Published April 30, 2023 | Version v1
Journal article Open

Improving the production technique of meat chopped semi-finished products with the addition of dried semi-finished product with a high degree of readiness

Creators

  • 1. State Biotechnological University, Ukraine
  • 2. Mykolayiv National Agrarian University, Ukraine
  • 3. Vinnytsia National Agrarian University, Ukraine
  • 4. Dnipro State Agrarian and Economic University, Ukraine
  • 5. Poltava State Agrarian University, Ukraine

Description

The object of this study is a production technique of meat chopped semi-finished products with the addition of dried semi-finished product based on Jerusalem artichoke and zucchini.

The production technique of meat chopped semi-finished products with the addition of dried semi-finished products of a high degree of readiness (Jerusalem artichoke and zucchini) has been improved. The dried semi-finished product is manufactured by a low-temperature drying technique in an IR field at a temperature of 45...60 °C to the final solids content of 12...15 %. The adsorption properties of the dried semi-finished product of a high degree of readiness were determined and it was established that its swelling takes place due to the absorption of the water-fat emulsion while there is an actual increase in the volume of the semi-finished product by 2.3...2.6 times.

A feature of the production technique of meat chopped semi-finished products with the addition of a high-readiness dried semi-finished product to the recipe is frying in an apparatus with functionally closed media. The duration of frying in the proposed apparatus with functionally closed media compared to the conventional technique is reduced by 2.4 times. Introduction to the recipe of meat chopped semi-finished products of dried semi-finished products based on Jerusalem artichoke and zucchini reduces total weight loss by 11.9 % of meat culinary products without shrinkage. The data on the chemical composition of meat chopped semi-finished products with the addition of dried semi-finished products in comparison with the control confirm the increase in the nutritional value of the prototype while the energy value is reduced by 19 %. The implementation of the improved technique will make it possible to obtain a competitive range of meat chopped products with natural ingredients that increase the nutritional value of products and eliminate the use of artificial ingredients.

Files

Improving the production technique of meat chopped semi-finished products with the addition of dried semi-finished product with a high degree of readiness.pdf

Files (264.3 kB)

