed agro-industrial complex and industry. The study of animals from the agglomeration of the large chemical plant showed that cattle react differently to pollutants. The animals demonstrated changes not only in hematological and biochemical parameters, but also in the morphological and functional status of muscle tissue.
The article presents the results of research on the use of the commercial drug Psyllium in boiled sausage technology, in order to inhibit the possible residual amount of antibiotics. Based on the data of the indicator changes, the optimal dosage was determined, which amounted to 2% of the weight of the main raw material, while maintaining the moisture-binding, water-holding, and fat-holding capacity at 78.85, 85.68, and 80.11%, respectively, and emulsifying ability and stability of the emulsion at 60.12 and 53.48%, respectively. Experimental tests have allowed us to design the recipes of boiled sausages enriched with the biologically active additive Psyllium with high mass fraction of protein (from 12.5 to 15.8%) and low fat content (from 17.2 to 27.3%) compared to the ones presented in the market. It was demonstrated that inhibition of the antibiotic activity is manifested when the biologically active additive Psyllium is introduced into the recipes of boiled sausages at the concentration of 2% of the weight of raw materials.
The modern fish processing industry of the Russian Federation sets the task of increasing the efficiency of the use and development of the resource potential of the fishery complex by means of aquaculture and mariculture development, including sturgeon fish breeding. In this case, complex processing through the rational use of by-products of fish and hydrobiont. In Russia, China, the EU and other countries, most fish processing enterprises do not rationally use by-products of fish cutting, which leads to violation of environmental safety (waste deposits are littered with waste from the fishing industry). The article discusses the prospects of using alternative plant materials in the diet of sturgeon fish, presents the recipes for full extruded compound feed for this group of organisms, the quality indicators of compound feed for sturgeon. A comprehensive assessment of the quality of compound feed products was obtained according to the physicochemical and structural indicators of compound feed. The optimal terms and conditions of storage of the obtained feed were found. Based on the performed tests, it was concluded that it is advisable to use raw materials of plant origin in the composition of compound feed, which contributes to the growth of the live weight of fish, leads to the replacement of the costly components of the compound feed with cheaper raw materials of plant origin, provided that the nutritional value is not reduced, and the period and conditions of storage meet the existing requirements.
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