scholarly journals Aspects of the influence of vegetable-oil-based marinade on organoleptic and physicochemical indicators of the quality of semi-finished natural marinated meat products

10.5219/1527 ◽  
2021 ◽  
Vol 15 ◽  
pp. 513-520
Author(s):  
Oksana Shtonda ◽  
Kateryna Semeniuk
Keyword(s):  
Vegetable Oil ◽  
Vegetable Oils ◽  
Human Body ◽  
Meat Products ◽  
Product Yield ◽  
Organoleptic Characteristics ◽  
Free Moisture ◽  
Oil Blend ◽  
Hydrolysis Of

This work evidences the expediency of marinade application based on blends of refined vegetable oils in the technology of natural marinated semi-finished meat products. Formulations of natural marinated semi-finished meat products using blends of refined vegetable oils (rapeseed, olive, and sunflower) enriched with the enzyme bromelain were developed in this work. Such formulations can provide the human body with the necessary amount of protein, released by enzymatic hydrolysis of the connective tissue proteins collagen and elastin catalyzed by the plant-based enzyme bromelain, as well as the necessary ω-3 and ω-6 polyunsaturated fatty acids, which are not synthesized in the human body but sourced from food and are one of the main structural units for many vital processes. The article presents the results of a study of organoleptic and physicochemical parameters of natural marinated semi-finished meat products from beef and pork. It is confirmed that the use of rapeseed oil and rapeseed:sunflower oil blend in a ratio of 70:30 produce the best organoleptic characteristics in both semi-finished beef and semi-finished pork: a tender, juicy texture, a pleasant taste and aroma, and an attractive appearance. It has been proven that the use of marinades based on blends of refined vegetable oils reduces the free moisture content and moisture-retaining capacity of the product, due to the presence of refined vegetable oils in the marinade, which contributes to the binding of moisture. The use of marinades based on refined vegetable oils can increase product yield. Vegetable oil, when used in meat marinade, mitigates the ill effects of acid inclusion. It dissolves well the aromas of added spices, and as it seeps through the structure of the meat, the oil gently envelops it, sealing in moisture and preventing drying out during cooking.

Assessment of Wetting Kinematics and Cooling Performance of Select Vegetable Oils and Mineral-Vegetable Oil Blend Quench Media

2015 ◽  
Vol 830-831 ◽  
pp. 160-163 ◽  
Author(s):  
K.M. Pranesh Rao ◽  
K. Narayan Prabhu
Keyword(s):  
Vegetable Oil ◽  
Vegetable Oils ◽  
Rice Bran ◽  
Canola Oil ◽  
Rice Bran Oil ◽  
Extraction Process ◽  
Mineral Oil ◽  
Heat Extraction ◽  
Cooling Performance ◽  
Oil Blend

Quench hardening is a process where an alloy is heated to solutionizing temperature and held for a definite period, and then rapidly cooled in a quenching medium. Selection of quenchant that can yield desired properties is essential as it governs heat extraction process during quenching. In the present work, the cooling performance of vegetable oil and mineral-vegetable oil blend quench media was assessed. The vegetable oils used in this work were olive oil, canola oil and rice bran oil. The mineral-vegetable oil blends were prepared by blending 10 and 20 vol. % of rice bran and canola oil in mineral oil. Inconel probe of 12.5mm diameter and 60mm height, instrumented with thermocouples were used to characterize quenchants. The probe was heated to 850°C and quenched in the oil medium. The cooling curves at different locations in the probe were used to study wetting kinematics. Inverse modelling technique was used to estimate spatially dependent metal-quenchant interfacial heat flux. It was found that the vegetable oils exhibited very short vapour blanket stage compared to mineral oil and blends. Faster wetting kinematics obtained with blends resulted in uniform heat transfer compared to that of mineral oil. The temperature distribution in the probe quenched in vegetable oils and blends was more uniform compared to that in mineral oil. It is expected that the parts quenched in vegetable oils and blends would lead to better hardness distribution compared to mineral oils.

scholarly journals A new type of chopped semi-prepared products using antioxidant and chickpeat extrudate

2021 ◽  
Vol 13 ◽  
pp. 89-99
Author(s):  
Y.D. Grebennikova ◽  
◽  
E.Y. Bondarkova ◽  
S.A. Surkova ◽  
◽  
...  
Keyword(s):  
Mass Fraction ◽  
Meat Products ◽  
Trace Element Composition ◽  
Experimental Sample ◽  
Organoleptic Characteristics ◽  
Two Samples ◽  
New Type ◽  
Single Method

