Деталі
Опубліковано: Вівторок, 26 листопада 2019, 15:43
Перегляди: 1259
03. DEVELOPMENT OF MEATCONTAINING BOILED SMOKED SAUSAGES WITH LOCAL AQUACULTURE
https://doi.org/10.31073/foodresources2019-13-03
 
Bozhko Nataliia
Pages: 35-43
Full article
 
Abstract
The problem of protein deficiency and lower energy value is possible to be solved by the development of new generations of products, containing a complete protein and a biologically balanced lipid fraction. One of the protein sources with a high biologic value can be the freshwater fish, the cultivation of which has gained industrial scale in Ukraine. The purpose of the research was to substantiate and develop new meatcontaining products, boiled-smoked sausages, with reduced energy value and increased protein content by incorporating regional aquaculture meat into the formulation. Model formulations for meatcontaining boiled-smoked sausages were developed based on pork and silver carp meat and first-class by-products. The task of research was based on developing a meatcontaining sausage with regional raw materials, combined with high-quality meat raw materials, could meet the organoleptic characteristics of traditional sausages and have high nutritional and low energy value, organoleptic and consumer characteristics. The possibility of combining traditional raw meat with regional aquaculture to ensure the high nutritional value of meatcontaining products has been confirmed. The use in the boiled-smoked sausages meat of silver carp allows providing a proportion of protein and fat according to the recommendations of diet. It is proved that the use of silver carp meat and first category by-products as an additional source of protein in minced meat allows obtaining meatcontaining products with protein content of 18.30-18.98 g/100 g of product, which is significantly higher than the normative values for protein content for meatcontaining sausages of cooked-smoked group in accordance with current standards. The addition in the formulations of meatcontaining boiled-smoked sausages meat of silver carp and by-products of the first category allows receiving food with high sensory parameters, which increases their consumer value. Further studies are intended to determine the biological value of the products and to determine their functional and technological indicators to substantiate the economic feasibility of introduction into production
 
Keywords: boiled smoked sausage, local aquaculture, meatcontaining product, by-products
 
