Minced Semi-finished Products Research Articles

Improving the quality of beef and its use in the production of enriched minced semi-finished products

The possibility of obtaining finished products with stable quality indicators primarily depends on the composition and properties of the main raw materials used in the production of meat products. The production of high-quality meat raw materials is possible provided that the causes causing the appearance of defective meat are eliminated. In this regard, it has been proposed to use an adaptogen of animal nature - drone homogenate - as part of the feed ration when feeding bulls raised for meat. For the bulls of the experimental groups, drone homogenate was added to the main diet in the form of a tincture at the rate of 0.005 - 0.015 ml per 1 kg of body weight. It was experimentally established that its use contributed to a more enhanced synthesis of feed nutrients, which had a positive effect on the quantity and quality of meat products obtained. By the end of fattening, the young animals of the experimental groups were superior to their peers from the control group in terms of pre-slaughter weight by 9.0-13.6 kg, and in terms of slaughter yield - by 0.1-0.6 kg. The meat of bulls from the experimental groups had a higher nutritional value. The greatest effect was achieved when an adaptogen was included in the diet at a dosage of 0.01 ml per 1 kg of live weight. Subject to the feeding conditions, the resulting beef was used as the main raw material for the production of enriched semi-finished products. To add functionality to the meat product, iodocasein was added to the cutlet recipes. The use of semifinished products in the diet will satisfy the daily requirement for iodine for adults by 12.67%, for school-age children by 15.83% and for children of primary school age by 21.11%.

Development of technology for plant-based minced semi-finished products

A healthy diet is the key to longevity, increasing the body's resistance to adverse environmental influences, and is a prerequisite for quality of life. One of the problems that humanity must solve today is the search for non-traditional protein sources and their popularisation in the food market as a healthy alternative to meat protein, which is the most popular. Nowadays, vegetarianism is the most widespread system of health-improving nutrition. According to this system, meat products (pork, beef) are replaced from the daily diet and other sources of amino acids take their place. The relevance of the study is related to the need to develop minced semi-finished products suited for consumption by a wide range of consumers, including those who adhere to vegetarian and vegan diets. The main goal of the study was to achieve the nutritional value of the protein component of minced meat compared to beef-based minced meat. The following research methods were used to solve these tasks: the organoleptic assessment considered: appearance, colour, cutaway view, smell, taste; moisture content – by drying the sample to a constant weight; fat content – by Soxhlet method; protein content – by Kjeldahl method; amino acid composition – by liquid chromatography, fatty acid composition – by gas-liquid chromatography. The main ingredient with protein content in minced meat is protein-wheat texture, which contains a balanced set of amino acids. The study of the amino acid composition of meatless minced semi-finished products has shown that this product is a valuable source of all essential amino acids. Cutlets are characterized by a significant content of valine, methionine, and phenylalanine. The finished product meets the requirements of the current regulatory documentation and does not pose a microbiological danger to the consumer. Therefore, the development of a new semi-finished product technology, which is a meatless minced meat composition that meets the requirements of a healthy diet in terms of protein and fat composition, is one of the ways to solve the problem of introducing food products recommended for vegetarians

Гіренко Н. І., Крамаренко Д. П. ПЕРСПЕКТИВНІ НАПРЯМИ ВИКОРИСТАННЯ У РЕСТОРАННОМУ ГОСПОДАРСТВІ НОВИХ ЗАМОРОЖЕНИХ ФАРШЕВИХ НАПІВФАБРИКАТІВ

Many studies have found that nutrition may should be regular and balanced according to the needs of each individual. But for a modern person with a busy pace of life is also relevant to the speed and complexity of cooking in everyday nutrition. Therefore, the problem of using semi-finished products in the restaurant industry remains relevant. The use of semi-finished products has a significant disadvantage, namely – the narrowing of the range of dishes and culinary products. Therefore, the topical problem is the creation of semi-finished products that can be used to prepare a wide range of dishes and culinary products. The aim of the work is scientific and practical substantiation of perspective directions of using new frozen minced semi-finished products (SFP) in the restaurant industry when creating a new culinary production. The authors of the article have identified the main directions of use of SFP for the production of restaurants. The authors have developed separate technologies of dishes and culinary products using SFP. The peculiarity of cooking and culinary products from the developed semi-finished products is that after thawing and minor finishing (depending on the type of dish may be added additional ingredients) minced meat can be used to prepare a wide range of dishes and ready meals do not require additional use of garnish. The authors of the article compared the nutritional value of ready meals with the use of minced meat semi-finished products with traditional dishes according to the formula of a balanced diet. It has been experimentally established that dishes using minced meat semi-finished products are more balanced than control samples of “classic” dishes, so the standard deviations from the formula of a balanced diet in experimental dishes are 3.13… 5.34 times lower than dishes made by traditional technology.