Aim. Development of a new type of mutton chopped semi-prepared products with addition of an antioxidant and chickpea extrudate to increase the biological and nutritional value. Materials and Methods. Beef (GOST R 54704-2011), mutton (GOST 34200-2017), chickpea extrudate, antioxidant "Lavitol" and spices were used for the preparation of samples of mutton chopped semi-prepared products. The production of samples of chopped semi-prepared products was carried out in accordance with GOST 32951-2014. Sampling and preparation of samples was carried out according to a single method in accordance with the requirements of GOST R 51447-99 (ISO 3100-1-91). Determination of organoleptic characteristics was carried out in accordance with the requirements of GOST 32951-2014; the mass fraction of fat was determined according to GOST 23042-2015; protein – according to GOST 25011-2017; moisture – according to GOST 33319-2015; trace element composition – according to GOST R 55573-2013, GOST 32009-2013; amino acid composition of animal protein – according to GOST 34132-2017. Results. Comparative analysis of two samples showed that when introducing chickpea extrudate, moisture increases by 0.7%, this contributes to an increase in the quality of finished chopped meat products and a decrease in thermal losses. The mass fraction of protein is greater in the experimental sample by 5.65% than in the control, and the fraction of fat is less by 2.79%. The research results indicate the positive effect of chickpea extrudate and antioxidant on the nutritional and biological value of chopped semi-prepared products. Conclusion. The formulation of chopped semi-prepared products with the use of an antioxidant and chickpea extrudate has been developed, which makes it possible to expand the range of functional meat products.

scholarly journals Optimization of biotechnology of production of whole-bowl meat products

2019 ◽  
pp. 44-48
Author(s):  
Ivan Fedorovich Gorlov ◽  
Marina Ivanovna Slozhenkina ◽  
Tatyana Mikhaylovna Giro ◽  
Natalya Ivanovna Mosolova ◽  
Svetlana Evgenyevna Bozhkova ◽  
...  
Keyword(s):  
Raw Materials ◽  
Meat Products ◽  
Dietary Salt ◽  
Large White ◽  
Organoleptic Characteristics ◽  
Domestic Breed ◽  
White Breed ◽  
Water Holding ◽  
Whole Muscle

The article presents research on the improvement of technology of whole-muscle meat products made from pork obtained from large white breed animals, whose population in the structure of the breeding. This domestic breed of pigs was not chosen by chance, since in recent years many industrial pig farms have focused on breeding animals. It is established that dietary salt in comparison with cooking, increases such indicators as moisture-binding and water-holding abilities, increases the yield of products by 4% and reduces losses during heat treatment by 4.6%. The use of bacterial cultures in the composition of the brine contributes to the improvement of the structural-mechanical properties and quality of salted raw materials. The improved brine formulation helps to maintain high organoleptic characteristics and to obtain a dietary product with a balanced mineral composition.

The Tribological Characteristics of RBD Palm Olein with Jatropha Oil Blend Using Four-Ball Tribotester with Different Normal Loads

2016 ◽  
Vol 819 ◽  
pp. 499-503 ◽  
Author(s):  
Mohammed Hassan ◽  
Farid Nasir Ani ◽  
Samion Syahrullail
Keyword(s):  
Vegetable Oil ◽  
Vegetable Oils ◽  
Palm Olein ◽  
Normal Load ◽  
Tribological Characteristics ◽  
Jatropha Oil ◽  
Lubricant Oil ◽  
Rbd Palm Olein ◽  
Oil Blend ◽  
Commercial Lubricant

Vegetable oils are bio-fluids that could replace petroleum-based products due to its environment friendly characteristics and becoming an important source of bio-lubricants. The great advantage of vegetable oils is that they are widely available, renewable source of bio-lubricants. Moreover, vegetable oil based lubricant have shown the potential to reduce carbon dioxide and hydrocarbon emissions when operated in engines. There are two ways to use vegetable oil as a bio-lubricant, either use directly the neat vegetable oil without any additives or use with certain blending ratio of the vegetable oil with mineral lubricant. In this paper, the influences of the normal load on the tribological characteristics for the blending of two types of vegetable oils were investigated and compared with commercial lubricant oil by the use of the four ball tribotester. The vegetable blends are RBD palm olein and Jatropha oil ratio of RBD40/J60. All experimental works were conforming to ASTM D4172. The results exhibited that the both blending of RBD palm olein and Jatropha oil has lower the wear scar of ball bearings and coefficient of friction compared to commercial lubricant oil. As a conclusion, the blending of RBD palm olein and Jatropha oil has better performance compared to commercial lubricant oil or neat RBD palm olein.

