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Документ Physico-chemical and rheological indicators of meat pates with corn starch suspensions prepared with electrochemically activated water(2023) Marynin, Andriy; Shpak, Vladyslav; Pasichnyi, Vladyslav; Sviatnenko, Roman; Shubina, YevgeniaThe aim of the study was to determine the influence of electrochemically activated water application on the rheological properties of corn starch suspensions and pates prepared with them. Corn starch suspensions were prepared on artesian water, which was activated by electrochemical treatment on a diaphragm electrolyzer. Physico-chemical characteristics of electrochemically activated water were determined using a Palintest 7500 photometer. Morphological studies of starch granules were carried out by scanning electron microscopy, and granulometric composition was determined by laser diffraction method. The rheological indicatorss of starch suspensions and pates were studied using a Kinexus Pro+ rheometer. The physico-chemical characteristics of electrochemically activated water except pH met the requirements of the European Parliament and Council Directive on the quality of water intended for human consumption. The water absorption capacity of starch when preparing its suspensions on a catholyte (obtained by passing a direct electric current through water in the cathode chamber of an electrolyzer) decreased by 26%, and when prepared on an anolyte (obtained in the process of water oxidation reactions on the anode) increased by 18%. The moisture holding capacity of hydrated starch decreased by 10% when using catholyte, and increased by 36% when using anolyte. Electrochemically activated water had a significant effect on the rheological characteristics of starch suspensions: with an increase in the percentage of complex shear strain, the shear stress increased proportionally for samples of suspensions made on electrochemically activated water. The viscoelastic properties of starch suspensions prepared using electrochemically activated water both at 25 ℃ and at 68 ℃ tended towards an ideally elastic gel, that is, they had more elastic structure than the control samples. Under the action of shear deformation, the elastic properties were lost, while the suspensions acquired viscosity (phase angle values increased). The maximum value of the moisture binding capacity of pates was observed when using a starch suspension prepared on anolyte. The best values of rheological characteristics of pates were obtained when using starch suspension with 2% starch prepared on anolyte. Electrochemically activated water had a significant effect on the physicochemical and rheological properties of semi-finished products, in particular corn starch suspensions, and pates prepared with them, and contributed to better structuring of the studied food systems.Документ Influence of electrochemically activated water on the physical properties and rheological indicators of meat pates(2023) Marynin, Andriy; Pasichnyi, Vasyl; Shpak, Vladyslav; Sviatnenko, RomanThe object of research is the physical properties and rheological indicators of meat pates with corn starch suspen-sions prepared with activated water. Among the components of the composition of drinking water and food products, there are many substances with particularly inherent biological activity. The biological activity of water is caused by increased electronic or proton activity. Today, various ways of changing properties of water are known, but the most promising reagent-free method is the electrochemical activation of water. As a result of electrochemical treatment of water with an electric current, its electrochemical characteristics change. As a result, electrochemically activated aqueous solutions (catholyte/anolyte) are obtained; the water is saturated with oxygen, accelerates the removal of metabolic waste and promotes the most complete assimilation of nutrients.The research was aimed at determining the influence of activated water in the composition of starch suspen-sions on the physical properties and rheological indicators of meat pates with their content. Activated water affects the pH value of pates, which in the meat industry indicates the freshness and quality of meat raw materials and products made from them. Before pasteurization, the pH value for all samples was practically identical. That is, at the initial stage, activated water does not affect the acidity of pates. In the process of storage, the concentration of (H+) ions increases in pates, and the pH shifts to the acidic side. Water activity indicators of pates with starch suspensions on activated water gravitate towards the indicators of pates more than to the indicators of starch, the range for which is within 0.280–0.400. The dependence of the change in shear stress on the relaxation time of pates showed that regardless of the dosage of the starch suspension, the values of the shear stress of the samples on the catholyte in the time range 0–300 s are significantly higher than the values of the samples on the anolyte and tap water. This is explained by the ability of these samples, having acquired the necessary structure, to be less exposed to the external influence of deformation and to keep the structure more intact. The creep curves of all samples testify about the trimodal nature of the classical experimental creep curve. Thus, the electrochemical activation of water modifies the properties of corn starch and significantly affects the rheological indicators of meat pates containing it.The obtained results can be used in the development of recipes for meat pates and their production at enterprises.