При виробництвi ковбас як додатковий компонент здебiльшого використовують сою i продукти її переробки, рiзновиди харчового соєвого борошна. При дослiдженi безпечностi використання сої встановлено, що протягом останнiх рокiв з'явилася велика кiлькiсть генетично модифiкованих органiзмiв, котрi використовуються в якостiпродуктiв харчування. Можливiсть використання гороху, квасолi, сочевицi, нуту забезпечить збагачення виробiв високоякiсним харчовим бiлком, що легко засвоюється органiзмом людини. Сочевиця багата вiльними амiнокислотами, у своєму складi мiстить глютамiнову i аспарагiнову кислоти, велику кiлькiсть тирозину. У статтi обґрунтовано технологiчнi параметри пророщування сочевицi, встановлено ступiнь подрiбнення борошна сочевицi, виявлено вплив пророщування на змiни амiнокислотного складу сочевицi, вивчено рiвень засвоюваностi бiлка сочевицi коефiцiєнт надлишковостi. Дослiдження проводили з зерном сочевицi. Пророщування здiйснено у спецiальному резервуарi круглої форми, що включає в себе решiтку. Дно резервуару оснащено отвором для спускання води. Резервуар для води, що розмiщено пiд решiтками, заповнено водою, з метою замочування сочевицi протягом 8 год та за температури 17±2 С до утворення паростка довжиною 1 см, у спецiальному резервуарi. Розмелювання зерна сочевицi здiйснено за допомогою лабораторних млинiв, до розмiрiв частинок 1…1,5 мм та 0,2…0,4 мм. Встановлено, що використання борошна сочевицi з розмiром частинок 0,2…0,4 мм призводить до покращення технологiчних властивостi фаршiв пiдвищенню кiлькостi зв'язаної вологи, що становить 83,25 %, та забезпечує пластичнiсть фаршу -7,81 см 2 /г. Це сприяє iнтенсифiкацiї осмотичних процесiв у фаршi. Для знезараження мiкрофлори та забезпечення вiдповiдностi виробiв показникам безпеки використано НВЧ-сушарку, час роботи якої складався iз 6 циклiв по 6 хв роботи модулiв та 7 хв вимкненнi модулiв. За результатами дослiдження амiнокислотного складу виявлено, що пророщування впливає на зростання частки незамiнних амiнокислот на 15 % краще порiвняно iз борошном не пророщеної сочевицi. Рiвень засвоюваностi бiлка пророщеної сочевицi становить 62,91 %, коефiцiєнт надлишковостi 21,25 %, що дозволяє його використання у технологiї напiвкопчених ковбас. Встановлено, що використання борошна сочевицi пророщеної покращує коефiцiєнт ефективностi використання бiлка органiзмом в середньому на 30 % Ключовi слова: тест-органiзми, рослинна сировина, хiмiчний склад, бiологiчна цiннiсть, амiнокислотний склад, мiкроорганiзми, напiвкопченi ковбаси
The surface properties of vegetable oils are investigated. It is shown that the investigated vegetable oils at the interface between the liquid-gas, liquid-solid surfaces, liquid-liquid behave as surface-active substances for milk. It is shown that the hydromechanical characteristics of milk are changing, which moves in the pipeline or apparatus, namely in the boundary layer under the influence of plant surface-active substances (surfactants). It is shown that the reduction of the surface tension coefficient minimizes the thickness of the boundary layer A in the system wall of the pipeline-milk, which means that it increases the average flow velocity in it and as a consequence, such a system is capable of effectively transmitting the amount of heat. A numerical range of the surface criterion for milk was found for adding surfactants.