Research on changes of the quality indicators of semi-finished products during during storage

Considering the results of literary studies on the nutritional value and biological efficiency of cranberries and goji berries, it has been established that the development of the technology of semi-finished minced products with their use is relevant and has practical importance in the production of fish products. The article deals with the results of the chemical composition, organoleptic evaluation, and physical and chemical changes in semi-finished minced products with the addition of non-traditional raw materials and the establishment of their shelf life. The expediency of combining freshwater fish with plant material to expand the range of biologically valuable food products is presented in the article. The general positive impressions, harmonious, fish and sweet-salty taste, have shown the expediency of combining cranberries and goji berries with freshwater fish, as evidenced by high levels of appearance, taste, and smell. In terms of consistency, fish cutlets are plastic and dense on the cut. It has been found that there are processes of hydrolytic damage in the control sample after 90 days of storage, which indicates the intensive lipid hydrolysis and the accumulation of free fatty acids in these samples. In experimental samples, hydrolytic damage gradually increases and reaches its critical point only close to the end of the shelf life. Oxidation processes in the lipids of semi-finished products were studied by changes in the accumulation of primary oxidation products – peroxides and secondary products – carbonyl compounds. According to the dynamics of changes in the peroxide value of lipids of semi-finished products, it has been established that the control sample for 60-135 days has not been subjected to storage, and in experimental samples after 135 days, the quality of the fat deteriorates and is characterized as the one that is not subjected to storage. The research has established that the use of non-traditional raw materials in the production of semi-finished minced products allows to improve the technology of production and solve the problem of obtaining the product of a high nutritional value. The authors found that the developed technology of production of semi-finished fish products will significantly expand the range of products of functional purpose based on natural components, which will allow, to some extent, to broaden the current problem of processing raw materials from domestic reservoirs in Ukraine.

Specialized meat semi-finished products for prevention of liver diseases

Dietetic therapy plays an important role in prevention and treatment of non-communicable, alimentary-dependent diseases including the bile duct diseases and chronic liver injury. The medico-biological requirements for the composition and quality of specialized semi-finished products for prevention and treatment of liver diseases are formulated and formalized in the paper. Using the methods of the computer design, the recipe of the specialized minced meat semi-finished product from horse meat, which is nutrient adequate to specific features of nutrition of patients with liver diseases, was developed and optimized. The experimental recipe of minced semi-finished products consists of horse meat of the second grade, soy protein fiber, soy protein isolate, textured soy flour, milk thistle oil meal, chicken eggs, soybean oil, salt, onion, vitamins B1, B2 and E, magnesium and zinc salts. The biological value of the obtained product is characterized by the high indices of the amino acid balance (Cmin=0.99, σс =0.85, U=6.27) and fatty acid balance of lipids ((RLi) I = 1…3 = 0.9 and (RLi) I = 1…6 -0.77). The content of dietary fibers, vitamins B1 and B2 as well as mineral salts of magnesium and zinc in the semi-finished product corresponds to the medico-biological requirements. The effectiveness of the developed product was confirmed in the experiment of the laboratory mice with simulated liver cirrhosis. The results of the assessment on the laboratory animals show that the developed product positively influences the processes of metabolism in the mouse body. The coefficient of protein assimilation in the group of animals fed with the specialized product was 25% higher than in animals received the standard vivarium diet. The biochemical blood analysis showed that intake of the developed product reduced the content of bilirubin, cholesterol, AST and ALT in the animal body by 34.5%, 8.2%, 11.0% and 12.5%, respectively.

Исследование замораживания мясных рубленых полуфабрикатов в биополимерной упаковке

Introduction. Meat-containing semi-finished minced products demonstrate a wide variety of properties, as they contain both plant and meat components. This heterogeneity makes it difficult to plan the freezing process. In view of the current environmental situation, packaging films used for cold storage should be biodegradable. The effect of low-temperature freezing and storage on biodegradable polymers remains understudied. The research objective was to find the optimal modes for minced-meat semi-finished products frozen in a biopolymer package.
 Study objects and methods. The study featured zrazy, or meat balls, with vegetable filling and a biopolymer film based on corn starch. It involved a laboratory combination freezing and storage cabinet and an XLW(M) tension tester to establish the physical properties of the film.
 Results and discussion. The meat-containing semi-finished minced products were vacuum-packaged in biopolymer material and subjected to convection, contact, and combined freezing. The experiments resulted in a new combined method of freezing for biopolymer-packaged semi-finished meat-containing products. The research also tested the strength properties of the CornBag biopolymer film during freezing and cold storage. The paper introduces a graphoanalytic method of calculation of freezing time. 
 Conclusion. The new combined freezing method involved vacuum packaging, air-blast subfreezing, and further freezing on a refrigerated plate. The biopolymer film proved suitable for freezing and cold storage of food products. It keeps the product from drying, reduces vitamin losses, and preserves sensory properties. The optimal storage mode was –18°C, the maximum storage time – 6 months. The improved freezing technology combined freezing method with convective air-blasting and contact freezing on a refrigerated plate for products pre-packaging in a biopolymer vacuum bag. The optimal freezing parameters: temperature = –40°С, time = 85 min, rate = 1.33 cm/h.

