Investigation of organoleptic and functional-technological parameters of meat breads using mechanically deboned poultry meat
Creation of combined meat products combining traditional consumer properties, as well as the possibility of using non-traditional raw materials in their recipes, is aimed at the expansion and rational use of the raw material base of the meat processing complex and solves the problem of reducing nutrient deficiency in the diet of the population. Therefore, the issue of the use of mechanically deboned poultry meat in meat bread technology and its impact on qualitative indicators and functional and technological properties is relevant. The aim of the research was to study the feasibility of the use of mechanically deboned poultry meat in the technology of combined products. Three model recipes based on the formula-meat analogue “Chainyyi” were developed. The possibility of replacing beef and pork meat with duck meat and mechanically deboned poultry meat of turkey was studied in the bread recipes. The total amount of duck meat and mechanically deboned poultry meat was 63%. As a protein ingredient able to bind moisture and relatively inexpensive compared to meat raw material, 20% of the pig's heart was added to the formulation, as well as 2% XB Fiber. Other components of the analogue formulation have not changed. Combination of duck meat with mechanically deboned poultry meat of turkey and pork hearts in the abovementioned ratios as part of meatcontaining bread stuffing systems allowed to improve the nutritional value of the product and its qualitative indices. The research confirmed the possibility of combining regional and relatively cheap raw materials to increase the nutritional value of meatcontaining products, namely breads. The bulk of proteins in the experimental samples increased by 6.57–10.38% and was within the range of 17.96–17.34%. On average, 4.98% decreased the fat content, the product became less calorie relative to the analogue by 15.98–16.76%. The formulations of model minced meat were distinguished by a higher index of the water-holding capacity, the content of binding moisture and the best indicators of plasticity. This affected the quantity of finished products, which amounted to 120.64–117.3% to the mass of raw materials, while in the control sample this figure was lower by 3.49–7.47%.
Bozhko, N.V., Tyshchenko, V.I., Pasichnyi, V.M., & Miz, Ye.M. (2017). Rozrobka retseptury sardelok z miasa muskusnoi kachky. Prohresyvni tekhnika ta tekhnolohii kharchovykh vyrobnytstv restorannoho hospodarstva i torhivli, 2(26), 94–104. http://elib.hduht.edu.ua/bitstream/123456789/2222/1/%2Bsec1_8.pdf (in Ukrainian).
Darosa, F., Massona, M., & Amicob, S. (2005). The influence of the addition of mechanically deboned poultry meat on the rheological properties of sausage. Journal of Food Engineering, 68(2), 185–189. doi: 10.1016/j.jfoodeng.2004.05.030.
DSTU 4436:2005 (2006) Kovbasy vareni, sosysky, sardelky, khliby miasni. Vydannia ofitsiine. Kyiv, Derzhspozhyvstandart Ukrainy, 31 (in Ukrainian).
Horita, C.N., Messias, V.C., Morgano, M.A., Hayakawa, F.M., & Pollonio, M.A.R. (2014). Textural, microstructural and sensory properties of reduced sodium frankfurter sausages containing mechanically deboned poultry meat and blends of chloride salts. Food Research International, 66, 29–35. doi: 10.1016/j.foodres.2014.09.002.
Huda, N., Putra, 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: 10.3923/crpsaj.2011.1.11 (in Ukrainian).
Kyshenko, I.I., Starchova, V.M., & Honcharov, H.I. (2010). Tekhnolohiia miasa ta miasoproduktiv. Praktykum: navch. posibnyk Nats. un-t kharch. tekhnol. Kyiv. NUKhT (in Ukrainian).
Marco, I. (2017). Development of innovative analytical methods for meat products safety and quality assurance: The MPSQA project. J Food Microbiol Saf Hyg, 2(2), 28–34. doi: 10.4172/2476-2059-c1-002.
Melnik, M., Poltsen, K., Overrein, B., Solgaaroe, K., & Ellekjaer, M. (2011). Quality of mechanically deboned poultry meat of different origins. Proc. XVth European Symposium on the Quality of poultry meat, 9–12 September, Ismir, Tukey, 387–391.
Mielnik, M.B., Aaby, K., Rolfsen, K., Ellekjær, M.R., & Nilsson, A. (2002). Quality of comminuted sausages formulated from mechanically deboned poultry meat. Meat Science, 61(1), 73–84. doi: 10.1016/S0309-1740(01)00167-X.
Pasichnyi, V.M., Bozhko, N.V., & Shalda, I.S. (2016). Otsinka funktsionalno-tekhnolohichnykh vlastyvostei sichenykh napivfabrykativ z miasom kachky. Zbirnyk naukovykh prats: Tekhnika, enerhetyka, transport APK. Vinnytskyi natsionalnyi ahrarnyi universytet. VTs VNAU, 4(96), 37–40 (in Ukrainian).
Pereira, A.G.T., Ramos, E.M., Teixeira, J.T., Cardoso, G.P., Ramos, A.L.S., & Fontes, P.R. (2011). Effects of the addition of mechanically deboned poultry meat and collagen fibers on quality characteristics of frankfurter-type sausages, 89(40), 519–525. doi: 10.1016/j.meatsci.2011.05.022.
Sjems, R.A. (2007). Pererabotka mjasa pticy. Pod red. Alana R.; per. s angl. Pod nauchnoj redakciej Gushhina V.V. SPb. Professija (in Russian).
Strashynskyi, I.M., Fursik, O.P., Pasichnyi, V.M., Marynin, A.I., & Honcharov, H.I. (2016). Vplyv funktsionalnoi kharchovoi kompozytsii na vlastyvosti miasnykh farshevykh system. Vostochno-evropejskij zhurnal peredovyh tehnologij, 6, 11(84), 53–58. doi: 10.15587/1729-4061.2016.86957 (in Ukrainian).
Thomsen, H.H., & Zeuthen, P. (1988). The influence of mechanically deboned meat and pH on the water-holding capacity and texture of emulsion type meat products. Meat Science, 22(3), 189–201. doi: 10.1016/0309-1740(88)90046-0.
Abstract views: 58 PDF Downloads: 67