Assessment of organoleptic and functional-technological indices of truncated semi-finished products


Keywords: goose meat, chicken, lentil, maize grits

Abstract

Manufacturing of chopped products of poultry meat and lentils is one of the promising areas of meat food production. The combination of animal and plant components allows to supplement the products with lacking biologically active substances and to obtain food products with a required chemical composition. In this respect, issues related to the investigation of the possibility to use lentil flour, maize grits in prefabricated poultry meat products, and the improvement of their technology are relevant. An analytical review of the literature was conducted, meat for processing was selected, new recipes of truncated semi-finished products using lentil flour, maize grits were developed, organoleptic parameters of truncated semi-finished products were determined, physicochemical and functional-technological properties of minced meat products of semi-finished raw and finished products were investigated. The main raw material for the production of semi-finished products is semi-lean pork, goose meat, chicken meat, sprouted lentil flour, maize grits for pre-dust and other components according to the developed formulation. Cutlets were taken as a control sample, its recipe include first grade beef, semi-lean pork, wheat flour bread, wheat bread wheat bread and other ingredients. According to the organoleptic evaluation of new types of minced semi-finished products, it was found that the best organoleptic properties had samples that included semi-lean pork and chicken meat, with addition of 8% of sprouted lentil flour and chicken meat, with the addition of 12% of lentil flour. It was revealed that meat and lentil flour cause the increase of the weight fraction of protein (16.91, 18.04%) in specimens number 1 and number 3. The moisture- and grease-retention capacity of the products is improved by the use of lentil flour and maize grits for pre-dust in samples No. 2 and No. 3

References

Garbowska, B., Radzymińska, М., & Jakubowska, D. (2013). Influence of the origin on selected det-erminants of the quality of pork meat products. Czech J. Food Sci, 31, 547–552. doi: 10.17221/479/2012-CJFS.

Sumczynski, D., Bubelova, Z., Sneyd, J., Erb-Weber, S., & Mlcek, J. (2015). Total phenolics, flavonoids, anti-oxidant activity, crude fibre and digestibility in non-traditional wheat flakes and muesli. Food Chem, 174, 319–325. doi: 10.1016/j.foodchem.2014.11.065.

Souza, P.M., Bittencourt, M.L., Caprara, C.C., et al. (2015). A biotechnology perspective of fungal prote-ases. Braz J Microbiol, 46(2), 337–346. doi: 10.1590/S1517-838246220140359.

Caparros Megido, R., Alabi, T., Nieus, C., et al. (2016). Optimisation of a cheap and residential small-scale production of edible crickets with local by-products as an alternative protein-rich human food source in Ratanakiri Province. Cambodia. J. Sci. Food Agric, 96(2), 627–632. doi: 10.1002/jsfa.7133.

Peshuk, L.V., Hashchuk, O.I., & Moskaliuk, O.Ie. (2015). Innovatsiinyi miasnyi produkt. Kharchova promyslo-vist, 17, 64–67 (in Ukrainian).

Sharma, J.G., Kumar, A., Saini, D. Targay, N.L., Khan-gembam, B.K., & Chakrabarti, R. (2016). In vitro di-gestibility study of some plant protein sources as aq-uafeed for carps Labeo rohita and Cyprinus carpio using pH-Stat method. Indian J. Exp. Biol., 54(9), 606–611. https://www.ncbi.nlm.nih.gov/pubmed/28699726.

Zhou, J., Liu, J., & Tang, X. (2017). Effects of whey and soy protein addition on bread rheological property of wheat flour. J. Texture Stud, 4, 20. doi: 10.1111/jtxs.12275.

Kalenik, T.K., Costa, R., Motkina, E.V., et al. (2017). Technology development of protein rich concentrates for nutrition in extreme conditions using soybean and meat by-products. Acta Sc.i Pol. Technol. Aliment, 16(3), 255–268. doi: 10.17306/J.AFS.0501.

Ziegler, V., Ferreira, C.D., Hoffmann J.F. et al. (2017). Effects of moisture and temperature during grain stor-age on the functional properties and isoflavone profile of soy protein concentrate. Food Chem., 242(1), 37–44. doi: 10.1016/j.foodchem.2017.09.034.

Randulová, Z., Tremlová, В., Řezáčová-Lukášková, Z., Pospiech, М., & Straka, І. (2011). Determination of soya protein in model meat products using image ana-lysis. Czech J. Food Sci., 29, 318–321. doi: 10.17221/167/2015-CJFS.

Zdjelar, G., Nikolić, Z., Vasiljević, I., Bajić, B., Jovičić, D., Ignjatov, M., & Milošević, D. (2013). Detection of genetically modified soya, maize, and rice in veg-etarian and healthy food products in Serbia. Czech J. Food Sci, 31, 43–48. doi: 10.17221/105/2012-CJFS.

