Minced Meat Research Articles

Tomato Pomace Powder as a Functional Ingredient in Minced Meat Products—Influence on Technological and Sensory Properties of Traditional Serbian Minced Meat Product Ćevapi

Tomato Pomace Powder as a Functional Ingredient in Minced Meat Products—Influence on Technological and Sensory Properties of Traditional Serbian Minced Meat Product Ćevapi

Effects of Β-sitosterol oleogel on fat uptake reduction, physicochemical properties, oxidative stability, and sensory characteristics of fried surimi fish balls

Surimi, a minced fish meat, is available in various forms, including deep-fried surimi. However, deep-fried surimi tends to absorb high amounts of oil during frying, potentially contributing to obesity and cardiovascular diseases. Additionally, its high fat content renders it susceptible to lipid oxidation during storage, which can degrade its quality over time. Therefore, reducing oil absorption and subsequent oxidation is crucial for enhancing the quality of deep-fried surimi. In this study, we prepared oleogels with varying concentrations of β-sitosterol and investigated their effects on fat uptake, physicochemical attributes, oxidative stability, and sensory properties of frozen (−18 °C) fried surimi fish balls over a period of 30 days. Images that were obtained by scanning electron microscope demonstrated that surimi fish balls with 0.2 % β-sitosterol oleogel had a more compact and smoother crust-core interface than other groups. The addition of 0.2 % β-sitosterol oleogel led to the lowest fat absorption (8.63 %), decreased lipid oxidation (3.65 mg MDA/kg), reduced porosity, higher moisture content (57.72 %), elevated pH and color values, as well as increased bulk density compared to the control (p ≤ 0.05). Although atherogenicity and thrombogenesis indices increased, they remained below recommended levels. Importantly, this treatment did not adversely affect the product's texture and sensory properties. Given the increasing demand for healthier food products, it is recommended that the food industry incorporate 0.2 % β-sitosterol oleogel into the production of low-fat fried surimi. This approach can effectively mitigate lipid oxidation while maintaining product quality and sensory attributes. The study offers a valuable contribution to the food industry by addressing the challenges associated with deep-fried surimi and aligns with the growing consumer preference for healthier food choices.

Antilisterial activity of olive-derived polyphenols: an experimental study on meat preparations

Pork meat and processed pork products have been linked to multiple listeriosis outbreaks worldwide during the past years. Specifically, it has been highlighted that minced pork meat is easily perishable and may increase the growth of Listeria monocytogenes, which could be harmful to the general public's health. This study aimed to investigate the potential application of olive oil mill wastewater polyphenolic and red beet extracts as natural antimicrobial agents for L. monocytogenes growth control in burgers. The minced pork meat was mixed with the extracts and experimentally inoculated with L. monocytogenes, then molded into vacuum-packaged and cold-stored (4±1°C) burgers kept under alternating exposure to fluorescent light. The L. monocytogenes enumeration was performed on burgers at 0, 2, 5, and 10 days of shelf life. In uninoculated burgers, physicochemical (pH, water activity, color) and sensory determination (descriptive sensory analysis) were also conducted. At the end of storage, the samples treated with olive-derived extract showed the lowest value of L. monocytogenes (approximately 1.3 Log CFU/g). The physicochemical and sensory traits of burgers have benefited from the addition of both olive-derived and red beet extracts. Results suggest that olive mill wastewater polyphenolic extracts could be added to minced pork meat products to act as a natural antimicrobial agent.

Characterization of the exopolysaccharide produced by Pediococcus acidilactici S1 and its effect on the gel properties of fat substitute meat mince

