Micro structural characteristics of minced meat products from use of protein-mineral additive
Introduction. Infringement of balance mineral substances is widely manifested in the meat products which is much wealthier in phosphorus than calcium. List of additives that containing calcium and technology meat products with their using are limited. Purpose of the work is...
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
National university of food technologies
2015-05-01
|
| Series: | Ukrainian Food Journal |
| Subjects: | |
| Online Access: | http://nbuv.gov.ua/j-pdf/UFJ_2014_3_2_11.pdf |
| _version_ | 1811267210743644160 |
|---|---|
| author | M. Golovko M. Serik T. Golovko V. Polupan |
| author_facet | M. Golovko M. Serik T. Golovko V. Polupan |
| author_sort | M. Golovko |
| collection | DOAJ |
| description | Introduction. Infringement of balance mineral
substances is widely manifested in the meat products which
is much wealthier in phosphorus than calcium. List of
additives that containing calcium and technology meat
products with their using are limited. Purpose of the work is
studying and scientific substantiation of influence proteinmineral additive (PMA) on the technological microstructural properties of minced meat products.
Matherials and methods. Studies water-and fat-holding
ability (WHA, FHA) of samples carried out by gravimetric
and refract metric methods. Histological sections were
produced at microtome, followed by coloring with
hematoxylin and eosin and by the method of Mallory.
Results and discussion. Created a technology of the
minced meat products for health improvement using the
PMA which is a carrier of Bioorganic calcium. Rational is
the addition of PMA in powder form in amount of 7,5 % of
the meat systems. Technological parameters of minced meat
increase when making additions in particular WHA and FHA
approx about 5 and 10 % respectively. Histological studies
have shown that PMA promotes the preservation of meat
juice and sarcoplasmic proteins in the meat systems during
thermal processing.
Conclusions. PMA has a positive impact on the
properties of water-holding properties of minced meat and
output the finished product. |
| first_indexed | 2024-04-12T20:58:24Z |
| format | Article |
| id | doaj.art-c16f8f02c3e4429894152b8396db1cc0 |
| institution | Directory Open Access Journal |
| issn | 2304-974X 2313-5891 |
| language | English |
| last_indexed | 2024-04-12T20:58:24Z |
| publishDate | 2015-05-01 |
| publisher | National university of food technologies |
| record_format | Article |
| series | Ukrainian Food Journal |
| spelling | doaj.art-c16f8f02c3e4429894152b8396db1cc02022-12-22T03:16:55ZengNational university of food technologiesUkrainian Food Journal2304-974X2313-58912015-05-0132236242Micro structural characteristics of minced meat products from use of protein-mineral additiveM. GolovkoM. SerikT. GolovkoV. PolupanIntroduction. Infringement of balance mineral substances is widely manifested in the meat products which is much wealthier in phosphorus than calcium. List of additives that containing calcium and technology meat products with their using are limited. Purpose of the work is studying and scientific substantiation of influence proteinmineral additive (PMA) on the technological microstructural properties of minced meat products. Matherials and methods. Studies water-and fat-holding ability (WHA, FHA) of samples carried out by gravimetric and refract metric methods. Histological sections were produced at microtome, followed by coloring with hematoxylin and eosin and by the method of Mallory. Results and discussion. Created a technology of the minced meat products for health improvement using the PMA which is a carrier of Bioorganic calcium. Rational is the addition of PMA in powder form in amount of 7,5 % of the meat systems. Technological parameters of minced meat increase when making additions in particular WHA and FHA approx about 5 and 10 % respectively. Histological studies have shown that PMA promotes the preservation of meat juice and sarcoplasmic proteins in the meat systems during thermal processing. Conclusions. PMA has a positive impact on the properties of water-holding properties of minced meat and output the finished product.http://nbuv.gov.ua/j-pdf/UFJ_2014_3_2_11.pdfMeatCalciumAdditiveWater-holding MicrostructureWater-holdingMicrostructure |
| spellingShingle | M. Golovko M. Serik T. Golovko V. Polupan Micro structural characteristics of minced meat products from use of protein-mineral additive Ukrainian Food Journal Meat Calcium Additive Water-holding Microstructure Water-holding Microstructure |
| title | Micro structural characteristics of minced meat products from use of protein-mineral additive |
| title_full | Micro structural characteristics of minced meat products from use of protein-mineral additive |
| title_fullStr | Micro structural characteristics of minced meat products from use of protein-mineral additive |
| title_full_unstemmed | Micro structural characteristics of minced meat products from use of protein-mineral additive |
| title_short | Micro structural characteristics of minced meat products from use of protein-mineral additive |
| title_sort | micro structural characteristics of minced meat products from use of protein mineral additive |
| topic | Meat Calcium Additive Water-holding Microstructure Water-holding Microstructure |
| url | http://nbuv.gov.ua/j-pdf/UFJ_2014_3_2_11.pdf |
| work_keys_str_mv | AT mgolovko microstructuralcharacteristicsofmincedmeatproductsfromuseofproteinmineraladditive AT mserik microstructuralcharacteristicsofmincedmeatproductsfromuseofproteinmineraladditive AT tgolovko microstructuralcharacteristicsofmincedmeatproductsfromuseofproteinmineraladditive AT vpolupan microstructuralcharacteristicsofmincedmeatproductsfromuseofproteinmineraladditive |