Researching of consumer and biological value of meat-containing semi-finished minced products

Researching of consumer and biological value of meat-containing semi-finished minced products

Usage of chia seeds in the composition of dietary semi-finished minced prod-ucts

The article deals with the results of sensory analysis of semi-finished minced fish products with non-traditional raw materials (seeds of chia) by the flavor profile method, and establishing their compliance with the hypothetical standard. It is shown the expediency of its use to assess the overall impression about the combination of freshwater fish with plant materials for the diversification of biologically valuable food products. The obtained positive results of organoleptic studies have shown the expediency of combining the chia seeds with freshwater fish, and it is proved by high indicators of such descriptors as: the overall impression, harmonious, fishy, sweet-salty taste. As for the consistency, fish cutlets are plastic and dense on the cut. The article deals with the results of the chemical composition, organoleptic evaluation and physical and chemical changes in semi-finished minced products with the addition of non-traditional raw materials and the establishment of their shelf life. The expediency of combining a freshwater fish with plant material to expand the range of biologically valuable food products is presented in the article. The research has established that the use of non-traditional raw materials in a production of semi-finished minced products allows not only to improve the technology of production, but also to solve the problem of obtaining the product of a high nutritional value. The author found that the developed technology of production of semi-finished fish products will significantly expand the range of products of functional purpose based on natural components, which will allow, to some extent, to expand the actual problem of processing raw materials from domestic reservoirs in Ukraine.

Quality assessment of meatcontaining semi-finished minced products with duck meat

An urgent issue for meat processing companies is to expand their product range and increase production, and to make the product economically viable for the consumer. One of the ways to solve this problem is to produce meat-containing foods. Research on the development of new meatcontaining semi-finished formulations using locally sourced meat and animal protein ingredients to make high-value, affordable food available to consumers is promising and needs further development. The purpose of our work was to substantiate the feasibility of production of meatcontaining chopped semi-finished products with duck meat and mechanically deboned turkey meat, expanding the range of meat products, while increasing the biological value. Three model recipes were developed on the basis of the recipe-analogue of “Domashni” cutlets. The possibility of replacing of pork and beef for duck meat and mechanically deboned turkey meat was studied in semi-finished chopped meatcontaining products. The total number of duck meat and mechanically deboned turkey meat (MDTM) was 61%. The other components of the formulations did not change. Combining duck meat with MDTM in the proposed proportions in the meatcontaining systems of the patties allows improving the nutritional and biological value of the product and its quality indicators. Replacing second-grade beef with MDTM and pork with duck meat allows getting model minced meat with functional and technological indicators at the level of traditional patties. The use of secondary protein raw materials, namely MDTM, makes possible to obtain chopped semi-finished products with high nutritional value: increased protein content – 11.96–12.45 g/100 g of food, which is 1.10–5.24% higher than in patties with traditional raw materials; with reduced fat content – by 15% compared to the test samples. The proposed formulations made it possible to increase the biological value of meat-containing chopped cutlets, namely to reduce the number of limiting amino acids from six to two. Replacing of pork and beef in duck meat and MPMO recipes had a positive effect on sensory evaluation of the products. The highest overall score was obtained from the recipe 1 containing 25% duck meat and 36% MPMO.