Exopolysaccharide produced by lactic acid bacteria has various functions. In the present study, one anti-oxidant polysaccharide fraction, namely S1-EPS, was extracted and purified from Pediococcus acidilactici S1, and its structure and its potential effect on the gel properties of fat substitute meat mince were investigated. The results showed that S1-EPS, one of homogeneous polysaccharides, was mainly composed of Gal, Glc, and Man in molar ratio of 7.61: 15.25: 77.13 and molecular weight of 46.975 kDa. The backbone of EPS-S1 contained →2,6)-α-D-Manp-(1→，→2)-α-D-Manp-(1→,→3)-α-D-Glcp-(1 → and a small amount of→6)-β-D-Manp-(1→. The linkages of branches in EPS-S1 were mainly composed of α-D-Manp-(1→ attached to a sugar residue →2,6)-α-D-Manp-(1→O-2 or β-D-Galp-(1→ attached to a sugar residue →2,6)-α-D-Manp-(1→O-6. Furthermore, as S1-EPS increased, the meat minced gel pores decreased, and the surface became smooth. A remarkable inhibitory effect on the lipid oxidation of meat minced gel was found as S1-EPS concentration increased. Overall, S1-EPS was found to have substantial potential in low-fat meat products by serving as a natural, anti-oxidant, and functional additive.

Nanoencapsulation of Oliveria decumbens Vent./basil essential oils into gum arabic/maltodextrin: Improved in vitro bioaccessibility and minced beef meat safety

This study investigated the functional properties of freeze-dried encapsulated Oliveria decumbens Vent. (OEO) and basil (BEO) essential oils (EOs) in maltodextrin/gum arabic coating solution (1:1). Nanoencapsulated EOs were evaluated in terms of size, polydispersity, encapsulation efficiency, morphology, antioxidant, and antibacterial activities (AOA and ABA), and sensory characteristics in vitro compared to the control. The TPC (30.43 to 32.41 mg GAE/g DW) and AOA (25.97 to 26.42 %) were determined in free and encapsulated OEO, and ABA was observed, which were higher than BEO. Both free and encapsulated OEO and BEO demonstrated significant ABA against various Gram-positive and Gram-negative bacteria, with MIC values ranging from 0.25 to 1.25 mg/mL and MBC values ranging from 1.00 to 3.00 mg/mL. In minced meat, both free and encapsulated oils effectively reduced bacterial counts during refrigerated storage, with log reductions ranging from 1.00 to 6.48 CFU/g. Additionally, the pH and thiobarbituric acid values in meat samples were better maintained with the addition of oils. Sensory analysis showed that the encapsulated oils effectively masked their natural flavor and aroma, making them suitable for incorporation into food. Finally, OEO and BEO nanocapsules can improve the standard and safety of meat products due to their antioxidant and antibacterial properties.

Hemp Flour as a Functional Ingredient for the Partial Replacement of Nitrites in a Minced Meat Model: Effect on Nutrient Composition, Antioxidant Profile and Sensory Characteristics

Consumers are becoming increasingly concerned about synthetic preservatives like nitrites in meat, prompting the meat industry to explore alternatives in order to lower nitrite levels. This study investigated the effects of incorporating hemp flour on the chemical and shelf-life characteristics of minced meat products with reduced nitrite content. Three types of products were prepared: HF0 (control) (0% hemp flour, 30 mg/kg NaNO2), HF4 (4% hemp flour, 15 mg/kg NaNO2), and HF6 (6% hemp flour, 15 mg/kg NaNO2). Analyses were conducted on proximate composition, fatty acid composition, antioxidant properties, lipid oxidation, colour, texture, and sensory characteristics. The addition of hemp flour at 6% reduced moisture content and influenced ash and sodium chloride levels in minced meat products. Despite the favorable fatty acid profile of hemp flour, its inclusion did not significantly alter the composition of the products. However, it did lead to significantly lower levels of lipid oxidation and modified the antioxidant capacity. Colour attributes were affected, with a higher hemp flour content resulting in colour deterioration. Cooking loss increased with a higher hemp flour content, and the minced meat products were significantly harder. Visual and olfactory sensory evaluation indicated that there were no significant differences in most traits, suggesting consumer acceptance of hemp-flour-enriched minced meat products. Overall, this study highlights the potential of hemp as a functional ingredient in minced meat products, also exhibiting the ability to reduce lipid oxidation.

Study of consumer preferences in the Moscow minced meat market

The article presents the results of a study of consumer preferences in the minced meat market in Moscow. It has been established that minced pork is in constant demand among consumers and ranks third in popularity among various kinds of minced meat. Minced pork of the VkusVill and Miratorg brands is in greatest demand among the respondents.

