Technological aspects of obtaining structured emulsions in composition of minced meat products

Authors

  • Кристина Борисівна Нечепуренко Kharkiv The State University of Food Technology and Trade, Klochkivska str., 333, Kharkov, 61051, Ukraine https://orcid.org/0000-0001-5088-9440
  • Павло Петрович Пивоваров Kharkiv The State University of Food Technology and Trade Klochkivska str., 333, Kharkov, Ukraine, 61051, Ukraine https://orcid.org/0000-0003-1541-7565

DOI:

https://doi.org/10.15587/1729-4061.2014.23345

Keywords:

emulsion, structurization, food technology, meat production, thermal stability, ionotropic polysaccharides, alginates

Abstract

The nutrition structure that has developed inUkrainetoday dictates the need to expand the range of culinary products by more efficient use of plant products, to which still little attention has been paid. The problems of the lack of nutrients with high biological value in nutrition of a modern man are shown in the paper. The studies in this field are first given in the paper, and it was proved that a promising raw material for producing such products is the use of structured products, the use of which lies in the basis of alginate emulsions with calcium residues. The studies of the rheological properties of the structured emulsions and physico-chemical aspects of obtaining the latter in the composition of minced meat products are given in the paper. The use of a wide range of new technologies, including emulsification of various raw materials, namely polysaccharides for the production of fundamentally new products, which are characterized by high biological value, is submitted for consideration. As a result of the studies, structural and mechanical properties of the model systems and physico-chemical indices were determined. These data allow presenting the technology, ready for introducing to the technological process of obtaining emulsions in minced meat composition. This technology will allow obtaining products not only with standardized indices, but also overtaking the organoleptic indicators of quality that facilitate the production process.

Author Biographies

Кристина Борисівна Нечепуренко, Kharkiv The State University of Food Technology and Trade, Klochkivska str., 333, Kharkov, 61051

Graduate student Department of Food Technology

Павло Петрович Пивоваров, Kharkiv The State University of Food Technology and Trade Klochkivska str., 333, Kharkov, Ukraine, 61051

