Formation of the functional and technological properties of the beef minced meat by using the food additive on the nanopowder basis of double oxide of two- and trivalent iron

Abstract

Keywords:Meat Mince Iron oxide Nanopowder Quality Introduction. It is investigated the influence of the food additive on the nanopowder basis of double oxide of two-and trivalent iron for the quality and the technological properties of beef minced meat.Materials and methods. The beef minced meat in which the nanopowder of double oxide of two-and trivalent iron was added in the amount of 0,05-0,15 %. The water -holding capacity and fatretaining capacity was determined by using a butyrometer and a refractometer; stability of forage emulsions by centrifugation method; the degree of penetration and the marginal shear stress on a tapered plastomer: the stickiness -by the size of the effort of the separating of two surfaces connected by minced meat.Results and discussion. Due to the large specific volume, protein affinity, bacteriostaticity, high chemical potential and thermal stability of the nanopowder of double oxide of two -and trivalent iron has sorption, complexing, emulsifying, water-holding and fat-retaining capacities. This contributes to the formation of the new functional and technological indicators of minced meat systems and improve the consumer characteristics of the finished products obtained from them.The introduction of a food additive which is based on a nanopowder of double oxide of two-and trivalent iron in the beef minced meat in an amount of 0,05-0,15% to the meat mass contributes to the improvement of sensory (by 1,0-1,2 points on a 9point scale) and the functional and technological indicators in comparison with the control: the water-holding capacity increases by 1,1-2,0%; the fat-retaining -by 1,2-2,6 %; the emulsifying capacity -by 1,3-2,0%; stability or stability of minced emulsions -by 1,4-2,1%; it also helps to reduce the level of total microbial contamination from 6,2×10 5 CFU/g in the control to (5,1-5,8)×10 5 CFU/g in samples enriched with Fe 3 O 4 , that is, by 6,5-19,6%. The losses during the heat treatment of the experimental samples of chilled minced meat with the addition of 0,05-0,15% Fe 3 O 4 are reduced by 14,4-18,4%.The rational amount of a food additive on the basis of nanopowder of double oxide of two-and trivalent iron -0,1% to the mass of meat raw materials is shown.Conclusion. The food additive on the basis of nanopowder of double oxide of two-and trivalent iron improves the quality and the technological characteristics of the minced meat systems.

Development of molded jelly marmelad technology with the introduction of food additive “Magnetofood”

“…Next, the solution of the mixture of the gelling agents with additive "Magnetofood" is heated to a temperature of (95-100) о C for agar and (85-87) о C for pectin and kept for (20)(21)(22)(23)(24)(25)x60 s for agar and (10)(11)(12)(13)(14)(15) x60s for pectin. At this stage, the additive "Magnetofood" increases solubility of gelling agents due to its waterholding ability and the interaction of its ionized nanoparticles with polarized agar and pectin groups, which leads to branching of the main chains of polysaccharide molecules, which contributes to their cover and better penetration of water molecules.…”

“…In food systems, "Magnetofood" exhibits reconstructive, antioxidant, sorption, bacteriostatic, complexing, emulsifying, water-holding, fat-holding, water-binding, stabilizing, structuring properties [17][18][19][20][21][22].…”

“…Functional and technological properties of the additive "Magnetofood" in food systems include: water-binding and water-holding ability; stabilization of emulsions and suspensions; regulation of fluid properties; formation of stable gels at room temperature. The thixotropic properties of gels with the use of the food additive "Magnetofood" are manifested in reversible changes in the structure of the gel during its deformation and subsequent removal of the mechanical load [17][18][19][20][21][22].…”

Comprehensive analysis of food production efficiency using nanoparticles of nutritional supplements on the basis of oxides of two and three valence iron “Magnetofood”

“…Based on the innovative idea of food products using nanoparticles, innovative products characterized by high organoleptic characteristics (Figures 2-13) and new functional and technological propertiessorption, emulsifying, structuring, foaming and gelling, stabilizing, water and fat-binding, water and fat-retaining properties (Table 8 and Figures 2-13). Experimental way is the rational mass fraction of nutritional supplement "Magnetofood" on the basis of two and three valence iron oxides in the formulation of food products, which is 0.15% of the mass of raw materials [19,20]. From Figure 2-13 it follows that the introduction of nanoparticles of a dietary supplement "Magnetofood" based on the two and three valence iron oxides improves the organoleptic parameters of food products by an average of 0.6-0.8 points in comparison with control samples, made according to the traditional technology.…”

The Study of the Interaction Mechanism of Linoleic Acid and 1-Linoleyl-2-Oleoyl-3-Linolenoyl-Glycerol with Fe3O4 Nanoparticles

“…The nanopowder based on Fe 3 O 4 (Magnetofood) has the great potential and new operational and technological properties (emulsifying, water-binding, water-holding, fat-binding, fat-holding) and promising technological applications [16,17,[22][23][24][25]. The interaction of Magnetofood nanoparticles with the biopolymers of the food systems (proteins, proteids, carbohydrates, lipids) is a system of complex chemical reactions.…”