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Theoretical justification of the usage of structure-forming compositions in the technology of meat-containing chopped semi-finished products
(2023) Perhat, Oleh; Strashynskyi, Igor; Lukianets, Halyna
Theoretical substantiation of the use of functional compounds based on hydrocolloids and enzymes in the technology of boiled sausages
(2023) Iepishkin, Sergii; Strashynskyi, Igor; Lukianets, Halyna
Prospects for the use of plant analogue of myoglobin in plant-based meat product
(2022) Fursik, Oksana; Strashynskyi, Igor; Pasichnyi, Vasyl
In order to ensure mass transition of the population to the consumption of plant analogues of meat products, their organoleptic properties need to be improved. Therefore, it is important to search for substances which can reproduce the organoleptic characteristics of the meat product, especially indicators of appearance and taste.
The definition of the emulsion stability of psyllium cellular tissue
(2021) Strashynskyi, Igor; Pasichnyi, Vasyl; Grechko, Victoria
One of perspective ingredients forhe meat industryis Psyllium cellulartissue. It can be used as a dietary food supplement, as a gel-forming agent and a thickening agent. Psyllium is mostly grown on the western territories of India, such as Rajasthan and Gujarat. The harvest is picked up once a year in winter.The most valueable part of psyllium is outer shelling, which is 26-32% from the general volume. The shelling is sorted according to the level of clarityand the color. It has the ability to take up the water creating the jelly.
Useage of alternative sources of protein in meat production
(2021) Strashynskyi, Igor; Marynin, Andriy; Shkirdov, Dmytro
Today in the world there is a shortage of dietary protein of animal origin and at the same time the irrational use of by-products of the meat processing industry. In the production of meat products, the lack of animal protein is mainly compensated by protein of plant origin.
Intensity of fatty oxidative processesfractions of blood sausages
(2021) Strashynskyi, Igor; Fursik, Oksana; Stelmakh, Valeriia
Iron deficiency is one of the most common pathologies of modem humanity. According to the WHO, iron deficiency is observed in more than 1.5 billion people, including about 500 million people with iron deficiency anemia.
Analysis of integrated useage of sunflower seeds
(2021) Strashynskyi, Igor; Pasichnyi, Vasyl; Karapalov, Anton
The search for food protein reserves of plant origin for Ukraine leads to an analysis of the yield of oilseeds, in particular sunflower, which is the main oil crop in Ukraine and is one of the three most cultivated oilseeds in the world.
Chia and quinoa byproducts as potential antioxidants for the meat industry
(2021) Strashynskyi, Igor; Fursik, Oksana; Shevchenko, Tatiana
In the diet of the population, products such as chia seeds and quinoa began to appear more and more often. In addition to the use of chia seeds, processed products such as oil and fiber are becoming popular, which can also be used in technologies for making daily products.
Use of glycine in food products
(2021) Strashynskyi, Igor; Marynin, Andriy; Hrytsai, Maksym; Polishchuk, Iryna
When assessing the quality of food products, special attention is paid to their taste and aroma. Nutrition physiology considers taste and flavoring substances as important components of food that improve digestion by activating the secretion of digestive glands and contribute to the health improvement of intestinal microflora.
Current trends in natural preservatives for fresh sausage products
(2021) Strashynskyi, Igor; Pasichnyi, Vasyl; Ryshkanych, Roman
Natural preservatives from bacteria, plants and animal currently in use in fresh sausage manufacture were investigated. Plant-derived antimicrobials could increase the shelf-life of fresh sausages and in some cases also decrease lipid oxidation and decrease colour loss. The quality of fresh sausages is of major importance since the shelf-life of the products depends on this aspect. Spoilage of food involves a complex process and excessive amounts of food may be lost, which results in high economic losses or even pose health hazards. Spoilage of fresh sausages may result in changes in the sensory (colour, odour, flavour, texture) characteristics of the product which may be unacceptable for consumers.

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