FOOD RESOURCES 2021. Issue N 17. Article 12 — Інститут продовольчих ресурсів НААН України

Деталі: Опубліковано: Середа, 22 грудня 2021, 11:58; Перегляди: 857

12. QUALITY ASSESSMENT OF MINCED MEAT SYSTEMS USING VEGETABLE RAW MATERIALS
https://doi.org/10.31073/foodresources2021-17-12
Nadiia Novgorodska, Alla Solomon, Iryna Bernyk
Pages: 119-128

Abstract
The use of food ingredients to obtain special-purpose products is one of the promising areas for expanding the meat products range. We mean the development of new technologies using structurants that have a number of valuable properties. The problem of finding new sources of nutrients to expand food production is of paramount importance to solve the above-mentioned problems. In our opinion, a biologically active complex of milk thistle can be used as a component of food because it supplies vitamins, minerals and trace elements. The aim of the research is to investigate the possibilities of milk thistle meal application in minced meat semi-finished products technology. The subject of research is the technological indicators of minced meat systems. Research methods are functional-technological (moisture-binding capacity) and sensory ones (color, taste, consistency, aroma). The research results are presented as the complex research on milk thistle application for the production of minced meat semi-finished products on model minced meat systems. The milk thistle meal application allowed to obtain minced meat with good organoleptic characteristics and high values of moisture retention. High indicators of taste and smell were found in samples with a biologically active complex of milk thistle in the amount of 2% and 4% by weight of beef. However, the foreign taste and smell of milk thistle predominates in samples with a biologically active complex of milk thistle in the amount of 6%. The best organoleptic characteristics (color, smell, taste) have a sample with milk thistle meal in the amount of 5% by weight of beef.
Keywords: minced meat systems, milk thistle meal, technologies, semi-finished products