Dr. tehnycheskyh Sciences, professor

Department of Food Technology

References

  1. Жаринов, А. И. Краткие курсы по основам современной технологи переработки мяса [Текст] : Часть 1 / А. И. Жаринов; под ред. М. П. Воякина // Эмульгированные и грубо измельченные мясопродукты. – М.: Итар-ТАСС, 1994. – 154 с.
  2. Мусина, О. Н. Получение эмульсионных продуктов как пример инновационно-проектной деятельности в пищевой отрасли [Текст] / О. Н. Мусина, А. И. Лосева, Е. А. Сафонова и др. // Пищевая промышленность. – 2012. – № 9. – С. 10–12.
  3. Свиридов, В. В. Влияние природы студнеобразователей на свойства пищевых студней [Текст] / В. В. Свиридов, А. В. Банникова, Н. М. Птичкина // Изв. высш. учеб. заведений. Пищевая технология. – 2012. – № 1. – С. 59–61.
  4. О секретах желирования и студнеобразования: мастер-класс канадской олимпийской команды кулинаров [Текст] // Питание и общество. – 2011. – № 8. – С. 14–15.
  5. Калугіна, І. М. Моделювання драглеподібних страв функціонального призначення з добавками морських водоростей [Текст] / І. М. Калугіна // Харчова наука і технологія. – 2011. – № 4. – С. 14–16.
  6. Колісніченко, Т. О. Обґрунтування доцільності використання морських водоростей при виробництві емульсійних соусів [Текст] / Т. О. Колісніченко // Риб. Госп-во України. – 2010. – №7. – С. 14–15.
  7. Некрасов, П. О. Дослідження фізіологічних властивостей жирових емульсійних систем, збагачених діацилгліцеридами [Текст] / П. О. Некрасов // Вопр. Химии и хим. технологи. – 2010. – № 4. – С. 55–58.
  8. Токарчук, Ю. Характеристика та застосування поверхнево-активних речовин (ПАР) [Текст] / Ю. Токарчук та ін. // Хлібопекарська і кондитерська промисловість України. – 2009. – №6. – С. 18–22.
  9. Дмитрик, І. Особливості використання харчових текстур у молекулярній технології [Текст] / І. Дмитрик // Товари і ринки. – 2009. – № 2. – С. 58–64.
  10. Mc Natt Kristen, W. Foods colors and safety; consumer viewpoint [Text] / W. Mc Natt Kristen, E. Powers Mary, A. Sloan Elizabeth // Food Tecnol. – 2006. – P. 15–17.
  11. Pereyra, Ricardo Interaction and stabilization of acidified casein dispersions with low and high methoxyl pectins [Text] / Ricardo Pereyra, A. Schmidt Karen, Louise Wicker // J. Agr. and Food Chem. – 1997. – Vol. 45, № 9. – Р. 3448–3451.
  12. Zharinov, A. I. (1994). Kratkiye kursy po osnovam sovremennoy tekhnologi pererabotki myasa. Part 1. Emul’girovannyye i grubo izmel’chennyye myasoprodukty, Itar-TASS, 154.
  13. Musina, O N., Loseva, A. I., Safonova, Ye. A. (2012). Polucheniye emul’sionnykh produktov kak primer innovatsionno-proyektnoy deyatel’nosti v pishchevoy otrasli. Pishchevaya promyshlennost’, 9, 10–12.
  14. Sviridov, V. V., Bannikova, A. V., Ptichkina, N. M. (2012). Vliyaniye prirody studneobrazovateley na svoystva pishchevykh studney. Izv. vyssh. ucheb. zavedeniy. Pishchevaya tekhnologiya, 1, 59–61.
  15. O sekretakh zhelirovaniya i studneobrazovaniya: master-klass kanadskoy olimpiyskoy komandy kulinarov (2011). Pitaniye I obshchestvo, 8, 14–15.
  16. Kalugina, I. M. (2011). Modelyuvannya draglepodibnikh strav funktsional’nogo priznachennya z dobavkami mors’kikh vodorostey. Kharchova nauka i tekhnologiya, 4, 14–16.
  17. Kolisnichenko, T. O. (2010). Obg̀runtuvannya dotsil’nosti vikoristannya mors’kikh vodorostey pri virobnitstvi yemul’siynikh sousiv. Rib. Gosp-vo Ukraini, 7, 14–15.
  18. Nekrasov, P. O. (2010). Doslidzhennya fiziologichnikh vlastivostey zhirovikh yemul’siynikh sistem, zbagachenikh diatsilglitseridami. Vopr. Khimii i khim. tekhnologi, 4, 55–58.
  19. Tokarchuk, Yu. (2009). Kharakteristika ta zastosuvannya poverkhnevo-aktivnikh rechovin (PAR). Khlibopekars’ka I konditers’ka promislovist’ Ukraini, 6, 18–22.
  20. Dmitrik, I. (2009). Osoblivosti vikoristannya kharchovikh tekstur u molekulyarniy tekhnologii. Tovari i rinki, 2, 58–64.
  21. Mc Natt Kristen, W., Powers Mary, E., Sloan, A. Elizabeth (2006). Foods colors and safety; consumer viewpoint. Food Technology, 15–17.
  22. Pereyra, Ricardo, Schmidt, Karen A., Wicker, (1997). Louise Interaction and stabilization of acidified casein dispersions with low and high methoxyl pectins. J. Agr. and Food Chem, Vol. 45, № 9, 3448–3451.

Downloads

Published

2014-04-23

How to Cite

Нечепуренко, К. Б., & Пивоваров, П. П. (2014). Technological aspects of obtaining structured emulsions in composition of minced meat products. Eastern-European Journal of Enterprise Technologies, 2(12(68), 79–84. https://doi.org/10.15587/1729-4061.2014.23345

Issue

Vol. 2 No. 12(68) (2014): Technology and Equipment of Food Production

Section

Technology and Equipment of Food Production

License

Copyright (c) 2014 Кристина Борисівна Нечепуренко, Павло Петрович Пивоваров

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.