Identifying patterns in the effect exerted by a cooling process and the fine grinding modes on the qualitative indicators of a meat and bone paste

Какимов, Айтбек; Kabdylzhar, Baktybala; Yessimbekov, Zhanibek; Suychinov, Anuarbek; Baikadamova, Asemgul

doi:10.15587/1729-4061.2020.199554

Cited by 9 publications

(7 citation statements)

References 7 publications

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“…Similar findings were obtained in a previous study, in which the meat-bone particle size after grinding on the colloid mincing machine was from 0.20 to 1.5 mm, while after grinding on the superfine machine, the particle size was reduced to less than 0.10 mm [ 34 ]. A more recent study concluded that after grinding in the masscolloider with a gap of 0.25 mm, the bone particle size ranged between 0.14 mm and 0.37 mm, while after using a masscolloider with a gap of 0.10 mm, the bone size decreased and ranged between 0.045 mm and 0.19 mm [ 13 ]. These results agree with our findings, and they demonstrate that the process and conditions for obtaining the meat-bone paste are good and that this allows obtaining a meat-bone paste with a smooth texture, which is not perceptible by consumers, and which is digestible by humans.…”

Section: Resultsmentioning

confidence: 99%

“…Meat-bone paste has been shown to be rich in calcium and phosphorus [ 11 ] and as a result, has been studied as a possible dietary supplement to combat the ageing process [ 12 ]. The processing of meat-bones into such paste can affect its texture and the properties of the food to which is added, but amounts above 15% are known to have deleterious effects [ 13 ].…”

Section: Introductionmentioning

confidence: 99%

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Use of Meat-Bone Paste to Develop Calcium-Enriched Liver Pâté

Yessimbekov

Какимов

Caporaso

et al. 2021

Foods

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The production technology of meat-bone paste and its effect on chemical, mineral and amino acid compositions of liver pâté were studied. The liver was replaced by meat-bone paste in the concentration of 5, 10, 15, 20, and 25% for the production of experimental samples. The compositional analysis of pâté manufactured with meat-bone paste showed that the reformulation did not influence the content of moisture (~56%), fat (~28%), or protein (~11%) while producing a significant increase of ash and a decrease of carbohydrates in comparison with control pâtés. The higher amounts of minerals of bone-meat paste, including calcium (3080 mg/100 g), magnesium (2120 mg/100 g), phosphorous (2564 mg/100 g), and iron (7.30 mg/100 g), explained the higher amount of both ash and these minerals in the reformulated samples compared to the control samples. The total caloric value (~300 kcal/100 g) was also unaffected by the addition of bone-meat paste. The content of both essential and non-essential amino acids decreased with the inclusion of meat-bone paste, although this decrease was lower in essential (6280 mg/100 g in control vs. 5756 mg/100 g in samples with 25% of meat-bone paste) than in non-essential amino acids (6080 mg/100 g in control vs. 3590 mg/100 g in samples with 25% of meat-bone paste). This fact is due to several essential amino acids not showing differences between control and reformulated samples, while in non-essential amino acids, these differences were greater. The results of this study showed that meat-bone paste addition is a good strategy to produce liver pâté enriched in minerals and with minimum influence on the content of the other important nutrients. Therefore, these results can be used for the design of new liver pâté with an increased nutritional significance by using meat industry by-products. According to the balance of minerals, the use of 15% of meat-bone paste to reformulate liver pâté is the best strategy used in the present research. However, additional studies on the stability (during storage), shelf-life, and sensory acceptability of these reformulated pâtés should be carried out.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Use of Meat-Bone Paste to Develop Calcium-Enriched Liver Pâté

Yessimbekov

Какимов

Caporaso

et al. 2021

Foods

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“…Bone tissue is a source of mineral salts. It contains 98% of all inorganic substances in the body including 99% Ca, 87% P, 58% Mg, 46% Na [29].…”

Section: Resultsmentioning

confidence: 99%

A study on the chemical and mineral composition of the protein-mineral paste from poultry and cattle bone raw materials

Какимов

Yessimbekov

Kabdylzhar

et al. 2021

Teor. prakt. pererab. mâsa (Print)

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When processing cattle and poultry, a large quantity of secondary slaughter products in the form of bone raw materials are formed in enterprises of the meat and poultry processing industry. Nowadays, its use is not optimal and rational. One of the promising directions of using bone raw materials in enterprises is production of finely ground meat and bone paste. The aim of this research was to study the chemical and mineral compositions, as well as the content of toxic elements in meat and bone paste from poultry and cattle bones obtained after complex grinding on a grinder and ultra-fine grinder. Chicken bone products (chicken necks, drumsticks, wings, breasts) and cattle costal and vertebral bones with residues of muscle tissue were used for investigation. The comparative analysis of the nutritional value of the meat and bone paste showed the following results: protein mass fraction was 18.5% in the meat and bone paste obtained from poultry bones, and 12.1% in the meat and bone paste obtained from cattle bones. The mass fraction of fat was two times higher in the meat and bone paste from poultry bones. As for the mineral composition, it has been established that meat and bone paste is a rich source of calcium: the calcium content was 1,654.02 mg/100g in the poultry meat and bone paste, and 5,318.13 mg/100g in the cattle meat and bone paste. In regard to the toxic element content, the normed values of lead and arsenic, cadmium and mercury were not revealed in the poultry and cattle meat and bone paste. The obtained meat and bone paste can be used for food purposes as a food additive in meat product manufacture, which will allow rational and economic use of bone raw materials in cattle and poultry processing.

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“…At the exit from the grinder, a meat and bone paste is obtained with smearing consistency without a feeling of rigidity on the tongue. The obtained meat and bone paste was stored at a temperature of 2-4 ºС [13]. Method for determining the water-binding capacity.…”

Section: Materials and Methods Of Researchmentioning

confidence: 99%

Effect of Fine Grinding Process on Temperature Characteristics and Water-Binding Capacity of Chicken Bone Paste

Kabdylzhar

Какимов²,

Suychinov³

et al. 2022

ALKHAS J. Environ. Agr. Biol. Sci.

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The article describes the technology of obtaining chicken meat and bone paste by fine grinding of bone raw materials. Grinding of meat and bone raw materials is carried out in several stages using a power chopper and a microgrinder «Supermasscoloider». The processing scheme of meat and bone raw materials consisted in sequential grinding of meat and bone raw materials, preliminary freezing to a temperature of (-18) ºC -(-20) ºC in freezers. During the grinding process, the influence of the amount of added water on the temperature and water-binding capacity of the meat and bone paste after grinding is investigated. From the results, it was revealed that the temperature of the meat and bone paste at the outlet of the microgrinder decreases from 16ºС to 9ºС, depending on the amount of added water. The addition of water leads to a decrease in the waterbinding capacity of the meat and bone paste from 65.81 to 33.68%.

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Identifying patterns in the effect exerted by a cooling process and the fine grinding modes on the qualitative indicators of a meat and bone paste

Cited by 9 publications

References 7 publications

Use of Meat-Bone Paste to Develop Calcium-Enriched Liver Pâté

Use of Meat-Bone Paste to Develop Calcium-Enriched Liver Pâté

A study on the chemical and mineral composition of the protein-mineral paste from poultry and cattle bone raw materials

Effect of Fine Grinding Process on Temperature Characteristics and Water-Binding Capacity of Chicken Bone Paste

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