EFFECT OF ELASTIN HEDROLYSES ON THE CHEMICAL COMPOSITION AND SOME OXIDATION INDICATORS IN COLD-STORED GROUND BEEF

This study was aimed to investigate the effect of elastin hydrolysates extracted from bovine skin on the chemical composition and some indicators of oxidation in minced beef stored in refrigeration at a temperature of 2 °C for a period of 12 days. The study included 6 treatments T1 (without addition), T2 addition (1000 ppm) of elastin hydrolysates per kg of meat, T3 addition (500 ppm) of elastin hydrolysates per kg of meat, T4 addition (1000 ppm) of collagen hydrolysates per kg of meat, T5 addition (500 ppm) of collagen hydrolysates per kg of meat and T6 addition of the antioxidant BHA (0.01) per kg of meat. the transactions were stored by cold storage for periods 1, 3, 6, 9 and 12 days, and some chemical tests were conducted for them, The results of this study showed that treatments to which elastin hydrolysate was added showed a significant improvement in the chemical composition (moisture, protein, fat and ash) of ground beef stored in cold storage compared to the control treatment. It also showed a significant decrease (P<0.01) in oxidative stress indicators through a decrease in TBA values in chilled ground beef compared to the control treatment. We conclude that the addition of elastin hydrolysate to minced meat stored in cold storage at different storage periods improved the chemical composition of the meat and achieved high antioxidant effectiveness through a decrease in oxidation indicators represented by a decrease in the TBA value. And improve the water holding capacity of WHC, From the above, this study aimed to know the effect of elastin hydrolysate in maintaining chemical properties and reducing oxidation and thus prolonging the period of cold preservation of meat.

РОЗРОБКА М’ЯСОМІСТКИХ НАПІВФАБРИКАТІВ З М’ЯСОМ ЩУКИ І ПРОТЕЇНОМ НАСІННЯ КОНОПЛІ

Aim. The aim of the work was to substantiate the use of regional, non-traditional types of raw materials, such as hemp seed protein from (Cannabis Sativa L.) and pike meat (Esox lucius) in the technology of meat-containing semi-finished products. Methods. Three experimental samples of meat-containing semi-finished products based on the analog were developed, in which mechanically deboned turkey meat was replaced by pike meat, and hemp seed flour was replaced by hemp seed protein hydrated in a ratio of 1:1 with water in the amount of 8, 10 and 12 %. Results. Studies of functional and technological indicators showed that hydrated protein from hemp seeds in a ratio of 1:1 had the best parameters for introduction into minced meat systems. The water binding capacity of pike meat is 76.41-86.31%, the stress shear is 4.59–6.27 Pa, the plasticity is 25.31–26.17cm2/g×103, which confirms the high functional properties of pike muscle tissue. The introduction of 8–12 % hemp seed protein and 30.5 % of pike into the composition of minced meat-containing semi-finished products increases the water binding capacity of the experimental minced meat up to 97.7 %. The use of hemp seed protein and pike in the recipe of semi-finished products leads to an increase of water binding capacity by 7.45–9.22 %, emulsifying capacity by 8.72–18.21 %, emulsion stability up to 7.65 %, fat holding capacity by 4.18–19.57 %. Use of pike meat and hemp seed protein leads to an increase of protein in finished products by 3.43–12.5 %, a decrease in fat content by 21.01–25.10 % and an energy value of the product by 12.74 %. Conclusions. The use of hydrated hemp seeds protein and pike meat in the technology of patties ensures a high level of functional and technological indicators of minced meat and finished products.