One of the priorities of the modern meat industry is the production of products that have improved consumer properties. To accomplish this task, it is necessary to involve as much as possible in industrial circulation the local raw materials of plant origin, which will be an impetus for the production of new foods with functional properties. The article deals with the partial replacement of raw materials of animal origin with pumpkin pulp as a functional ingredient in the production of pâté products. We have developed three recipes for pumpkin paste. Changes in nutritional value of the developed samples were investigated. The organoleptic characteristics and nutritional value of pumpkin pate products were determined. The use of pumpkin pulp as a functional ingredient in the technology of pate products affects the appearance, the color of the products and the composition of these products, along with other technological indicators were within the regulatory requirements. Experimentally established, that increase in the proportion of pumpkin pulp has been found to lead to an increase in mineral content and a decrease in fat content. Improvements in the functional and technological properties of experimental pâté products based on the use of pumpkin pulp have been demonstrated. Established rational replacement level of basic raw materials, which is characteristic for recipes № 3. Pâté products using pumpkin pulp as a functional ingredient is a low-calorie products. The production of combined meat products does not require additional specialized equipment and is a potential source of expansion of the domestic range of functional products. Consumption of these products gives us every reason to believe their food with significant new functional properties that meet the requirements of modern food.
Due to the deficiency of certain nutrients in the diet of athletes and many categories of the population, there is a need for more targeted use of meat and meat products and the inclusion of traditional foods with physiologically functional ingredients to replenish the body with appropriate nutrients. The article presents the development of technologies for new types of meat products using the protein-carbohydrate supplement “Gainer” – a concentrate of nutrients. Gainer protein-carbohydrate supplement is a powdered mixture of white, gray, yellow or other color with chocolate, vanilla, strawberry flavor or without taste, intended for gaining muscle mass. The protein in this mixture is presented in the form of a protein obtained from milk, carbohydrates are represented by starch obtained from corn.During the studies, the effect on the solubility of the additive was determined, the temperature of sodium chloride was found to pass into a solution of 1.08 to 1.28 mg/ml of protein, which is 42.9 and 48 % according to their total content, which is determined at plus 20 °C. As the temperature increases, the solubility of the proteins of the protein mixture increased, reaches maximum values at a temperature of about plus 50 °C and is 127 % of the initial level at plus 4 °C. A further increase in temperature leads to a decrease in the indicator and at plus 85 °C its value is 37.8 % of the initial level. In the presence of sodium chloride, the solubility of the protein mixture is significantly increased. The most noticeable changes were observed at a NaCl concentration of up to 1 % by weight of the solution. With increasing concentration of NaCl in the system, the solubility of proteins also increases, but less intensely. Studies of the ability to interact with fat have shown high absorbent, binding, emulsifying properties of the protein mixture of Gainer. The stability of emulsions is about 60 %, which corresponds to the emulsifying ability of collagen proteins. A study was also conducted to determine the amount of protein-carbohydrate supplement in cooked sausages. The study showed that the introduction of hydrated milk-protein mixture of protein and carbohydrate additives in the composition of minced meat leads to an increase in the mass fraction of moisture, decrease in the mass fraction of protein and fat in proportion to the increase in the level of raw meat in minced meat.
At solving the problem of protein deficiency, the great role of the raw material for its production is played by leguminous cultures such as peas, haricot beans, lupine, forage beans, lentil, chick-peas, peavine and other. The chemical composition and food value of proteins of these cultures are most close to animal proteins – of meat, fish and also milk. Among the essential quantity of vegetable raw material that contains protein (33 - 50 %), the special place is occupied by lupine, characterized as an important reserve of high-quality protein substances at the World congress in 1991 in the USA [1]. There were elaborated certain recipes of meat chopped semi-products, based on beef that contains 5 %, 10 %, 15 % of lupine flour and 0,5 % of elecampane root powder. There were carried out the studies on the determination of toxicity of functional raw material and cutlets with 10 % content of lupine flour and 0,5 % of elecampane on white mice organisms. There were used methods, based on toxic substances extraction from forages and peeled gains under condition of the intra-stomach administration and cutlets feed during 10 days. Blood was taken for hematological studies in mice, fed by functional cutlets. It was proved, that these products have no toxic influence on organisms. At the pathoanatomical dissection, any macroscopic changes in tissues were not revealed, blood hematological results are within norm. The best sample № 2 with 10 % content of lupine flour and 0,5 % of elecampane was determined by the gustatory method. It was determined, that functional meat chopped semi-product may be included in the ration for the sound, treating-prophylactic nutrition.
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