Документ Determining the Nutritional Value and Quality Indicators of Meat-Containing Bread Made With Hemp Seeds Flour (Cannabis sativa L.)(2021) Bozhko, Nataliia; Pasichnyi, Vasyl; Tischenko, Vasil; Marynin, Andriy; Shubina, Yevgenia; Strashynskyi, IgorMeat-containing bread with the use of hemp flour has been devised, with the subsequent assessment of its physical and chemical, sensory properties involving the study into the technological indicators of new products. Three experimental formulations for meat-containing bread were developed, which included semi-fat pork, poultry, mechanically deboned turkey, pumpkin pulp, and 8, 10, 12 % of hemp flour. A meat-containing bread from combined raw materials was adopted as control. All samples were evaluated taking into consideration their physical and chemical, technological, and sensory characteristics. It has been proven that the addition of hemp flour to the formulation improved the consumer value of products by increasing the content of protein, fat, and minerals. It was found that the protein content in the developed products was 18.03‒19.53 g/100 g, which is 3.21‒11.80 % higher than that of the analog. The fat content increased by 17.84–56.83 %, which also led to an increase in the calorie content of products. It has been experimentally confirmed that the introduction of hemp flour into bread's minced meat improves the functional and technological indicators of model meat systems. An increase in water-binding capacity was observed, by 13.46‒22.15 %; in water-holding capacity, by 10.34‒21.43 %; in fat-holding capacity, by 17.2‒26.9 %. The combination of semi-fat pork, poultry, mechanically deboned turkey, and hemp flour increases the ductility of the minced meat while reducing the shear stress, contributes to the good forming properties of the minced meat. The sensory analysis of the prototypes showed their high consumer value. The organoleptic assessment and sensory analysis of the prototypes demonstrated high consumer properties of the manufactured products, which makes it possible to recommend them for inclusion in the diets of various segments of the population.Документ Influence of functional food composition on the properties of meat mince systems(2016) Strashynskyi, Igor; Fursik, Oksana; Pasichnyi, Vasyl; Marynin, Andriy; Goncharov, GeorgiIn the technology of meat products, a promising direction research is the use of functional summaries shey For the improvement of minced meat systems of boiled kov- bass used the developed and researched functional a food composition containing a complex of proteins preparations with hydrocolloids. It was established that it was introduced addition to the composition of minced meat improves and stabilizes them functional-technological and structural-mechanical properties The obtained results prove the promising the ability to replace part of the meat raw material with a created one composition. У технології м’ясопродуктів перспективним напрям- ком досліджень є використання функціональних сумі- шей. Для удосконалення фаршевих систем варених ков- бас використали розроблену і досліджену функціональну харчову композицію, яка містить комплекс білкових препаратів з гідроколоїдами. Встановлено, що її внесен- ня до складу м’ясних фаршів покращує та стабілізує їх функціонально-технологічні та структурно-механічні властивості. Отримані результати доводять перспек- тивність заміни частини м’ясної сировини створеною композицією.Документ Determining the properties of chia seed meal gel(2021) Strashynskyi, Igor; Grechko, Victoria; Fursik, Oksana; Pasichnyi, Vasyl; Marynin, AndriyPotential areas of using chia seeds meal as part of mincemeat semi-finished products were substantiated. The modern stage of development of the food industry involves the expansion of the range of natural functional ingredients that improve the organoleptic characteristics of finished products and provide consumers with “healthy” food. This causes the use of new ingredients in the meat processing industry for producing and devising products. The relationship between the indicators of emulsifying capacity, emulsion resistance, and the degree of hydration of chia meal was determined experimentally. It was found that the ability of chia meal to absorb and retain water and fat molecules in the emulsion composition decreased proportionally to a decrease in its concentration in the composition of hydrated samples. The existence of non-polar side chains of amino acids that get bound to fat molecules contributes to an increase in the indicators of emulsifying capacity and emulsion stability during heat treatment (70±2 °C) and after pre-freezing on average by 7–8.7 % and by 16–18.8 %, respectively. Analysis of effective