References
1. Smoljar V. (2013). Formula racionaljnogho kharchuvannja. [Formula of rational nutrition]. Problemy kharchuvannja. [Nutrition problems]. №1. S. 5-9.
2. Smoljar V. (2004). Evoljucija jevropejsjkogho kharchuvannja. [The evolution of European nutrition]. Problemy kharchuvannja. [Nutrition problems]. №1. S. 15-21.
3. Bankovsjka, N. (2008). Ghighijenichna ocinka stanu faktychnogho kharchuvannja doroslogho naselennja Ukrajiny ta naukove obgruntuvannja shljakhiv jogho optymizaciji [Hygienic assessment of the actual nutrition status of the adult population of Ukraine and scientific substantiation of the ways of its optimization]. (Doctoral dissertation, Bankovsjka Natalija Volodymyrivna).
4. Ghulich, M. (2011). Racionaljne kharchuvannja ta zdorovyj sposib zhyttja- osnovni chynnyky zberezhennja zdorov'ja naselennja. [Good nutrition and healthy lifestyles are key factors in maintaining the health of the population.]. Problemy starenyja y dolgholetyja [Problems of aging and longevity], 20(2), 128-132.
5. Healthy nutrition. WHO Regional Publications /W.P. James [et al.] Europian Series. 1988. № 24. 150 р.
6. Smoljar V. (2014). Kharchuvannja siljsjkogho naselennja Ukrajiny. [Nutrition of the rural population of Ukraine]. Problemy kharchuvannja. [Nutrition problems]. №1, 5-9.
7. Sonjko, N., Shtonda, O., Sukhenko, Ju. Gh. (2012). Molochnyj (syrovatkovyj) bilok v m'jasnykh produktakh. [Milk (whey) protein in meat products]. Naukovyj visnyk Ljvivsjkogho nacionaljnogho universytetu veterynarnoji medycyny ta biotekhnologhij imeni SZ Gzhycjkogho, [Scientific Bulletin of Lviv National University of Veterinary Medicine and Biotechnology named after Zhyzhytsky]. №14. 52-55.
8. Vdovenko N. (2010). Suchasnyj stan ta naprjamky rozvytku rybnogho ghospodarstva v Ukrajini. [Current state and directions of fisheries development in Ukraine]. Ekonomika NPK. [Economics of the AIC]. №3. 15-20.
9. Tyshhenko, V., Bozhko, N. (2015). Tekhnologhycheskye svojstva y pyshhevaja cennostj prudovoj ryby aghrofyrmy" Turjanskaja" Sumskoj oblasty. [Technological properties and nutritional value of pond fish of the agricultural company "Turyanskaya" Sumy region] Materyaly IV Mezhdunarodnoj nauchno-praktycheskoj internet-konferencyy: "Pryorytety y nauchnoe obespechenye realyzacyy ghosudarstvennoj polytyky zdorovogho pytanyja v Rossyy" [Priorities and scientific support for the implementation of the state policy of healthy eating in Russia], (Orel, 15 nojabrja - 15 dekabrja 2015 gh.). Orel, S.14-18.
10. Ghrycynjak, I. (2010). Naukove zabezpechennja rozvytku akvakuljtury ta pidvyshhennja efektyvnosti vykorystannja vodnykh bioresursiv vnutrishnikh vodojm Ukrajiny.[ Scientific support for the development of aquaculture and increasing the efficiency of use of aquatic bioresources of inland water bodies of Ukraine.] Ryboghospodarsjka nauka Ukrajiny [Fisheries Science of Ukraine], № 1, 4-13.
11. Lysovoj V. (2010). Maloyspoljzuemaja prudovaja ryba y otkhody ee pererabotky tovarnoj prudovoj ryby – cennoe sirj'e dlja poluchenyja belkovoj dobavky. [Poorly used pond fish and waste from its processing of marketable pond fish are valuable raw materials for obtaining protein supplements]. Novye tekhnologhyy. [New technologies] № 3. S. 11–15.
12. Lebsjka T., Gholembovsjka N. (2014). Kharchova cinnistj koropa Cyprinus Carpio i tovstolobyka Hypophtalmichthys spp osinnjogho vylovu. [Nutritional value of Cyprinus Carpio carp and silver carp Hypophtalmichthys spp autumn catch]. Tekhnika i tekhnologhiji APK. [AIC technology and technology]. 5. S. 12–15.
13. Bozhko N., Pasichnyj V., Tyshhenko V. Patent 124222 Ukraine. A23L 13/50. M'jasovmisna vareno-kopchena kovbasa z m'jasom kachky muskusnoji. [Meatcontaining smoked sausage with Muscovy duck meat]; Applicant and Patent Attorney Sumy nat. agrar. un-t. № 10844, zajavl. 06.11.2017, opubl.26.03.2018 r., bjul. № 6.
14. Kyshenjko I., Starchova V., Ghoncharov Gh. (2010). Tekhnologhija m'jasa ta m'jasoproduktiv. [Technology of meat and meat products]. Praktykum: navch. Posibnyk. Kyjiv: NUKhT, 367 s.
15. Osnovy sensornogho analizu produktiv ghaluzi [Fundamentals of sensory analysis of industry products]: metod. rekomendaciji do vyvchennja dyscypliny ta vykonannja kontrol. roboty dlja stud. naprjamu pidghotovky 6.051701 «Kharchovi tekhnologhiji ta inzhenerija» dlja studentiv zaoch. formy navch. K.:NUKhT, 2014. 14 s.
16. Minimaljni specyfikaciji jakosti osnovnykh produktiv tvarynnogho pokhodzhennja [ Minimum specifications for the quality of basic products of animal origin]. K.: MOZ Ukrajiny, 2010. 87 s.
17. Vujković, G., Karlović, Đ., Vujković, I., Vörösbaranyi, I., Jovanović, B. (1999). Composition of muscle tissue lipids of silver carp and bighead carp. Journal of the American Oil Chemists' Society, 76(4), 475-480.

naas logo mes logo