INFLUENCE OF THERMAL HEATING ON THE FATTY ACID COMPOSITION OF TURKEY MEAT ENRICHED WITH LINSEED OIL


https://doi.org/10.21323/2114-441X-2016-1-62-74

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Abstract

Abstract

The paper examines the problem of optimization of the fatty acid composition of lipids in poultry meat, which is widely used in nutrition. The omega-6 content is significantly higher than the omega-3 content in the composition of poultry meat lipids, which is not optimal for assimilation and needs a correction. The possibility of turkey meat enrichment with linseed oil was investigated with the aim of ensuring the omega-6 to omega-3 ratio in the minced meat formulations, which provides for the nutritionally adequate balance not higher than 10 units. The paper also presents the results of the investigation of the fatty acids composition and fatty acid balance of the lipid fraction of minced meat as well as the changes due to thermal heating of meat formulations in the water medium with a temperature of 95±2  °C to a product core temperature of 70±1  °C. According to the data of the investigations, the omega-6 : omega-3 ratio in the minced meat formulations before thermal treatment was 6.5 to 7.7 units compared to the control (42 units); after thermal treatment, it was 6.5 to 8.0 units for the minced meat formulations, which included vegetable oils with linseed oil. The data on the fatty acid composition of the formulations correspond to the indicators of the fatty acid balance which was RL1…3=0.47 – 0.57 and RL1…6 = 0.32 – 0.37 units for enriched minced meat before thermal treatment and 0.48 – 0.57 and 0.31 – 0.38 units after thermal treatment, respectively. The results confirm the possibility to enrich minced meat formulations with linseed oil when producing meat balls, which can be extended to other types of products.


About the Authors

V. V. Gushchin
All-Russian Scientific Research Institute for Poultry Processing Industry – a branch of FGBNU “The All-Russian Poultry Research and Technological Institute” of the Russian Academy of Agricultural Sciences (VNIIPP), settlement Rzhavki, Solnechnogorsky District, Moscow Region
Russian Federation

Agricultural Sciences Doctor, RAN corresponding member, scientific leader

141552, Moscow Region, Solnechnogorsk district, rp. Rzhavki, structure 1.

Ph.: 8(495)944-69-67


I. L. Stefanova
All-Russian Scientific Research Institute for Poultry Processing Industry – a branch of FGBNU “The All-Russian Poultry Research and Technological Institute” of the Russian Academy of Agricultural Sciences (VNIIPP), settlement Rzhavki, Solnechnogorsky District, Moscow Region
Russian Federation

laboratory of child’s and special products

the Technical Sciences Doctor, the chief researcher

141552, Moscow Region, Solnechnogorsk district, rp. Rzhavki, structure 1.

Ph.: 8(495) 944-53-30


Yu. N. Krasyukov
All-Russian Scientific Research Institute for Poultry Processing Industry – a branch of FGBNU “The All-Russian Poultry Research and Technological Institute” of the Russian Academy of Agricultural Sciences (VNIIPP), settlement Rzhavki, Solnechnogorsky District, Moscow Region
Russian Federation

department of physical-and-chemical researchers,

the physical-and-mathematical sciences candidate, the leading researcher of

141552, Moscow Region, Solnechnogorsk district, rp. Rzhavki, structure 1.

Ph.: 8(495) 944-56-92


L. V. Shakhnazarova
All-Russian Scientific Research Institute for Poultry Processing Industry – a branch of FGBNU “The All-Russian Poultry Research and Technological Institute” of the Russian Academy of Agricultural Sciences (VNIIPP), settlement Rzhavki, Solnechnogorsky District, Moscow Region
Russian Federation

laboratory of child’s and special products

the technical sciences candidate, the leading researcher

141552, Moscow Region, Solnechnogorsk district, rp. Rzhavki, structure 1

Ph.: 8(495) 944-53-30



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Supplementary files

For citation: Gushchin V.V., Stefanova I.L., Krasyukov Y.N., Shakhnazarova L.V. INFLUENCE OF THERMAL HEATING ON THE FATTY ACID COMPOSITION OF TURKEY MEAT ENRICHED WITH LINSEED OIL. Theory and practice of meat processing. 2016;1(1):62-74. https://doi.org/10.21323/2114-441X-2016-1-62-74

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