The work is devoted to the study of the effectiveness of the use of berry extracts (Aronia melanocarpa Elliot and Ribes nigrum L.) in the technology of semi-smoked sausages. The aim of the study was to study the effectiveness of the use of berry extracts (Aronia melanocarpa Elliot and Ribes nigrum L.) in the technology of semi-smoked sausages. The raw minced semi-smoked sausages were supplemented with the above-mentioned extracts in concentrations of 0.2–0.5 % of the weight of raw materials in order to slow down the oxidative processes in the lipid fraction of the product. Studies of the antioxidant efficiency of berry extracts and the effect on microbiological stability were performed during the shelf life of the finished product. It has been found, that the introduction of the chokeberry extract in a concentration of 0.2 to 0.5 % of the weight of minced meat significantly inhibits the hydrolytic oxidation of lipids in the finished product, resulting in reduced intensity of lipid peroxidation. It has been confirmed, that the stabilization of lipid peroxidation in semi-smoked sausages leads to inhibition of the formation of primary oxidation products. At the end of the shelf life of the PV (peroxide value) of the test samples was at least 0.017 mg/KOH (potassium hydroxide), which was 63.04 % less than in the control. The study of the content of secondary oxidation products allowed to estimate the depth of oxidation processes, occurring in the samples of semi-smoked sausages when stored for 25 days at a temperature of 0–6 °C. It has been proved, that the amount of secondary oxidation products, reacting with thiobarbituric acid, was the lowest at the end of the shelf life of the finished product with a concentration of the chokeberry extract of 0.5 %. TBV (thiobarbituric value) of this sample was 0.197±0.001 mg MA/kg, which was 3.74 times lower than in the control. The introduction of extracts can reduce microbiological contamination and achieve a bacteriostatic effect. The lowest total contamination was recorded in a sample with a concentration of the chokeberry extract of 0.5 %. The tendency to decrease MAFAnM (number of mesophilic aerobic and facultative anaerobic microorganisms) was noted in all experimental samples. And in direct proportion to the concentration of extracts. Comparative evaluation of the effectiveness of the preparations showed that the extract of chokeberry in a concentration of 0.5 % more effectively inhibits oxidative processes than the extract of black currant
In order to prevent oxidative damage, an experiment was conducted to determine the effectiveness of berries extracts (Aronia melanocarpa Elliot and Ribes nigrum L.) in the production of half-smoked sausages. The recipe of half-smoked sausages with a polycomponent composition of raw materials includes semi-fat pork with muscle tissue, tendon-free lean pork, tendon-free Muscovy duck meat, side pork, hydrated bamboo fiber. Berry extracts (Aronia melanocarpa Elliot and Ribes nigrum L.) at concentrations of 0.2–0.5 % to the weight of crude minced meat were added to the examined samples of minced meat. Sample No. 1 was a control, that is, made without the addition of extracts of berries. During the storage of products with extracts, an acidic number, a peroxide number, a thiobarbituric number, and the predefined indicators of microbiological safety were determined. The addition of chokeberry extract in the amount of 0.2–0.5 % to the minced meat weight significantly slows down the hydrolytic oxidation of lipids in finished products, effectively inhibits the peroxide oxidation of fat. The use of blackcurrant extract also has an antioxidant effect but is weaker. Stabilizing the peroxide oxidation of lipids in half-smoked sausages has the effect of inhibiting the formation of secondary oxidation products, which is confirmed by the results reported here. The amount of secondary oxidation products was the smallest at the end of the shelf life of the product with a concentration of chokeberry extract of 0.5 % and was 0.197±0.001 mg MA/kg, which is 3.74 times lower than that in the control. The addition of extracts of chokeberry and black currant reduces microbiological contamination and has a bacteriostatic effect. The most effective is the introduction of chokeberry extract in the amount of 0.05 %, which reduces the oxidative damage to fat by more than three times.