viscosity of the dispersed system of chia seeds meal indicates that in the area of a higher concentration, the viscous-elastic and solid-like behavior of the suspension depends on dynamic changes in the volume of the phase of particles. Heating the experimental samples to a temperature of 70±2 °C in the center leads to a maximum increase in viscosity of the formed dispersions. When studying the effect of the processes of freezing on the properties of the studied systems, the cryoprotective properties for the proposed additives were detected. The obtained data indicate the thermal stabilization of the proposed additive, the ability to form a microgel structure in the finished product, and retain moisture during heat treatment of semi-finished products. Потенційні напрямки використання борошна з насіння чіа у складі фаршу напівфабрикатів обґрунтовано. Сучасний етап о Розвиток харчової промисловості передбачає розширення в ряд натуральних функціональних інгредієнтів, які покращують органолептику характеристики готової продукції та надають споживачам зі «здоровим» харчуванням. Це зумовлює використання нових інгредієнтів у м'ясопереробна промисловість для виробництва та розробки продуктів. Зв'язок між показниками емульгуючої здатності, стійкість до емульсії та ступінь гідратації борошна чіа було визначено експериментально. Було встановлено, що здатність до їжа чіа для поглинання та утримання молекул води та жиру в склад емульсії зменшувався пропорційно зменшенню в його концентрація в складі гідратованих зразків. The наявність неполярних бічних ланцюгів амінокислот, які зв'язуються до молекул жиру сприяє збільшенню показників емульгуючу здатність і стабільність емульсії при термічній обробці (70±2 °C) і після попереднього заморожування в середньому на 7–8,7 % і на 16–18,8 % відповідно. Аналіз ефективної в'язкості дисперсної системи чіа насіння борошна вказує на те, що в області більшої концентрації, на залежить в'язко-пружна і твердоподібна поведінка суспензії на динамічні зміни об'єму фази частинок. Нагрівання дослідних зразків до температури 70±2 °С в центру призводить до максимального збільшення в'язкості утворюється дисперсії. При вивченні дії процесів заморожування на властивості досліджуваних систем, кріопротекторні властивості для запропонованих добавок виявлено. Отримані дані свідчать про термостабілізацію запропонована добавка, здатність утворювати структуру мікрогелю в готового продукту, а також зберігають вологу при термічній обробці напівфабрикатиДокумент The quality characteristics of sausage prepared from different ratios of fish and duck meat(2021) Bozhko, Nataliia; Tischenko, Vasyl; Pasichnyi, Vasyl; Shubina, Yevgenia; Kyselov, Oleksandr; Marynin, Andriy; Strashynskyi, IgorThe article aims to determine the effect of combining duck meat (Anas platyrhynchos) and freshwater fish (Hypophthalmichthys molitrix) on the quality (nutritional value, functional and technological properties, sensory attributes) of meat-containing semi-smoked sausages. The optimal version of the recipe with the highest quality indicators of semismoked meat sausages with duck meat and freshwater aquaculture was determined. It was found that the protein content of meat-containing, semi-smoked sausages with different ratios of duck and fish meat was 17.90% – 21.34% higher than that of the analog. A sample containing 50% duck and 30% fish has an ideal protein: fat ratio of 1:1. The following high functional properties of model minced experimental semi-smoked sausages were established: up to 72.75% moisture, water binding capacity of up to 71.47%, and water holding capacity of up to 60.60%. A comparative analysis of the rheological properties of minced meat showed that increasing the proportion of duck meat in minced meat modelling systems improves the strength of the system and increases shear stress. The addition of fish raw materials improves the elasticity of meatcontaining systems. The optimal ratio of duck and fish is 50:30 for plastic and easily minced mince system. Combining duck meat with raw fish increases the stability of the emulsion to 74.8%. Analysis of the sensory parameters of the experimental sausages confirmed that the best ratio of duck to freshwater fish is 50:30. Метою статті є визначення ефекту поєднання м’яса качки (Anas platyrhynchos) та прісноводної риби. (Hypophthalmichthys molitrix) за якістю (харчова цінність, функціональні та технологічні властивості, сенсорні ознаки) м'ясомісних напівкопчених ковбас. Оптимальний варіант рецептури з найвищими якісними показниками напівкопченого м'ясні ковбаси з м'ясом качки та прісноводної аквакультури. Встановлено, що вміст білка в м’ясомістких, напівкопчених ковбас з різним співвідношенням м’яса качки та риби на 17,90% – 21,34% більше, ніж аналога. Зразок, що містить 50% качки та 30% риби, має ідеальне співвідношення білка: жиру 1:1. Наступний високий встановлено функціональні властивості модельного фаршу дослідних напівкопчених ковбас: до 72,75% вологи, води зв'язуюча здатність до 71,47%, водоутримуюча здатність до 60,60%. Порівняльний реологічний аналіз властивості фаршу показали, що збільшення частки качиного м'яса в системах моделювання фаршу покращується міцність системи і збільшує напругу зсуву. Додавання рибної сировини покращує пружність м'ясного вмісту системи. Оптимальне співвідношення качки і риби - 50:30 для системи пластичного і легко подрібнюваного фаршу. Комбінування м'ясо качки з сирою рибою підвищує стійкість емульсії до 74,8%. Аналіз сенсорних параметрів експериментальні сосиски підтвердили, що найкраще співвідношення качки і прісноводної риби – 50:30.