TECHNOLOGY OF MEAT LOAVES USING CULTIVATED MUSHROOMS


  • O. Moskaluyk National University of food technologies, Kyiv
  • A. Haschuk National University of food technologies, Kyiv
  • L. Pashuk National University of food technologies, Kyiv
Keywords: cultivated mushrooms, champignons, oyster mushrooms, shiitake, model stuffings, meat products, nutritional value

Abstract

The problem of the production and use of vegetable protein becomes relevant for the domestic meat industry, which sorely lacks traditional raw materials. In this regard, therole of products of natural vegetable raw materials, in particular of cultivated mushrooms.

The article presents a study developed formulations of meat loaves and considered the possibility of using fungi in the technology of meat products. The optimum number ofreplacement beef on mushroom raw materials, researched nutritional and biological value, organoleptic and functional and technological quality indicators developed combinedproducts.

The expediency and efficiency of use of cultivated mushrooms and matched their optimal content in minced meat loaves, which is: mushrooms – 25 %, oyster – 35 % and shiitake 30 %. Investigated a set of quality indicators developed meat loaves with mushroom raw material and determined that they meet this group of sausages.

 

Author Biographies

O. Moskaluyk, National University of food technologies, Kyiv
assistant
A. Haschuk, National University of food technologies, Kyiv
candidate of technical Sciences
L. Pashuk, National University of food technologies, Kyiv
Doctor of Agricultural Sciences

References

Nesterenko, N. (2011). Vyrobnyctvo i spozhyvannja kul'tyvovanyh grybiv v Ukrai'ni / Tovary i rynky. 2, 61–68. (in Ukrainian).

Pyvovarova, O. P. (2009). Doslidzhennja himichnogo skladu, pokaznykiv jakosti ta bezpechnosti napivfabrykativ, restrukturovanyh na osnovi pecheryc' // Visnyk DonNUET. Serija «Tehnichni nauky», 1(41), 141–146. (in Ukrainian).

DSTU 4436:2005. Kovbasy vareni. Zagal'ni tehnichni umovy. (in Ukrainian).

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Published
2015-04-05
How to Cite
Moskaluyk, O., Haschuk, A., & Pashuk, L. (2015). TECHNOLOGY OF MEAT LOAVES USING CULTIVATED MUSHROOMS. Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies. Series: Food Technologies, 17(1), 65-68. Retrieved from https://nvlvet.com.ua/index.php/food/article/view/3287
Section
Technological ensuring of production, processing of products of animal origin