Search academic texts

Information × Registration Number 0224U002249, 0122U000528 , R & D reports Title Improving the technology of minced meat products through the use of dietary additives popup.stage_title Head Serik Maksym L., к.т.н. Registration Date 09-02-2024 Organization State Biotechnology University popup.description2  Meat occupies a special place among food consumption, because it is a source of complete proteins (15-20%) and minerals (0.8-1.6%), which are one of the important components in human nutrition. The lack of these substances in the body leads to impaired absorption of enzymes and vitamins. The use of freezing to increase the shelf life of meat semi-finished products requires ensuring the preservation of high consumption and technological characteristics of the product before and after freezing. Therefore, a new direction in the development of semi-finished meat technologies is the search and scientific substantiation of new types of food ingredients that can increase the nutritional value and provide other quality characteristics.Meat semi-finished products based on beef and chicken were chosen as the object of enrichment. The improved protein-mineral supplement was chosen as an enrichment ingredient in a fat emulsion with a fat content of 60% (fatty raw material - lard). The supplement contains protein-mineral calcium and magnesium, and also has chondroitin sulfates. During the experiment, the IPMS content was varied up to 5% of the meat weight. A number of studies were conducted in comparison with the control: structural and mechanical indicators of quality were determined; conducted studies on determining the properties of the emulsion system made using IPMS; a complex of histological studies of structural changes of muscle fibers in minced meat systems was carried out; the consumer characteristics of ready-made meat products made using IPMS were investigated: organoleptic characteristics, changes in the storage process of both semi-finished products and finished products. iThe use of IPMS as part of an emulsion in chopped meat semi-finished products allows solving a multi-component task, which consists in reducing the relative calcium deficiency in the diet of consumers while simultaneously improving the quality characteristics of semi-finished products. Product Description popup.authors Leshchenko Kateryna H. Pyvovarov Yevhen P. popup.nrat_date 2024-02-09 Close