М’ясомісткі Варені Ковбаси З Використанням М’яса Качки

Bozhko, Nataliia; Pasichniy, V.; Bordunova, V.V.

doi:10.15421/nvlvet6829

Cited by 5 publications

(2 citation statements)

References 0 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…У зв'язку зі збільшенням обсягів використання МПМО в м'ясних продуктах актуальним є питання його функціональних властивостей. Основна частина МПМО використовується у виробництві емульгованих продуктів харчування, передовсім варених ковбас (Bozhko et al, 2016;Bozhko et al, 2017).…”

Section: вступunclassified

Investigation of organoleptic and functional-technological parameters of meat breads using mechanically deboned poultry meat

et al. 2019

View full text Add to dashboard Cite

Creation of combined meat products combining traditional consumer properties, as well as the possibility of using non-traditional raw materials in their recipes, is aimed at the expansion and rational use of the raw material base of the meat processing complex and solves the problem of reducing nutrient deficiency in the diet of the population. Therefore, the issue of the use of mechanically deboned poultry meat in meat bread technology and its impact on qualitative indicators and functional and technological properties is relevant. The aim of the research was to study the feasibility of the use of mechanically deboned poultry meat in the technology of combined products. Three model recipes based on the formula-meat analogue “Chainyyi” were developed. The possibility of replacing beef and pork meat with duck meat and mechanically deboned poultry meat of turkey was studied in the bread recipes. The total amount of duck meat and mechanically deboned poultry meat was 63%. As a protein ingredient able to bind moisture and relatively inexpensive compared to meat raw material, 20% of the pig's heart was added to the formulation, as well as 2% XB Fiber. Other components of the analogue formulation have not changed. Combination of duck meat with mechanically deboned poultry meat of turkey and pork hearts in the abovementioned ratios as part of meatcontaining bread stuffing systems allowed to improve the nutritional value of the product and its qualitative indices. The research confirmed the possibility of combining regional and relatively cheap raw materials to increase the nutritional value of meatcontaining products, namely breads. The bulk of proteins in the experimental samples increased by 6.57–10.38% and was within the range of 17.96–17.34%. On average, 4.98% decreased the fat content, the product became less calorie relative to the analogue by 15.98–16.76%. The formulations of model minced meat were distinguished by a higher index of the water-holding capacity, the content of binding moisture and the best indicators of plasticity. This affected the quantity of finished products, which amounted to 120.64–117.3% to the mass of raw materials, while in the control sample this figure was lower by 3.49–7.47%.

show abstract

Section: вступunclassified

Investigation of organoleptic and functional-technological parameters of meat breads using mechanically deboned poultry meat

et al. 2019

View full text Add to dashboard Cite

show abstract

“…В цьому розумінні м'ясо це наступні тканини: м'язева, жирова, сполучна, хрящова, кісткова і кров. У складі м'яса кількісне співвідношення цих тканин коливається в широких межах і залежить від виду, породи, статі, віку, вгодованості, характеру відгодівлі тварин а також в процесі промислової переробки від ступеня звільнення м'яса від тканин другорядного значення (сполучної тканини, хрящів, кісток) (Bozhko et al, 2016;Kryzhska, 2017;Ukrainets et al, 2017;Tishkina et al, 2018). У м'ясі забійних тварин кількісне співвідношення тканин становить: м'язева тканина -50-70%, сполучна -9-14%, жирова -3-20%, кісткова і хрящова -15-22%.…”

Section: вступunclassified

Practical experience and perspectives in solving the problem of complex use of bone raw materials at meat industry

et al. 2018

View full text Add to dashboard Cite

The article analyzes the complex of processing of bone raw materials in the production. The project of complex processing of recycled raw materials of meat processing enterprises is offered. It was recommended and substantiated promising directions for the recycling of raw materials for the production of bone flour, bone food animal fats and dry bouillon concentrate. The problems of rational use of recycled resources are shown on the example of processing of raw bones using the lines Y8-FLK for shredding, transportation, fat separation, drying and grinding of the finished product. Products of bone processing on the lines of Y8-FLK – edible bone fat and bone flour. The production of concentrated bone broth is carried out in K7-FV3-B machines, which provide for the continuous removal of fat and broth. The drying of the broth is provided in the drying plant A1-FMU with the use of the process in the vibro-boiling layer of inert material from fluoroplastic cubes. Drying in this way allows to get an animal protein that retains all the nutritional qualities. The dry protein was mixed with flavored fat, dried chopped vegetables and spices. The main factor in the amount of removal of protein components from the bones is the type of raw material – raw bone or bone residue after mechanical admission by pressing. The maximum removal of the protein components was obtained using a bone remnant after mechanical supplementation. Аccording to the project, proposed on the 1st floor of the annex was provided department for the receiving of dry bone, production of bone meal and its storage, on the II-th – a division of bulging of bone fats, on the III-th – a branch of drying broth, the preparation of dry broth with spices, cleansing of bone fat. The project provides for the processing of bone raw materials in the amount of 8 t/s. The technology of processing bone raw materials was carried out as follows: on the lines of Y8-FLK, also – lumbar bones (skull bones, shoulder blades, femur bones), ribbones, vertebrae – 6 t/s., in machines K7-FV3-B – tubular bones and fists (2 t/s). The project allows solving the problem of complex bone processing: production of bone fat, bone meal, dry bouillon.

show abstract

Development of Cooked Smoked Sausage on the Basis of Muskovy Duck Meat

Pasichnyi¹,

Bozhko²,

Tischenko³

et al. 2019

ХНТ

View full text Add to dashboard Cite

This study considers the development of combined meat products containing, along with meat raw materials, other types of raw materials of animal and vegetable origin. The aim of the research is to substantiate the advantages of combining duck meat of regional origin with other types of raw materials in meat-containing cooked smoked sausages. A model for studying of the feasibility of combining duck meat of regional origin with other raw materials was a recipe for cooked smoked sausage containing meat of the Muscovy duck and also including pork hearts, salted pork side-fat, soybean isolates, pork skin protein, edible albumin “Aprored.” In the model samples of forcemeat for meat-containing cooked smoked sausages, functional and technological properties have been determined according to standard methods. The biological food value of the finished products has been determined as well. The analysis of the results confirms that the combination of Muscovy duck meat and protein-containing secondary raw materials improves the moisture content, water-holding capacity, emulsifying ability, and stability of the emulsion. The study of the microbiological parameters of the sausages developed has indicated that the number of mesophilic aerobic and facultative anaerobic microorganisms (MAFAM) in all the samples studied was within the normal limits. The study of the number of bacteria of the E. coli group has not detected these microorganisms in any of the samples. For the ω-6 and ω-3 family, its high biological value as for the content of essential amino acids and its biological effectiveness as for the fatty acids have been confirmed. It has been proved that duck meat can be combined with traditional types of meat and vegetable raw materials to increase the biological effectiveness of meat-containing cooked smoked sausages. It has been determined that when Muscovy duck meat is combined with non-meat kinds of protein-containing raw material (pork skin protein, soybean isolate) as part of meat-containing cooked smoked sausage, it allows producing nutritious food with high quality characteristics.

show abstract

М’ясомісткі Варені Ковбаси З Використанням М’яса Качки

Cited by 5 publications

References 0 publications

Investigation of organoleptic and functional-technological parameters of meat breads using mechanically deboned poultry meat

Investigation of organoleptic and functional-technological parameters of meat breads using mechanically deboned poultry meat

Practical experience and perspectives in solving the problem of complex use of bone raw materials at meat industry

Development of Cooked Smoked Sausage on the Basis of Muskovy Duck Meat

Contact Info

Product

Resources

About