scholarly journals STUDIES ON THE QUALITATIVE INDICATORS OF AFRICAN OSTRICH HAM WITH VEGETABLE ENZYMES

2020 ◽  
Vol 11 (4) ◽  
pp. 25-31
Author(s):  
V. M. Israelian ◽  
O. A. Shtonda
Keyword(s):  
Chemical Composition ◽  
Control Sample ◽  
Meat Products ◽  
Product Yield ◽  
Experimental Sample ◽  
Organoleptic Evaluation ◽  
Functional Additive ◽  
Organoleptic Characteristics ◽  
Composition Product ◽  
Salted Meat

Expanding the food products range is one of the most promising challenges in the food industry today. The production of whole meat products has always determined the technological level of the enterprise, reflecting its ability to improve consumer nutrition. Using the same type of raw meat, by changing the modes and conditions of its preparation, impact on the tissue structure, directional autolysis and variation of thermal processes, they produce products with different nutritional characteristics. Research of chemical composition has established that penetration of salting active substances into the meat fabrics and their interaction with proteins changes physical and chemical composition of a product, determining the basic properties of salted meat (swelling, consistence, viscosity, etc.). Change in meat proteins during salting is accompanied by an increase in bound moisture in the product and causes an increase in a product yield. The protein content in the control sample is 26.17 %, in the experimental samples № 1, 2 - 26,88 -27,64 % due to the introduction of a functional additive and plant enzyme papain, which has a positive effect on the taste of the developed semi-finished products and makes them more juicy. Organoleptic evaluation of products is important in determining the quality of meat products, since a person's reaction depends on the appearance, color, smell, taste, consistency of the finished product. It has been established that organoleptic characteristics of meat products vary depending on the chemical composition, product, degree of biochemical changes (meat maturation), technological processing (cooking, smoking, etc.), the use of spices, food and flavorings. Results of the study on the organoleptic parameters show that the use of the enzyme papain improves the taste and aroma, as the experimental sample differs from the control one with increased juiciness and tenderness, without foreign odors and tastes.

scholarly journals DEVELOPMENT OF PROTEIN-FAT EMULSIONS BASED ON VITAMINIZED BLENDED VEGETABLE OILS

2018 ◽  
Vol 3 ◽  
pp. 41-47
Author(s):  
Yevhenii Kotliar ◽  
Oksana Topchiy ◽  
Andrii Kyshenia ◽  
Maksym Polumbryk ◽  
Kateryna Garbazhiy ◽  
...  
Keyword(s):  
Vegetable Oils ◽  
Total Duration ◽  
Meat Products ◽  
Animal Origin ◽  
Physical Parameters ◽  
Animal Fats ◽  
Fat Emulsions ◽  
Protein Components ◽  
Practical Recommendations

The article analyzes protein components of different nature, based on studies. It proves a possibility of their use as components of protein-fat emulsions for modeling rational recipes. It determines the rational physical parameters of the emulsification process that guarantee high-quality homogenous emulsions. It investigates the samples of protein-fat emulsions with using fatty components and partial replacing animal fats for vitaminized blending of vegetable oils. According to the results of the studies of the influence of the recipe components on the quality of protein-fat emulsions and also practical recommendations for protein preparations, there were developed the recipes of multi-component protein-fat emulsions, including vitaminized blended vegetable oils and protein components: “Belkoton А91», «Forward 450», «Supro 500Е». Based on the received experimental data, there were determined the rational parameters of emulsification, namely, speed of the process − 3000 turns/min and total duration of the process – 6…10 min and also there was established, that it is expedient to enrich the content of meat pastes with protein-fat emulsions in amount 15…20 %. Thus, the development of recipes of protein-fat emulsions (PFE) is an urgent problem for creating balanced meat products. It will allow to replace fat of the animal origin for vitaminized blended vegetable oils (VBVO) in them, in such a way enriching them with fatty acids and vitamins.