Protocatechuic acid as an inhibitor of lipid oxidation in meat

Lipid oxidation is the principal driver of meat and meat product deterioration during shelf life, causing the loss of fresh meat color, flavor, and aroma. Currently, synthetic antioxidants are used to prevent oxidation, but increasing consumer demand for natural ones leaves the industry with few alternatives. In this study, protocatechuic acid (PCA), known to have high antioxidant activity, was evaluated as a potential inhibitor of meat lipid oxidation. For this purpose, the antioxidant capacity and lipoxygenase (LOX) inhibitory activity of PCA were evaluated in vitro, and a set of four experiments was conducted, treating minced meat with water (control), lactic acid (LA), rosmarinic acid (RA) and PCA, at different concentrations (1–12 mg mL−1), depending on the experiment. The potential antioxidant effect of PCA when applied to meat cubes was also evaluated, as well as the potential of carboxymethyl cellulose (CMC) as a delivery system for PCA. The in vitro results showed that PCA is a potent antioxidant and an effective LOX inhibitor at 1 mg mL−1. PCA effect on meat lipid oxidation prevention was dose-dependent, and at 2 mg mL−1, it inhibited color change by 50% and lipid peroxidation by up to 70% when compared to water-treated samples, performing better than RA at 0.25 mg mL−1. These results suggest that PCA is a promising molecule to the meat industry as a natural preservative for meat and meat products directly or in a formulation.

Model-based prediction of frost formation inside frozen food packages under temperature fluctuations

Abstract Frozen storage of food products is widely accepted not only in the industry but also by households. Frost formation during long-term storage is recognized as a phenomenon that causes changes in product characteristics and quality losses. However, quantitative prediction and control of frost formation remains a challenge. In this study, a mathematical model was developed to predict frost formation inside frozen food products (i.e., frozen minced meat packed in a polyvinylidene chloride (PVDC) film) under fluctuating temperature conditions in a domestic refrigerator. The proposed model is based on heat transfer and energy balance equations, and the amount of frost formation is estimated from the heat generated by condensation. The heat transfer coefficients were experimentally obtained and applied to the developed model. The interactions between the amplitude and frequency of temperature fluctuations and the corresponding amount of frost formation were visualized using contour plots. Both the amplitude and frequency were found to increase frost formation. For the range of fluctuations tested (temperature amplitudes of 0.5–2.5 K and cooling rates of 0.0125–0.2 K/min when connected to the compressor), the simulation predicted that the amount of frost in the packages varied up to approximately 4.5 times (0.48–2.18 g/month for packages containing 300 g of minced meat) depending on the different temperature fluctuation settings.

Carbapenem and colistin-resistant hypervirulent Klebsiella pneumoniae: An emerging threat transcending the egyptian food chain

BackgroundCarbapenem-resistant Klebsiella pneumoniae (CRKP) is a great public health problem and is associated with many disease outbreaks and high mortality rates. Alarmingly, K. pneumoniae has been isolated from food in several recent studies. This study aimed to investigate the prevalence and characteristics of CRKP in food samples from Egypt. MethodsA total of 311 food samples (including 116 minced meat, 92 chicken meat, 75 diced meat, and 28 mutton) were collected from local markets in Egypt and were screened for CRKP with the determination of their antimicrobial resistance profiles. The whole genome sequence was done for 23 CRKP isolates to clarify the relationship between CRKP from food and human cases in Egypt using the SNP core genome. The conjugation probability of the blaNDM-5 harboring plasmid was identified using oriTfinder ResultsCRKP was isolated from 11% (35/311) of the samples, with 45.71% (16/35) of them showing resistance to colistin, one of the last-resort options for treating CRKP-mediated infections. In addition to the carbapenem and colistin resistance, the CRKP isolates frequently exhibited resistance to multiple antimicrobials including β-lactams, fluoroquinolones, aminoglycosides, tetracyclines, and chloramphenicol. In addition, most of the CRKP were potentially hypervirulent K. pneumoniae (HvKP) identified as phylogroup Kp1 and of high-risk groups as detected in STs reported in many human outbreaks globally, such as ST383 and ST147. The core-genome phylogeny showed similarities between the isolates from this study and those previously isolated from clinical human samples in Egypt. In addition, analysis of the plasmid on which blaNDM is encoded revealed that several antimicrobial resistance genes such as blaOXA-9, blaCTX-M-15, aac(6′)-Ib, qnrS1, and several virulence genes are encoded on the same plasmid. ConclusionsThis study is significant for food safety and public health and is important to further identify the change in the epidemiology of CRKP infections, especially the consumption of contaminated food products.

