<<<  Back

2020, № 86

UDC: 637.5:[581.192.2:633.11
GSNTI: 68.39.71

Study of the wheat fiber influence on the meat products quality characteristics

The article is devoted to the development of technology for sausages and frankfurters using wheat fiber in their composition. The physical and chemical parameters of wheat fiber and its influence on the functional and technological properties of minced meat were studied. Information was obtained about the high degree of hydrophilicity of wheat fiber (water-binding capacity 76.32%), which makes it possible to add it to the composition of "Slivochniye" sausages and "Sviniye" sausages in the amount of 1.5%. Replacement of the meat emulsion dietary fibers (wheat fiber) in the formulation of frankfurters and wieners improves quality by organoleptic and component composition, increases their output on average by 15%, reducing the cost of production of 1 kg of sausages and wieners, respectively, increasing the ROI of 22.5% of the sausage "Slivochniye " and 21.7% in sausages "Sviniye".
Keywords: Meat products, wheat fiber, sausages, meat emulsion.
DOI: 10.21515/1999-1703-86-158-165

References:

1. Александрова, Е. Н. Обзор современных проблем и тенденций развития отрасли пищевой промышленности России / Е. Н. Александрова, Р. И. Сташ // Экономика устойчивого развития. - 2018. - № 4 (36). - С. 99-102.
2. Шамкова, Н. Т. Продукты для школьного питания с функционально активными ингредиентами / Н. Т. Шамкова, Г. М. Зайко, Е. Г. Наймушина // Известия вузов. Пищевая технология. - 2016. - № 5-6. - С. 57-60.
3. Laranjo, M. The Use of Starter Cultures in Traditional Meat Products / M. Laranjo, M. Elias and M.J. Fraqueza // Journal of Food Quality. - 2017. - P. 1-18.
4. Gorlov, I. F. Analysis of efficiency of production of saysage products using non-traditional vegetable raw materials / I. F. Gorlov, S. E. Bozhkova, Y. D. Danilov, E. Y. Anisimova, N. I. Mosolova, J. V. Starodubova // III International Scientific Conference: AGRITECH-III-2020: Agribusiness, Environmental Engineering and Biotechnologies. Krasnoyarsk Science and Technology City Hall of the Russian Union of Scientific and Engineering Associations. - Krasnoyarsk, Russia, 2020. - P. 82032.
5. Gorlov, I. F. Advances in technological productivity and biological evaluation of sausage products / I. F. Gorlov, M. I. Slozhenkina, O. A. Knyazhechenko, N. I. Mosolova, V. V. Vasilyeva, S. V. Shinkareva, V. N. Khramova, D. A. Mosolova // Research journal of pharmaceutical, biological and chemical sciences. - 2019. - V. 10. - No. 1. - P. 2075-2080.
6. Gorlov, I. F. Method for producing sausages, licopine enriched / I. F. Gorlov, M. I. Slozhenkina, S. E. Bozhkova, L. F. Grigoryan, D. S. Andryushchenko // III International Scientific Conference: AGRITECH-III-2020: Agribusiness, Environmental Engineering and Biotechnologies. Krasnoyarsk Science and Technology City Hall of the Russian Union of Scientific and Engineering Associations. - Krasnoyarsk, Russia. - 2020. - P. 82047.
7. Gorlov, I. F. Gerodietetic meat product / I. F. Gorlov, M. I. Slozhenkina, A. G. Zolotareva, O. A. Knyazhechenko, D. A. Mosolova // III International Scientific Conference: AGRITECH-III-2020: Agribusiness, Environmental Engineering and Biotechnologies. Krasnoyarsk Science and Technology City Hall of the Russian Union of Scientific and Engineering Associations. - Krasnoyarsk, Russia, 2020. - P. 82053.
8. GorlovЮ I. F. Influence of plant-based additives on the biological value of sausage products / I. F. Gorlov, V. V. Lodianov, V. A. Barannikov, B. N. Gekhaev, O. A. Knyazhechenko, E. A. Struk // III International Scientific Conference: AGRITECH-III-2020: Agribusiness, Environmental Engineering and Biotechnologies. Krasnoyarsk Science and Technology City Hall of the Russian Union of Scientific and Engineering Associations. - Krasnoyarsk, Russia. - 2020. - P. 82085.
9. Широкова, Н. В. Разработка колбасных изделий с использованием пребиотика и коллагенового геля / Н. В. Широкова, П. С. Кобыляцкий // Научная жизнь. - 2020. - Т. 15. - № 6 (106). - С. 819-826.
10. Широкова, Н. В. Биотехнологические аспекты в технологии функциональных мясных изделий / Н. В. Широкова, П. В. Скрипин, П. С. Кобыляцкий и др. // Научная жизнь. - 2018. - № 4. - С. 6-13.

Authors:

1. Kobylyatsky Pavel Sergeevich, Phd in Agriculture, associate Professor, Federal State Budgetary Educational Institution "Доn State Agrarian University".
2. Karatunov Vyacheslav Anatolievich, Phd in Agriculture, associate professor, Federal State Budgetary Educational Institution of Higher Education “I.T. Trubilin Kuban State Agrarian University”.
3. Slozhenkina Marina Ivanovna, DSc in Biology, professor, Volgograd state technical University.
4. Tuzov Ivan Nikiforovich, doctor agricultural sciences, professor, Federal State Budgetary Educational Institution of Higher Education “I.T. Trubilin Kuban State Agrarian University”.
5. Shirokova Nadezhda Vasilyevna, cand. Biol. Sciences, associate Professor, Federal State Budgetary Educational Institution "Доn State Agrarian University".
6. Nekrasova Lyubov Vitalievna, student, Federal State Budgetary Educational Institution of Higher Education “I.T. Trubilin Kuban State Agrarian University”.