Investigation of the emulsions based on functional food compositions containing protein

Пасічний, Василь Миколайович; Страшинський, Ігор Мирославович; Fursik, Oksana

doi:10.15587/2312-8372.2015.44177

Cited by 9 publications

(11 citation statements)

References 2 publications

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“…The addition of silica (food additive Е551) in FFC content improves FTP of the studied samples and favor the structure creation in mince systems due to interaction with protein preparations and meat protein that corresponds to the results, presented in the works [8,9,12,13].…”

Section: Resultssupporting

confidence: 83%

“…The studies [8,9] established the rational degree of composition hydration at the level 1:20 that provides the necessary properties of gels. Hydration was carried out by water at temperature 10±2 °С with silica introduction in quantity 0,3 % of the gel mass.…”

Section: Food Science and Technologymentioning

confidence: 99%

“…A. Chuyko, NAS of Ukraine (city Kyiv, Ukraine) with specific area of surface S bet =232 m 2 /g, with correspondent middle radius of initial nanoparticles 5,88 nm and poured density r 0 »22 g/cm 3 [10,11]. The expedience of introduction of this food additive (Е551) is proved by the researches of determination of its influence on the properties of milk proteins [12] and protein preparations [8,9,13]. The recipe of boiled sausages (of first quality) according TS U 15.1-20021369-005:2007 that includes: beef of second quality, semi-fatty pork, meat of bird (red chicken meat), lard (brisket), flour, blend, salt and spices was taken as a control.…”

Section: Food Science and Technologymentioning

confidence: 99%

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The Study of Properties of Minces in Boiled Sausages With Functional Food Composition Use

Strashynskyi

Fursik

Pasichniy

et al. 2016

EUREKA: Life Sciences

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The priority direction of innovative activity of meat-processing enterprises is a production of accessible goods of stable and high quality. The attainment of set aim is provided by introduction of diverse food additives (emulsifiers, stabilizers, stiffeners and so on) that replace the significant part of the main raw material for improvement of its functional-technological properties at creation of food systems. The influence of elaborated functional food composition on functional-technological and structural-mechanical properties of minces in boiled sausages was studied. It was established, that its introduction into the content of meat minces improves the indices of water-binding ability by 3,5–5 % percents comparing with the control sample. Emulsifying ability in the studied samples increases on the average by 5 %, and emulsion steadiness by 22,5 %. It is conditioned by the ability of protein preparations and hydrocolloids, included in the composition together with meat proteins, to encapsulate the fat drops and to keep them during the whole technological process. Determination of the influence of elaborated functional mixture on structural-functional properties of minces demonstrated, that effective viscosity for the studied samples increased on the average by 48,5 %, and the index of extreme tension of the shift decreased on the average by 40,5 %. The received results prove the perspective of replacement of the part of meat raw material (up to 30 %) by created composition and improvement of functional-technological and structural-mechanical properties of minces. It provides the stable high quality of ready goods and allows improve the effectiveness of production.

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Section: Resultssupporting

confidence: 83%

Section: Food Science and Technologymentioning

confidence: 99%

Section: Food Science and Technologymentioning

confidence: 99%

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The Study of Properties of Minces in Boiled Sausages With Functional Food Composition Use

Strashynskyi

Fursik

Pasichniy

et al. 2016

EUREKA: Life Sciences

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“…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].…”

Section: Mbcа Mbcmsupporting

confidence: 61%

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

Strashynskyi

Fursik

Pasichniy

et al. 2016

EEJET

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“…Soya proteins are characterized by high functional-technological properties, concentrates and isolates are able to absorb fat and to retain it at thermal processing [8,9].…”

Section: Introductionmentioning

confidence: 99%

Investigation of Functional-Technological Properties of Soya Protein

Kochubei-Lytvynenko

Yatsenko

Yushchenko

et al. 2018

EUREKA: Life Sciences

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There was offered and grounded the use of functional technological properties of the soya protein isolate in the technology of oil pasts. It will allows to increase the balance of the oil past composition additionally and will favor the decrease of extracting moisture during the storage term.There was studied the dynamics of a gradient of the limit stress of soya protein: hydrated soya protein, hydrated soya protein with the temperature processing, hydrated soya protein with the preliminary keeping during 24 h, hydrated soya protein with the preliminary keeping during 24 h and temperature processing during 5 min, hydrated soya protein with the preliminary keeping during 24 h and temperature processing during 10 min; hydrated soya protein with the preliminary keeping during 24 h and temperature processing during 15 min.It was established, that the hydrated isolate of soya protein is a plastic system, has enough strength. The limit stress parameter at the variable velocity of deformation of model samples determines optimal technological parameters of preparing the soya isolate: hydromodule -1:8, temperature processing -(82±2) °С, process duration 10 min with preliminary keeping during 24 hours.As a result of the studies, there were demonstrated technological parameters of preparing the soya protein isolate for obtaining the oil past by the direct mixing with the oil base.

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Investigation of the emulsions based on functional food compositions containing protein

Cited by 9 publications

References 2 publications

The Study of Properties of Minces in Boiled Sausages With Functional Food Composition Use

The Study of Properties of Minces in Boiled Sausages With Functional Food Composition Use

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

Investigation of Functional-Technological Properties of Soya Protein

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