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

Authors

DOI:

https://doi.org/10.15587/1729-4061.2018.140052

Keywords:

combining, freshwater fish, duck meat, meat-containing semi-finished product, functional-technological indicators

Abstract

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).

Author Biographies

Nataliia Bozhko, Sumy National Agrarian University Herasym Kondratiev str., 160, Sumy, Ukraine, 40021

PhD, Associate Professor

Department of technology of milk and meat

Vasyl Tischenko, Sumy National Agrarian University Herasym Kondratiev str., 160, Sumy, Ukraine, 40021

PhD, Associate Professor

Department of technology of milk and meat

Vasil Pasichnyi, National University of Food Technologies Volodymyrska str., 68, Kyiv, Ukraine, 01601

Doctor of Technical Sciences, Professor

Department of technology of meat and meat products

Manyefa Polumbryk, National University of Food Technologies Volodymyrska str., 68, Kyiv, Ukraine, 01601

Postgraduate student

Department of technology of meat and meat products

Oleksandra Haschuk, National University of Food Technologies Volodymyrska str., 68, Kyiv, Ukraine, 01601

PhD, Associate Professor

Department of technology of meat and meat products

References

  1. Lysenko, H. P. (2017). Suchasnyi stan i perspektyvy rozvytku miasopererobnoi haluzi. Visnyk ahrarnoi nauky, 1, 72–75.
  2. Myniv, R. M. (2015). Perspektyvy rozvytku miasnoho ptakhivnytstva. Naukovyi Visnyk LNUVMBT im. S. Z. Hzhytskoho, 17 (1), 233–238.
  3. Donchevska, R. (2015). Rozvytok rybnoho hospodarstva Ukrainy. Tovary i rynky, 1, 28–40.
  4. Rynok miasa ptytsi v Ukraini. Available at: http://www.poultryukraine.com/data/file/analytics/ptica_yanvar_maj_2017.pdf
  5. Pryrodno-resursnyi aspekt rozvytku Ukrainy (2001). Kyiv, 112.
  6. Cobos, Á., Veiga, A., Dı́az, O. (2000). Chemical and fatty acid composition of meat and liver of wild ducks (Anas platyrhynchos). Food Chemistry, 68 (1), 77–79. doi: https://doi.org/10.1016/s0308-8146(99)00164-8
  7. Jaturasitha, S., Srikanchai, T., Kreuzer, M., Wicke, M. (2008). Differences in Carcass and Meat Characteristics Between Chicken Indigenous to Northern Thailand (Black-Boned and Thai Native) and Imported Extensive Breeds (Bresse and Rhode Island Red). Poultry Science, 87 (1), 160–169. doi: https://doi.org/10.3382/ps.2006-00398
  8. Huda, N., Putra, A. A., Ahmad, R. (2011). Potential Application of Duck Meat for Development of Processed Meat Products. Current Research in Poultry Science, 1 (1), 1–11. doi: https://doi.org/10.3923/crpsaj.2011.1.11
  9. Baeza, E. (2006). Effects of genotype, age, and nutrition on intramuscular lipids and meat quality. Proceeding of the Symposium COA/INRA Scientific Cooperation in Agriculture, 79–82.
  10. Huda, N., Aronal, A. P., Ahmad, R. (2012). Amino Acid and Fatty Acid Profiles of Peking and Muscovy Duck Meat. International Journal of Poultry Science, 11 (3), 229–236. doi: https://doi.org/10.3923/ijps.2012.229.236
  11. Mohanty, B. P., Mahanty, A., Ganguly, S., Mitra, T., Karunakaran, D., Anandan, R. (2017). Nutritional composition of food fishes and their importance in providing food and nutritional security. Food Chemistry. doi: https://doi.org/10.1016/j.foodchem.2017.11.039
  12. Lisovoy, V. V. (2010). Maloispol'zuemaya prudovaya ryba i othody ee pererabotki tovarnoy prudovoy ryby – cennoe syr'e dlya polucheniya belkovoy dobavki. Novye tekhnologii, 3, 11–15.
  13. Lebska, T., Holembovska, N. (2014). Kharchova tsinnist koropa Cyprinus Carpio i tovstolobyka Hypophtalmichthys spp osinnoho vylovu. Tekhnika i tekhnolohiyi APK, 5, 26–29.
  14. Pasichniy, V. N., Geredchuk, A. M., Simahina, G. A., Zadorozhniy, V. V. (2014). Kulinarnye polufabrikaty iz myasa pticy povyshennoy pishchevoy cennosti. Vestnik Almatinskogo tekhnologicheskogo universiteta, 3, 14–18.
  15. Strashynskiy, I., Fursik, O., Pasichniy, V., Marynin, A., Goncharov, G. (2016). Influence of functional food composition on the properties of meat mince systems. Eastern-European Journal of Enterprise Technologies, 6 (11 (84)), 53–58. doi: https://doi.org/10.15587/1729-4061.2016.86957
  16. Lilishenceva, A. N., Safronova, D. A., Komarova, N. V. (2008). Perspektivnye napravleniya sozdaniya kombinirovannyh produktov. Pishchevaya promyshlennost', 2, 16–19.
  17. Brandstetter, S., Rüter, J., Curbach, J., Loss, J. (2015). A systematic review on empowerment for healthy nutrition in health promotion. Public Health Nutrition, 18 (17), 3146–3154. doi: https://doi.org/10.1017/s1368980015000270
  18. Kumar, R., Biswas, S., Singh, V., Ram, M. (2015). Quality and shelf life evaluation of nuggets prepared from spent duck and spent hen meat. Exploratory Animal and Medical Research, 5 (2), 176–182.
  19. Vijayakumar, K. S., Biswas, S. (2006). Quality and storage stability of enrobed duck cutlet. Journal of food science and technology-mysore, 43 (2), 154–156.
  20. Pasichnyi, V. M. et. al. (2015). Udoskonalennia tekhnolohiyi miaso-rybnykh napivfabrykativ. Tekhnolohiya vyrobnytstva i pererobky produktsiyi tvarynnytstva, 1, 116–120.
  21. Matsuk, Y. A., Suprun, E. M., Ischenko, N. V., Pasichniy, V. M. (2016). The theoretical and applied aspects production of the meat аnd fish products. Scientific Messenger of LNU of Veterinary Medicine and Biotechnology, 18 (2 (68)), 171–173. doi: https://doi.org/10.15421/nvlvet6836
  22. DSTU 4437-2005. Napivfabrykaty miasni ta miaso-roslynni posicheni (2006). Kyiv, 24.
  23. Bozhko, N., Tischenko, V., Pasichnyi, V., Manyefa, P., Haschuk, O. (2018). The study of the possibility of combining freshwater fish with duck meat in meat-containing semi-finished products. EUREKA: Life Sciences, 4, 35–41. doi: http://dx.doi.org/10.21303/2504-5695.2018.00682
  24. Antipova, L. V., Glotova, I. A., Rogov, I. A. (2001). Metody issledovaniya myasa i myasnyh produktov. Moscow, 576.
  25. DSTU 8446:2015. Produkty kharchovi. Metody vyznachennia kilkosti mezofilnykh aerobnykh ta fakultatyvno-anaerobnykh mikroorhanizmiv (2015). Kyiv, 16.
  26. DSTU ISO 13903:2009. Kormy dlia tvaryn. Metod vyznachennia vmistu aminokyslot (2009). Kyiv, 18.
  27. DSTU ISO 15885/IDF 184:2008. Zhyr molochnyi. Vyznachennia zhyrnokyslotnoho skladu metodom hazoridynnoi khromatohrafiyi. Metody ekstrahuvannia lipidiv ta liporozchynnykh spoluk» (2011). Kyiv, 12.
  28. Rogov, I. A., Antipova, L. V., Dunchenko, N. I. (2007). Himiya pishchi. Moscow, 15–17.
  29. Nesterenko, A. A. Patneva, A. M., Il'ina, N. M. (2014). Innovacionnye tekhnologii v proizvodstve kolbasnoy produkcii. Saarbryuken, 165.
  30. Dobrobabina, L. B. (2008). Naukovi osnovy kompleksu tekhnolohiy kharchovykh produktiv z hidrobiontiv. Odessa: ONAKhT, 36.
  31. Mohanty, B., Mahanty, A., Ganguly, S., Sankar, T. V., Chakraborty, K., Rangasamy, A. et. al. (2014). Amino Acid Compositions of 27 Food Fishes and Their Importance in Clinical Nutrition. Journal of Amino Acids, 2014, 1–7. doi: https://doi.org/10.1155/2014/269797
  32. Bozhko, N., Tischenko, V., Pasichnyi, V., Marynin, A., Polumbryk, M. (2017). Analysis of the influence of rosemary and grape seed extracts on oxidation the lipids of peking duck meat. Eastern-European Journal of Enterprise Technologies, 4 (11 (88)), 4–9. doi: https://doi.org/10.15587/1729-4061.2017.108851
  33. Fedorova, D. V., Karpenko, P. O., Vasylieva, O. O. (2017). Research of fatty acid composition of lipids of dry fish and plant semi-finished food products. Kharchova nauka i tekhnolohiya, 11 (3), 61–70 doi: https://doi.org/10.15673/fst.v11i3.608
  34. Levickiy, A. P. (2002). Ideal'naya formula zhirovogo pitaniya. Odessa, 61.

