Determining the quality of minced meat products manufactured with the use of the food additive "Laminaria+NPFe3O4"

Authors

DOI:

https://doi.org/10.15587/1729-4061.2026.365616

Keywords:

"Laminaria NPFe3O4" food additive, minced meat products, quality assessment, food supply for the defense forces

Abstract

This study investigates the quality of minced meat products (beef steaks) fortified with a nanostructured food additive of the combined composition “Laminaria + NPFe3O4”. The task addressed is to stabilize the polyphase structure and improve the consumer properties of minced meat products. It was found that introducing the additive in the amount of 0.1–0.3% improves the taste, aroma, and consistency of steaks, contributes to the formation of a more saturated and natural color, as well as increases the hardness, plasticity, elasticity, and chewiness of the products. With the introduction of the “Laminaria + NPFe3O4” food additive, the brightness of the products decreased by 1.02–1.06 times, and the b* and H* indicators increased by 1.16–1.42 and 1.08–1.43 times, respectively. The optimal concentration of the additive was determined to be 0.2%.

The regularities in the influence of the nanostructured food additive of the combined composition "Laminaria + NPFe3O4", which combines components of brown algae Laminaria sp. and nanoparticles of iron oxide NPFe3O4, on the properties of beef steaks (on the transformation of pigments, the formation of textural characteristics, and sensory profile) have been established. The synergistic nature of the action of the additive components, which provides a comprehensive effect on the quality characteristics of minced meat products, has been shown, and its rational concentration at the level of 0.2% of the mass of the recipe mixture has been justified.

The scope of practical application of the results includes the technology of manufacturing minced meat products. The expected effects of the implementation of the NFACC "Laminaria + NPFe3O4" are the improvement of organoleptic and textural characteristics of products and the expansion of the range of functional meat products with increased biological value

Author Biographies

Iryna Tsykhanovska, Educational and Scientific Institute "Ukrainian Engineering and Pedagogical Academy" of V. N. Karazin Kharkiv National University

Doctor оf Technical Sciences, Professor

Department of Food Technology, Light Industry аnd Design

Lidiia Tovma, National Academy of the National Guard of Ukraine

PhD, Associate Professor

Department of Logistics Management

Educational and Scientific Institute for Command and Staff Training

Oleh Lytvyn, Educational and Scientific Institute "Ukrainian Engineering and Pedagogical Academy" of V. N. Karazin Kharkiv National University

Doctor of Physics and Mathematics Sciences, Professor

Department of Food Technology, Light Industry аnd Design

Alexandr Alexandrov, Educational and Scientific Institute "Ukrainian Engineering and Pedagogical Academy" of V. N. Karazin Kharkiv National University

Candidate of Chemical Sciences, Associate Professor

Department of Food Technology, Light Industry аnd Design

Tetiana Lazarieva, Educational and Scientific Institute "Ukrainian Engineering and Pedagogical Academy" of V. N. Karazin Kharkiv National University

Doctor of Pedagogical Sciences, Professor

Department of Food Technology, Light Industry аnd Design

Viktoriia Yevlash, State Biotechnological University; Hotel-Restaurant Business Dmytro Motornyi Tavria State Agrotechnological University

Doctor оf Technical Sciences, Professor

Department of Chemistry, Biochemistry, Microbiology and Food Hygiene

Department of Food Technologies and Hotel-Restaurant Business

Oleh Lushchenko, National Academy of the National Guard of Ukraine

Senior Lecturer

Ihor Morozov, National Academy of the National Guard of Ukraine

Candidate of Military Sciences, Senior Researcher

Center for Organization and Coordination of Scientific and Innovative Activities

Sergiy Kaplun, National Academy of the National Guard of Ukraine

Candidate of Pedagogical Sciences, Associate Professor, Colonel

Department of Logistics of the Units of the Educational and Scientific Institute of Logistics

Vasyl Vakuliuk, Military Unit 3066 of the National Guard of Ukraine

Candidate of Sciences in Public Administration, Colonel, Deputy Brigade Commander for Logistics – Chief of Logistics

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Determining the quality of minced meat products manufactured with the use of the food additive "Laminaria+NPFe3O4"

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Published

2026-06-30

How to Cite

Tsykhanovska, I., Tovma, L., Lytvyn, O., Alexandrov, A., Lazarieva, T., Yevlash, V., Lushchenko, O., Morozov, I., Kaplun, S., & Vakuliuk, V. (2026). Determining the quality of minced meat products manufactured with the use of the food additive "Laminaria+NPFe3O4". Eastern-European Journal of Enterprise Technologies, 3(11 (141), 41–55. https://doi.org/10.15587/1729-4061.2026.365616

Issue

Vol. 3 No. 11 (141) (2026): Technology and Equipment of Food Production

Section

Technology and Equipment of Food Production

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Copyright (c) 2026 Iryna Tsykhanovska, Lidiіa Tovma, Oleh Lytvyn, Alexandr Alexandrov, Tetiana Lazarieva, Viktoriia Yevlash, Oleh Lushchenko, Ihor Morozov, Sergiy Kaplun, Vasyl Vakuliuk

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