Investigation of organoleptic and functional-technological parameters of meat breads using mechanically deboned poultry meat

Tischenko, Vasyl; Bozhko, Nataliia; Pasichnyi, Vasyl; Браженко, Владимир Владимирович

doi:10.32718/nvlvet-f9101

Cited by 2 publications

(1 citation statement)

References 9 publications

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“…З іншого боку, з точки зору раціонального використання сировини є доцільним включати в рецептури емульгованих ковбас та посічених напівфабрикатів м'ясо птиці механічного обвалювання (МПМО) зокрема індичого. На сьогодні вченими розроблена ціла низка рецептур і технологій (Jridi et al, 2015;Pasichnyi et al, 2018;Tischenko et al, 2019), що дозволяють комбінувати види сировини високої харчової цінності та зі зниженою біологічною ефективністю, розширення використання супутніх продуктів перероблення м'яса забійних тварин та птиці.…”

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Quality assessment of meatcontaining semi-finished minced products with duck meat

2019

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An urgent issue for meat processing companies is to expand their product range and increase production, and to make the product economically viable for the consumer. One of the ways to solve this problem is to produce meat-containing foods. Research on the development of new meatcontaining semi-finished formulations using locally sourced meat and animal protein ingredients to make high-value, affordable food available to consumers is promising and needs further development. The purpose of our work was to substantiate the feasibility of production of meatcontaining chopped semi-finished products with duck meat and mechanically deboned turkey meat, expanding the range of meat products, while increasing the biological value. Three model recipes were developed on the basis of the recipe-analogue of “Domashni” cutlets. The possibility of replacing of pork and beef for duck meat and mechanically deboned turkey meat was studied in semi-finished chopped meatcontaining products. The total number of duck meat and mechanically deboned turkey meat (MDTM) was 61%. The other components of the formulations did not change. Combining duck meat with MDTM in the proposed proportions in the meatcontaining systems of the patties allows improving the nutritional and biological value of the product and its quality indicators. Replacing second-grade beef with MDTM and pork with duck meat allows getting model minced meat with functional and technological indicators at the level of traditional patties. The use of secondary protein raw materials, namely MDTM, makes possible to obtain chopped semi-finished products with high nutritional value: increased protein content – 11.96–12.45 g/100 g of food, which is 1.10–5.24% higher than in patties with traditional raw materials; with reduced fat content – by 15% compared to the test samples. The proposed formulations made it possible to increase the biological value of meat-containing chopped cutlets, namely to reduce the number of limiting amino acids from six to two. Replacing of pork and beef in duck meat and MPMO recipes had a positive effect on sensory evaluation of the products. The highest overall score was obtained from the recipe 1 containing 25% duck meat and 36% MPMO.

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Quality assessment of meatcontaining semi-finished minced products with duck meat

2019

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Research of Nutritional and Biological Value of the Semi Smoked Meatcontaining Sausage

Bozhko¹,

Tischenko²,

Pasichnyi³

et al. 2019

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This study considers the expediency of combined duck meat of regional origin containing other types of raw materials with high protein value in meatcontaining sausages. The model for the studying of feasibility of combining duck meat of regional origin with other types of raw materials was a recipe for smoked sausage containing duck meat and pork, which also including pork fat and spices. The developed formulations contained meat of Peking duck, pork hearts, pork fat, soybean isolates, dry demineralized whey, chicken skin, and soluble dietary fiber. In the model samples of smoked sausage qualitative characteristics, indicators of microbiological safety, nutritional and biological value have been studied according to standard methods. The analysis of the results of the organoleptic evaluation confirms that the combination of Peking duck meat with raw materials of different origins containing protein enhances the appearance of the products, the taste and smell, the texture and the color. The study of the microbiological parameters of the sausages developed has indicated that the number of mesophilic aerobic and optional anaerobic microorganisms in all the tested samples was within the normal limits. The study of the number of bacteria of E. coli group has not detected these microorganisms in any of the samples. It has been proved that the developed variants of meat-containing smoked sausages contained high protein according to the analysis of the nutritional value of the products, low fat concentration and low-calorie foods. It has been confirmed that the duck meat can be combined with protein ingredients of different origins to increase the protein content in the developed products by 29.98 - 31.69%, to reduce the mass fraction of fat by 31.18-35.64%. The high biological value for the content of essential amino acids and the biological efficiency for the content of fatty acids of the ω-6 and ω-3 families have been confirmed. It has been determined that when Peking duck meat is combined with non-meat types of protein-containing raw materials (pork hearts, soybean isolate, dry demineralized whey) as a part of meat-containing smoked sausage, it allows producing nutritious products with high quality indicators.

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Investigation of organoleptic and functional-technological parameters of meat breads using mechanically deboned poultry meat

Cited by 2 publications

References 9 publications

Quality assessment of meatcontaining semi-finished minced products with duck meat

Quality assessment of meatcontaining semi-finished minced products with duck meat

Research of Nutritional and Biological Value of the Semi Smoked Meatcontaining Sausage

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