Optimization of the composition of minced meat semi-finished products

Зинина, Оксана Владимировна; Gavrilova, K.S.; Vaiscrobova, E S; Khayrullin, Mars; Bychkova, Tatyana; Tsoi, L A

doi:10.1088/1755-1315/613/1/012166

Cited by 5 publications

(3 citation statements)

References 15 publications

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“…The AAS's analytical signal is the optical density of the atomic vapor, ascertained on one of the resonance lines of the targeted element, which correlates with the element's concentration. This relationship is described by the Bouguer-Lambert-Beer law (6).…”

Section: Laboratory Methodsmentioning

confidence: 99%

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Chicken combs as a raw material in the manufacturing of chopped semi-finished horse meat products

Zhumanova,

Bakirova,

Baybalinova

et al. 2023

Potr. S. J. F. Sci.

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Food safety stands at the forefront of social policies across nations. Secondary meat raw materials present a potential source for meat production. Our research objective was to analyze the nutritional value and functional-technological properties of horsemeat and protein additives of animal origin, particularly secondary meat raw materials such as chicken combs. We also sought to empirically determine their optimal quantities for developing chopped semi-finished horsemeat products, which are protein-enriched and have high consumer appeal. We aimed to establish efficient methods for utilizing collagen-rich materials like chicken combs. Additionally, we assessed the feasibility of using slaughter by-products and the potential of minced meat and pastry products as valuable raw material sources. Based on our findings, we deduce that chicken combs, a lower-value secondary raw material, possess notable physical, chemical, and safety properties. These traits underline its high biological worth and environmental benignity, qualifying it as a viable ingredient for protein enrichment and as an additive in minced meat and paste product manufacturing.

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Section: Laboratory Methodsmentioning

confidence: 99%

“…This combination augments the meat's amino acid profile, its vitamin and mineral content, and the functional and technological characteristics of the final product. Furthermore, a core goal of Kazakhstan's agricultural sector is to bolster local production, focusing on high-quality and safe food raw materials, including meat [5], [6].…”

Section: Introductionmentioning

confidence: 99%

Chicken combs as a raw material in the manufacturing of chopped semi-finished horse meat products

Zhumanova,

Bakirova,

Baybalinova

et al. 2023

Potr. S. J. F. Sci.

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“…Recently, there has been a tendency to develop food products with a composition optimized for the main nutrients [3,4]. Nutrient-balanced foods are a source of vitamins, minerals, dietary fiber and other biologically active substances, provide the human body with energy.…”

Section: Introductionmentioning

confidence: 99%

Modeling of the cottage cheese products composition

Неверова

Koshchaev

Горелик

et al. 2022

IOP Conf. Ser.: Earth Environ. Sci.

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Combined food products provide the human body with all the necessary nutrients in a balanced amount. The paper presents a technique for modeling the formulation of semi-finished products from cottage cheese using the Excel program. The main components of semi-finished products are: cottage cheese of 5% fat content, flour from unsteamed buckwheat, egg melange. The goal of modeling was to obtain the optimal ratio of the components of the formulation, which meets the established requirements for indicators of nutritional value, as well as the recommended intake of vitamins and minerals for the adult population. The goal function has selected the cost of the product for which the condition for obtaining the minimum value is set. As a result of the search for a solution, the program proposed several options for formulations, of which the most acceptable was selected. Thus, we can conclude that it is advisable to apply mathematical modeling methods to obtain a combined product with specified nutritional value indicators.

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Technological approaches to the production of minced meat semi-finished products enriched with composites of animal and plant origin

Derkanosova,

Kurchaeva,

Panina

2024

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

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The paper substantiates the expediency of developing minced meat semi-finished products using composite mixtures based on vegetable raw materials with a high content of dietary fibers that have a beneficial effect on the human body and meat protein resources from secondary raw materials of the meat industry, which will expand the sector of minced semi-finished products and use protein-containing resources of the meat industry in the production cycle. To create a new formulation, a commercial preparation of apple fiber and a powdered semi–finished product from biomodified masha seeds were used as components for a protein-carbohydrate composite mixture for enriching chopped meat semi-finished product with dietary fibers and minerals. To modify the seeds of masha, germination was used for 48 hours at a temperature of 25°C. A powdered semi-finished product from fermented udder of cattle was used as a protein concentrator. To carry out the biomodification of the udder of cattle, grinding, treatment with the enzyme Protozyme C for 3 hours at a temperature of 55°C, drying and grinding were carried out. A protein-carbohydrate composite mixture (BUKS) has been developed on the basis of composites of plant and animal origin. Based on the study of the functional and technological properties of the meat system, the optimal dosage of BUCS was established, which was 12.5% while maintaining all properties at the level of 69-80%. The results of the research formed the basis for the development of the formulation of chopped semi-finished products - "Tender" cutlets. The conducted organoleptic evaluation of the developed samples showed that the protein–carbohydrate composite mixture significantly improves the sensory characteristics of the finished product. The calculation of the level of satisfaction of the daily need for nutrients when consuming 100 g of Tender cutlets showed that the developed product will cover the body's need for protein by 16.0%, fats by 9.4%, dietary fibers by 27.44%. Thus, the use of BUCS in the technology of minced meat semi-finished products will contribute to an increase in the nutritional and biological value of the final product

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Optimization of the composition of minced meat semi-finished products

Cited by 5 publications

References 15 publications

Chicken combs as a raw material in the manufacturing of chopped semi-finished horse meat products

Chicken combs as a raw material in the manufacturing of chopped semi-finished horse meat products

Modeling of the cottage cheese products composition

Technological approaches to the production of minced meat semi-finished products enriched with composites of animal and plant origin

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