References
1. Lavrova L.YU., Borcova E.L., Lysov M.V., Soharev P.M., 2011. Natural'nye ingredienty dlya obogashcheniya myasnyh izdelij. [Natural ingredients for enriching meat products] Myasnye tekhnologii [Meat technologies.]. № 11. s. 50–51. [in Russian].
2. Korenevskaya P.A., Kotel'nikova YU.A. (2020) Tekhnologiya proizvodstva varenyh kolbas s ispol'zovaniem muki iz zarodyshej pshenicy. [Technology for the production of cooked sausages using flour from wheat germ]. Nauchnoe obespechenie zhivotnovodstva Sibiri. Materialy IV Mezhdunarodnoj nauchno-prakticheskoj konferencii. [Scientific support of animal husbandry in Siberia. Materials of the IV International Scientific and Practical Conference] p. 500–503. [in Russian]
3. Al'hamova G.K., Mazaev A.N., Rebezov YA.M., SHel' I.A., Zinina O.V. (2014) Produkty funkcional'nogo naznacheniya. [Functional products.] Molodoj uchenyj. [Young scientist.]. №12 (71). p. 62–65. [in Russian]
4. Gavrilova E.V., Bazhina K.A. (2013) Organolepticheskaya ocenka polufabrikatov myasnyh rublenyh s rastitel'nymi komponentami.[ Organoleptic evaluation of semi-finished minced meat products with vegetable components] Molodoj uchenyj. [Young scientist] № 11. p. 84–86. [in Russian]
5. Novgorodska N.V. (2018) Vykorystannia roslynnoi klitkovyny u miasnykh napivfabrykatakh. [ Vikoristannya roslinnaya klitkovini at meat napivnaprikatah] Zbirnyk naukovykh prats «Ahrarna nauka ta kharchovi tekhnolohii». [Collection of Science Practices "Agrarian Science and Technology"] V. 3 (102). p. 159–168 [in Ukrainian]
6. Bernyk I.M., Kulyk M. F., Tkachenko T. Yu. (2020) Vyznachennia terminu pisliazabiinoho zberihannia miasa svynei. [Determination of the term of post-mortem storage of pig meat] Prodovolchi resursy. Zbirnyk naukovykh prats. [Food resources. Collection of scientific works]. № 15. s. 15–22. [in Ukrainian]
7. Bernyk I.M., Farionik T.V., Novgorodska N.V. (2020) Veterynarno-sanitarna ekspertyza produktiv tvarynnoho ta roslynnoho pokhodzhennia.[ Veterinary and sanitary examination of products of animal and plant origin] Navchalnyi posibnyk dlia studentiv vyshchykh navchalnykh zakladiv. Vinnytsia: Vydavnychyi tsentr VNAU [A textbook for students of higher educational institutions. Vinnytsia: VNAU Publishing Center] 232 s [in Ukrainian]
8. Bernyk I. improving the quality of poultry meat by using ultrasonic cavitation technology. The scientific heritage. 2020. № 45. vol. 1. P. 19–25. [in Ukrainian]
9. Novgorodska N.V. (2018) Vykorystannia svynyny z oznakamy PSE ta DFD u kovbasnomu vyrobnytstvi. [The use of pork with signs of PSE and DFD in sausage production] Zbirnyk naukovykh prats «Ahrarna nauka ta kharchovi tekhnolohii». [Collection of Science Practices "Agrarian Science and Technology"] V. 1 (100). p. 116–122/ [in Ukrainian]
10. Novgorodska N.V., Ovsiienko S.M., Solomon A.M. (2021) Kormy, miaso, vyroby iz svynyny. [Feed, meat, pork products] Vinnytsia: TOV «Druk» [Vinnytsia: TOV «Druk»]. 172 s. [in Ukrainian]
11. Mamaev A.V., Rodina N.D., Sergeeva E.YU., Leshchukov K.A., Suchkova T.N., Cikin S.S. (2016) Izuchenie pishchevoj i biologicheskoj cennosti myasnyh konservov iz myasa pticy dlya detskogo pitaniya. [Study of the nutritional and biological value of canned poultry meat for baby food] Biologiya v sel'skom hozyajstve. [Biology in agriculture] № 4 (13). p. 14 16. [in Russian]
12. Tikhonova N.O. (2011) Rol kharchovykh dobavok ta yikh spryiniattia spozhyvachamy. [The role of food additives and their perception by consumers] Kyiv : NUKhT. [Kyiv: NUHT] № 39. p. 153. [in Ukrainian]
13. Kotliar Ye., Topchii O. (2017) Rozrobka retseptur miasnykh pashtetiv z vykorystanniam bilkovo-zhyrovykh emulsii na osnovi vitaminizovanykh kupazhovanykh roslynnykh olii. [Development of recipes for meat pâtés using protein-fat emulsions based on vitaminized blended vegetable oils] Naukovyi visnyk LNUVMBT imeni S. Z. Gzhytskoho. [Scientific Bulletin of LNUVMBT named after SZ Gzhytsky] T. 19. № 75. p. 89–96. [in Ukrainian]
14. Kotliar Ye.O., Topchii O.A., Kyshenko I.I., Kryzhova Yu.P. (2015) Perspektyvy vykorystannia klitkovyny u vyrobnytstvi miasnykh produktiv. [Prospects for the use of fiber in the production of meat products.] Naukovyi visnyk LNUVMBT imeni S. Z. Gzhytskoho. [Scientific Bulletin of LNUVMBT named after SZ Gzhytsky] T. 17, № 4. p. 60–65. [in Ukrainian]
15. Antipova L.V., Glotova I.A., Rogov I.A. (2001) Metody issledovaniya myasa i myasnyh produktov. [Research methods for meat and meat products] M.: Kolos. [M .: Kolos] 371 p. [in Russian]
16. Leshchukov K.A., Lobodina T.E., Gavrilova A.I. (2018) Ispol'zovanie shrota rastoropshi v tekhnologii myasnyh rublenyh polufabrikatov. [The use of milk thistle meal in the technology of minced meat semi-finished products] Fiziko-matematicheskie nauki. [Physics and mathematics] s. 40. [in Russian]
17. Smoliar V.Y. (2000) Fiziolohiia ta hihiiena kharchuvannia. [Physiology and hygiene of food] Kyiv: Zdorovia. [Kyiv: Health]. 336 p. [in Ukrainian].