The efficiency of stabilizing the oxidative spoilage of meat-containing products with a balanced fat-acid composition

Bozhko, Nataliia; Pasichnyi, Vasyl; Marynin, Andrii; Tischenko, Vasyl; Strashynskyi, Igor; Kyselov, Oleksandr

doi:10.15587/1729-4061.2020.205201

Cited by 6 publications

(7 citation statements)

References 45 publications

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“…Cooked sausages were stored for 25 days at a temperature of +4 °C and a relative humidity of 75-78 %. During storage of the sausages, the controlled parameters were acid value (AV), peroxide value (PV), thiobarbituric value (TBV), microbiological parameters [10][11][12].…”

Section: Methodsmentioning

confidence: 99%

“…The acid value was measured by titration with sodium hydroxide in the presence of an alcohol solution of phenolphthalein [10]. 3-5 g of the test sample were weighed into a conical flask with a volume of 150-200 cm 3 .…”

Section: Methodsmentioning

confidence: 99%

“…Determination of the peroxide value is based on extraction with a mixture of chloroform and glacial acetic acid and subsequent titration with a solution of sodium hyposulfite with a pre-added starch solution [10]. 0.8-1 g of the sample was placed in a flask with a stopper, heated in a water bath and 10 cm 3 of chloroform and 10 cm 3 of glacial acetic acid were added.…”

Section: Methodsmentioning

confidence: 99%

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Study of efficiency of berry extracts in the technology of semi-smoked sausages

et al. 2022

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The work is devoted to the study of the effectiveness of the use of berry extracts (Aronia melanocarpa Elliot and Ribes nigrum L.) in the technology of semi-smoked sausages. The aim of the study was to study the effectiveness of the use of berry extracts (Aronia melanocarpa Elliot and Ribes nigrum L.) in the technology of semi-smoked sausages. The raw minced semi-smoked sausages were supplemented with the above-mentioned extracts in concentrations of 0.2–0.5 % of the weight of raw materials in order to slow down the oxidative processes in the lipid fraction of the product. Studies of the antioxidant efficiency of berry extracts and the effect on microbiological stability were performed during the shelf life of the finished product. It has been found, that the introduction of the chokeberry extract in a concentration of 0.2 to 0.5 % of the weight of minced meat significantly inhibits the hydrolytic oxidation of lipids in the finished product, resulting in reduced intensity of lipid peroxidation. It has been confirmed, that the stabilization of lipid peroxidation in semi-smoked sausages leads to inhibition of the formation of primary oxidation products. At the end of the shelf life of the PV (peroxide value) of the test samples was at least 0.017 mg/KOH (potassium hydroxide), which was 63.04 % less than in the control. The study of the content of secondary oxidation products allowed to estimate the depth of oxidation processes, occurring in the samples of semi-smoked sausages when stored for 25 days at a temperature of 0–6 °C. It has been proved, that the amount of secondary oxidation products, reacting with thiobarbituric acid, was the lowest at the end of the shelf life of the finished product with a concentration of the chokeberry extract of 0.5 %. TBV (thiobarbituric value) of this sample was 0.197±0.001 mg MA/kg, which was 3.74 times lower than in the control. The introduction of extracts can reduce microbiological contamination and achieve a bacteriostatic effect. The lowest total contamination was recorded in a sample with a concentration of the chokeberry extract of 0.5 %. The tendency to decrease MAFAnM (number of mesophilic aerobic and facultative anaerobic microorganisms) was noted in all experimental samples. And in direct proportion to the concentration of extracts. Comparative evaluation of the effectiveness of the preparations showed that the extract of chokeberry in a concentration of 0.5 % more effectively inhibits oxidative processes than the extract of black currant

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Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

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Study of efficiency of berry extracts in the technology of semi-smoked sausages

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“…Boiled sausages were stored for 25 days at a temperature of +4 °C and relative humidity of 75-78 %. During the storage of sausages, the controlled parameters were the acid number (AN), peroxide number (PN), thiobarbituric number (TBN), microbiological indicators [23,24].…”

Section: Preparation Of Half-smoked Sausagesmentioning

confidence: 99%

“…TBN was determined by measuring the color intensity of the distillate mixture of the study sample with a solution of thiobarbituric acid (1:1) after being aged in a water bath for 35 minutes at the Specol-11 spectral photo colorimeter (Germany) at a wavelength of 535 nm [23]. 50 g of crushed sausage was mixed with 50 cm 3 of distilled water to a homonymous state.…”