Документ Influence of temperature modes of processing chia seed meal gel on its rheological and functional-technological properties(2021) Strashynskyi, Igor; Grechko, Victoria; Fursik, Oksana; Pasichnyi, Vasyl; Marynin, AndriyДокумент The study of the abiloity of soy isolates of different trademarks to interact with water molecules(2021) Fursik, Oksana; Bandura (Kuzmyk), Uliana; Sviatnenko, Roman; Marynin, Andriy; Strashynskyi, Igor; Pasichnyi, VasylThe established ability of soy isolates to absorb and hold water molecules was mainly due to the predominant amount of globular proteins, which showed a high ability to hydrate, provide high solubility, viscosity of experimental systems and they were characterized by high functional and technological properties (FTP): water-binding, fat-absorbing and emulsifying abilities, were able to form gels, structured matrices, stabilize emulsions, and also have high solubility, salt and heat resistance. This is one of the indicators which helps to combine their physical characteristics with raw meat materials. Due to the complex of properties, soy isolates remain one of the best protein preparations for the production of meat products.Документ The efficiency of oxidative deterioration stabilization of meat-containing products w ith balanced of fatty acid composition(2020) Bozhko, Nataliia; Pasichnyi, Vasyl; Marynin, Andriy; Tischenko, Vasyl; Strashynskyi, Igor; Kyselov, OleksandrUsing Peking duck meat in the technology of semi-smoked meat-containing sausage makes it possible to obtain a product with a high content of unsaturated fatty acids, including essential, and the recommended ratios of the ω-3/ω-6 fatty acids. Our study of the RE influence on the course of oxidative processes in a semi-smoked sausage made from Peking duck meat has confirmed the high antioxidant activity of rosemary extract and the effective inhibition of the process of oxidation of lipids in meat-containing sausage products. The rational level of RE concentration has been established, which is effective for inhibiting the oxidative processes in the semi-smoked sausage with Peking duck meat. The largest effect has been obtained when introducing an extract of rosemary in the amount of 0.06 % to the mass of the raw materials, which makes it possible to reduce indicators of the oxidative spoilage of fat by more than twice. Використання пекінського м’яса качки в технології напівкопченої м’ясовмісної ковбаси дозволяє отримати продукт з високим вмістом ненасичених жирних кислот, включаючи незамінні, та рекомендованим співвідношенням жирних кислот ω-3 / ω-6. Наше вивчення впливу РЕ на хід окисних процесів у напівкопченій ковбасі, виготовленій із м’яса пекінської качки, підтвердило високу антиоксидантну активність екстракту розмарину та ефективне гальмування процесу окислення ліпідів у м’ясовмісних ковбасних виробах. Встановлено раціональний рівень концентрації РЕ, який є ефективним для гальмування окисних процесів у напівкопченій ковбасі з м'ясом пекінської качки. Найбільший ефект отримано при введенні екстракту розмарину в кількості 0,06% до маси сировини, що дозволяє зменшити показники окислювального псування жиру більш ніж удвічі.Документ Investigation of the influence of the rosemary extract on the oxidizing stability of fats of semi-smoked sausages with peking duck meat(2020) Bozhko, Nataliia; Pasichnyi, Vasyl; Marynin, Andriy; Tischenko, Vasyl; Strashynskyi, Igor; Kyselov, OleksandrThe work is devoted to studying the fatty-acid composition and biological efficiency of a developed meat-containing semi-smoked sausage, based on duck meat with the balanced fatty-acid composition, investigating the effectiveness of using a rosemary extract in a technology of sausages with a high content of unsaturated fatty acids. It is confirmed, that the fatty-acid composition of meat-containing semi-smoked sausage of Peking duck is characterized by the optimal ratio of PUFA and SFA that is 0.33, at standard 0.2–0.4. The ratio between FA families -3/-6 in the developed products is from 1:11 at recommended physiological norms of the ideal composition of lipids in a meat product as 1:10. Робота присвячена вивченню жирно-кислотного складу та біологічної ефективності розробленої м'ясовмісної напівкопченої ковбаси на основі качиного м'яса зі збалансованим жирно-кислотним складом, дослідженню ефективності використання екстракту розмарину в технології ковбасних виробів з високим вмістом ненасичених жирних кислот. Підтверджено, що жирно-кислотний склад м'ясовмісної напівкопченої ковбаси пекінської качки характеризується оптимальним співвідношенням ПНЖК і МЖК 0,33, за стандарту 0,2-0,4. Співвідношення між жирними кислотами -3 / -6 у розроблених продуктах становить 1:11 при рекомендованих фізіологічних нормах ідеального складу ліпідів у м'ясному продукті як 1:10.