Determining the nutritional value and quality indicators of meat-containing bread made with hemp seeds flour (Cannabis sativa L.)

Bozhko, Nataliia; Pasichnyi, Vasyl; Tischenko, Vasyl; Marynin, Andriy; Shubina, Yevgenia; Strashynskyi, Igor

doi:10.15587/1729-4061.2021.237806

Cited by 4 publications

(4 citation statements)

References 28 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Regardless of the amount of ingredients used within the study groups, the pH remained virtually unchanged ( p > 0.05), and the pH values of the analyzed samples ranged from 6.40 to 6.41 ( Table 2 ). Similar results were obtained by Kotecka-Majcharzak et al [ 21 ] in pork meatballs with a varied amount of hemp cake and by Bozhko et al [ 38 ]. In turn, Kerner et al [ 5 ] showed the higher pH of pork burgers with the addition of dried and pressed hemp cake and sweet grass.…”

Section: Resultssupporting

confidence: 89%

“…In our study, it was shown that enrichment of the meat product with hemp products had a beneficial effect on increasing the protein content ( p < 0.05) in group P 1 , with a higher content of hemp seeds compared to group P 2 and the control group ( Table 3 ). Similar results have also been shown by other authors: Zając et al [ 20 ], Bozhko et al [ 38 ], Augustyńska-Prejsnar et al [ 32 ], and Zinina et al [ 18 ], who used high-protein hemp products (hulled hemp seeds, hemp flour, and hemp protein) to enrich meat products. In contrast, Kerner et al [ 5 ] did not observe an increase in protein in a pork burger after the introduction of 2% hemp cake.…”

Section: Resultssupporting

confidence: 87%

“…When developing enriched meat products involving the replacement of meat or fatty raw material with vegetable components, it is necessary to obtain sensory characteristics corresponding to their traditional counterparts [ 38 ]. In the conducted study, sensory analysis showed that meat products with hemp ingredients from group P 1 and P 2 were characterized by higher smell desirability and better consistency compared to the control group ( Table 5 ).…”

Section: Resultsmentioning

confidence: 99%

See 2 more Smart Citations

Quality of Poultry Roast Enriched with Hemp Seeds, Hemp Oil, and Hemp Flour

Augustyńska-Prejsnar

Topczewska

Ormian

et al. 2022

Foods

View full text Add to dashboard Cite

The aim of this study was to add natural hemp components to poultry roast recipes, to enhance their quality (physical, chemical, and sensory qualities of the product). Two variants of poultry roast (group P1 and P2) with a 10.2% addition of hemp components and a traditional equivalent with the participation of animal fat (group K) were tested. In the roast of group P1, the share of hemp seeds was 8%, hemp flour 0.2%, and hemp oil 2%; while in group P2, the proportions were 4%, 0.2%, and 6%, respectively. Roasts with hemp components were found to be characterized by a darker color; lower cooking losses; higher fiber content, and lower cholesterol and fat content; a favorable fatty acid ratio PUFA; n-3 and n-6; and acceptable sensory characteristics compared to the control group. Products with a higher (8%) share of hemp seeds contained more protein and fiber and were characterized by a higher degree of yellow saturation (b*), lower cooking losses after heat treatment, and a higher desirability of taste and better binding. Products in group P2, with a higher (6%) hemp oil content, had a lower cholesterol content and a lower proportion of SFA fatty acids and a higher proportion of omega-3 fatty acids, but were assessed as rated lower in terms of taste and binding.

show abstract

Section: Resultssupporting

confidence: 89%

Section: Resultssupporting

confidence: 87%

Section: Resultsmentioning

confidence: 99%

See 1 more Smart Citation

Quality of Poultry Roast Enriched with Hemp Seeds, Hemp Oil, and Hemp Flour

Augustyńska-Prejsnar

Topczewska

Ormian

et al. 2022

Foods

View full text Add to dashboard Cite

show abstract

“…Hemp seed processing products are a source of dietary fiber (up to 15 %) [18]. In [19], it is proved that the addition of hemp flour to the recipe of meat-containing products improves the consumer value of products by increasing the content of protein, fat, and mineral elements. It has been experimentally confirmed that the introduction of hemp flour into the composition of meat systems improves their functional and technological indicators.…”

Section: Literature Review and Problem Statementmentioning

confidence: 99%

Determining the medical and biological safety of meat-containing polycomponent products based on regional raw materials

