An attempt to use a barley fibre preparation containing β‐glucan in the production of functional canned meat

2021 ◽  
Author(s):  
Mirosław Słowiński ◽  
Joanna Miazek ◽  
Krzysztof Dasiewicz ◽  
Aneta Cegiełka
Keyword(s):  
Canned Meat ◽  
Fibre Preparation

scholarly journals The Effect of the Addition of Fiber Preparations on the Color of Medium-Grounded Pasteurized and Sterilized Model Canned Meat Products

Molecules ◽  
2021 ◽  
Vol 26 (8) ◽  
pp. 2247
Author(s):  
Mirosław Słowiński ◽  
Joanna Miazek ◽  
Krzysztof Dasiewicz ◽  
Marta Chmiel
Keyword(s):  
Meat Product ◽  
Meat Products ◽  
Quality Characteristics ◽  
Consumer Acceptance ◽  
Meat Industry ◽  
Industrial Practice ◽  
Yellow Color ◽  
Hue Angle ◽  
Canned Meat ◽  
Color Components

A beneficial aspect of the use of fiber preparations in the meat industry is the improvement of some quality characteristics of meat products. However, the preparation added in the amount of 3 or 6% may affect their color. The effect of the addition of barley, wheat and oat fiber preparations with different fiber lengths, in quantities allowing the product to be indicated as “high in fiber” or “source of fiber”, to pasteurized or sterilized medium-grounded canned meat products on their color, was determined. In the obtained canned meat products, the basic chemical composition and the L*, a* and b*, C* (Chroma) and h* (hue angle) color components were determined. The addition of the barley fiber preparation BG 300 to the model canned meat products caused a significant (p ≤ 0.05) darkening and an increase in the proportion of yellow color. In an industrial practice, this may result in poorer consumer acceptance of the meat product. Fiber length of wheat and barley fiber had no effect on the color components of products. The 6% addition of the wheat fiber preparations WF 200R and WF 600R or the oat fiber preparations HF 200 and HF 600 caused an apparent lightening of their color (ΔE > 2) compared to the control products.

scholarly journals Effects of Dietary Addition of a Low-Pectin Apple Fibre Preparation on Rats

2014 ◽  
Vol 64 (3) ◽  
pp. 193-199 ◽  
Author(s):  
Bartosz Fotschki ◽  
Adam Jurgoński ◽  
Jerzy Juśkiewicz ◽  
Krzysztof Kołodziejczyk
Keyword(s):  
Fibre Preparation

TECHNOLOGY OF MEAT COOKING IN THE AUTOCLAVE WITH PRESERVATION OF CHEMICAL PROPERTIES OF ANIMAL RAW MATERIALS

2018 ◽  
Author(s):  
Inna Nazarenko ◽  
◽  
Nataliya Novosad ◽  
Keyword(s):  
Nutritional Value ◽  
Raw Materials ◽  
Meat Products ◽  
Chemical Properties ◽  
Periodic Action ◽  
Meat Cooking ◽  
Canned Meat ◽  
Long Term Preservation

The article examines the technology of cooking meat by autoclaving while preserving the chemical properties of the product. Autoclaving has been shown to be one of the main technological steps in canned meat. Sterilization of canned meat is a heat treatment of the product, which ensures the death of microflora to prevent microbiological spoilage at temperate temperatures (15-30oC), and if necessary at higher temperatures, and safety, which guarantees the microbiological indicators of the use of canned food for food. Sterilize meat at temperatures above 100o C, most often at temperatures up to 120o C. It has been determined that sterilization of meat in an autoclave determines the preservation of nutritional value, organoleptic properties, harmless to the consumer and creates the necessary prerequisites for long-term preservation of the quality of canned meat products. The technology of cooking meat is reduced to the choice of parameters (temperature and duration) of heating, which ensure maximum destruction of the microflora with minimal loss of nutritional value. Sterilization is carried out in autoclaves of periodic action. Banks with the product are loaded into the baskets of the autoclave, lowered into the autoclave, seal the device, heated to the desired temperature, withstand the required time, then release the pressure, cool and unload.

