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.
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 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.
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 annual increase in the production of protein-sensitive dairy products leads to an increase in the available amount of their by-product of production – whey. A promising direction in the implementation of its biotechnological potential is the production of a protein imitator of the fat properties – whey protein microparticulate. The aim of this work was to study the possibility of its use in the technology of semi-hard cheeses. The introduction of a fat simulator in a normalized mixture changes its composition, including the ratio of protein fractions, the ratio of fat to protein, and calcium content. With a mass fraction of microparticulate more than 10 %, a flabby clot forms, which is extremely difficult to undergo further processing to obtain elastic cheese grain. High hydration of whey proteins increases the moisture content in the cheese mass after pressing and in the ripening process. Hydrolysis of paracasein and its fractions proceeds more intensively in the cheese with fat simulator. The developed product is characterized by a higher value of the moisture content, which, together with the preservation of the protein clot particles of the simulator by the mesh structure, increases the yield of cheese.
In this research work, the technology for meat snacks with increased antioxidant activity has been developed due to the use of CO2-extracts of dry spices of the same name in their formulations. The authors have determined the physicochemical parameters of CO2-extracts; in particular, the ether and acid numbers, refractive indices, density, solubility. Dry matter content have been determined. Applying computer modeling, formulations of meat snacks (thins) with high antioxidant activity have been developed, which amounted to 425 for CO2-extract of basil; 483 - for CO2-extract of coriander; 435, 420, 430 - for CO2-extracts of marjoram, black allspice, and paprika, respectively. The work also defines the conditions for the sorption on edible salt affected by CO2-extracts for the purpose of using in meat thins technology.
Nowadays one of the main regulatory documents governing the future of food production in Russia is the "Food Security Doctrine of the Russian Federation" formulated in order to implement the state economic policy in the field of ensuring food security of the Russian Federation, aimed at reliable provision of the country's population with food products, the development of domestic agricultural and fishery complexes. In the past 40 years, the use of nano-and biotechnologies in the processing of animal and fish raw materials has been widely developed. A large number of scientific studies are aimed at biotechnology method applications in the production of meat products, in particular the use of enzyme proteolytic preparations. The aim of the research presented in this article was to study the dynamics of the hydrolysis of water-, salt-and alkali-soluble fractions of low-grade beef and lamb proteins with Megaterin, an enzyme preparation of animal origin. The fulfilled studies allow more precise approach to the use of enzyme preparations for the processing of basic raw materials by the meat industry.
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