РАЗВИТИЕ ПИЩЕВЫХ ПРОИЗВОДСТВ В АГРОПРОМЫШЛЕННОМ СЕКТОРЕ ЭКОНОМИКИ ПЕРМСКОГО КРАЯ

The scientific article contains a theoretical analysis of development problems and a review of scientific literature on increasing the efficiency of food production in the agricultural sector of the economy, shows the importance of quality control of raw materials for the production of semi-finished products on the food market, pays special attention to the recipe in accordance with the requirements of modern dietetics, and takes into account factors that increase efficiency, trends in the development of the market for semi-finished products in the Russian Federation are indicated. The reasons for the demand for semi-finished products are revealed, and the seasonality of their production is noted. The production volume of dumplings per year, per shift, per hour is calculated. A method for determining the market share of semi-finished products and a method for determining the cost of minced meat ingredients and dough for preparing dumplings are shown. The calculation of the cost of packaging dumplings, taking into account the sticker and clip, is presented. It has been determined that the share of dumplings produced in 0.5 kilogram packages is 40 percent, and the share of dumplings produced in one kilogram package is 60 percent. Contains a calculation of the cost of one kilogram of dumplings and the cost structure. It was revealed that in the structure of costs for the production of dumplings, the largest share is occupied by the cost of minced meat, and the smallest share is the cost of electricity. The financial result of the sale of dumplings was calculated and the profit from the sale of dumplings was indicated. The level of profitability indicates that for every ruble invested in the production and sale of dumplings in one kilogram packaging there is thirty-seven kopecks of profit, and in the production and sale of dumplings in 0.5 kilogram packaging - forty-seven kopecks.

Incorporation of hydrogen-producing magnesium into minced beef meat protects the quality attributes and safety of the product during cold storage

The impact of hydrogen (H2) producing magnesium (Mg) incorporation into minced beef meat (MBM) on the quality and safety of the product was investigated. The H2-producing Mg (H2-P-Mg)-incorporated MBMs were vacuumed (VP) and stored at 4 °C for 12 days. Other MBMs were vacuumed and gassed with H2 or N2. At the end of storage, the lowest browning index values were for H2 and H2-P-Mg samples. H2- PMg and VP methods generally decreased the counts of mesophilic and psychrotrophic bacteria and yeast molds and restricted the formation of thiobarbituric acid reactive substances and biogenic amines. Heat mapping, PCA, and multivariate analysis methods confirmed chemical analysis results. The volatile compounds were at their highest levels in the control samples at the end of storage, followed by H2, N2, H2-P-Mg, and VP samples. Using the H2-P-Mg method in MBM preparation could protect the quality characteristics and safety of the product during cold storage.

INFLUENCE OF PROTEIN-MINERAL ADDITIVES ON THE QUALITATIVE CHARACTERISTICS OF THE MINTING SYSTEM OF MINUTE SEMI-FINISHED MEAT PRODUCTS

Proteins from hydrolysates of the collagen-containing component have the properties of biological substances and can be used as active components of functional food products. The development of chopped semi-finished meat products using collagen hydrolysates from secondary products of the poultry processing industry is a promising direction in the food industry. The paper presents the results of a study of the influence of a protein-mineral additive from chicken legs (BMD) on the quality characteristics of the minced meat system of minced semi-finished meat products. BMD is obtained by finely grinding chicken legs, using various processing methods and drying to a powdery state. Several types of minced meat systems have been developed. A comparative analysis of the chemical composition and functional and technological properties of minced meat systems was carried out. The feasibility of mechanical and biotechnological methods of influencing secondary poultry products in order to obtain a protein-mineral additive (PMD) and its use in the production of meat products has been experimentally confirmed. Based on the conducted research, we can conclude that replacing wheat bread in the recipes of chopped semi-finished products with BMD helps to increase the protein content. The sample with the addition of a protein-mineral additive containing flax flour has the highest protein content of 26.83%, which exceeds the protein content in the control sample by 5.4%; the addition of BMD with barley flour exceeds the protein content in the control sample by 4.4%. These samples of semi-finished products had lower losses during heat treatment and received high scores during organoleptic evaluation.

