The use of pumpkin crumbs in pate technology and their functional characteristics

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

doi:10.32718/nvlvet-f9205

Cited by 4 publications

(4 citation statements)

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“…На теперішній час активного попиту набуває споживання напівфабрикатів з м'яса птиці не тільки в Україні, а й за кордоном (Basarab et al, 2019). Виробники охолоджених м'ясних напівфабрикатів шукають шляхи для розширення асортименту і виходи на нові ринки збуту своєї продукції.…”

Section: вступunclassified

Improvement of poultry meat marinated semi-finished product technology

et al. 2023

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This article focuses on the improvement of technology for marinated semi-finished products made from poultry meat. The production of marinated meat semi-finished products is gaining consumer preference, as they differ not only in sensory characteristics but also have an extended shelf life. The article presents the results of research on semi-finished products made from poultry meat marinated with blackthorn (Aronia melanocarpa). The use of natural plant-based ingredients in the marinades for poultry meat semi-finished products is becoming increasingly popular among consumers. This allows preserving not only their main characteristics but also expanding the range of new products. Blackthorn serves as the raw material for such marinades. It contains numerous polyphenolic components that contribute to its high bioactivity. The dark-blue color of blackthorn fruits is due to a high concentration of anthocyanins. Blackthorn contains the highest amounts of chlorogenic and neochlorogenic acids, which affect the breakdown of peptide bonds in the protein cells of meat, leading to the tenderization of muscle fibers and improving their sensory attributes after thermal processing. The recipes also include aromatic additives such as savory, juniper, and sage. The scientific study conducted research on the sensory characteristics of marinades. It was found that each experimental sample of marinades based on blackthorn fruit juice exhibited high sensory attributes. The antioxidant activity of blackthorn fruit and aromatic plants was confirmed through studies of acidity and peroxide values, which were determined in poultry meat semi-finished products marinated with blackthorn fruit juice. The studied products included chicken wings, marinated chicken fillet for kebab, and chicken drumsticks. The storage period of the meat semi-finished products was determined to be 15 days at temperatures of 0–4 °C, which was twice as long compared to the control. The paper presents research on the safety indicators of poultry meat semi-finished products during storage, specifically after 15 days of storage at temperatures of 0–4 °C. Microbiological indicators were determined. The obtained results testify to the effectiveness of the proposed technology of marinating meat semi-finished products from poultry meat and its advantages in comparison with standard methods. Improvement of the technology will contribute to the development and expansion of the assortment of marinated meat products on the market, satisfying the needs of consumers for high-quality and safe food products with increased organoleptic indicators.

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Section: вступunclassified

Improvement of poultry meat marinated semi-finished product technology

et al. 2023

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“…Хімічний склад злакових культур Назва культури Вміст, % Вологи Білка Жирів Вуглеводів Золи Пшениця 15,0 ± 0,3 11,0 ± 0,2 1,9 ± 0,03 68,5 ± 1,3 1,9 ± 0,04 Овес 17,6 ± 0,3 17,7 ± 0,4 4,7 ± 0,09 57,8 ± 1,2 2,2 ± 0,06 Ячмінь 15,0 ± 0,3 9,5 ± 0,1 2,1 ± 0,04 67,0 ± 1,3 2,5 ± 0,07 Кукурудза 15,0 ± 0,3 9,9 ± 0,2 4,4 ± 0,08 67,2 ± 1,3 2,2 ± 0,06 Сочевиця 9,5 ± 0,2 14,1 ± 0,1 0,6 ± 0,2 67,6 ± 0,3 2,3 ± 0,2 За вмістом незамінних амінокислот практично не поступається сої, а за деякими (валін, ізолейцин, аргінін) навіть перевершує її (D'Mello, 2015;Drachuk et al, 2018;Basarab et al, 2019).…”

Section: таблицяunclassified

Modern trend – health products with microalgae

2022

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The article presents the results of research on minced nutria, rabbit, chicken meat with the addition of chlorella microalgae and lentil flour to enrich the product with essential substances and expand the range of health products. The use of microalgae in food is quite effective because they are an alternative source of micro- and macronutrients that are essential for human health. The research of the influence of vegetable raw materials on the quality indicators of meat loaves with the use of dietary meat was conducted. It is proposed to use chlorella additive “Vegan Prod” (powder), in the amount of 3 % of minced meat weight as part of the recipe of meat loaves. According to the results of organoleptic evaluation, the addition of 3 and 2 % lentil flour to the minced microalgae of chlorella “Vegan Prod” per 100 kg of raw materials creates the preconditions for improving the functional and technological properties of finished products. According to the results of studies of meat breads before and after baking the mineral composition of trace elements K, Mg, P, their content was doubled after heat treatment, which is explained by the addition of “Vegan Prod” chlorella and lentil flour to the recipe, increasing them as a result of decreasing moisture content in the finished product. However the use of chlorella “Vegan Prod”, although it affects the color change of the product, but does not worsen the overall score on organoleptic parameters. The use of dietary meat of nutria, rabbit and poultry in the recipe of meat loaves affects the stabilization of the structure, organoleptic properties and increases the yield of the finished product.

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“…Розбалансованість у раціоні харчування більшості населення України, неможливість за допомогою традиційних харчових продуктів забезпечити фізіологічну потребу у необхідних для повноцінної роботи організму речовинах вимагають створення спеціальних продуктів (Basarab et al, 2019). М'ясні паштети, що виробляються нині на м'ясопереробних підприємствах, є висококалорійним гомогенізованим продуктом з переважним вмістом чистого м'яса (Kambarova et al, 2021).…”

Section: вступunclassified

Improvement of technology of pate in the shell with the use of dietary supplement

2022

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The article presents the research results of model samples of chicken and liver pâtés using a dietary supplement based on walnuts and pumpkin juice. Scientific work aims to improve the technology of pate in the shell using ingredients containing biologically active substances with a wide range of physiological actions. Meat and vegetable pâtés are created by combining proteins of different origins. Currently, in Ukraine, available protein and fat resources are not fully used for food purposes. This problem must be solved by developing new generation recipes and creating original technologies for food production, with optimal content of proteins, fats, vitamins, macro-and micronutrients, and other essential components. In the scientific work, the research on the influence of the dietary supplement's components in the recipes of pate is carried out. It is proposed to use 10 % walnut paste and 10–20 % pumpkin juice in the pate stuffing. This will enrich the product with the walnut's carotene and unique vegetable proteins. In the study of functional and technological parameters of pâtés, it is proved that with the increasing amount of pumpkin juice in minced meat model compositions, the value of moisture-binding capacity decreases, and the addition of juice up to 20 % does not impair moisture retention compared to control. The pH value of model pates is lower than the control by 0.54… 0.17 units due to the introduction of pumpkin juice into the recipe. Using walnut paste, pumpkin juice, and sunflower oil instead of lard and butter does not reduce the quality of pate, and the plasticity of pate samples № 1 and 2 do not differ significantly from the control. The results of the organoleptic evaluation of pâtés show that the addition of 10 % of walnut paste and pumpkin juice to 20% in the recipe made it possible to obtain a product with good sensory characteristics.

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The use of pumpkin crumbs in pate technology and their functional characteristics

Cited by 4 publications

References 1 publication

Improvement of poultry meat marinated semi-finished product technology

Improvement of poultry meat marinated semi-finished product technology

Modern trend – health products with microalgae

Improvement of technology of pate in the shell with the use of dietary supplement

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