USE OF OILSEED POLYFUNCTIONAL SUPPLEMENTS IN THE MANUFACTURE OF MEAT PRODUCTS
Nowadays, meat production is developing towards a wider range of products. Their components are optimised and combined in such a way as to increase the nutritional value, to preserve the most valuable components of raw materials, to make for some lacking macro- and micronutrients by including the fu...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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Odesa National University of Technology
2019-07-01
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| Series: | Harčova Nauka ì Tehnologìâ |
| Subjects: | |
| Online Access: | http:////journals.onaft.edu.ua/index.php/foodtech/article/view/1384 |
| _version_ | 1811327523850551296 |
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| author | O. Topchii Ye. Kotliar T. Honcharenko A. Petryna O. Tarasiuk |
| author_facet | O. Topchii Ye. Kotliar T. Honcharenko A. Petryna O. Tarasiuk |
| author_sort | O. Topchii |
| collection | DOAJ |
| description | Nowadays, meat production is developing towards a wider range of products. Their components are optimised and combined in such a way as to increase the nutritional value, to preserve the most valuable components of raw materials, to make for some lacking macro- and micronutrients by including the functional ingredients in the recipe. A possible way to improve the meat products technology is making purposeful changes in the formulation of the product. This involves selecting certain types of raw materials and additional components in ratios providing the required nutritional value of the finished product. New functional ingredients having the desired physiological effects on the human body should be combined with new, modern means of processing raw materials that will provide the necessary technological characteristics, the quality and safety of the final product. Home-manufactured vegetable supplements obtained from seeds of different crops are a promising direction of research. Their unique chemical composition and functional properties allow achieving the expected nutritional value of the finished product in accordance with modern nutritional standards. This article presents the results of analysing and studying of oilseeds aimed at creating a balanced multifunctional supplement to be used in recipes of functional meat products. It has been studied how the functional and technological parameters of seeds change depending on the degree of their grinding. The organoleptic evaluation has allowed determining the optimum ratio of plant components in the mixture. The quality parameters of the supplement developed, its biological value, vitamin and mineral composition have been determined. The organoleptic characteristics and structural and mechanical parameters of meat model systems have been analysed, which has made it possible to recommend the right percentage of the composite oilseed mixture in the recipes of meat products, namely, pates and chopped semi-finished products. |
| first_indexed | 2024-04-13T15:09:21Z |
| format | Article |
| id | doaj.art-e03550c965cf4d38b969aa1d2db4de8a |
| institution | Directory Open Access Journal |
| issn | 2073-8684 2409-7004 |
| language | English |
| last_indexed | 2024-04-13T15:09:21Z |
| publishDate | 2019-07-01 |
| publisher | Odesa National University of Technology |
| record_format | Article |
| series | Harčova Nauka ì Tehnologìâ |
| spelling | doaj.art-e03550c965cf4d38b969aa1d2db4de8a2022-12-22T02:42:05ZengOdesa National University of TechnologyHarčova Nauka ì Tehnologìâ2073-86842409-70042019-07-0113210.15673/fst.v13i2.13841384USE OF OILSEED POLYFUNCTIONAL SUPPLEMENTS IN THE MANUFACTURE OF MEAT PRODUCTSO. TopchiiYe. KotliarT. HoncharenkoA. PetrynaO. TarasiukNowadays, meat production is developing towards a wider range of products. Their components are optimised and combined in such a way as to increase the nutritional value, to preserve the most valuable components of raw materials, to make for some lacking macro- and micronutrients by including the functional ingredients in the recipe. A possible way to improve the meat products technology is making purposeful changes in the formulation of the product. This involves selecting certain types of raw materials and additional components in ratios providing the required nutritional value of the finished product. New functional ingredients having the desired physiological effects on the human body should be combined with new, modern means of processing raw materials that will provide the necessary technological characteristics, the quality and safety of the final product. Home-manufactured vegetable supplements obtained from seeds of different crops are a promising direction of research. Their unique chemical composition and functional properties allow achieving the expected nutritional value of the finished product in accordance with modern nutritional standards. This article presents the results of analysing and studying of oilseeds aimed at creating a balanced multifunctional supplement to be used in recipes of functional meat products. It has been studied how the functional and technological parameters of seeds change depending on the degree of their grinding. The organoleptic evaluation has allowed determining the optimum ratio of plant components in the mixture. The quality parameters of the supplement developed, its biological value, vitamin and mineral composition have been determined. The organoleptic characteristics and structural and mechanical parameters of meat model systems have been analysed, which has made it possible to recommend the right percentage of the composite oilseed mixture in the recipes of meat products, namely, pates and chopped semi-finished products.//journals.onaft.edu.ua/index.php/foodtech/article/view/1384oilseedsmixturemeat model systemspatechopped semi-finished products |
| spellingShingle | O. Topchii Ye. Kotliar T. Honcharenko A. Petryna O. Tarasiuk USE OF OILSEED POLYFUNCTIONAL SUPPLEMENTS IN THE MANUFACTURE OF MEAT PRODUCTS Harčova Nauka ì Tehnologìâ oilseeds mixture meat model systems pate chopped semi-finished products |
| title | USE OF OILSEED POLYFUNCTIONAL SUPPLEMENTS IN THE MANUFACTURE OF MEAT PRODUCTS |
| title_full | USE OF OILSEED POLYFUNCTIONAL SUPPLEMENTS IN THE MANUFACTURE OF MEAT PRODUCTS |
| title_fullStr | USE OF OILSEED POLYFUNCTIONAL SUPPLEMENTS IN THE MANUFACTURE OF MEAT PRODUCTS |
| title_full_unstemmed | USE OF OILSEED POLYFUNCTIONAL SUPPLEMENTS IN THE MANUFACTURE OF MEAT PRODUCTS |
| title_short | USE OF OILSEED POLYFUNCTIONAL SUPPLEMENTS IN THE MANUFACTURE OF MEAT PRODUCTS |
| title_sort | use of oilseed polyfunctional supplements in the manufacture of meat products |
| topic | oilseeds mixture meat model systems pate chopped semi-finished products |
| url | http:////journals.onaft.edu.ua/index.php/foodtech/article/view/1384 |
| work_keys_str_mv | AT otopchii useofoilseedpolyfunctionalsupplementsinthemanufactureofmeatproducts AT yekotliar useofoilseedpolyfunctionalsupplementsinthemanufactureofmeatproducts AT thoncharenko useofoilseedpolyfunctionalsupplementsinthemanufactureofmeatproducts AT apetryna useofoilseedpolyfunctionalsupplementsinthemanufactureofmeatproducts AT otarasiuk useofoilseedpolyfunctionalsupplementsinthemanufactureofmeatproducts |