Nutrient research of chopped semi-finished products enriched with a protein-carbohydrate composition

The difficulty in solving a multicomponent formulation problem is that five or more ingredients are currently used in product design. Solving a system of linear equations and inequalities with such a large number of variables manually presents significant difficulties, in which formulation errors are not excluded. In the work the methodology of computer modelling of multicomponent meat products is presented, which is realized on an example of technology of minced meat production. The aim of the research is to design the mathematical model of minced meat with the addition of new protein-carbohydrate compositions (PCC). The objects of research are minced meat, PCC, which includes chickpea flour, whey protein concentrate, ground soy and water for hydration. Implementation of the design method was carried out with the software system Microsoft Excel with the "Solution Finder" add-on. Work with the Excel spreadsheet processor is based on entering the data required for calculation, calculation formulas into the corresponding cells of the spreadsheet. The article presents the results of the study of the nutrient composition of minced meat with the addition of the new PCC. By means of mathematical modelling, the formulation of minced meat with PCC was optimized. Nutritional and energy value, vitamin, mineral and amino acid content of the obtained minced meat were determined. A targeted combination of ingredients made it possible to obtain food products with a given composition and properties.

Development of a novel colorimetric pH-indicator film based on CMC/flaxseed gum/betacyanin from beetroot peels: A powerful tool to monitor the beef meat freshness

A novel indicator film based on carboxymethyl-cellulose (CMC)/flaxseed gum (FG) was developed by introducing betacyanin (BC) from beetroot peel extract. Remarkably, CMC/FG/BC film exhibited a dynamic color transition from pink to yellow in response to pH changes from 1 to 12. Beyond its pH sensitivity, the newly developed film demonstrated exceptional sensitivity to ammonia solution concentrations, detecting variation from 0.125 to 0.5 mg/mL with a significant ΔE (P < 0.05) change when a concentration of 0.5 mg/mL was added. Moreover, the inclusion of BC not only heightened the film's colorimetric capabilities but also enhanced the antioxidant, physical (moisture content, swelling index, thickness and biodegradability), and mechanical (elongation at break) properties. On the other hand, the CMC/FG/BC film's ability to provide real-time monitoring of minced beef meat quality was examined during 14 days of storage at 4 °C. The CMC/FG/BC film displayed a distinctive color change (from light pink to purple) corresponding to changes in meat samples' total volatile basic nitrogen (TVB-N) and microbial count (aerobic plate, psychrotrophic total and Enterobacteriaceae counts) during the storage period. The CMC/FG/BC film could be considered as a novel colorimetric pH indicator to monitor meat and meat derivatives' freshness. Its multifaceted properties make it valuable as an intelligent packaging used in food quality control, offering real-time insights into both pH changes and the freshness of stored meat products.

Using Essential Oils to Reduce Yersinia enterocolitica in Minced Meat and in Biofilms.

Yersiniosis, one of the leading foodborne infections in the European Union, is caused by Yersinia enterocolitica. In this study, the antibacterial and antibiofilm effects of cinnamon (Cinnamomum zeylanicum Nees), clove (Syzygium aromaticum L.), oregano (Origanum vulgare L.), rosemary (Rosmarinus officinalis L.), thyme (Thymus vulgaris L.), and winter savory (Satureja montana L.) essential oils were investigated against Y. enterocolitica strains belonging to the bioserotype 4/O:3. Cinnamon essential oil showed the highest antibacterial activity, with an MIC value 0.09 µL/mL, followed by oregano and thyme essential oils, with MIC values from 0.09 to 0.18 µL/mL, and from 0.18 to 0.23 µL/mL, respectively. Thyme essential oil at 0.23 µL/g (MIC) and at 0.46 µL/g (2MIC) significantly (p < 0.05) reduced the number of Y. enterocolitica by 0.38 log CFU/g and 0.64 log CFU/g, respectively, in minced pork meat during storage at 4 °C for 4 days. The Y. enterocolitica strains formed biofilms at 15 °C and 37 °C in tryptic soy broth and Luria-Bertani broth, while no biofilms were obtained at 5 °C, and in meat broth nutrient media. Applying the minimum bactericidal concentrations of cinnamon, clove, oregano, rosemary, thyme, and winter savory essential oils on preformed biofilms led to significant reductions being observed in the range from 45.34% to 78.89%. A scanning electron microscopy assay showed the devastating impact of oregano and thyme essential oils on the morphology of Y. enterocolitica bacterial cells. In conclusion, the results of this study show that essential oils possess high anti-Yersinia and antibiofilm effects.

