Analysis of the possibility of fish and meat raw materials combination in products

Bozhko, Nataliia; Tischenko, Vasyl; Pasichnyi, Vasyl; Matsuk, Yuliiа

doi:10.5219/1372

Cited by 10 publications

(12 citation statements)

References 24 publications

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“…The combination of different types of raw materials, including non-traditional ones, in the technology of meat production, has allowed the development of a wide range of combined foods. The authors of paper [7] devised meat-containing products with a combination of waterfowl and freshwater aquaculture, which have high biological value, high yield; their organoleptic characteristics are not inferior to traditional products, or, as established in [8] have extended shelf life due to the efficient implementation of thermal processes. However, the issue of increasing the nutritional value through inexpensive local protein-containing plant resources remains unresolved.…”

Section: Literature Review and Problem Statementmentioning

confidence: 99%

Determining the nutritional value and quality indicators of meat-containing bread made with hemp seeds flour (Cannabis sativa L.)

Bozhko

Pasichnyi

Tischenko

et al. 2021

EEJET

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Meat-containing bread with the use of hemp flour has been devised, with the subsequent assessment of its physical and chemical, sensory properties involving the study into the technological indicators of new products. Three experimental formulations for meat-containing bread were developed, which included semi-fat pork, poultry, mechanically deboned turkey, pumpkin pulp, and 8, 10, 12 % of hemp flour. A meat-containing bread from combined raw materials was adopted as control. All samples were evaluated taking into consideration their physical and chemical, technological, and sensory characteristics. It has been proven that the addition of hemp flour to the formulation improved the consumer value of products by increasing the content of protein, fat, and minerals. It was found that the protein content in the developed products was 18.03‒19.53 g/100 g, which is 3.21‒11.80 % higher than that of the analog. The fat content increased by 17.84–56.83 %, which also led to an increase in the calorie content of products. It has been experimentally confirmed that the introduction of hemp flour into bread's minced meat improves the functional and technological indicators of model meat systems. An increase in water-binding capacity was observed, by 13.46‒22.15 %; in water-holding capacity, by 10.34‒21.43 %; in fat-holding capacity, by 17.2‒26.9 %. The combination of semi-fat pork, poultry, mechanically deboned turkey, and hemp flour increases the ductility of the minced meat while reducing the shear stress, contributes to the good forming properties of the minced meat. The sensory analysis of the prototypes showed their high consumer value. The organoleptic assessment and sensory analysis of the prototypes demonstrated high consumer properties of the manufactured products, which makes it possible to recommend them for inclusion in the diets of various segments of the population

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Section: Literature Review and Problem Statementmentioning

confidence: 99%

Determining the nutritional value and quality indicators of meat-containing bread made with hemp seeds flour (Cannabis sativa L.)

Bozhko

Pasichnyi

Tischenko

et al. 2021

EEJET

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“…Cooked sausages were stored for 25 days at a temperature of +4 °C and a relative humidity of 75-78 %. During storage of the sausages, the controlled parameters were acid value (AV), peroxide value (PV), thiobarbituric value (TBV), microbiological parameters [10][11][12].…”

Section: Methodsmentioning

confidence: 99%

“…The number of mesophilic aerobic and facultative anaerobic microorganisms was determined by method [12]. 10 g of each sample under sterile conditions were homogenized with 90 ml of peptone-salt broth using a mixer for 60 s at 20 °C.…”

Section: Methodsmentioning

confidence: 99%

“…where X -number of colonies in 1 g (cm 3 ); a -number of colonies, grown in the vessel; n -degree of tenfold dilutions; V water -mass (volume) of added water; V pr -mass (volume) of the product, cm 3 ; g -mass (volume) of inoculation material, g. The test for the detection of coliform bacteria was performed on Kessler's medium according to method [12]. Statistical analysis data were processed using Microsoft Excel software (USA).…”

Section: Methodsmentioning

confidence: 99%

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Study of efficiency of berry extracts in the technology of semi-smoked sausages

et al. 2022

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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

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“…Determining the microbiological indicators. The quantity of mesophilic aerobic and optional anaerobic microorganisms was determined by a procedure given in [27]. 10 g of each sample in sterile conditions were homogenized with 90 ml of peptone-salt broth with a mixer for 60 seconds at 20 °C.…”

Section: Preparation Of Half-smoked Sausagesmentioning

confidence: 99%

Studying the influence of berry extracts on the quality and safety indicators of half-smoked sausages

Pasichnyi

Bozhko

Tischenko

et al. 2022

EEJET

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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.

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Analysis of the possibility of fish and meat raw materials combination in products

Cited by 10 publications

References 24 publications

Determining the nutritional value and quality indicators of meat-containing bread made with hemp seeds flour (Cannabis sativa L.)

Determining the nutritional value and quality indicators of meat-containing bread made with hemp seeds flour (Cannabis sativa L.)

Study of efficiency of berry extracts in the technology of semi-smoked sausages

Studying the influence of berry extracts on the quality and safety indicators of half-smoked sausages

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