Use of Oilseed Polyfunctional Supplements in the Manufacture of Meat Products

Abstract

Nowadays, meat production is developing towards a wider range of products. Their components are optimised and combined in such a way as to increase the nutritional value, to preserve the most valuable components of raw materials, to make for some lacking macro- and micronutrients by including the functional ingredients in the recipe. A possible way to improve the meat products technology is making purposeful changes in the formulation of the product. This involves selecting certain types of raw materials and additional components in ratios providing the required nutritional value of the finished product. New functional ingredients having the desired physiological effects on the human body should be combined with new, modern means of processing raw materials that will provide the necessary technological characteristics, the quality and safety of the final product. Home-manufactured vegetable supplements obtained from seeds of different crops are a promising direction of research. Their unique chemical composition and functional properties allow achieving the expected nutritional value of the finished product in accordance with modern nutritional standards. This article presents the results of analysing and studying of oilseeds aimed at creating a balanced multifunctional supplement to be used in recipes of functional meat products. It has been studied how the functional and technological parameters of seeds change depending on the degree of their grinding. The organoleptic evaluation has allowed determining the optimum ratio of plant components in the mixture. The quality parameters of the supplement developed, its biological value, vitamin and mineral composition have been determined. The organoleptic characteristics and structural and mechanical parameters of meat model systems have been analysed, which has made it possible to recommend the right percentage of the composite oilseed mixture in the recipes of meat products, namely, pates and chopped semi-finished products.

Technology of the boiled-smoked sausage products is for the use of side foods of processing of oil-bearing production

“…Функціональні продукти харчування мають задовольняти фізіологічні потреби організму людини в харчових речовинах і енергії (Cherevko et al, 2017;Konstantinidi & Koutelidakis, 2019). Тому використання рослинної сировини в рецептурі м'ясних виробів дозволяє оптимізувати хімічний склад продуктів, підвищити комплекс біологічно активних речовин (Topchii et al, 2019).…”