Functional and technological indicators of fermented minced meat

Зинина, Оксана Владимировна; Rebezov, Мaksim; Khayrullin, Mars; Неверова, О П; Bychkova, Tatyana

doi:10.1088/1755-1315/548/8/082010

Cited by 19 publications

(5 citation statements)

References 13 publications

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“…The quality of the finished product, its consistency, juiciness and appearance depend on the structuralmechanical and physical-chemical properties of minced meat during mechanical processing [14]. After making minced meat and pre-mixing the components, the change in the ultimate shear stress and moisture-binding capacity of minced meat depending on the addition of poultry meat was investigated.…”

Section: Resultsmentioning

confidence: 99%

Improved Organoleptic Properties in Cooked Sausages through a Mutton-Poultry Blend: An Analytical Study

Kalibekkyzy,

Neverova,

Rebezov

et al. 2023

IOP Conf. Ser.: Earth Environ. Sci.

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This study investigates the implications of utilizing a combination of mutton and poultry meat for cooked sausage production, with an emphasis on understanding changes in chemical composition and textural properties. Utilizing a systematic approach, four experimental variants were developed, progressively incorporating up to 30% poultry meat as a replacement for mutton. A comprehensive chemical analysis revealed an increase in the water-binding capacity, a notable decrease in fat content, and a slight increase in ash content (P<0.05 for both changes). In contrast, textural assessment showed no significant variations across the samples. The blending of mutton and poultry meat demonstrated an enhancement of organoleptic properties, inclusive of flavor, aroma, juiciness, and tenderness of the final product, without compromising the textural characteristics. The results of this study underline the potential benefits of integrating mutton and poultry in cooked sausage production, suggesting a novel pathway to create a nutritious, tasty, and high-quality product. The findings possess implications for the meat industry, providing scientific backing for the inclusion of diverse meats for an optimized product formulation.

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Section: Resultsmentioning

confidence: 99%

Improved Organoleptic Properties in Cooked Sausages through a Mutton-Poultry Blend: An Analytical Study

Kalibekkyzy,

Neverova,

Rebezov

et al. 2023

IOP Conf. Ser.: Earth Environ. Sci.

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“…The functional and technological properties of minced meat were determined by standard methods [14].…”

Section: Volume 17 819 2023mentioning

confidence: 99%

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.

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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%.

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“…Method for determination of acid number». To determine the acidity, 25 g of the prepared sample is weighed to the nearest 0.01 g, placed in a beaker, a small amount of distilled water is added and thoroughly stirred with a glass rod, the resulting slurry is transferred through a funnel into a 250 cm 3 volumetric flask, rinsing with distilled water into the same flask product particles adhered to the beaker and funnel [7,8].…”

Section: Consistencymentioning

confidence: 99%

“…Determination of the mass fraction of breading. When examining semi-finished products covered with one breading, thoroughly clean off the breading with a knife and weigh the meat, the net mass of which must be at least 95% of the prescribed recipe [4,5,7,8].…”

Section: Consistencymentioning

confidence: 99%

Development of sustainable systems of food production of chopped semi-finished products

Alekseeva

Khoroshailo

Bachinina

et al. 2022

IOP Conf. Ser.: Earth Environ. Sci.

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Currently, the food industry is carried out with the use of food additives. Many world scientists are working on the formation of new nutritional supplements or improving existing supplements. There are nearly two thousand nutritional supplements around the world, and of course, there is a need to improve them. In the meat industry, additives developed according to their own recipe are used in the manufacture of products. The use of such additives depends on the purpose of the manufacturer. Skeptics argue that nutritional supplements are only needed to increase sales. The topic of the introduction of food additives, namely with a high content of vitamins, is very relevant in our time. Today, there is practically no food left, wherever nutritional supplements are used.

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Functional and technological indicators of fermented minced meat

Cited by 19 publications

References 13 publications

Improved Organoleptic Properties in Cooked Sausages through a Mutton-Poultry Blend: An Analytical Study

Improved Organoleptic Properties in Cooked Sausages through a Mutton-Poultry Blend: An Analytical Study

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

Development of sustainable systems of food production of chopped semi-finished products

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