Functional meat product

Кобжасарова, З. И.; Kassymova, M.K.; Орымбетова, Г. Э.; Nurseitova, Z.; Arapbayeva, D.

doi:10.1063/5.0126684

Cited by 3 publications

(2 citation statements)

References 1 publication

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“…Studies have shown that in the plant kingdom, amaranth proteins are among the closest to animal proteins. The need of the population for products of increased nutritional and biological value, products of specialized and functional nutrition is satisfied by no more than 10-20% [8,9].…”

Section: Introductionmentioning

confidence: 99%

Introduction of a food additive based on amaranth plant in the production of meat products

Fatkhullaev

2023

E3S Web of Conf.

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In terms of protein, amino acids, vitamins, macro- and microelements, physiologically active compounds, and oils, the amaranth plant outperforms many conventional crops. At the same time, the complex processing of amaranth plant seeds to produce high-quality protein, protein-carbohydrate, and protein-lipid products necessitates the creation of novel theoretical, experimentally supported, and resource-saving technologies based on optimal fractionation of the seeds' primary macronutrients while preserving the feedstock's phytochemical potential. The intricate processing of amaranth seeds must have scientific and practical underpinnings if this significant national economic issue is to be resolved. As a component of a nutritious diet, the nutrients in amaranth can offer considerable health advantages. One of the most abundant plant-based sources of protein is the amaranth plant. Amaranth proteins are among the ones that are most similar to animal proteins in the plant world, according to studies. Just 10–20% of the population's demand for goods with higher nutritional and biological value, as well as products with specialized and functional nutrition, is met. This article discusses the amaranth plant and its composition, useful properties, comparison of the flour product from its seeds with other types of flour products, analysis of the composition and wide application in the food industry, especially in bakery production. The goal is to provide the population with environmentally friendly and safe types of food and introduce new types of products.

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Section: Introductionmentioning

confidence: 99%

Introduction of a food additive based on amaranth plant in the production of meat products

Fatkhullaev

2023

E3S Web of Conf.

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“…Moreover, amaranth flour contains dietary fibers, which have an important advantage in reducing the calorie content of the diet and promoting a persistent sense of satiety [23]. Amaranth flour can be used in sausage production as a gluten-free and nutrient-dense ingredient that can improve the texture, flavor, and nutritional value of the final product [24,25].…”

Section: Introductionmentioning

confidence: 99%

Investigation of the chemical composition, physicochemical properties, and microstructure of meat patties with amaranth flour

Suychinov,

Zhumanova,

Mironova

et al. 2023

Teor. prakt. pererab. mâsa (Print)

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This study aimed to investigate the effect of adding amaranth flour to meat patties on their chemical composition. Four different variations of meat patties were prepared, with amaranth flour added at concentrations of 5%, 10%, and 15% in place of beef. The control sample was prepared without any addition. The results of the study showed that the addition of amaranth flour led to a significant decrease in the moisture content of the meat patties, while the proportions of carbohydrates, fat, and ash increased. Specifically, the patties with the highest concentration of amaranth flour (15%) had the highest proportions of carbohydrates and fat with the lowest proportion of moisture. The control sample had the highest moisture content and the lowest proportion of carbohydrates, fat, and ash. The addition of amaranth flour increased the water-holding capacity of the meat patties, with the highest increase observed in the sample with 15% amaranth flour (82.21%). The overall score of sensory evaluation of the meat patties did not significantly decrease with the addition of up to 10% amaranth flour, according to the sensory evaluation. The study provides evidence that up to 10% amaranth flour can be used as a substitute for beef in meat patties, which can lead to an increase in the fat and carbohydrate content and mineral composition and improvement of the water-holding capacity of the final product.

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Review of the slaughter wastes and the meat by-products recycling opportunities

Alibekov,

Alibekova,

Bakhtybekova

et al. 2024

Front. Sustain. Food Syst.

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In the ancient times, the Kazakhstan population were considered as nomadic people, where a cult of all types of cattle breeding had a leading position. However, currently the processing approaches of livestock slaughter wastes and secondary meat raw materials are weakly developed. The presented review of waste-free technologies considers the utilization processes of following: carcasses, skins, bones, meat scraps, blood, adipose tissue, horns, feet, hooves, and internal organs. These substances are an important source of animal protein, collagen, bioactive peptides, blood plasma, minerals, and fats that can be applied in various industries: food, feed, medical, and technological. When slaughtering livestock, meat on bones makes up almost half of the total weight of livestock, yet the remaining half contains offal and inedible raw materials. Blood consists of: erythrocytes, leukocytes, platelets, and plasma. Animal bones have mostly proteins (30–50%) and lipids (13–20%) from bone tissues. Tendons, bones and skins contain a large amount of collagen. Animal fat and adipose tissue have 54.9% saturated acids, 40.9% unsaturated fatty acids and 4.2% polyunsaturated fatty acids. Bioactive peptides from collagen derivatives contain from 2 to 20 amino acids and have various biological (antihypertensive, antioxidant, and antimicrobial) activity. This review considers a world current status, modern prospects and opportunities in the slaughter wastes and the meat by-products recycling technologies. Overview of existing approaches for waste processing with the subsequent use of the final product in the food industry, the production of feed, medicines and technical products is considered. The complete processing within the slaughtering livestock and the secondary meat raw materials allows to expand the wide-range products with a low prime cost, thereby promoting to the sustainable development of agroecology by applying the waste hierarchy: Reducing, Reusing, and Recycling.

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Functional meat product

Cited by 3 publications

References 1 publication

Introduction of a food additive based on amaranth plant in the production of meat products

Introduction of a food additive based on amaranth plant in the production of meat products

Investigation of the chemical composition, physicochemical properties, and microstructure of meat patties with amaranth flour

Review of the slaughter wastes and the meat by-products recycling opportunities

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