Design and Optimization of a yst-PCR to Detect Yersinia enterocolitica in Meat Food.

In this study, a polymerase chain reaction (PCR) directed to the yst chromosomal gene (yst-PCR) was used as a rapid, sensitive, and specific method to detect Yersinia enterocolitica strains belonging to different biotypes in foods; a competitive Internal Amplification Control (cIAC) is also developed. The cIAC had a molecular weight of 417 bp and was detected until a concentration of 0.85 ng/μL. No other strains of other Yersinia species, nor Enterobacteriales order were detected by this PCR. In pure culture, the detection limit (DL) of the yst-PCR was lower for ystA+ strain (10 colony-forming unit [CFU]/mL) than for ystB+ strain (1 × 102 CFU/mL); which was the concentration detected in Y. enterocolitica inoculated minced meat. The proposed protocol included an enrichment step in peptone sorbitol bile (PSB) broth at 25°C for 24 h followed by isolation on Mac Conkey agar and chromogenic medium. An aliquot of the PSB broth homogenate and a loopful from the confluent zone of solid media were collected to perform DNA extraction for yst-PCR, and typical colonies were characterized by biochemical assays. Among 30 non-contaminated food samples, 4 samples were yst-positive and no Y. enterocolitica isolates were obtained. It is suggested that this yst-PCR could be used in the investigation of Y. enterocolitica in foods.

ВОЗМОЖНОСТЬ ИСПОЛЬЗОВАНИЯ ПОРТУЛАКА ОГОРОДНОГО (PORTULACA OLERACEA L.) ДЛЯ ОБОГАЩЕНИЯ МЯСНЫХ РУБЛЕНЫХ ИЗДЕЛИЙ

The purpose of the study is to identify the possibility of using the aerial part of purslane in cutlet recipes. Objectives: to determine the dosage of purslane in ground turkey meat, ensuring the best quality indicators of the product; to conduct a tasting assessment of the product; to develop a schematic diagram for the production of semi-finished meat and vegetable products. The components for the production of chopped semi-finished meat products complied with the regulatory documentation: turkey meat – in accordance with GOST R 55365-2012 “Mince meat. Technical conditions" and GOST 32951-2014 "Semi-finished meat and meat-containing products. General technical conditions"; chicken eggs – according to GOST 31654-2012 “Chicken eggs for food. Technical conditions"; onions – according to GOST 34306-2017 “Fresh onions. Technical conditions"; black pepper – according to GOST 29050-91 “Spices. Black and white pepper. Technical conditions"; table salt – according to GOST R 51574-2018; vegetable oil – according to GOST 1129-2013; breadcrumbs – according to GOST 28402-89. Organoleptic and tasting assessment of finished products was carried out in accordance with GOST 31986-2012 (GOST 7269-2015 and GOST 9959-2015) on a 5-point scale. A recipe was developed for turkey meat cutlets with the addition of a plant component – purslane. Purslane was collected in the vicinity of Krasnoyarsk and was added crushed to minced meat in dosages from 3 to 9 % in increments of 3 instead of raw meat. The study of the organoleptic characteristics of the finished minced meat product showed that the rational dosage introduced into the meat cutlet mass of the vegetable ingredient is 6 % of the mass of the minced meat. The test sample with the introduction of 6 % plant component received the highest rating from tasters. Stages for the production of cutlets have been developed with the addition of chopped aerial parts of purslane to the recipe. The use of purslane in the recipe for chopped semi-finished meat products will help expand the range of this type of product, improve the consumer properties of meat products, increase the content of essential components in the composition, and reduce costs.