Meat-containing combined products with muscovy duck and silver carp meat

Results of studying the developed meat-containing semi-finished products are shown; an analysis of the results was performed, which confirm the possibility to combine the meat of duck and freshwater fish meat in the formulation for meat-containing semi-finished products by completely replacing pork and beef in the formulations. The aim of the research was theoretical and experimental substantiation of expediency of combining duck meat and fish raw materials in the composition of meat-containing semi-finished products. A model for studying the feasibility of combining duck meat with fish minced meat was the formula for the "Domashnie" cutlets. In the model samples of minced meat-containing semi-finished products functional and technological properties, the nutritional value, were determined according to standard methods. Combining in the formulations of meat-containing semi-finished products of duck meat and freshwater fish meat made it possible to obtain model minced meat with high functional-technological properties: the value of moisture-binding capacity is up to 72.34-73.38 %, moisture-retaining capacity is up to 74.77 %, emulsifying capacity is up to 61.42 %, stability of the emulsion is up to 68.37 %, which are higher in comparison with semi-finished products based on traditional kinds of meat. The combination of different kinds of raw materials of local origin in the formulation for meat-containing minced semi-finished products makes it possible to receive a product with a high content of proteins. Replacing beef and pork in the recipe the "Domashnie" cutlet by meat of Muscovy duck and Silver minced carp meat allows producing semi-finished products with high qualitative parameters. In this case, the protein content is increased by 5.5-6.6%, the fat content of the products, on the contrary, decreases by 43.1-56.6%. A sensory quality assessment of the developed semi-finished products has confirmed the high quality of organoleptic indicators and compliance with the requirements regulated by standards for traditional minced semi-finished products, based on the specifications for a given segment of products.

Research on changes of the quality indicators of semi-finished of dietary minced products during their storage

Taking into account the results of literary studies on the nutritional value and biological efficiency of flaxseeds and chia seeds, it has been established that the development of the technology of semi-finished minced products with their use is relevant and has a practical importance in the production of fish products. The article deals with the results of the chemical composition, organoleptic evaluation and physical and chemical changes in semi-finished minced products with the addition of non-traditional raw materials and the establishment of their storage time. The expediency of combining a freshwater fish with plant material to expand the range of biologically valuable food products is presented in the article. The general positive impressions, harmonious, fish and sweet-salty taste, have shown the expediency of combining flaxseed and chia seeds with freshwater fish, as evidenced by high levels of appearance, taste and smell. In terms of consistency, fish cutlets are plastic and dense on the cut. It has been found, that there are processes of hydrolytic damage in the control sample after 90 days of storage, which indicates the intensive lipid hydrolysis and the accumulation of free fatty acids in these samples. In experimental samples a hydrolytic damage gradually increases, and reaches its critical point only close to the end of the storage time. The oxidation processes in the lipids of semi-finished products were studied by changes in the accumulation of primary oxidation products – peroxides and secondary products – carbonyl compounds. According to the dynamics of changes in the peroxide value of lipids of semi-finished products, it has been established that the control sample for 60–135 days has not been subjected to storage, and in experimental samples after 135 days, the quality of the fat deteriorates and is characterized as the one that is not subjected to storage. The research has established that the use of non-traditional raw materials in a production of semi-finished minced products allows not only to improve the technology of production, but also to solve the problem of obtaining the product of a high nutritional value. The authors found that the developed technology of production of semi-finished fish products will significantly expand the range of products of functional purpose based on natural components, which will allow, to some extent, to expand the actual problem of processing raw materials from domestic reservoirs in Ukraine.

Development of meat-containing minced semi-finished products based on the locally produced raw materials

We report results of studying the developed meat-containing semi-finished products; an analysis of the results was performed, which confirm the possibility to combine the meat of duck and freshwater fish meat in the formulation for meat-containing semi-finished products by completely replacing pork and beef in the formulations. Combining in the formulations of meat-containing semi-finished products of duck meat and freshwater fish meat made it possible to obtain model minced meat with high functional-technological properties: the value of moisture-binding capacity is up to 81.54 %, moisture-retaining capacity is up to 76.47 %, emulsifying capacity is up to 98.0 %, stability of the emulsion is up to 69.49 %, which are higher in comparison with semi-finished products based on traditional kinds of meat. A sensory quality assessment of the developed semi-finished products has confirmed the high quality of organoleptic indicators and compliance with the requirements regulated by standards for traditional minced semi-finished products, based on the specifications for a given segment of products. The introduction to the composition of formulations of duck meat and freshwater fish meat did not impact negatively on the microbiological safety of the combined products, which is confirmed by the indicators of NMAFAM and the lack of BGEC in the finished products. Based on the set of indicators, we selected sample 2 that contained the meat of duck and the meat of silver Prussian carp for further research. The combination of different kinds of raw materials of local origin in the formulation for meat-containing minced semi-finished products makes it possible to receive a product with a high content of essential amino acids. The minced semi-finished products that combine duck meat and silver Prussian carp demonstrate values of the amino acid score, which, by the content of threonine, tryptophan, phenylalanine+tyrosine, leucine, and isoleucine, exceeds the «reference» protein and is in the range of 115.75‒156.01 %. The lipids of meat-containing combined semi-finished products are characterized by the high biological effectiveness of fat acid composition due to the high content of PUFA and MUFA, and by the optimal ratio of ω-3 and ω-6 of PUFA (1:7).