Preview

Theory and practice of meat processing

Advanced search

Optimization of protein-lipid comlex by its fatty acid and vitamin composition

https://doi.org/10.21323/2414-438X-2021-6-2-108-117

Full Text:

Abstract

The polycomponent protein-lipid compositions are traditionally used in minced meat products to regulate nutritional value, functional, technological and organoleptic characteristics of the finished product. The present article presents the results of research aimed to creation of antioxidant-enriched protein-lipid complex (PLC) with the optimal ratio ω3: ω6 of PUFA. The ratio of lipid component was optimized by linear programming method, where the recommended ratio of ω-6: ω-3 of PUFA as 10: 1 was used as term of limitation. In result of calculations the fatty component was obtained by blending of rendered beef fat with soybean oil and sunflower oil in the following ratio: rendered beef fat — 73%, sunflower oil — 15%, soybean oil — 12%. After that the PLC formulation was optimized by research of influence of the introduced protein complex in amount from 4% to 10% and the fatty component in amount from 40% to 43% on index of shear stress of the PLC. The introduced amount of protein, fat and water is taken in ratio 1:(4–7):(4–7) commonly used in the meat processing industry to form the functional and technological characteristics of the minced meat. In result of experiments the following PLC formulation was adopted, which provides the necessary stable consistency of the mixture: protein complex — 9%, fatty component — 42%, water — 49%. To enrich meat products with vitamins and antioxidants it is proposed to include into PLC an extract obtained with microwave field 800 W from the Daurian rosehips which grows in the Far East region. The obtained PLC has a high water-retaining capacity; it remains stable while heating and it can be stored for five days without any visible signs of deterioration, as the peroxide value remains within the permissible limits. PLC features optimal ratio of ω-6: ω-3 of PUFA, equal to 10:1, and a high value of the total antioxidants equal to 5.4 mg/g.

 

About the Authors

B. A. Bazhenova
East Siberia State University of Technology and Mаnagement
Russian Federation

Bayana A. Bazhenova — doctor of technical sciences, professor, professor, Chair “Meat and canned product technology”

40b, Klyuchevskaya str., 670013, Ulan—Ude

Tel.: +7–902–454–21–46



A. G. Burkhanova
East Siberia State University of Technology and Mаnagement
Russian Federation

Anastasia G. Burkhanova — PhD student, Chair “Meat and canned product technology”,

40b, Klyuchevskaya str., 670013, Ulan—Ude

Tel.: +7–950–388–43–35



Yu. Yu. Zabalueva
K. G. Razumovsky Moscow State University of technology and management (First Cossack University)
Russian Federation

Yulia Yu.  Zabalueva — candidate of technical sciences, docent, docent, Chair “Biotechnology for processing meat and dairy raw materials”

 73, Zemlyanoy Val str., 109004, Moscow


Tel.: +7–901–464–84–72



A. A. Mordovina
K. G. Razumovsky Moscow State University of technology and management (First Cossack University)
Russian Federation

Anastasia A.  Mordovina — magister, Chair “Biotechnology for processing meat and dairy raw materials”

73, Zemlyanoy Val str., 109004, Moscow

Tel.: +7–925–832–58–86



References

1. Gargaeva, A. G., Gurinovich, G. V. (2017). Development of recipes for protein-fat emulsions for pates based on poultry meat. Technology Food Processing: Techniques and Technology,4(47), 33–39. http://doi.org/10.21603/2074–9414–2017–4–33–39(In Russian)

2. Câmara, A. K. F. I., Okuro, P. K., Santos, M., Paglarini, C. S., da Cunha, R. L., Ruiz-Capillas, C. et al. (2020). Understanding the role of chia (salvia hispanica L.) mucilage on olive oil—based emulsion gels as a new fat substitute in emulsified meat products. European Food Research and Technology, 246(5), 909–922. http://doi.org/10.1007/s00217–020–03457–4

3. Vasiliev, A. A. (2015). Functional and technological properties of protein and fat emulsions based on beef by-products. Biology in Agricultural,1, 29–31. (In Russian)

4. Kotliar, Y., Topchiy, O., Kyshenia, A., Polumbryk, M., Garbazhiy, K., Lanzhenko, L. et al. (2018). Development of a technology of vitaminized blended vegetable oils and their identification by the fatty acid and vitamin contents. Eastern—European Journal of Enterprise Technologies, 3(11–93), 32–43. https://doi.org/10.15587/1729–4061.2018.131971

5. Serdaroğlu, M., Öztürk, B., Urgu, M. (2016). Emulsion characteristics, chemical and textural properties of meat systems produced with double emulsions as beef fat replacers. Meat Science, 117, 187–195.http://doi.org/10.1016/j.meatsci.2016.03.012

6. Kurchaeva, E. E., Kitsuk, E. E. (2012). Use of the plant and animal origin raw materials for the production of meat functional products. Food Technology, 2–3(326–327), 55–58. (In Russian)

7. Lukin, A. A. (2014). Technology research and development of cooked sausages with the use of a protein-fat emulsion. Technology and merchandising of the innovative foodstuff, 3(26), 23–28. (In Russian)

8. Fursik, O., Strashynskiy, I., Pasichny, V., Kochubei-Lytvynenko, O. (2018). Quality assessment of proteins in cooked sausages with food compositions. Food Science and Technology, 12(2), 80–88. https://doi.org/10.15673/fst.v12i2.936

