Establishing the effect of eggplant powders on the rheological characteristics of a semi-finished product made from liver pate masses

Dzyundzya, Oksana; Burak, Valentyna; Ryapolova, I; Новікова, Н. В.; Shinkaruk, Mariya; Антоненко, А. В.; Brovenko, Tеtіana; Tolok, Galina; Kryvoruchko, Myroslav; Mihailik, Vitalii

doi:10.15587/1729-4061.2019.174234

Cited by 3 publications

(2 citation statements)

References 9 publications

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“…Therefore, the addition of dietary fiber affects the binding and retention of moisture, which improve the consistency of products by forming a three-dimensional network that can change the rheological properties. The findings are consistent with the results of researchers [25,26] who studied the effect of dietary fiber on the sensory properties of meat products.…”

Section: Discussion Of the Results Of The Study Of Blood Sausage From...supporting

confidence: 92%

“…The level of hydrophilicity and moisture retention capacity is important for meat systems [27], as it serves as the final indicator of finished products, affecting the yield and quality. The obtained results are confirmed by the studies [11,25,27] that the properties of stuffing systems are closely related to the presence of proteins, and their solubility determines the quality of emulsions. According to the data (Table 1), adding plant ingredients with a high ability not only to bind, but also to retain moisture affects the formation of the stuffing structure.…”

Section: Discussion Of the Results Of The Study Of Blood Sausage From...supporting

confidence: 70%

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Developing the quality of functional sausage products with the addition of local vegetable raw materials

Dzyundzya,

Antonenko,

Gorach

et al. 2023

EEJET

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In today's world, the issue of creating complete food products is relevant for the development of food technology. One of these areas is devoted to solving the problem of preventing iron deficiency conditions arising from iron deficiency in the diet. To enrich the diet with necessary nutrients and reduce the loss of valuable raw materials, it is relevant to justify innovative technologies of sausage products. The object of the study is the technology of blood sausages with the addition of eggplant powder and green buckwheat. In the process of modeling the recipe, eggplant powders for blood sausage were added in an amount of 5, 10, 15, 20 % by weight of unsalted raw materials. The optimum concentration was found to be 10 % powder. It was determined that the introduction of plant additives into the stuffing increases the pH value from 6.35 in the control to 6.52 in the experimental sample of the finished sausage. The introduction of the additive increases the moisture-retaining capacity of the stuffing proteins in the experimental samples by 6.28–6.87 % compared to the control. The research found that the introduction of unconventional ingredients positively affects the changes in pH (norm 6.5–6.8), which during 5 days of storage was within 6.5–6.52. The control sample on the day of preparation had a pH of 6.5. During storage, the pH decreased dramatically, which indicates increased acidity, accordingly affects the quality of the finished product and confirms the short storage duration. As a result of laboratory studies of microbiological safety indicators, only mesophilic aerobic and facultative anaerobic microorganisms were detected in the experimental samples, the number of which does not exceed the standards. No ochratoxin A (OTA) was found in the studied blood sausage samples, indicating the safety of the developed product

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Section: Discussion Of the Results Of The Study Of Blood Sausage From...supporting

confidence: 92%

Section: Discussion Of the Results Of The Study Of Blood Sausage From...supporting

confidence: 70%

Developing the quality of functional sausage products with the addition of local vegetable raw materials

Dzyundzya,

Antonenko,

Gorach

et al. 2023

EEJET

View full text Add to dashboard Cite

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Recent advances in the extraction of polyphenols from eggplant and their application in foods

Agregán

Munekata

Feng

et al. 2021

LWT

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Nutritive, chemical and technological properties of liver pate formulated with beef offal, sheep tail fat and licorice and ginger root

Kenenbay

Chomanov

Tultabayeva

et al. 2022

Potr. S. J. F. Sci.

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In the present study, incorporation of sheep tail fat, beef heart, kidneys, and herbal ingredients (grounded licorice and ginger root, pumpkin, carrots, and onions) into liver pate formulations was investigated. Four types of liver pate were prepared: control sample containing only liver and butter; experimental sample S1 - pate with sheep tail fat (5%), ground dried licorice root (1%) and ginger (2%); experimental sample S2 - pate with sheep tail fat (8%), ground dried licorice root (2%) and ginger (3%); experimental sample S3 - pate with sheep tail fat (10%), ground dried licorice root (3%) and ginger (4%). Inclusion of the above-mentioned ingredients in the pate recipe did not cause significant changes in the mass fraction of table salt and protein (P > 0.05) and, conversely, significantly increased the moisture content, carbohydrates, fat and be-ta-carotene in the test sample (P < 0.05). In the experimental samples, the number of amino acids decreased with the exception of arginine. Among the experimental samples, the highest content of amino acids (18 g / 100 g) and essential amino acids (8.89 g/ 100 g) was detected in S1. The results of determining the fatty acid composition showed significant changes in the composition of experimental samples com-pared with the control. The total content of saturated acids in the experimental samples decreased while the content of polyunsaturated and monounsaturated fatty acids increased (P ˂ 0.05). Textural characteristics, such as hardness, cohesiveness and adhe-siveness in the test sample have changed significantly (P < 0.05). However, the elasticity (springiness) and stickiness of the paste mass were almost the same for the control and experi-mental samples. The introduction of the above-mentioned ingredients in the experimental sam-ples increased the pH and water-binding capacity) values, which suggests an increase in juici-ness. The conducted studies have confirmed the prospects for improving the chemical compo-sition without deterioration of the consistency and structure of the finished product.

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Establishing the effect of eggplant powders on the rheological characteristics of a semi-finished product made from liver pate masses

Cited by 3 publications

References 9 publications

Developing the quality of functional sausage products with the addition of local vegetable raw materials

Developing the quality of functional sausage products with the addition of local vegetable raw materials

Recent advances in the extraction of polyphenols from eggplant and their application in foods

Nutritive, chemical and technological properties of liver pate formulated with beef offal, sheep tail fat and licorice and ginger root

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