Urgency of the research. Nowdays the fast changes of social lifestyle because of the globalisation influence are happening very quickly. The dinamic rhythm of life has made the population use meat convenience food which contains a small quantity of food fibers & substantial part of food additions. Target setting. The convenience food, which is represented at the market, as a rule lacks functional ingredients that can be included into the recipe to improve the quality taking into consideration healthy nutrition. That is why it is absolutely appropriate to discuss the cellular tissue addition into the convenience food recipes as an advantage for health by removing or decreasing the quantity of the ingredients, which are considered to be harmfull. Actual scientific researches and issues analysis. The last publications on open access, which are related to the cellular tissue using in the meat products, have been studied. Uninvestigated parts of general matters defining. Together with the enrichment of meat semi-products with food fibers, it is necessary to solve the technological problem how to make the needed consistence & to improve the functional characteristics of meat convenience food. The research objective. The main target of this article was to study different sources of diet fibers, their influence on health, their using in the meat products & the impact to the quality markers. The statement of basic materials. The natural diet fibers Just Fiber based on bamboo sprouts Dendrocalamus Asper, that can grow up to 30m in height & 30sm in the diameter, are used to produce meat products. This plants are highly cultivated in the different parts of the South-Eastern Asia thanks to their eatable juicy sprouts. The fibers contain 99% of ballast materials which clean the human’s body from the cancerogens & high-density metals, and they are necessary for nutrition therapy. Conclusions. During our research it has been defined the optimal hydration of the bamboo cellular tissue to add it into the recipe & the influence to the organoleptic markers of the meat ground semi-products. To get the high quality mince of low-caloric ground semi-products the optimal level of the bamboo fibers hydration must be 1: 7.
The object of research. One of the alternatives of naturally occurring structuring agents with great potential in the food industry is the use of chia seeds. The meal obtained from the processing of chia seeds is the object of the above studies. Investigated problem. The study of changes in the emulsifying and rheological properties of chia seed meal, depending on the temperature treatment regimes, will determine the manifestation of the cryoprotective properties of this additive. This will help to solve the problem of deterioration in the quality of frozen split ends as a result of uncontrolled formation of ice crystals in the structure of the meat product. Main scientific results. Determination of the effect of heat treatment (heating to 70±2 C and freezing to -18 °C in the center) on the emulsifying properties of hydrated systems of chia seed meal showed that the emulsifying ability index increases by 7 % and 16 %, and the emulsion stability - by 8.7 % and 18.8 % according to the type of heat treatment. A decrease in emulsifying ability, emulsion stability, effective viscosity and shear stress was found in proportion to an increase in the degree of hydration. An increase in the indicators of effective viscosity and tangential shear stress as a result of heat treatment of prototypes was noted – by 45.3 % and 46.5 %, respectively. Freezing the hydrated dispersion of chia seed meal led to an increase in the ultimate shear stress by an average of 18.45 % compared to the untreated sample, the effective viscosity of the experimental dispersion did not change. The area of practical use of the research results. It can be used at food industry enterprises to improve the emulsifying and structural properties of products and their enrichment with dietary fiber. The innovativeness of the proposed solution. The results obtained prove the prospects of using this additive as a stabilizer, emulsifier and cryoprotectant in the technology of frozen meat products. The area of use of the innovative solution. This will ensure a consistently high quality of finished products and will improve the efficiency of production of a wide range of food products.
Potential areas of using chia seeds meal as part of mincemeat semi-finished products were substantiated. The modern stage of development of the food industry involves the expansion of the range of natural functional ingredients that improve the organoleptic characteristics of finished products and provide consumers with "healthy" food. This causes the use of new ingredients in the meat processing industry for producing and devising products. The relationship between the indicators of emulsifying capacity, emulsion resistance, and the degree of hydration of chia meal was determined experimentally. It was found that the ability of chia meal to absorb and retain water and fat molecules in the emulsion composition decreased proportionally to a decrease in its concentration in the composition of hydrated samples. The existence of non-polar side chains of amino acids that get bound to fat molecules contributes to an increase in the indicators of emulsifying capacity and emulsion stability during heat treatment (70±2 °C) and after pre-freezing on average by 7–8.7 % and by 16–18.8 %, respectively. Analysis of effective viscosity of the dispersed system of chia seeds meal indicates that in the area of a higher concentration, the viscous-elastic and solid-like behavior of the suspension depends on dynamic changes in the volume of the phase of particles. Heating the experimental samples to a temperature of 70±2 °C in the center leads to a maximum increase in viscosity of the formed dispersions. When studying the effect of the processes of freezing on the properties of the studied systems, the cryoprotective properties for the proposed additives were detected. The obtained data indicate the thermal stabilization of the proposed additive, the ability to form a microgel structure in the finished product, and retain moisture during heat treatment of semi-finished products.
Національний університет харчових технологій Пасічний В.М. Національний університет харчових технологій Гречко В.В. Національний університет харчових технологій ВИВЧЕННЯ ВПЛИВУ СТУПЕНЯ ПОДРІБНЕННЯ НАСІННЯ ЧІА НА ЗДАТНІСТЬ ДО ГЕЛЕУТВОРЕННЯ У статті досліджено вплив ступеня подрібнення насіння чіа на здатність до гелеутворення. Вивчено залежність екстрагування сухих речовин в гель. Встановлено, що зі збільшенням ступеня подрібнення насіння чіа зростає частка екстрагованих сухих речовин у гель в однакових умовах експерименту, зокрема при кімнатній температурі. Розглянуто можливість використання насіння чіа у вигляді цілих зерен, крупного, середнього та дрібного подрібнення. Запропоновано використовувати насіння чіа як структуро-формуючу добавку для напівфабрикатів. Ключові слова: насіння чіа, ступінь подрібнення, гелеутворення, напівфабрикати, вміст сухих речовин.
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