The quality characteristics of sausage prepared from different ratios of fish and duck meat

Bozhko, Nataliia; Tischenko, Vasyl; Pasichnyi, Vasyl; Shubina, Yevgenia; Kyselov, Oleksandr; Marynin, Andriy; Strashynskyi, Igor

doi:10.5219/1482

Cited by 12 publications

(10 citation statements)

References 29 publications

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“…It was established that when 10 % of beef is replaced with a similar amount of hemp flour in the formulation of chopped meat semi-finished products, the consumer properties of the finished product are preserved while increasing its biological value. It was determined in [18] that by combining pork with protein-containing raw fish and hemp seed protein in meat-rich cooked-smoked sausages, it is possible to produce high-value products with high quality. However, there are no data on the use of hemp processing products in the technology of baked meat-containing products, including traditional types of meat (pork) and products from secondary processing (MPSP).…”

Section: Literature Review and Problem Statementmentioning

confidence: 99%

Determining the nutritional value and quality indicators of meat-containing bread made with hemp seeds flour (Cannabis sativa L.)

Bozhko

Pasichnyi

Tischenko

et al. 2021

EEJET

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Meat-containing bread with the use of hemp flour has been devised, with the subsequent assessment of its physical and chemical, sensory properties involving the study into the technological indicators of new products. Three experimental formulations for meat-containing bread were developed, which included semi-fat pork, poultry, mechanically deboned turkey, pumpkin pulp, and 8, 10, 12 % of hemp flour. A meat-containing bread from combined raw materials was adopted as control. All samples were evaluated taking into consideration their physical and chemical, technological, and sensory characteristics. It has been proven that the addition of hemp flour to the formulation improved the consumer value of products by increasing the content of protein, fat, and minerals. It was found that the protein content in the developed products was 18.03‒19.53 g/100 g, which is 3.21‒11.80 % higher than that of the analog. The fat content increased by 17.84–56.83 %, which also led to an increase in the calorie content of products. It has been experimentally confirmed that the introduction of hemp flour into bread's minced meat improves the functional and technological indicators of model meat systems. An increase in water-binding capacity was observed, by 13.46‒22.15 %; in water-holding capacity, by 10.34‒21.43 %; in fat-holding capacity, by 17.2‒26.9 %. The combination of semi-fat pork, poultry, mechanically deboned turkey, and hemp flour increases the ductility of the minced meat while reducing the shear stress, contributes to the good forming properties of the minced meat. The sensory analysis of the prototypes showed their high consumer value. The organoleptic assessment and sensory analysis of the prototypes demonstrated high consumer properties of the manufactured products, which makes it possible to recommend them for inclusion in the diets of various segments of the population

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Section: Literature Review and Problem Statementmentioning

confidence: 99%

Determining the nutritional value and quality indicators of meat-containing bread made with hemp seeds flour (Cannabis sativa L.)

Bozhko

Pasichnyi

Tischenko

et al. 2021

EEJET

Self Cite

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“…In contrast to [48], where a decrease in the concentration of aldehydes is achieved due to polyphenols of seaweed, it was found that the use of polyphenols of chokeberry can reduce PN by almost 40 %. Of particular importance is the effectiveness of berry extracts for inhibition of the accumulation of secondary oxidation products when using them as part of multicomponent meat-containing products, including ingredients of various origins [49].…”

Section: Discussion Of Results Of Studying the Effect Of Berry Extrac...mentioning

confidence: 99%

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

Pasichnyi

Bozhko

Tischenko

et al. 2022

EEJET

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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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“…Moisture content was measured using the method of drying (Bozhko et al, 2021). 5 g of the sample was placed in a container and dried to a constant mass at 103°C.…”

Section: Determination Of Moisture Contentmentioning

confidence: 99%

Comparative analysis of the chemical composition, functional-technological, rheological, and antioxidant properties of wild boar meat (Sus scrofa) with DFD properties and industrial pork

Bozhko,

Tischenko,

Pasichnyi

et al. 2023

Acta Sci Pol Technol Aliment

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Background. The aim of this work was to study the functional-technological, structural-mechanical, and antioxidant properties of wild boar meat as a perspective for meat processing and its comparative assessment with the meat of pigs grown in industrial conditions. Materials and methods. The subject of the research was the longest back muscle (Longissimus dorsi) of a wild boar hunted in hunting grounds, as well as pork from industrial farms in the Sumy region, Ukraine. Results and discussion. The work established that the meat of wild boars (Sus scrofa) has a high nutritional value, namely a higher protein content -22.98 ±1.16%, a low fat content -1.84 ±0.19% and, accordingly, a lower energy value -115.49 kcal/100 g compared to the meat of domestic pigs. The conducted studies showed that the meat of wild pigs (Sus scrofa) has sufficiently high functional and technological indicators and is not inferior to the meat of industrial pigs. It was experimentally proven that the pH of the meat ranged from 6.7 in 1 hour after slaughter to 6.21 in 24 hours after slaughter. It was established that the water-binding capacity of wild boar meat is 51.8 ±0.11%, the water holding capacity is 68.2±0.20%, and the fat holding capacity is 40.2 ±0.13%. The meat of wild boars was characterized by a denser structure and consistency compared to the raw material of industrial pigs, regardless of the thermal condition. Minced meat from wild boar demonstrated the strongest properties: 2373.15 ±40.88 Pa×s in the cured state and 2504.31 ±61.09 Pa×s in the cooled state. The extent of technological losses during cooling, storage, and cooking for wild boar meat was less than for pork by 27.35, 25.93, and 11.57%, respectively. The dynamics of oxidation processes in wild boar meat was lower than in domestic pork. The concentration of free fatty acids in wild boar meat at the end of 16 days of chilled meat storage was lower by 26.67%, and peroxides were lower by 25.2%. Conclusion.The meat of a wild boar is not inferior to the meat of domestic pork in terms of its functional, technological, and rheological properties, and according to certain indicators, it has a higher quality. Due to the low rate of oxidative deterioration, it can be stored longer than pork.

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The quality characteristics of sausage prepared from different ratios of fish and duck meat

Cited by 12 publications

References 29 publications

Determining the nutritional value and quality indicators of meat-containing bread made with hemp seeds flour (Cannabis sativa L.)

Determining the nutritional value and quality indicators of meat-containing bread made with hemp seeds flour (Cannabis sativa L.)

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

Comparative analysis of the chemical composition, functional-technological, rheological, and antioxidant properties of wild boar meat (Sus scrofa) with DFD properties and industrial pork

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