Downloads

Published

2018-08-02

How to Cite

Bozhko, N., Tischenko, V., Pasichnyi, V., Polumbryk, M., & Haschuk, O. (2018). Development of meat-containing minced semi-finished products based on the locally produced raw materials. Eastern-European Journal of Enterprise Technologies, 4(11 (94), 49–54. https://doi.org/10.15587/1729-4061.2018.140052

Issue

Vol. 4 No. 11 (94) (2018): Technology and Equipment of Food Production

Section

Technology and Equipment of Food Production

License

Copyright (c) 2018 Nataliia Bozhko, Vasyl Tischenko, Vasil Pasichnyi, Manyefa Polumbryk, Oleksandra Haschuk

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

The consolidation and conditions for the transfer of copyright (identification of authorship) is carried out in the License Agreement. In particular, the authors reserve the right to the authorship of their manuscript and transfer the first publication of this work to the journal under the terms of the Creative Commons CC BY license. At the same time, they have the right to conclude on their own additional agreements concerning the non-exclusive distribution of the work in the form in which it was published by this journal, but provided that the link to the first publication of the article in this journal is preserved.

A license agreement is a document in which the author warrants that he/she owns all copyright for the work (manuscript, article, etc.).
The authors, signing the License Agreement with TECHNOLOGY CENTER PC, have all rights to the further use of their work, provided that they link to our edition in which the work was published.
According to the terms of the License Agreement, the Publisher TECHNOLOGY CENTER PC does not take away your copyrights and receives permission from the authors to use and dissemination of the publication through the world's scientific resources (own electronic resources, scientometric databases, repositories, libraries, etc.).
In the absence of a signed License Agreement or in the absence of this agreement of identifiers allowing to identify the identity of the author, the editors have no right to work with the manuscript.
It is important to remember that there is another type of agreement between authors and publishers – when copyright is transferred from the authors to the publisher. In this case, the authors lose ownership of their work and may not use it in any way.