Monitoring studies of the qualitative composition of canned meat of domestic producers

2021 ◽  
pp. 746-749
Author(s):  
S.Yu. Soldatova ◽  
G.L. Filatova
Keyword(s):  
Food Additives ◽  
Complete Information ◽  
Food Samples ◽  
Meat Processing ◽  
Canned Food ◽  
Regulatory Documents ◽  
Wide Range ◽  
Histological Method ◽  
Canned Meat ◽  
High Level

Meat-processing enterprises produce a wide range of canned meat in different price categories. Complete information about the composition enables consumers to choose a product that meets their needs. However, the information on the label does not always correspond to the true composition of the canned food, and consumers are deceived in their expectations. Often, food additives that are not permitted by regulatory documents or are not declared on the label are introduced into the recipe. The purpose of this study was to identify the composition of canned meat lumps of popular brands produced from premium beef in accordance with GOST 32125 “Canned meat. Stewed meat”. The study was carried out by histological method. In many canned food samples, vegetable protein products, as well as thickening food additives, such as carrageenan, gums, starch, were found. The conclusions are made about the high level of falsification of this type of product.

Structural transformations of poly-p-phenylene-1,3,4-oxadiazole during the process of fibre preparation

1987 ◽  
Vol 18 (3) ◽  
pp. 202-206
Author(s):  
L. P. Mil'kova ◽  
V. V. Romanov ◽  
N. S. Pozhalkin ◽  
N. P. Kruchinin ◽  
V. G. Kulichikhin ◽  
...  
Keyword(s):  
Structural Transformations ◽  
Fibre Preparation

scholarly journals The effect of vegetables and beet fibre on the absorption of zinc in humans from composite meals

1987 ◽  
Vol 58 (1) ◽  
pp. 49-57 ◽  
Author(s):  
Brittmarie Sandström ◽  
Lena Davidsson ◽  
Barbro Kivistö ◽  
Claes Hasselblad ◽  
Åke Cederblad
Keyword(s):  
Whole Body ◽  
White Bread ◽  
Breakfast Cereal ◽  
Pulp Fibre ◽  
Body Retention ◽  
Vegetable Fibre ◽  
Beet Pulp ◽  
Percentage Absorption ◽  
Green Peas ◽  
Fibre Preparation

1. The absorption of zinc in humans from composite meals, was determined by extrinsic labelling of the meals with 65Zn and measurement of the whole-body retention of the radioisotope.2. Low-Zn (mean 25 μmol) chicken meals with 150 g white bread or 225 g potatoes, carrots, turnips, cabbage or green peas were studied. The effect of a beet-pulp-fibre preparation used as a breakfast cereal, in bread and as a meat extender on Zn absorption was also studied.3. The mean percentage absorption from the chicken meals with white bread, carrots and cabbage was significantly different from the meals with potatoes, turnips and green peas. When the amount of Zn in the meals was taken into account a slightly higher absorption was observed from the white-bread meal compared with the meals with potatoes and cabbage, while no differences were seen between the vegetable meals.4. The beet-pulp-fibre preparation did not affect the extent of Zn absorption when used as a meat extender. The absorption of Zn was higher when the beet fibre was included in bread than when used as muesli.5. The results obtained suggest that, besides the low-Zn content in vegetables, a large intake of vegetables or a pure-vegetable-fibre preparation has no significant effect on Zn availability from animal-protein-based meals.

Effect of addition of grit made of crude and expanded amaranth seeds on the quality of canned meat

Nahrung/Food ◽  
2002 ◽  
Vol 46 (4) ◽  
pp. 270 ◽  
Author(s):  
H. Ostoja ◽  
M. Cierach ◽  
H. Konopko ◽  
K. Majewska
Keyword(s):  
Canned Meat
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