scholarly journals REPLACEMENT OF HYDROGENATED FATS FOR VEGETABLE OIL IN THE COMPOSITION OF CONFECTIONERY

2019 ◽  
pp. 165-169
Author(s):  
Oksana Gumeniuk ◽  
◽  
Maria Кseniuk ◽  
Olga Denisko ◽  
Alina Kiriy ◽  
...  
Keyword(s):  
Vegetable Oil ◽  
Vegetable Oils ◽  
Raw Materials ◽  
Food Additives ◽  
Negative Effects ◽  
Animal Fats ◽  
Organoleptic Characteristics ◽  
Hydrogenated Fats ◽  
Physico Chemical ◽  
Confectionery Products

Urgency of the research. One of the trends in the development of the global confectionery market, which is linked to the care of consumers health, is the development of confectionery that do not contain hydrogenated fats. Their source in confectionery are margarines and confectionery fats, which are made on the basis of vegetable oils, in particular, palm and coconut or low-quality animal fats, which are waste meat and fish processing enterprises. A direct relationship between the increased content of trans-isomers in the products and diseases of the cardiovascular system, impaired metabolic processes, in turn, provokes the development of various diseases has been established. Therefore, search for alternative raw materials to replace the hydrogenated fats in the confectionery composition is a need. Target setting. In the process of searching for these types of raw materials, developers are faced with the problem of stabilizing the properties and quality of confectionery containing vegetable oils, namely, the binding and content of oil in dough and finished products. Most often, for this purpose, food additives of a stabilizing action based on high-molecular compounds - polysaccharides and proteins are used. The use of such additives leads to a departure from the traditional formulation of products, adding to the list of ingredients on the packaging of finished products is often in no way understandable to the consumer by E-codes and names. Actual scientific researches and issues analysis. The latest publications have been reviewed, which disclose the mechanisms of negative effects of trans-fatty acids on human health, which also indicate the need to limit the content of trans fats in food products and which suggest alternative sources of fatty materials for confectionery. Uninvestigated parts of general matters defining. Remains relevant search for ways to stabilize the structure of confectionery products, which contain vegetable oil in its composition, without the use of polysaccharides and protein stabilizers. The research objective. The aim of the study is the development of confectionery recipe without the use of hydrogenated fats. The statement of basic materials. Refined sunflower oil as an alternative to hydrogenated fats in the confectionery was used. To stabilize the dough and finished products, as well as to improve their organoleptic characteristics, potassium bitartrate was introduced into the formulation. The physico-chemical and organoleptic properties of finished products manufactured according to the developed recipe were studied. Conclusions. The proposed prescription composition of the confectionery with the use of vegetable oil in its composition allows to obtain finished products with good physico-chemical and organoleptic quality indicators.

scholarly journals Development of the technology of juice fruit and vegetable products enriched with collagen

Food systems ◽  
2021 ◽  
Vol 4 (2) ◽  
pp. 106-110
Author(s):  
Ya. G. Verkhivker ◽  
E. M. Myroshnichenko ◽  
S. I. Pavlenko
Keyword(s):  
Amino Acids ◽  
Human Body ◽  
Active Component ◽  
Research Work ◽  
Transepidermal Water Loss ◽  
Biologically Active ◽  
Fruit And Vegetable ◽  
Organoleptic Characteristics ◽  
Vegetable Products

The beauty and aging of the human body is associated with such a protein substance as collagen. Our body’s ability to produce this biologically active component naturally and in the right amount becomes limited as we age. Collagen slows down the aging process of the skin, prevents injury, promotes wound healing, improves the absorption of amino acids, can help maintain or improve the biophysical properties of the skin (elasticity, moisture), reduce transepidermal water loss and solve the problem of skin roughness. The purpose of the research work is the development of the technology, recipes for food products — fruit and vegetable juices, drinks, enriched with animal or plant collagen. As a result, the assortment and quality of different types of collagen (tomato, beef, pork and fish) were studied. The organoleptic characteristics of this food additive were studied and the most preferred collagen sample for drinks was selected. The required amount of this substance has been determined, while ensuring the required quality of the drinks. The preservation of the active properties of various types of collagen in a drinking product was investigated. It was proved that beef collagen in an amount of 5% to the mass of the drink retains its active properties as much as possible, in terms of fractional composition — salt, alcohol, alkaline protein fractions. It has been shown that the amino acids methionine, tryptophan and hydroxyproline, which confirm the presence of collagen in the product, are contained in ready-made juice drinks enriched with collagen of beef origin. This type of collagen makes it possible to obtain drinks of “potable” quality, which is confirmed by organoleptic and physicochemical indicators. In general, the studies have shown that a new assortment of juice-containing fruit and vegetable products supplies the important biologically active component (collagen) to the human body.