Section: Preparation Of Half-smoked Sausagesmentioning

confidence: 99%

Studying the influence of berry extracts on the quality and safety indicators of half-smoked sausages

Pasichnyi

Bozhko

Tischenko

et al. 2022

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In order to prevent oxidative damage, an experiment was conducted to determine the effectiveness of berries extracts (Aronia melanocarpa Elliot and Ribes nigrum L.) in the production of half-smoked sausages. The recipe of half-smoked sausages with a polycomponent composition of raw materials includes semi-fat pork with muscle tissue, tendon-free lean pork, tendon-free Muscovy duck meat, side pork, hydrated bamboo fiber. Berry extracts (Aronia melanocarpa Elliot and Ribes nigrum L.) at concentrations of 0.2–0.5 % to the weight of crude minced meat were added to the examined samples of minced meat. Sample No. 1 was a control, that is, made without the addition of extracts of berries. During the storage of products with extracts, an acidic number, a peroxide number, a thiobarbituric number, and the predefined indicators of microbiological safety were determined. The addition of chokeberry extract in the amount of 0.2–0.5 % to the minced meat weight significantly slows down the hydrolytic oxidation of lipids in finished products, effectively inhibits the peroxide oxidation of fat. The use of blackcurrant extract also has an antioxidant effect but is weaker. Stabilizing the peroxide oxidation of lipids in half-smoked sausages has the effect of inhibiting the formation of secondary oxidation products, which is confirmed by the results reported here. The amount of secondary oxidation products was the smallest at the end of the shelf life of the product with a concentration of chokeberry extract of 0.5 % and was 0.197±0.001 mg MA/kg, which is 3.74 times lower than that in the control. The addition of extracts of chokeberry and black currant reduces microbiological contamination and has a bacteriostatic effect. The most effective is the introduction of chokeberry extract in the amount of 0.05 %, which reduces the oxidative damage to fat by more than three times.

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Розробка М’ясомістких Напівфабрикатів З М’ясом Щуки І Протеїном Насіння Коноплі

Божко,

Тищенко,

Степанова

2024

J. of Chem. and Tech.

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Aim. The aim of the work was to substantiate the use of regional, non-traditional types of raw materials, such as hemp seed protein from (Cannabis Sativa L.) and pike meat (Esox lucius) in the technology of meat-containing semi-finished products. Methods. Three experimental samples of meat-containing semi-finished products based on the analog were developed, in which mechanically deboned turkey meat was replaced by pike meat, and hemp seed flour was replaced by hemp seed protein hydrated in a ratio of 1:1 with water in the amount of 8, 10 and 12 %. Results. Studies of functional and technological indicators showed that hydrated protein from hemp seeds in a ratio of 1:1 had the best parameters for introduction into minced meat systems. The water binding capacity of pike meat is 76.41-86.31%, the stress shear is 4.59–6.27 Pa, the plasticity is 25.31–26.17cm2/g×103, which confirms the high functional properties of pike muscle tissue. The introduction of 8–12 % hemp seed protein and 30.5 % of pike into the composition of minced meat-containing semi-finished products increases the water binding capacity of the experimental minced meat up to 97.7 %. The use of hemp seed protein and pike in the recipe of semi-finished products leads to an increase of water binding capacity by 7.45–9.22 %, emulsifying capacity by 8.72–18.21 %, emulsion stability up to 7.65 %, fat holding capacity by 4.18–19.57 %. Use of pike meat and hemp seed protein leads to an increase of protein in finished products by 3.43–12.5 %, a decrease in fat content by 21.01–25.10 % and an energy value of the product by 12.74 %. Conclusions. The use of hydrated hemp seeds protein and pike meat in the technology of patties ensures a high level of functional and technological indicators of minced meat and finished products.

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The efficiency of stabilizing the oxidative spoilage of meat-containing products with a balanced fat-acid composition

Cited by 6 publications

References 45 publications

Study of efficiency of berry extracts in the technology of semi-smoked sausages

Study of efficiency of berry extracts in the technology of semi-smoked sausages

Studying the influence of berry extracts on the quality and safety indicators of half-smoked sausages

Розробка М’ясомістких Напівфабрикатів З М’ясом Щуки І Протеїном Насіння Коноплі

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