Telezhenko, L.M., & Atanasova, V.V. (2010). Sochevyt-sia yak vazhlyvyi natsionalnyi resurs bilka. Kormy i kormovyrobnytstvo, 66, 158–163 (in Ukrainian).

Bean, А. (2016). The Vegetarian Athlete's Cook-book: More Than 100 Delicious Recipes. Active Liv-ing Bloomsbury Publishing.

Shyam, S., Yadav, McNeil, D., & Philip, C. (2017). Ste-venson Lentil: An Ancient Crop for Modern Times Springer Science & Business Media.

Hrehircha, N.M., Peshuk, L.V., & Zusko, K.V. (2017), Doslidzhennia sosysok z vkliuchenniam kvertsetynu i natyvnoi kvertsetynvmisnoi syrovyny podovzhenoho terminu zberihanni. Naukovi pratsi NUKhT, 23(4), 223–230 (in Ukrainian).

D'Mello, P.F. (2015). Amino Acids in Higher Plants. CABI.

Markovych, I.I. (2014). Doslidzhennia Aminokyslotnoho Skladu Napivkopchenykh Kovbas Z Vykorystanniam Sochevytsi Yalivtsiu Ta Chebretsiu. Skhidnoievro-peiskyi Zhurnal Peredovykh Tekhnolohii, 6/10(72), 38–44. doi: 10.15587/1729-4061.2014.28725 (in Ukrainian).

Drachuk, U., Simonova, I., Halukh, B., Basarab, I., & Romashko, I. (2018). The study of lentil flour as a raw material for production of semi-smoked sausages. Eastern-european journal of enterprise technologies, 6/11 (96), 44–50. doi: 10.15587/1729-4061.2018.148319.

Lukianchenko, N.P., & Avanesova, A.V. (2009). O Tseleobraznosty Prymenenyia Rostkov Proroshchen-noi Chechevytsy Pry Proyzvodstve Miasnykh Polufabrykaov. Miasnoe Delo, 10, 24–25 (in Russian).

Telezhenko, L.M., & Atanasov, V.V. (2013). Obhruntu-vannia Tekhnolohichnykh Pidkhodiv Kompleksnoi Pererobky Sochevytsi. Kharchova Nauka I Tekhnolo-hiia, 4(25), 77–80 (in Russian).

Moskaluyk, O., Haschuk, A., & Peshuk, L. (2015). Tech-nology of meat loaves using cultivated mushroom. Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies. Series: Food Technologies, 14(1), 65–68. https://cyberleninka.ru/article/v/tehnologiya-myasnyh-hlebov-s-ispolzovaniem-kultiviruemyh-gribov.

Aziz, I., Branchi, F., & Sanders, D.S. (2015). The rise and fall of gluten! Proceedings Nutr. Society, 74, 221–226. doi: 10.1017/S0029665115000038.

DSTU 4823.2:2007 (2008). Chastyna 2. Zahalni vymohy. Produkty miasni. Orhanoleptychne otsiniuvannia pokaznykiv yakosti. Kyiv, Derzhspozhyvstandart Ukrainy, 28 (in Ukrainian).

DSTU ISO 1443:2005ISO 1443:1973, IDT (2007). Miaso ta produkty miasni. Metod vyznachennia zahalnoho vmistu zhyru (ISO 1443:1973, IDT). Kyiv, Derzh-spozhyvstandart Ukrainy, 17 (in Ukrainian).

DSTU ISO 1442:2005 (2007). Miaso ta produkty miasni. Metod vyznachennia vmistu volohy (kontrolnyi metod). Kyiv, Derzhspozhyvstandart Ukrainy, 20 (in Ukrainian).

DSTU ISO 1841-2:2004 ISO 1841-2:1996, IDT (2005). Miaso ta produkty miasni. Metod vyznachennia vmistu khlorydiv. Chastyna 2. Potentsiometrychnyi metod (ISO 1841-2:1996, IDT). Kyiv, Derzh-spozhyvstandart Ukrainy, 15 (in Ukrainian).

DSTU 4437:2005 (2006). Napivfabrykaty miasni ta miaso-roslynni posicheni. Tekhnichni umovy. Kyiv, Derzhspozhyvstandart Ukrainy, 24 (in Ukrainian).

Antypova, L.V., Hlotova, Y.A., & Rohov, Y.A. (2001). Metody issledovanyia miasa y miasnykh produktov. Moskva. Kolos (in Russian).

Abstract views: 0
PDF Downloads: 0
Published
2019-04-23
How to Cite
Simonova, I., & Peshuk, L. (2019). Assessment of organoleptic and functional-technological indices of truncated semi-finished products. Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies. Series: Food Technologies, 21(91), 143-148. https://doi.org/10.32718/nvlvet-f9124