scholarly journals DECREASE OF REPEATED CONTAMINATION OF PACKED DELI-CIOUS MEAT PRODUCTS

2019 ◽  
Vol 5 ◽  
pp. 58-63
Author(s):  
Lydmila Vinnikova ◽  
Olha Synytsia ◽  
Halyna Shlapak ◽  
Nadiia Azarova ◽  
Oleg Glushkov
Keyword(s):  
Thermal Processing ◽  
Meat Product ◽  
Meat Products ◽  
Economic Losses ◽  
Meat Industry ◽  
Physical Chemical ◽  
Organoleptic Characteristics ◽  
Number Of Microorganisms ◽  
Storage Term

The study considers a problem of repeated contamination of delicious products, ready for consumption. The aim of the work is to study the repeated thermal processing of a ready vacuum-packed whole-muscular meat product for inhibiting a surface microbiota. Today it is urgent for the meat industry, because it influences safety and quality, and also limits a storage term of a product. After bringing a meat product to culinary readiness by thermal processing, it has an unessential amount of microbiota. Microorganisms, including pathogenic and conventionally pathogenic ones, fall on a product after its cooking at cutting, preparation to package and at the package stage itself. Microbiological contamination of a ready meat product results in fast spoilage and is a serious problem for producers, because the microbiota growth shortens its storage life. In its turn, it results in a refuse of a consumer to buy this product and great economic losses for producers. The study is directed on a possibility of solving a problem of contamination of a whole-muscular delicious meat product. The solution is in package of a ready product under vacuum and short-term heating at a high temperature. The work is devoted to the complex study of an influence of repeated pasteurization on safety and quality of a product. There was studied an influence of the repeated thermal processing (post-pasteurization) on microbiological, physical-chemical and also organoleptic parameters of a delicious meat product. The special attention is paid to an influence of post-pasteurization regimes on a microbiological condition of studied samples. Studies of a total amount of microbiota and also the presence of sanitary-representative microorganisms were conducted. It has been proven, that the use of post-pasteurization essentially inhibits a number of microorganisms, and also doesn’t influence physical-chemical parameters outlook of a product and organoleptic characteristics. Based on studying an influence of post-pasteurization, it has been established, that inhibition of a microbiota essentially influences safety and prolongs the storage term of a product.

scholarly journals Synthesis of Antiseptic Soap from Blends of Wood Tar and Some Selected Vegetable Oils

2021 ◽  
Vol 6 (1) ◽  
pp. 36-41
Author(s):  
Abdu Zubairu ◽  
Abdullahi S.B. Gimba ◽  
Mohammed B. Korode
Keyword(s):  
Vegetable Oil ◽  
Vegetable Oils ◽  
Castor Oil ◽  
E Coli ◽  
Antimicrobial Sensitivity ◽  
Cheap Alternative ◽  
Alternative Sources ◽  
Oil Blend ◽  
Blend Ratios ◽  
Wood Tar

Antiseptic soap is a cleansing product to which active ingredient have been added to kill bacteria or germs. Usually, the price associated with conventional antiseptic soap is prohibitive, thus the need for cheap alternative sources of antiseptic soap could not be overemphasized. Traditionally, wood tar inherits antiseptic properties from the parent tree, it therefore provides an easily accessible and affordable recipe for antiseptic soap manufacture. In this paper, we elucidate the use of wood tar extracted from selected local trees (cassia, eucalyptus, and neem) as feedstock to synthesize antibacterial soap, by blending separately with vegetable oil. Two common vegetable oils (castor and peanut oils) were used in this work. The wood tar extracted by destructive distillation of the wood was characterized using gas chromatography and mass spectrometry techniques. The analysis indicates that wood tar from the selected trees contain antiseptic components like creosol. The optimum blend ratios of wood tar to vegetable oil suitable for saponification in terms of soap yield was also investigated. Similarly, the soap formulation from optimum blend of wood tar and vegetable oil was characterized to determine pH, foam ability, cleansing power and the microbial activity of the soap. The antimicrobial sensitivity results indicate that the soap has significant inhibitory property on E. coli bacteria. More also, for the selected vegetable oils considered, peanut oil blend was found to give higher yield of soap compared to castor oil blend.

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