تعداد نشریات | 31 |
تعداد شمارهها | 732 |
تعداد مقالات | 6,886 |
تعداد مشاهده مقاله | 9,684,287 |
تعداد دریافت فایل اصل مقاله | 6,627,847 |
Effects of biologically-active preparation on physical and chemical parameters of minced meat | ||
Caspian Journal of Environmental Sciences | ||
دوره 22، شماره 3، مهر 2024، صفحه 777-783 اصل مقاله (891.06 K) | ||
شناسه دیجیتال (DOI): 10.22124/cjes.2024.7919 | ||
نویسندگان | ||
Zamzagul Moldakhmetova1؛ Aigul Tayeva2؛ Gulnara Shambulova2؛ Gaukhar Kuzembayeva2؛ Madina Kozhakhiyeva2؛ Altyn Kapbassova2؛ Nursulu Akhmetova2؛ Gulbagi Orymbetova* 3 | ||
1Department of «Food Security and Biotechnology», NAO «Kostanay Regional University named after Akhmet Baitursynuly», 110005, Republic of Kazakhstan, Kostanay | ||
2Almaty Technological University: Department of Food Technology, Almaty, Tole bi 100 St., Republic of Kazakhstan | ||
3South Kazakhstan Medical Academy, Al_Farabi sq., Shymkent, Kazakhstan | ||
چکیده | ||
The introduction of biologically-active preparations (BAP) in Konskaya Varenaya (Horse and cooked sausage) significantly alters the functional processing and structural-mechanical properties of minced meat, thereby affecting the quality of the final product. This study aimed to determine the optimal formulation of combined cooked sausage with BAP by examining the influence of varying amounts of the preparation on minced meat and sausage quality. Key functional and processing characteristics, including water-binding power (WBP), moisture content, pH level, yield, and water activity, as well as structural-mechanical properties such as yield value, adhesiveness, and plasticity, were assessed using standard laboratory methods. The results indicated that WBP is significantly influenced by both the quantity of BAP and cutting time. Additionally, the inclusion of egg-derived BAP positively affected the protein system of minced meat, leading to an increased pH and enhanced WBP. | ||
کلیدواژهها | ||
Biologically active preparation (BAP), Minced meat؛ Water-binding power (WBP), Moisture, pH, Structural-mechanical properties | ||
مراجع | ||
Bogart, J 2018, Moisture content vs water activity: Use both to optimize food safety and quality. Retrieved from Kett: Science of Sensing: https://blog. kett.com/bid/362219/moisture-content-vs-water-activity-use-both-to-optimize-food-safety-and-quality.
Borisenko, A, Savchenko, A, Borisenko, A, Belousova, E & Razinkova, V 2021, Development of new types of minced meat products for preventive and personalized nutrition. In: The International Conference on Advances in Emerging Trends and Technologies, pp. 18-27. Cham: Springer International Publishing.
Chernukha, IM, Mashentseva, NG, Afanasev, DA & Vostrikova, NL 2019, Biologically active peptides of meat and meat product proteins: A review. Part 1. General information about biologically active peptides of meat and meat products. Теория и практика переработки мяса (Theory and Practice are not Recycled), 4: 12-16.
Chernukha, IM, Mashentseva, NG, Afanasev, DA & Vostrikova, NL 2020, Biologically active peptides of meat and meat product proteins: A review. Part 2. Functionality of meat bioactive peptides. Теория и практика переработки мяса (Theory and Practice are not Recycled), 5: 12-19.
Corrêa, JAF, de Melo Nazareth, T, Rocha, GFD & Luciano, FB 2023, Bioactive antimicrobial peptides from food proteins: Perspectives and challenges for controlling foodborne pathogens. Pathogens, 12: 477.
Devi, B, Devi, S, Sood, D & Arya, P 2023, Microbial stabilizers in food processing. In Microbes for Natural Food Additives, pp. 113-145. Singapore: Springer Nature Singapore.
González-Osuna, MF, Bernal-Mercado, AT, Wong-Corral, FJ, Ezquerra-Brauer, JM, Soto-Valdez, H, Castillo, A, & Del-Toro-Sánchez, CL 2024, Bioactive peptides and protein hydrolysates used in meat and meat products’ preservation: A review. ACS Food Science & Technology, 4: 1003-1016.
Jankowiak, H, Cebulska, A & Bocian, M 2021, The relationship between acidification (pH) and meat quality traits of polish white breed pigs. European Food Research and Technology, 247: 2813-2820.
Kulczyński, B, Sidor, A & Gramza-Michałowska, A 2019, Characteristics of selected antioxidative and bioactive compounds in meat and animal origin products. Antioxidants, 8: 335.
Langyan, S, Yadava, P, Khan, FN, Dar, ZA, Singh, & Kumar, A 2022, Sustaining protein nutrition through plant-based foods. Frontiers In Nutrition, 8: 772573.
McKee, S & Alvarado, C 2004, Marination and brining of poultry products: Value added. In Proceeding of 57th Reciprocal Meat Conference, Lexington, KY, USA, pp. 129-135.
Mishra, B, Mishra, AK, Mohanta, YK, Yadavalli, R, Agrawal, DC, Reddy, HP, & Panda, J 2024, Postbiotics: The new horizons of microbial functional bioactive compounds in food preservation and security. Food Production, Processing and Nutrition, 6: 28.
Mustafa, K, Kanwal, J, Musaddiq, S & Khakwani, S 2020, Bioactive peptides and their natural sources. Functional Foods and Nutraceuticals: Bioactive Components, Formulations and Innovations, pp. 75-97.
Olaimat, AN, Osaili, TM, Al-Holy, MA, Al-Nabulsi, AA, Obaid, RS, Alaboudi, AR & Holley, R 2020, Microbial safety of oily, low water activity food products: A review. Food Microbiology, 92: 103571.
Pogorzelska-Nowicka, E, Atanasov, AG, Horbańczuk, J & Wierzbicka, A 2018, Bioactive compounds in functional meat products. Molecules, 23: 307.
Qiao, M, Zhang, T & Miao, M 2024, minced beef meat paste characteristics: Gel properties, water distribution, and microstructures regulated by medium molecular mass of γ-poly-glutamic acid. Foods, 13: 510.
Sánchez, A & Vázquez, A 2017, Bioactive peptides: A review. Food Quality and Safety, 1: 29-46.
Sandulachi, E 2012, Water activity concept and its role in food preservation. Meridian Ingineresc, 4: 40-48.
Suchenko, Y, Suchenko, V, Mushtruk, M, Vasyliv, V & Boyko, Y 2017, Research into mechanical properties of minced meat and finished products. Eureka: Life Sciences, 4: 43-51.
Tachie, C, Nwachukwu, ID & Aryee, AN 2023, Trends and innovations in the formulation of plant-based foods. Food Production, Processing and Nutrition, 5: 16.
Zaky, AA, Simal-Gandara, J, Eun, JB, Shim, JH & Abd El-Aty, AM 2022, Bioactivities, applications, safety, and health benefits of bioactive peptides from food and by-products: A review. Frontiers in Nutrition, 8: 815640.
Zielbauer, BI, Franz, J, Viezens, B & Vilgis, TA 2016, Physical aspects of meat cooking: Time dependent thermal protein denaturation and water loss. Food Biophysics, 11: 34-42. | ||
آمار تعداد مشاهده مقاله: 50 تعداد دریافت فایل اصل مقاله: 115 |