RESEARCH ON BIOLOGICAL VALUE OF FROZEN SEMI-FINISHED GROUND MEAT PRODUCTS USING THE “KRIOMEAT” FORMULAE WHEN STORED
Journal Title: Прогресивні техніка та технології харчових виробництв ресторанного господарства і торгівлі - Year 2018, Vol 2, Issue
Abstract
Semi-finished ground meat products affected by low temperatures due to freezing are subject to a number of negative changes caused by physical and chemical, biochemical, microbiological intensified processes due to their subsequent freezer storage. Some main changes detected while freezing meat for processing are the profound changes in myofibrillar proteins which directly affect the nutritional and biological value of semi-finished products after defrosting. As a result, the frozen meat producers face the target of finding new nutrients to be used on purpose as included in semi-finished ground meat products ensuring the leveled effect of low temperatures while freezing and subsequent storage. This issue is highlighted in the works of many national and foreign scientists, but the solution to the problem of regulating the crystallization process in ground meat systems remains relevant and requires further research. Therefore, taking into account the aforementioned, the following direction has been chosen for further works. The article describes the research on biological value of frozen semi-finished ground meat using the “KrioMeat” formulae when stored for 60 days. Taking into account that the included essential and substitutable amino acids are an important indicator of biological value in meat products as a result the research has started with determining the amino acid protein content in the semi-finished products. The obtained results show slight changes in the amino acid content of semi-finished products with “KrioMeat” formulae when stored for 60 days, and the ratio of essential and substitutable amino acids prove a high biological value of the products. The defined data are justified by the results of the amino acid score. The accumulation dynamics of soluble protein in the semi-finished products has been determined while conducting the research as well as a diagram of protein enzymatic hydrolysis has been designed with proteolytic enzymes. Basing on the received results, it has been proved that the protein enzymatic hydrolysis is stable, and as a result of preserving their digestion ability as for the protein in semi-finished products with the “KrioMeat” formulae when stored frozen for 60 days. Thus, the targeted use of the “KrioMeat” formulae included in the frozen semi-finished ground meat products shall contribute to the preserved biological value of products throughout their shelf life
Authors and Affiliations
Тетяна Желєва, Марина Янчева, Ольга Гринченко
Keywords
Related Articles
- EP ID EP456960
- DOI 10.5281/zenodo.2395482
- Views 89
- Downloads 0
RESEARCH OF POSSIBILITIES FOR APPLYING OF TEMPERATURE-SENSITIVE PAINTS FOR QUALITY CONTROL OF FOODSTUFFS
The quality of food affects the production factors: plant products growing conditions, quality of raw materials, intermediate products, materials, technologies, equipment, labor, manufacturers, the distribution factors:...
SCIENTIFIC ASPECTS OF THE METHOD FOR THE DETERMINATION OF PRESERVATIVES IN FAT-CONTAINING PRODUCTS
The present study investigates the possibility of using high performance liquid chromatography (HPLC) and capillary electrophoresis (CE) to determine mass fraction of preservatives (benzoic acid, sorbic acid and mixtures...
USING CLOUD SERVICE IBM ARCA FOR SCIENTIFIC RESEARCH IN UNIVERSITIES
The authors considered a new generation of technology solutions in software for scientific research universities. They described the possibilities of IBM ARCA. IBM ARCA will help scientists and junior research staff (stu...
TECHNOLOGICAL PARAMETERS OF THE DEVELOPED PASTILLE PRODUCTS
The results concerning the development of the recipes and principal technological schemes of pastille products with the use of stevia and elamine are presented in the article. Enrichment of the products with iodine with...
EVALUATION OF THE INFLUENCE OF NUTTY OIL MEAL ON THE QUALITY OF BUTTER BISCUITS DURING STORAGE
We have developed the technology of baking cookies with a partial replacement of margarine on liquid vegetable oil and adding of walnut oil meal to the formulation – a cedar nut and a pulp of walnut in a quantity of 15%...