Study of the Nutritional Value and Microstructure of Veal Cutlets with the Addition of Siberian Cedar Nut Seed Cake

Idyryshev, Berik; Нургазезова, Алмагуль Нургазезовна; Rebezov, Мaksim; Kassymov, Samat; Issayeva, Kuralay; Dautova, Assel; Atambayeva, Zhibek; Ashakayeva, Rysgul; Suychinov, Anuarbak

doi:10.3844/ojbsci.2022.375.387

Cited by 4 publications

(2 citation statements)

References 19 publications

(19 reference statements)

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“…Meat and meat products are among the most well-known food products that are of great importance in human nutrition. It is proven that meat and meat products are rich in essential amino acids [1,2]. One of the most dynamically developing branches of the meat industry can be attributed to the production of ready-to-cook (semifinished) meat products.…”

Section: Introductionmentioning

confidence: 99%

Enhancing Nutritional Value and Safety in Horse Meat Cutlets with Pumpkin Additives

Abilmazhinov,

Rebezov,

Fedoseeva

et al. 2023

IOP Conf. Ser.: Earth Environ. Sci.

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This study introduces an innovative approach to meat cutlet production, integrating horse meat with a 20% pumpkin additive. To evaluate the nutritional impact of the pumpkin addition, two variants of cutlets were analyzed - a control variant devoid of pumpkin and an experimental variant supplemented with pumpkin. It was observed that the pumpkin additive enriched the cutlets with a significantly higher level of carbohydrates, minerals like calcium, and vitamins A and C (p<0.001). Simultaneously, critical control points (CCPs) in the production process were identified to mitigate potential hazards (biological, chemical, physical) at various stages, including raw meat receiving, storage, and preparation, grinding, mixing, packing, and freezing of the final product. The results underscore the potential of integrating vegetable additives like pumpkin into meat products not only for nutritional enhancement but also for effective hazard control and traceability throughout the production process, offering important implications for meat product innovation and safety protocols.

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Section: Introductionmentioning

confidence: 99%

Enhancing Nutritional Value and Safety in Horse Meat Cutlets with Pumpkin Additives

Abilmazhinov,

Rebezov,

Fedoseeva

et al. 2023

IOP Conf. Ser.: Earth Environ. Sci.

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“…One approach to enhance the textural characteristics of meat products is to incorporate plant-based ingredients. Plant-based ingredients can provide a range of functional benefits, such as enhancing water-binding capacity, emulsification, and gelling properties, which can improve the texture and mouthfeel of meat products [6,7].…”

Section: Introductionmentioning

confidence: 99%

Investigation of the chemical composition, physicochemical properties, and microstructure of meat patties with amaranth flour

Suychinov,

Zhumanova,

Mironova

et al. 2023

Teor. prakt. pererab. mâsa (Print)

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This study aimed to investigate the effect of adding amaranth flour to meat patties on their chemical composition. Four different variations of meat patties were prepared, with amaranth flour added at concentrations of 5%, 10%, and 15% in place of beef. The control sample was prepared without any addition. The results of the study showed that the addition of amaranth flour led to a significant decrease in the moisture content of the meat patties, while the proportions of carbohydrates, fat, and ash increased. Specifically, the patties with the highest concentration of amaranth flour (15%) had the highest proportions of carbohydrates and fat with the lowest proportion of moisture. The control sample had the highest moisture content and the lowest proportion of carbohydrates, fat, and ash. The addition of amaranth flour increased the water-holding capacity of the meat patties, with the highest increase observed in the sample with 15% amaranth flour (82.21%). The overall score of sensory evaluation of the meat patties did not significantly decrease with the addition of up to 10% amaranth flour, according to the sensory evaluation. The study provides evidence that up to 10% amaranth flour can be used as a substitute for beef in meat patties, which can lead to an increase in the fat and carbohydrate content and mineral composition and improvement of the water-holding capacity of the final product.

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Effect of chicken by-products on the physicochemical properties of forcemeat formulations

Akimova,

Suychinov,

Kakimov

et al. 2023

Future Foods

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Study of the Nutritional Value and Microstructure of Veal Cutlets with the Addition of Siberian Cedar Nut Seed Cake

Cited by 4 publications

References 19 publications

Enhancing Nutritional Value and Safety in Horse Meat Cutlets with Pumpkin Additives

Enhancing Nutritional Value and Safety in Horse Meat Cutlets with Pumpkin Additives

Investigation of the chemical composition, physicochemical properties, and microstructure of meat patties with amaranth flour

Effect of chicken by-products on the physicochemical properties of forcemeat formulations

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