Development of combined protein-fat emulsions for sausage and semifinished products with poultry meat

Influence of functional food composition on the properties of meat mince systems

“…The addition of silica (food additive E551) to the FFC composition increases the FTP of the experimental samples and contributes to structure formation in mince systems due to the interaction with protein preparations and meat protein, which corresponds to the results, presented in papers [17,18,20,21].…”

“…The use of silica (food additive E551, nanocomposite with dimensions of particles of 5.88 nm [15,16]) in the amount of 0.3 % makes it possible to improve the MBC of the hydrated composition on average by 3-4 %. The selected sample is characterized by the best indicators [17]. The introduction of silica improves not only the basic properties of protein properties of created compositions, but also positively influences muscle proteins of the mince of cooked sausages [18].…”

Study of Oxidation Processes in Duck Meat With Application of Rosemary and Grape Seed Extracts

“…3-5 g of studied forcemeat was weighted in the conic retort with the volume 150-200 cm 3 with the error no more than 0,001 g. The batch was heated on the water bath, added with 50 cm 3 of neutralized ether-alcohol mixture and shaken. Then 3-5 drops of fenolftalein alcohol solution with the mass share 1 % were added.…”

“…where V -volume of sodium hyposulfite solution with the molar concentration 0,01 mol/dm 3 , spent for titration at the main experiment with a forcemeat batch, cm 3 ; V 1 -volume of the sodium hyposulfite solution (0,01 mol/dm 3) , spent for titration at the control experiment without a forcemeat batch, cm ) of sodium hyposulfite; m -mass of a batch of studied forcemeat, g. TBN was determined by measuring the intensity of coloration of the mixture of distillate of the studied sample with the thiobarbituric acid solution (1:1) after keeping on the water bath for 35 minutes on the spectrophotocolorimeter "Speкol-11" (Germany) (Fig. 3) at the wave length 535 nm [27].…”

“…For preventing oxidative spoilage, anti-oxidizing additives of a natural or artificial origin are used in the meat products technology [2][3][4][5][6][7]. Artificial antioxidants, despite their high effectiveness, have a risk for human health.…”