Наводяться результати досліджень розроблених м'ясомістких напівфабрикатів та проведено ана ліз результатів, які підтверджують можливість комбінування м'яса качки і м'яса прісноводної риби в рецептурі м'ясомістких напівфабрикатів шля хом повної заміни в рецептурах свинини і яловичи ни. Комбінування в рецептурах м'ясомістких напів фабрикатів м'яса качки та м'яса прісноводної риби до зволило отримати модельні фарші з високими функ ціональнотехнологічними властивостями: значення волого зв'язуючої здатності до 81,54 %, вологоутри муючої здатності до 76,47 %, емульгуючої здатнос ті до 98,0 %, стабільності емульсії до 69,49 %, що є вищими в порівнянні з напівфабрикатами на основі традиційних видів м'яса. Сенсорна оцінка якості роз роблених напівфабрикатів підтвердила високу якість органолептичних показників та відповідність вимо гам, що регламентуються стандартам для традицій них січених напівфабрикатів, згідно характеристик для даного сегменту продукції. Введення до складу рецептур м'яса качки та м'яса прісноводної риби не вплинуло негативно на мікробіологічну безпеку ком бінованих виробів, що підтверджується показниками КМАФАМ та відсутністю БГКП у готовій продукції. За комплексом показників для подальшого вивчення обраний зразок № 2, який містив м'ясо качки та м'ясо сріблястого карася. Сполучення різних видів сировини регіонального походження в рецептурі м'ясомістких посічених на півфабрикатів дозволяє отримати продукт з висо ким вмістом незамінних амінокислот. Січені напівфа брикати з комбінуванням м'яса качки та сріблястого карася мають значення амінокислотного скору, який за вмістом треоніну, триптофану, фенілаланіну+ти розину, лейцину і ізолейцину перевищує «еталонний» білок і знаходиться у межах 115,75-156,01 %. Ліпіди м'ясомістких комбінованих напівфабри катів характеризуються високою біологічною ефек тивністю жирно кислотного складу завдяки високому вмісту МНЖК та ПНЖК, та оптимальному співвід ношенню ω3 і ω6 ПНЖК (1:7) Ключові слова: комбінування, прісноводна риба, м'ясо качки, м'ясомісткий напівфабрикат, функціо нальнотехнологічні показники
Introduction. The researched meat pastes for healthpreventive nutrition using mushroom raw materials and phytocomplex of sprouted grains of cereal crops. Materials and methods. The study of the fatty acid composition of the developed pates was carried out by chromatography of high resolution. To confirm the nutrients adequacy of the researched formulations of the "Mushroom" paste and the paste with the phyto-complex "CHOICE", studies were conducted digestibility in conditions in vitro of the Tetrahymena pyriformis ciliary infusoria in the Fuks-Rosenthal chamber. Clinical studies of the pastes with mushroom raw material were conducted with the participation of the elderly in the general-therapeutic department of the clinic. Results and discussion. The method of chromatography of high-level ability has established the group fatty acid composition of the pastes using mushroom raw materials and phytocomplex of germinated grains of cereal cultures and found that the content of monounsaturated acids in developed paste is about 35% and saturated-only 23% in all investigated samples. Analyzing the content of PUFAs, it is important to note their stable high content in all four recipes, regardless of the type of ingredients added. However, the formula with mushroom raw material has the highest total PUFAs content-41.92% and at the same time the highest content of essential linolenic acid-1.55%. The results digestibility in conditions in vitro indicate that Mushroom Paste has a higher relative biological value and a better digestibility than the control sample more on 3.5%, and the paste with the phyto-complex "CHOICE" more on 2.1%. According to the results of the research, the effectiveness and safety of the paste "Mushroom" has been determined and the possibility of eliminating vitamin B12 deficiency during use has been determined. Conclusions. The analysis of the research results testifies to the nutrients adequacy of the researched pates with the use of mushrooms raw materials and phytocomplex of sprouted grains of cereals for health and health-preventive nutrition.
It is an urgent direction of studies to ground a possibility of combining different types of raw materials at producing semi-products. It is prospective in creating new types of products to combine white silver carp and silver crucian and regional duck in recipes of meat-containing semi-products for raising their functional and technological indices and biological effectiveness at preserving quality organoleptic characteristics in the traditional technology of meat-containing cut semi-products. There were elaborated recipes of meat-containing semi-products and conducted experimental studies of developed products with analyzing results that prove a possibility of combining duck meat and freshwater fish in recipes of meat-containing semi-products by the complete replacement of beef and pork in recipes. There were studied functional-technological indices of model forcemeats, realized the organoleptic assessment of meat-containing semi-products and their correspondence to standard requirements to this segment of products, proved microbiological safety of obtained products. The biological value of a sample of meat-containing semi-products with optimal parameters, namely the amino acid composition, including the content of replaceable and irreplaceable amino acids was studied, amino acid score was calculated, ratios of saturated, monounsaturated and polyunsaturated fatty acids were established. The obtained experimental data prove the expedience of combining fish and meat raw materials for creating high quality and healthy products.
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