9. Gushchin, V.V., Stefanova, I.L., Krasyukov, Yu.N., Shakhnazarova, L.V. (2016). Influence of thermal heating on the fatty acid composition of turkey meat enriched with linseed oil. Theory and practice of meat processing,1(1), 62–74. http://doi.org/10.21323/2114–441X-2016–1–62–74(In Russian)

10. Zhmurina, N. D., Bolshakova, L. S., Litvinova, E. V. (2012). Soy—fatty emulsions with the optimized fatty-acid structure. Vestnik ORELGIET, 3(21), 160–162. (In Russian)

11. Samchenko, O. N., Merkucheva, M. A. (2016). Minced meat semi—finished products containing oilseeds. Food Processing: Techniques and Technology, 43(4), 83–89. http://doi.org/10.21179/2074–9414–2016–4–83–89(In Russian)

12. Bakumenko, O. E., Andreeva, A. A., Alekseenko, E. V. (2019). Study of the effect of enriching additives on the quality indicators of canned meat for baby food. Health, Food & Biotechnology, 1(1),69–82. http://doi.org/10.36107/hfb.2019.i1.s3(In Russian)

13. Suniati, F. R. T., Purnomo, H. (2019). Goroho (Musa acuminafe, sp) banana flour as natural antioxidant source in Indonesian meatball production. Food Research, 3(6), 678–683. https://doi.org/10.26656/fr.2017.3(6).302

14. Sharygina, Ya. I., Baidalinova, L. S. (2011). Phytoextracts in modern production of meat frozen semi-finished products. Processes and Food Production Equipment, 1(11), 218–228. (In Russian)

15. Ikrami, M. B., Turaeva, G. N., Sharipova, M. B. (2020). Studying possibility of using vegetable phenolic compounds to prevent damage to meat products. International Research Journal, 3–1(93), 134–137. http://doi.org/10.23670/IRJ.2020.93.3.022(In Russian)

16. Samuel Wu, Y.-H., Lin, D. Q., Wang, S.-Y., Lin, Y.-L., Chen, J.-W., Nakthong, S., Chen, Y.-C. (2021). Effects of wheat fiber addition on emulsion and lipid/protein stabilities of an omega-3 fatty acid–fortified chicken surimi product. Poultry Science,100(2), 1319–1327. https://doi.org/10.1016/j.psj.2020.11.077

17. Los, P. R., Marson, G. V., Dutcosky, S. D., Nogueira, A., Marinho, M. T., Simões, D. R. S. (2020). Optimization of beef patties produced with vegetable oils: A mixture design approach and sensory evaluation. Food Science and Technology, 40, 12–20. https://doi.org/10.1590/fst.22518

18. Choi, Y.-S., Choi, J.-H., Han, D.-J., Kim, H.-Y., Lee, M.-A., Kim, H.-W. et al. (2009). Characteristics of low—fat meat emulsion systems with pork fat replaced by vegetable oils and rice bran fiber. Meat Science, 82(2), 266–271. https://doi.org/10.1016/j.meatsci.2009.01.019

19. Kim, T.-K., Hyeock Lee, M., In Yong, H., Won Jang, H., Jung, S., Choi, Y.-S. (2021). Impacts of fat types and myofibrillar protein on the rheological properties and thermal stability of meat emulsion systems. Food Chemistry, 346, Article 128930. https://doi.org/10.1016/j.foodchem.2020.128930

20. Kudryashov, L. S., Kudryashova, O. A., Tikhonov, S. L., Tikhonova, N. V. (2017). Functional and technological properties of animal protein complex. Bulletin of the South Ural State University. Series: Food and Biotechnology, 5(2), 17–24. http://doi.org/10.14529/food170203(In Russian)

21. Bhave, A., Schulzova, V., Chmelarova, H., Mrnka, L., Hajslova, J. (2017). Assessment of rosehips based on the content of their biologically active compounds. Journal of Food and Drug Analysis,25(3), 681–690. https://doi.org/10.1016/j.jfda.2016.12.019

22. Bazhenova, B., Zhamsaranova, S., Zabalueva, Yu., Gerasimov, A., Zambulaeva, N. (2020). Effects of lingonberry extract on the antioxidant capacity of meat paste. Foods and Raw Materials, 8(2), 250–258. http://doi.org/10.21603/2308–4057–2020–2–250–258

23. Bazhenova, B., Zhamsaranova, S., Zambulaeva, N., Zabalueva Yu., Gerasimov, A., Syngeeva, E. (2020). Methods for improving the preservation of natural antioxidants in meat products. Proceedings of Universities. Applied Chemistry and Biotechnology, 10(1), 84–94. https://doi.org/10.21285/2227–2925–2020–10–1–84–94


Review

For citation:


Bazhenova B.A., Burkhanova A.G., Zabalueva Yu.Yu., Mordovina A.A. Optimization of protein-lipid comlex by its fatty acid and vitamin composition. Theory and practice of meat processing. 2021;6(2):108-117. https://doi.org/10.21323/2414-438X-2021-6-2-108-117

Views: 158


Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 License.


ISSN 2414-438X (Print)
ISSN 2414-441X (Online)