Additional details

References

  • Galanakis, C. M., Rizou, M., Aldawoud, T. M. S., Ucak, I., Rowan, N. J. (2021). Innovations and technology disruptions in the food sector within the COVID-19 pandemic and post-lockdown era. Trends in Food Science & Technology, 110, 193–200. doi: https://doi.org/10.1016/j.tifs.2021.02.002
  • Munekata, P. E. S., Pérez-Álvarez, J. Á., Pateiro, M., Viuda-Matos, M., Fernández-López, J., Lorenzo, J. M. (2021). Satiety from healthier and functional foods. Trends in Food Science & Technology, 113, 397–410. doi: https://doi.org/10.1016/j.tifs.2021.05.025
  • Sgroi, F. (2021). Food traditions and consumer preferences for cured meats: Role of information in geographical indications. International Journal of Gastronomy and Food Science, 25, 100386. doi: https://doi.org/10.1016/j.ijgfs.2021.100386
  • Zahorulko, A., Cherevko, O., Zagorulko, A., Yancheva, M., Budnyk, N., Nakonechna, Y. et al. (2021). Design of an apparatus for low-temperature processing of meat delicacies. Eastern-European Journal of Enterprise Technologies, 5 (11 (113)), 6–12. doi: https://doi.org/10.15587/1729-4061.2021.240675
  • Pap, N., Fidelis, M., Azevedo, L., do Carmo, M. A. V., Wang, D., Mocan, A., Pereira, E. P. R. et al. (2021). Berry polyphenols and human health: evidence of antioxidant, anti-inflammatory, microbiota modulation, and cell-protecting effects. Current Opinion in Food Science, 42, 167–186. doi: https://doi.org/10.1016/j.cofs.2021.06.003
  • Оnishchenko, V., Pak, A., Goralchuk, A., Shubina, L., Bolshakova, V., Inzhyyants, S. et al. (2021). Devising techniques for reinforcing glued sausage casings by using different physical methods. Eastern-European Journal of Enterprise Technologies, 1 (11 (109)), 6–13. doi: https://doi.org/10.15587/1729-4061.2021.224981
  • McBey, D., Watts, D., Johnstone, A. M. (2019). Nudging, formulating new products, and the lifecourse: A qualitative assessment of the viability of three methods for reducing Scottish meat consumption for health, ethical, and environmental reasons. Appetite, 142, 104349. doi: https://doi.org/10.1016/j.appet.2019.104349
  • Altenburg, D., Spruyt, A. (2022). Predicting meat consumption from concurrent, automatic appraisals: Introducing nuance to product appraisals. Appetite, 170, 105847. doi: https://doi.org/10.1016/j.appet.2021.105847
  • Ramos-Diaz, J. M., Kantanen, K., Edelmann, J. M., Jouppila, K., Sontag-Strohm, T., Piironen, V. (2022). Functionality of oat fiber concentrate and faba bean protein concentrate in plant-based substitutes for minced meat. Current Research in Food Science, 5, 858–867. doi: https://doi.org/10.1016/j.crfs.2022.04.010
  • Cherevko, A., Kiptelaya, L., Mikhaylov, V., Zagorulko, A., Zagorulko, A. (2015). Development of energy-efficient ir dryer for plant raw materials. Eastern-European Journal of Enterprise Technologies, 4 (8 (76)), 36–41. doi: https://doi.org/10.15587/1729-4061.2015.47777
  • Hocquette, J.-F. (2023). Consumer perception of livestock production and meat consumption; an overview of the special issue "Perspectives on consumer attitudes to meat consumption." Meat Science, 200, 109163. doi: https://doi.org/10.1016/j.meatsci.2023.109163
  • Zahorulko, A., Zagorulko, A., Yancheva, M., Serik, M., Sabadash, S., Savchenko-Pererva, M. (2019). Development of the plant for low-temperature treatment of meat products using ir-radiation. Eastern-European Journal of Enterprise Technologies, 1 (11 (97)), 17–22. doi: https://doi.org/10.15587/1729-4061.2019.154950
  • Wang, X., Fan, C., Wang, X., Feng, T., Zhang, X., Yu, J. et al. (2023). Microwave heating and conduction heating pork belly: Influence of heat transfer modes on volatile compounds and aroma attributes. Food Bioscience, 52, 102438. doi: https://doi.org/10.1016/j.fbio.2023.102438
  • Rocca-Poliméni, R., Zárate Vilet, N., Roux, S., Bailleul, J.-L., Broyart, B. (2019). Continuous measurement of contact heat flux during minced meat grilling. Journal of Food Engineering, 242, 163–171. doi: https://doi.org/10.1016/j.jfoodeng.2018.08.032
  • Alfieri, F., Rivero-Pino, F., Zakidou, P., Fernandez-Dumont, A., Roldán-Torres, R. (2023). Processes for Obtaining Plant-Based Dairy and Meat Substitutes. Reference Module in Food Science. doi: https://doi.org/10.1016/b978-0-12-823960-5.00051-2
  • Zahorulko, A., Zagorulko, A., Liashenko, B., Mikhaylov, V., Budnyk, N., Kainash, A. et al. (2022). Development of apparatus for frying semi-finished meat cut. Eastern-European Journal of Enterprise Technologies, 3 (11 (117)), 69–76. doi: https://doi.org/10.15587/1729-4061.2022.259433
  • Janardhanan, R., Huerta-Leidenz, N., Ibañez, F. C., Beriain, M. J. (2023). High-pressure processing and sous-vide cooking effects on physicochemical properties of meat-based, plant-based and hybrid patties. LWT, 173, 114273. doi: https://doi.org/10.1016/j.lwt.2022.114273
  • Kor, G., Icier, F. (2016). Thermal imaging during infrared final cooking of semi-processed cylindrical meat product. Infrared Physics & Technology, 79, 242–251. doi: https://doi.org/10.1016/j.infrared.2016.11.002
  • Zahorulko, A., Zagorulko, A., Kasabova, K., Liashenko, B., Postadzhiev, A., Sashnova, M. (2022). Improving a tempering machine for confectionery masses. Eastern-European Journal of Enterprise Technologies, 2 (11 (116)), 6–11. doi: https://doi.org/10.15587/1729-4061.2022.254873
  • Kasianchuk, V. D. (2013). Sukhyi produkt topinambura – efektyvnyi napivfabrykat dlia vyrobnytstva produktsiyi likuvalno-profilaktychnoho pryznachennia. Halytskyi likarskykh visnyk Ivano-Frankivskoho natsionalnoho medychnoho universytetu, 3, 103–105.
  • Telezhenko, L. N., Bezusov, A. T. (2004). Biologicheski aktivnye veschestva fruktov i ovoschey i ikh sokhranenie pri pererabotke. Odessa: «Optimum», 268.
  • Yudina, T., Nazarenko, I. (2016). Technological parameters and modes of getting mashed zucchini with specified functional and technological properties. Pratsi TDATU, 1 (16), 142–149. Available at: http://elibrary.donnuet.edu.ua/84/1/Yud%D1%96na_article_23_02_2016.pdf.pdf
  • Afoakwah, N. A., Dong, Y., Zhao, Y., Xiong, Z., Owusu, J., Wang, Y., Zhang, J. (2015). Characterization of Jerusalem artichoke (Helianthus tuberosus L.) powder and its application in emulsion-type sausage. LWT - Food Science and Technology, 64 (1), 74–81. doi: https://doi.org/10.1016/j.lwt.2015.05.030
  • Zhu, Y., Guo, L., Tang, W., Yang, Q. (2020). Beneficial effects of Jerusalem artichoke powder and olive oil as animal fat replacers and natural healthy compound sources in Harbin dry sausages. Poultry Science, 99 (12), 7147–7158. doi: https://doi.org/10.1016/j.psj.2020.08.058
  • Babanov, I., Mikhaylov, V., Shevchenko, A., Mikhaylova, S. (2018). Perspective of roasting method of culinary products with electro-contact heat treatment. Food Industry, 23, 62–66. doi: https://doi.org/10.24263/2225-2916-2018-23-11