In this paper, a new technology for meatball production is presented. The ingredients in the formulation used are low value parts of poultry meat (neck and back part), rice, sea cabbage (Laminaria) and carrot. Three variants of meatball were prepared with different weight ratios of Laminaria: variant 1 -15%, variant 2 -10% and variant 3 -5%. The comparative quality and Okuskhanova et al.; ARRB, 13(3): 1-9, 2017; Article no.ARRB.33337 2 organoleptic indicators of meatballs are studied. As a result, when compared with the control meatballs, the developed meatballs have soft consistency, a pleasant flavor, better sensory characteristics and balanced composition. The highest level of protein was obtained in variant 2 (19.7%) while the lowest one was determined in the control sample (10.1%). Variant 2 meatball also showed an increased level of mineral elements -3.11%, compared with variant 1 (2.6%) and variant 3 (1.6%). The moisture content of the developed meatballs varied from 67.1% to 69.3% and these values are much higher than in the control sample (61.64%). Also, the developed meatballs show a higher content of fat compared with the control sample. Different proportions of Laminaria in meatball formulations caused significant changes in content of I, Mg, K and Na. The concentrations of these elements were reduced when the Laminaria weight ratio in meatballs was lowered. Using Laminaria demonstrated a positive effect to the food quality of meatball. Original Research Article
The article is devoted to the development of enriched diet ice cream technology for a wide range of consumers. The analysis of numerous literature on functional enrichment components determined the relevance of the use of products of biological origin. In this regard, organoleptic and physico-chemical studies of milk ice cream were obtained using the technology, which provides for the inclusion in the formulation of beekeeping products - bee pollen - pollen and water propolis extract. The choice of these components is explained by the high content of amino acids, vitamins, minerals, enzymes and other biologically active substances. The mass fraction of fat and sucrose solids in the product was controlled by traditional methods according to GOST, and organoleptic evaluation was carried out by consistency, structure and taste. The paper gives the rationale for the use of additives, and also determines the optimal dose for making milk ice cream. It was found that the introduction of propolis is recommended in an amount of 0.6%, bee pollen in an amount of 1.0%. These dosages did not impair organoleptic and physico-chemical parameters, but at the same time allowed enriching the product with biologically valuable components. In the future, it is planned to expand research on the use of food additives in dairy products for the functional enrichment of their composition.
In current conditions, we are increasing beef production, including through the organization of full-fledged feeding of growing young animals. The literature analysis indicates that the science of feeding contains a large set of experimental and practical data on the effect of feeding on the productivity of livestock. However, the questions about the influence of various types of feed additives on the composition of finished products have not been sufficiently worked out, which determined that the task we set is relevant. In this regard, we have set ourselves to increase the productivity of young animals by enriching the diet with a new carbohydrate complex. The paper considers changes in live weight, slaughter indicators, the carcass's morphological composition and chemical indicators of the average minced meat sample of young Hereford cattle, consuming different dosages of the Felutsen complex. The analysed additive stimulated animal growth due to a better nutrient intake. The intergroup difference between animals at the age of one and a half years reached 14.60-29.4 kg (2.82-5.65%). Compared to the control animals, the experimental ones receiving an average dosage had higher hot carcass and slaughter weights by 5% and the slaughter yield by more than 1%. The carcass's morphological composition also improved with higher meat proportion and less bone and connective tissue. A comparative analysis of minced meat samples' chemical composition showed the differences in the dry matter, fat, protein and ash content. "Felutsen" K 2-4 supplement at a dose of 50, 100 and 150 g/animal/day (from 6 to 12 months), "Felutsen" K 2-6 at a dose of 100, 150 and 200 g/animal/day (from 12 to 18 months) had the greatest effect. The conducted study found that a carbohydrate complex in the diet of calves raised for meat production positively affects growth and development indicators. It contributes to better slaughter qualities, more intensive muscle tissue development resulting in a better morphological composition of carcasses.
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