Development of technology for the production of poultry products prophylactic purpose (smoked-baked galantine from chicken meat with Bulgarian pepper)

Лаврёнова, З. И.; Назарова, Н. Е.

doi:10.20914/2310-1202-2018-3-272-277

Cited by 5 publications

(3 citation statements)

References 6 publications

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“…Анализ данных аминокислотного состава разработанных изделий свидетельствует о богатом наборе незаменимых аминокислот в белках этих изделий. Все образцы превосходят контроль по заменимым и незаменимым аминокислотам [8][9][10][11][12][13][14][15][16][17][18].…”

Section: цели и задачи исследованияunclassified

Influence of heat treatment methods on weight loss of fish semi-finished products

Vasyukova,

Kusova,

Edwards

et al. 2023

Fisheries

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The level of scientific and technical literature related to the research topic is analyzed. Unexplored areas in the technique and technology of baked fish and vegetable products using various types of equipment have been identified. In the process of research, the issues of combining lean fish species with products of plant origin, which mutually complement the amino acid composition of highly prepared semi-finished products, were considered. The main raw material for the production of cutlets was fresh frozen pink salmon fish with the addition of buckwheat, rolled oats, millet and rye flour, as well as powders of plant origin: freeze-dried dill, parsley and paprika, and onions, orange and yellow carrots, and milk were used as plant and animal raw materials, butter and chicken egg. For heat treatment, gentle heat treatment methods and modes were chosen: baking in a combi oven in the “steam” and “heat” modes and, for comparison, the same method – baking in an oven. Based on modeling the components of the recipe, taking into account their biological value, new taste qualities of baked fish cutlets were obtained. As a control, there were fish cutlets prepared according to the traditional recipe available in the regulatory documentation. The dependences of raw and heat-treated products and their influence on the structure of cutlets were revealed. The sensory characteristics of new semi-finished products with a high degree of readiness were obtained, taking into account processing in a combi oven and baking in an oven. The parameters of technological processes have been established for baking in the “steam” and “heat” mode at a temperature of 180-200 ° C in a combi oven, and at 200°C baking for 7 minutes, and then at a temperature of up to 250 ° C until the inside reaches 80°C (more 3-5 minutes). The dependences of milk, eggs and butter on the binding components of the formulation - herbal additives – have been identified. The resulting model formulation meets the requirements, regulatory documentation and consumer preferences. Baking in the “heat” mode is characterized by a loss of protein of 3,43-3,68%, fat – 0,02-0,23%, carbohydrates - 0,43-0,61%. Oven roasting has a gentler effect on nutrient loss. At the same time, the loss of protein is 2,00-2,49%, fat - 0,13-0,43%, carbohydrates – 0,11-0,46%.

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Section: цели и задачи исследованияunclassified

Influence of heat treatment methods on weight loss of fish semi-finished products

Vasyukova,

Kusova,

Edwards

et al. 2023

Fisheries

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“…Many scientists are considering the possibility of improving technologies and recipes, measurements and experiments are reflected in the works of such scientists as: Prokhorova M.P., Mironov N.A., Potapova A.V., Baidina I.A., Ivashchenko Y.S., Zharikova V.U., Andrusenko M.V., Asfondyarova I.V., Hayrapetyan A A, Glagoleva L E, Shishkina D I, Lavrenova Z I, Shevtsov A A , Vasyukova A T, [2,3,5,6,[8][9][10][11][12][13] and other.…”

Section: Introductionmentioning

confidence: 99%

Investigation of mass and nutrient losses during heat treatment of minced meat products

Vasyukova,

Moshkin,

Edwards

et al. 2023

BIO Web Conf.

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People associate existing fast food establishments not only with hamburgers and french fries, but also with nuggets, especially those enterprises that focus on the production of chicken products. With the classic processing of deep-fried nuggets, there is a rather large loss of product mass, and when using bad oil, the taste of the product is lost. Therefore, it is necessary to consider other types of heat treatment of this product to reduce production costs. The authors of the article conducted an experiment on alternative processing of nuggets in such equipment as a combi steamer and oven. The purpose of the experiment is to establish the weight loss of the product when using these types of heat treatment and to conduct an organoleptic evaluation of the resulting product. Raw materials were used from the manufacturer Meat Master LLC. The study was carried out according to 2 approved technologies on different equipment. The total weight loss of nuggets during processing in a combi steamer averaged 18%, and in an oven 13%. At the same time, processing in a combi steamer, in comparison with an oven, made it possible to better preserve the organoleptic properties of the nuggets. Also, thanks to the experiment, it was revealed that it takes time to bring the nuggets to culinary readiness, since during the experiment, the internal temperature of the product was recorded at intervals of 30 seconds. The product was prepared not by time, but by reaching a temperature in the depth of the product up to 800C. It was found that the average cooking time for nuggets in a combi oven is 6 minutes, and in an oven about 10 minutes. The results were the achievement of the goal of the experiment and the solution of related problems. The simulated cooking model made it possible to identify the time to bring to culinary readiness, the mass of losses and the organoleptic properties of nuggets cooked in a combi steamer and oven.

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“…Рациональное применение мяса кур механической обвалки в производстве рубленых полуфабрикатов позволит снизить себестоимость готовой продукции, повысить их пищевую и биологическую ценность, обеспечит экономию мясного сырья, улучшит реологические характеристики мясного фарша [7][8][9].…”

Section: Introductionunclassified

Combined semi-finished poultry meat products formulation

Dolmatova,

Gorelik,

Zaitseva

et al. 2022

Vestn. Voronež. gos. univ. inž. tehnol.

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Semi-finished products made from poultry meat are widely popular among different segments of the Russian population. A special place belongs to products made from minced meat mass. Currently, there is a need to develop recipes for combined minced products with a lower cost, good organoleptic and physicochemical characteristics. The traditional recipe for the preparation of products from the minced poultry meat mass involves the use of hand-boned chicken meat. Mechanically deboned poultry meat differs from manual deboned meat by a lower moisture and protein content, a higher fat content, which makes its usage promising. The authors experimentally establish the most appropriate combination of traditional raw materials and mechanically deboned meat (90:10) for the preparation of products from the chopped poultry meat mass. This ratio was acknowledged as the best while determining organoleptic (sectional view, smell, taste, consistency) and physicochemical (mass fraction of total ash, moisture, acidity, mass fraction of carbohydrates) indicators. A model sample of a prepared combined semi-finished meat product had a flat surface, dense and elastic consistency, a homogeneous minced meat structure, a pleasant chicken taste and aroma. The authors note that within completion of products made from minced poultry meat mass, there is a possibility to partially replace chicken meat with mechanically deboned meat by picking the optimal recipe. In such event, the quality indicators of the finished, combined product do not deteriorate, the product retains traditional organoleptic characteristics, is balanced in the main nutrients and has a high nutritional and biological value.

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Development of technology for the production of poultry products prophylactic purpose (smoked-baked galantine from chicken meat with Bulgarian pepper)

Cited by 5 publications

References 6 publications

Influence of heat treatment methods on weight loss of fish semi-finished products

Influence of heat treatment methods on weight loss of fish semi-finished products

Investigation of mass and nutrient losses during heat treatment of minced meat products

Combined semi-finished poultry meat products formulation

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