The study of lentil flour as a raw material for production of semi­smoked sausages

Drachuk, U.; Simonova, Iryna; Halukh, B.; Basarab, I.; Romashko, I.

doi:10.15587/1729-4061.2018.148319

Cited by 12 publications

(12 citation statements)

References 3 publications

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“…The authors of work [9], when studying the introduction of lentil flour as a source of vegetable protein in the technology of semi-smoked sausages, found that the criteria for selecting vegetable raw materials with subsequent use in meat technology should include the availability of raw materials, their ability to reproduce quickly; full chemical composition, the content of biologically active components; technological adaptability and safety.…”

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

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“…Відповідно створення м'ясних продуктів для спортсменів вимагає проведення оцінки якості та отримання доказової бази їх функціональної ефективності. Такі підходи є необхідними й своєчасними при формуванні завдань науки (Drachuk et al, 2018).…”

Section: вступunclassified

Expanding the range of sausage products of special purpose

et al. 2020

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Due to the deficiency of certain nutrients in the diet of athletes and many categories of the population, there is a need for more targeted use of meat and meat products and the inclusion of traditional foods with physiologically functional ingredients to replenish the body with appropriate nutrients. The article presents the development of technologies for new types of meat products using the protein-carbohydrate supplement “Gainer” – a concentrate of nutrients. Gainer protein-carbohydrate supplement is a powdered mixture of white, gray, yellow or other color with chocolate, vanilla, strawberry flavor or without taste, intended for gaining muscle mass. The protein in this mixture is presented in the form of a protein obtained from milk, carbohydrates are represented by starch obtained from corn.During the studies, the effect on the solubility of the additive was determined, the temperature of sodium chloride was found to pass into a solution of 1.08 to 1.28 mg/ml of protein, which is 42.9 and 48 % according to their total content, which is determined at plus 20 °C. As the temperature increases, the solubility of the proteins of the protein mixture increased, reaches maximum values at a temperature of about plus 50 °C and is 127 % of the initial level at plus 4 °C. A further increase in temperature leads to a decrease in the indicator and at plus 85 °C its value is 37.8 % of the initial level. In the presence of sodium chloride, the solubility of the protein mixture is significantly increased. The most noticeable changes were observed at a NaCl concentration of up to 1 % by weight of the solution. With increasing concentration of NaCl in the system, the solubility of proteins also increases, but less intensely. Studies of the ability to interact with fat have shown high absorbent, binding, emulsifying properties of the protein mixture of Gainer. The stability of emulsions is about 60 %, which corresponds to the emulsifying ability of collagen proteins. A study was also conducted to determine the amount of protein-carbohydrate supplement in cooked sausages. The study showed that the introduction of hydrated milk-protein mixture of protein and carbohydrate additives in the composition of minced meat leads to an increase in the mass fraction of moisture, decrease in the mass fraction of protein and fat in proportion to the increase in the level of raw meat in minced meat.

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“…Ринок продуктів спеціального призначення постійно розширюється. Необхідність задоволення зростаючих потреб споживачів у якісних і різноманітних спеціальних продуктах вимагає від виробників розширення сировинної бази (Drachuk et al, 2018;.…”

Section: вступunclassified

Expanding the range of sausage products of special purpose

2020

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The article presents the results of research of minced meat from turkey meat with the addition of whole blood in order to expand the range of special purpose products. The presence of a wide range of physiologically active substances in meat raw materials determines its special properties. In scientific work was conducted influence of products of blood processing on qualitative indicators of sausages of health-improving purposes. The use of blood protein Globin Vepro Gel 95 HV in the composition of protein-fat emulsion (in the amount of 40 % by weight of minced meat) and whole blood to increase the iron content in the product for the prevention and treatment of anemia. During the organoleptic evaluation of meat systems, it was found that partial replacement of raw meat in minced meat with whole blood has a beneficial effect on the color of the product. But with the increase in the amount of blood there is a deterioration of organoleptic parameters. The addition to the minced meat of a protein-fat emulsion based on globin protein and the addition of whole blood in appropriate proportions creates the conditions for moisture binding. However, with the addition of 10 % of blood, there is a decrease in moisture binding capacity by 0.3 %. According to the results of studies of the content of essential amino acids, it was found that the experimental samples of sausages are characterized by the content of complete proteins. In particular, the sample № 3, which has the best functional and technological indicators has a higher rate of Lysine, Leucine, Methionine + Cysteine, Valine compared to the control sample. The dominant amino acids are Lysine, Threonine, Leucine, Phenylalanine and Tyrosine, Limiting – Methionine, Cystine, Valine, Isoleucine. For sample № 3, the value of the utilization coefficient of the protein is 0.52, the biological value is 61.12 %.

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The study of lentil flour as a raw material for production of semismoked sausages

Cited by 12 publications

References 3 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.)

Expanding the range of sausage products of special purpose

Expanding the range of sausage products of special purpose

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The study of lentil flour as a raw material for production of semi­smoked sausages

Cited by 12 publications

References 3 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.)

Expanding the range of sausage products of special purpose

Expanding the range of sausage products of special purpose

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The study of lentil flour as a raw material for production of semismoked sausages