Method for Producing Environmentally Safe Meat in Radioactively Contaminated Area

Gorlov, I.F.; Левахин, В. И.; Azhmuldino, Elemes Azhmuldinovic; Levakhin, G. I.; Tsarenok, Aleksandr Aleksandro; Slozhenkin, Marina Ivanovna; Mosolova, N I; Bozhkova, S. E.; Zlobina, Elena Yurievna

doi:10.3923/ajas.2016.99.105

Cited by 8 publications

(2 citation statements)

References 9 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Product formulation optimization was performed on computer model in MS Office Excel 2016 taking into account experimental production of the products [5][6][7][8][9]. Injection of meat with brine was carried out in an amount of 30% of the mass of raw materials.…”

Section: Resultsmentioning

confidence: 99%

The potential of using electrochemically activated water on meat systems

Bozhkova

Gavrilova

Nichiporova

et al. 2022

IOP Conf. Ser.: Earth Environ. Sci.

View full text Add to dashboard Cite

The article presents results of scientific research of determining the possibility of using an alkaline fraction of electrochemically activated water at the salting stage of pork roulade. The influence of this liquid on the technological parameters of minced meat and the organoleptic qualities of the finished product has been studied. Objects of the study were samples of a new balanced pork roulade produced in educational and scientific center “Kolbasniy tsekh “Tekhnolog“” of the Food Production Technology Department of the Volgograd State Technical University, according to recipe developed using a computer model. Electrochemically activated water of the alkaline fraction used in the study was obtained in the complex laboratory of Volga Region Research Institute of Manufacture and Processing of Meat-and-Milk Production. The use of a brine containing such water during salting led to an increase in the water holding capacity of the minced meat and the yield of product. At the same time, no deterioration in organoleptic properties of the samples was revealed. Calculation of production cost showed feasibility of introducing the developed roulade into production.

show abstract

Section: Resultsmentioning

confidence: 99%

The potential of using electrochemically activated water on meat systems

Bozhkova

Gavrilova

Nichiporova

et al. 2022

IOP Conf. Ser.: Earth Environ. Sci.

View full text Add to dashboard Cite

show abstract

“…The most important strategic objective of the food industry is to meet the needs of all categories of the population in high-quality, biologically adequate, and safe food [1][2][3]. Among the wide variety food cheese is of great importance.…”

Section: Introductionmentioning

confidence: 99%

Functional and technological characteristics of new cheese product with vegetable and prebiotic components

Slozhenkina¹,

Serova²,

Vodolazkova³

et al. 2017

Engineering for Rural Development

View full text Add to dashboard Cite

Abstract. The article presents results of a study of a new cheese product, the manufacturing technology of which involves enrichment with natural vegetable raw material in combination with prebiotic components. The proposed production technology enables to improve the content of protein, selenium, and mass fraction of dry matter in the final product. Extruded chickpea flour was used as a plant component. Chickpea grain has a high content of protein and carbohydrates with low content of fat. The extrusion process makes it possible to eliminate a specific flavor characteristic for the legumes and improve the organoleptic and rheological characteristics of the product. The extrusion was carried out at a temperature of 120 ºC and a pressure of 70 atm. that enabled to reduce the content of trypsin inhibitors, increase the digestibility of nutrients, and get a filler with a pleasant flavour of "popcorn". The combination of chickpea flour and lactulose contributes to enhancing the content of lactic acid microorganisms in a cheese product, causing its functional activity in case of a microflora imbalance in the gastrointestinal tract. The weight fractions of protein in the test samples with adding of chickpea flour were higher by 5.2 % compared to the control sample. 3 % chick-pea flour added increased the weight fraction of selenium by 10.1 mcg, while 6 % chick-pea flour by 22.5 mcg per 100 g of the product. Adding of lactulose increased the fermentation process. So, in 3 hours of fermentation of the mixture in the 1.5 % lactulose sample, the titratable acidity was by 12 % and in the 3 % lactulose sample by 21 % higher than in the control sample. At the same time, due to the reduced content of fat it was considered a dietary low-caloric product. Thus, adding of extruded chick-pea flour to the formulation of the cheese product contributes to the improvement of consumer-oriented characteristics and the combination with the lactulose prebiotics causes its functional properties.

show abstract

Method for producing sausages, licopine enriched

Горлов

Slozhenkina

Bozhkova

et al. 2020

IOP Conf. Ser.: Earth Environ. Sci.

View full text Add to dashboard Cite

The use of additives of plant origin allows to stabilize the functional and technological properties of raw materials, increase the biological value, improve the organoleptic characteristics of the finished product. Lycopene is one of the supplements of interest. Like other carotenoids, lycopene is a fat-soluble nutrient. This means that it is better absorbed when consumed with fats. The product with the highest concentration of lycopene is tomato. Although it is found in many other plant products. The aim of this work was to develop a recipe for sausages with a filler containing lycopene. In the course of the research, the basic quality indicators of enriched cooked sausage products were studied: organoleptic and physicochemical. In addition, an experiment was carried out that revealed the quantitative content of lycopene in three variations of the filler: tomato juice, fresh tomato and ketchup. Sausages with a filling inside provide an opportunity to enrich and diversify the diet of consumers. And also they allow the manufacturer to increase the yield by introducing filler.

show abstract

Method for Producing Environmentally Safe Meat in Radioactively Contaminated Area

Cited by 8 publications

References 9 publications

The potential of using electrochemically activated water on meat systems

The potential of using electrochemically activated water on meat systems

Functional and technological characteristics of new cheese product with vegetable and prebiotic components

Method for producing sausages, licopine enriched

Contact Info

Product

Resources

About