Pasichnyi

Tischenko

Bozhko

et al. 2022

EEJET

View full text Add to dashboard Cite

This paper reports medical and biological studies of semifinished meat product and meatcontaining semismoked sausage on laboratory rats. The purpose of the study was to investigate the effect of the developed products on the dynamics of live weight, the state of internal organs and tissues, general and biochemical parameters of the blood of animals when they are introduced into the standard diet in the amount of 30 %. The studies were conducted on 30 white nonlinear rats weighing 145–150 g, of which one control and two experimental groups were formed, according to the principle of the method of analog groups.It is proved that the introduction of meatcontaining multicomponent products with a high protein content into the diet of rats in the amount of 30 % of the standard diet contributes to the intensification of animal growth processes. It was confirmed that the increase in live body weight of rats after 21 days of the experiment amounted to 33–38 %, which is larger than that in control by 69–90 %. No negative impact on the state of the internal organs of rats from the consumption of the developed products was detected.It was found that the inclusion of meatcontaining multicomponent products in the diet of rats contributes to an increase in erythropoiesis by 12.66 % compared to the starting data. The inclusion of products in the diet does not significantly change the content of leukocytes and platelets while increasing blood saturation with hemoglobin by 45.83–58.33 % higher compared to control animals.The introduction into the diet of laboratory rats of meatcontaining multicomponent products has an anabolic effect and contributes to an increase in the concentration of hemoglobin by 42.12 %, total protein by 4.79 %, creatinine by 19.68 %. In laboratory rats, there is a decrease in glucose by an average of 8.17 %, which indicates an intensification of processes in muscle tissue. Enhanced protein synthesis due to increased catabolism leads to an increase in bilirubin concentration by 19.12–21.97 % compared to control rats. Medical and biological studies of meatcontaining multicomponent products can be applied in practice to confirm their safety

show abstract

The Effect of Freezing on the Characteristics of Semifinished Products in a Dough Covering Using Non-Conventional Protein-Containing Raw Materials

Pasichnyi¹,

SHUBINA²,

SVYATNENKO³

et al. 2021

Animal Science and Food Technology

View full text Add to dashboard Cite

The relevance of this study is conditioned upon the increasing interest in alternative sources of protein, to solve the problem of providing the population with biologically complete food products of a combined composition. The purpose of this study was to investigate the effect of freezing on the stability of the moisture content of semifinished products in the dough covering using several types of meat raw materials, protein, and flour from hemp seed processing products. For the study, eight recipes of minced meat were prepared using beef, pork, red and white meat of broiler chickens with flour and protein from hemp seeds in the amount of 20% to the total mass of minced meat. In the samples, indicators of moisture content, moisture binding, emulsifying ability of products before freezing and after defrosting, and activity of water in defrosted products were determined. In the experimental samples, a substantial difference was found in the stability of the moisture content of semifinished products, depending on the combination of flour and hemp seed protein in the recipes of semifinished products and conventional types of meat raw materials under the influence of freezing. It was found that the best combination of hemp seed flour with beef and pork meat, while protein with broiler chicken meat is the best combination in terms of emulsifying ability. All model samples of minced meat had values above 40%, and all samples, except the combination of hemp protein with pork, were higher than the control. Studies of water activity values in defrosted dumplings were within the normal range of up to 0.970 Aw, and the sample using hemp seed protein and pork had the lowest – at 0.951 Aw. The conducted studies indicate the expediency of selective combination of hemp seed processing products with various types of meat raw materials in the composition of semifinished products in a dough covering. The combination of several types of non-conventional protein-containing raw materials in the composition of frozen semifinished products in the dough covering requires considering their technological compatibility to ensure the possibility of implementing the developed recipes in the production of dumplings in industrial production conditions

show abstract

Determining the nutritional value and quality indicators of meat-containing bread made with hemp seeds flour (Cannabis sativa L.)

Cited by 4 publications

References 28 publications

Quality of Poultry Roast Enriched with Hemp Seeds, Hemp Oil, and Hemp Flour

Quality of Poultry Roast Enriched with Hemp Seeds, Hemp Oil, and Hemp Flour

Determining the medical and biological safety of meat-containing polycomponent products based on regional raw materials

The Effect of Freezing on the Characteristics of Semifinished Products in a Dough Covering Using Non-Conventional Protein-Containing Raw Materials

Contact Info

Product

Resources

About