The Effectiveness of the Use of Vegetable-Protein Additives in the Production of Combined Meat Products

Krotova, Olga; Alekseev, A.L.; Prystupa, Vasily; Avetisyan, E.A.; Alekseeva, Maria

doi:10.1007/978-3-031-21219-2_73

XV International Scientific Conference “INTERAGROMASH 2022”

2023

DOI: 10.1007/978-3-031-21219-2_73

|View full text |Cite

The Effectiveness of the Use of Vegetable-Protein Additives in the Production of Combined Meat Products

Olga Krotova

A.L. Alekseev

Vasily Prystupa

et al.

Help me understand this report

Search citation statements

Order By: Relevance

Paper Sections

Select...

Citation Types

Supporting

Mentioning

Contrasting

Year Published

2023

Publication Types

Select...

Article3

Relationship

Self Cite0

Independent3

Authors

Journals

Cited by 3 publications

References 16 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

The use of biologically active additives of plant origin in sausage production

Alekseev,

Krotova,

Tupolskikh

et al. 2023

E3S Web of Conf.

View full text Add to dashboard Cite

Food additives that allow regulating functional and technological properties, providing qualitative and quantitative characteristics of finished products are essential in meat technologies. Flax seed processing products, due to the high concentration of functionally valuable components and pronounced technological properties of protein and polysaccharides, are an ideal component for replacing meat raw materials in sausage products. The purpose of the work is to develop the technology of meat products enriched with biologically active additives of plant origin based on flax seeds. The theoretical part of the research was carried out on the basis of the Department of Food Technologies of DonGAU, the development of experimental batches of products was carried out in the production conditions of LLC “Meat Processing Plant”, Razvilnoye village, Peschanokopsky district, Rostov region. The purpose of the research is to study the possibility of using flax seeds as a protein additive in sausage production technology. It has been established that the introduction of flax seed additives into the formulations of meat products improves the organoleptic and physico-chemical characteristics of finished products. The prototypes were distinguished by a more delicate consistency and higher uniformity of minced meat on the cut, an increase in the mass fraction of protein and a decrease in the proportion of fat were also noted.

show abstract

The use of biologically active additives of plant origin in sausage production

Alekseev,

Krotova,

Tupolskikh

et al. 2023

E3S Web of Conf.

View full text Add to dashboard Cite

show abstract

The use of natural polysaccharides in the production of functional meat products

Krotova,

Mashtykov,

Konieva

et al. 2023

E3S Web of Conf.

View full text Add to dashboard Cite

The study of consumer properties and preservation of meat products using plant-based substances as preservative additives, in particular Icelandic moss and milk thistle, is of practical and theoretical interest, they contribute to an increase in the shelf life of perishable meat products at low storage temperatures.The study of the effect of extracts of Icelandic cetraria and milk thistle on the qualitative characteristics of meat products is of great interest to meat industry technologists. As a result of the research, the positive effect of milk thistle extract and Icelandic moss on consumer characteristics, microbiological indicators, antioxidant properties and shelf life of meat semi-finished products has been established, which can be increased to four months against the boundary three months of GOST. Its optimal concentration for introduction into the formulations of meat semi-finished products in an amount of 1%, in the form of a 10% aqueous solution, is justified. The introduction of milk thistle extract and Icelandic moss in an amount of 1% in the form of a 10% aqueous solution into the formulation of meat products will increase the shelf life, organoleptic evaluation, while the cost of their production will increase by only 1.7%, which can be compensated by a higher price for the product due to the better consumer characteristics of meat products. The profitability of the experimental products was higher by 9.5% compared to the GOST.

show abstract

The use of protein-carbohydrate composition of okara, chickpea flour and whey protein in the technology of minced meat cutlets

Absalimova,

Tayeva,

Baybolova

et al. 2023

Potr. S. J. F. Sci.

View full text Add to dashboard Cite

Kazakhstan's market for producing minced meat semi-finished products is not sufficiently developed. At the same time, the demand for products of the “economy” segment is growing. Providing balanced recipes for semi-finished meat products, with a rational combination of raw materials of animal and vegetable origin, is a significant problem. Chopped meat cutlets with high nutritional and low energy value have been developed, which are not inferior in functional and technological properties and sensory characteristics to traditional products. Pork and wheat bread were excluded from the recipes, with a replacement for lamb or broiler chicken meat in combination with a protein-carbohydrate composition (PCC) of the composition: soy minced okara – chickpea flour – whey protein concentrate (WPC 80) in a ratio of 9:5:10, at 1:3 hydration. The rational share of the introduction of PCC into the recipe of cutlets was 25% for minced beef – the meat of broiler chickens and 20% for minced beef – lamb. The studied samples of PCC, control minced meat with pork and bread, and two modified minced meat recipes for cutlets have similar values of the mass ratio of water fractions at three stages of dehydration during heat treatment. PCC particles are evenly distributed between the muscle fibers in minced meat. It has been shown that the developed PCC can serve as a substitute for minced meat not only in terms of the balance of the amino acid composition of the total protein but also in terms of the percentage of moisture with different forms of communication with the product, influencing the microstructure and consistency of raw semi-finished products of the combined composition, the consistency and juiciness of fried cutlets. According to the developed recipes, the mass fraction of protein in cutlets increased from 13.8 to 19.1-19.8%; fat decreased from 12.6 to 9.5-9.7%.

show abstract

scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.

Contact Info

hi@scite.ai

10624 S. Eastern Ave., Ste. A-614

Henderson, NV 89052, USA

Blog Terms and Conditions API Terms Privacy Policy Contact Cookie Preferences Do Not Sell or Share My Personal Information

Made with 💙 for researchers

Part of the Research Solutions Family.

The Effectiveness of the Use of Vegetable-Protein Additives in the Production of Combined Meat Products

Cited by 3 publications

References 16 publications

The use of biologically active additives of plant origin in sausage production

The use of biologically active additives of plant origin in sausage production

The use of natural polysaccharides in the production of functional meat products

The use of protein-carbohydrate composition of okara, chickpea flour and whey protein in the technology of minced meat cutlets

Contact Info

Product

Resources

About