Developing a technology for ground meat low-fat semi-products

Danyliv, Maksim M.; Василенко, О. А.; Ozherelyeva, Olga N.; Stanislavskaya, E.B.

doi:10.1088/1755-1315/624/1/012165

Cited by 2 publications

(2 citation statements)

References 2 publications

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“…The substitution significantly decreased total fat (17%) and cholesterol (23%) contents and increased moisture level, but negatively affected the textural and sensory attributes of the final product. Danyliv et al (2021) also discussed the strategies to reduce fat content in ground meat products. The results indicated a significant reduction in SFA and an increase in omega-3, omega-6, and omega-9 contents using soybean and corn oil in reformulated products.…”

Section: Soybean Oilmentioning

confidence: 99%

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Future trends of processed meat products concerning perceived healthiness: A review

Badar

Liu

Chen

et al. 2021

Comp Rev Food Sci Food Safe

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The 21st-century consumer is highly demanding when it comes to the health benefits of food and food products. In the pursuit of attracting these consumers and easing the rise in demand for high-quality meat products, the processed meat sector is intensely focused on developing reformulated, low-fat, healthy meat products. Meat and meat products are considered the primary sources of saturated fatty acids in the human diet. Therefore, these reformulation strategies aim to improve the fatty acid profile and reduce total fat and cholesterol, which can be achieved by replacing animal fat with plant-based oils; it could be performed as direct inclusion of these oils or pre-emulsified oils. However, emulsions offer a viable option for incorporating vegetable oils while avoiding the multiple issues of direct inclusion of these oils in meat products. Processed meat products are popular worldwide and showing a gradually increasing trend of consumption. Various types of plant-based oils have been studied as fat replacers in meat products. This review will focus on possible methods to reduce the saturated fatty acid content in meat products. K E Y W O R D Sanimal fat substitution, emulsified meat products, emulsion, plant-based oil, saturated fatty acid INTRODUCTIONFood delivers health-promoting nutrients and bioactive compounds, provides energy for growth, functions as a structural component, and participates in all metabolic processes (Hygreeva et al., 2014). Meat and meat products as components of the human diet provide an important source of proteins with high biological value and nutrients (i.e., vitamins, essential amino acids, fatty acids, and soluble minerals) essential for biochemical and physiological stability (Kausar et al., 2019). However, the perception of meat fat as being high in saturated fatty acids (SFA) has led to the belief that meat, particularly red meat, should be avoided. The scientific rationale for decreasing fat intake in the diet, and, consequently, even if misguidedly, meat consumption, is the association between a high intake of SFA and the incidence of physiological disorders, such as obesity, type 2 diabetes, high blood lipids, high cholesterol level, and cardiovascular diseases (Islam et al., 2019;Kumar et al., 2017). Recent data published by the World Health Organization (WHO) showed that 39.5 million deaths out of 54.7 million global deaths are mainly due to noncommunicable diseases (WHO, 2018a). Such concerns have prompted the WHO to establish future recommendations for replacing SFA in meat products (López-Pedrouso et al., 2020), reinforcing dietary guidelines to reduce fat consumption, especially SFA (Sacks et al., 2017). Therefore, the

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Section: Soybean Oilmentioning

confidence: 99%

“…Danyliv et al. (2021) also discussed the strategies to reduce fat content in ground meat products. The results indicated a significant reduction in SFA and an increase in omega‐3, omega‐6, and omega‐9 contents using soybean and corn oil in reformulated products.…”

Section: Modification Of Traditional Processed Meat Productsmentioning

confidence: 99%

Future trends of processed meat products concerning perceived healthiness: A review

Badar

Liu

Chen

et al. 2021

Comp Rev Food Sci Food Safe

View full text Add to dashboard Cite

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Enhancing Nutrition and Palatability: The Development of Cooked Sausages with Protein Hydrolysate from Secondary Raw Materials for the Elderly

Tultabayeva,

Tokysheva,

Zhakupova

et al. 2023

Applied Sciences

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Currently, there is an increase in the use of preparations from collagen-containing raw materials in the production of meat products. The high functional and technological properties of such preparations make it possible to significantly improve the rheological properties of food products, as well as organoleptic indicators, and enrich meat products with dietary fibers. The aim of this study was to study the effect of an emulsion of 5% protein hydrolysate and 1% purslane powder on herodietic boiled sausages for the elderly. The results showed that the experimental samples of boiled sausages contained 15.44% protein, 6.6% fat, 4.2% carbohydrates and 71.1% moisture; this shows that boiled sausage with the addition of protein hydrolysate contains optimal chemical composition for dietary nutrition, a certain moisture index confirms the excellent consistency of boiled sausage. The change in the peroxide number was studied for 7 days. The results showed that the peroxide number did not change significantly from 2.0 meq/kg to 4.6 meq/kg. Thus, the addition of purslane with antioxidant properties helps to slow down the oxidation of fats and thereby increases the shelf life of boiled herodietic sausage. The results of the study of color characteristics showed stable color formation, which was influenced by an emulsion of collagen and purslane. It was found that products using emulsions from collagen-containing raw materials are characterized by a higher concentration of tyrosine due to the action of proteolytic enzymes (pepsin and trypsin)—from 728.1 mcg/mL (during the first three hours of hydrolysis) to 392.5 mcg/mL (during 6 h of hydrolysis)—which indicates a higher degree of protein digestibility these products. Thus, the addition of an emulsion of 5% protein hydrolysate and 1% purslane powder can be recommended for the production of boiled sausages with improved nutritional and taste properties.

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Developing a technology for ground meat low-fat semi-products

Cited by 2 publications

References 2 publications

Future trends of processed meat products concerning perceived healthiness: A review

Future trends of processed meat products concerning perceived healthiness: A review

Enhancing Nutrition and Palatability: The Development of Cooked Sausages with Protein Hydrolysate from Secondary Raw Materials for the Elderly

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