Development of a multifunctional additive for the production of Frankfurters: basics and practical results
DOI:
https://doi.org/10.24054/limentech.v22i1.3174Keywords:
essential oils, flavor composition, boiled sausage products, vegetable raw materialsAbstract
Sausages and other boiled sausage products are in demand among consumers and are appropriate from the point of view of production technology. It is rational to use multifunctional food additives, which are mixtures of flavor and functional ingredients. These additives increase the stability of minced meat emulsions, improve the consistency, and stabilize the color of sausages. It is widely practiced to use raw materials of plant origin in the formulations of these additives: flour, extruded cereals, essential oils, etc. The research carried out made it possible to create a formulation for a multifunctional additive for the production of frankfurters containing (kg per 100 kg of minced meat): extruded cereal (wheat or corn) – 2.4; flavor composition – 0.25; phosphates – 0.3; ascorbic acid – 0.05. To create the formula for the flavor composition, non-traditional raw materials from plants growing in Ukraine were used.
Downloads
References
Baldin, J. C., Munekata, P. E., Michelin, E. C., Polizer, Y. J., Silva, P. M., Canan, T. M., & Trindade, M. A. (2018). Effect of microencapsulated Jabuticaba (Myrciaria cauliflora) extract on quality and storage stability of mortadella sausage. Food Research International, 108, 551-557. https://doi.org/10.1016/j.foodres.2018.03.076
Bobade, H., Kaur, H., & Yadav, D. N. (2024). Application of Wheat and Its Constituents in Diverse Functional Food Products. En Wheat Science (pp. 339-372). CRC Press. https://doi.org/10.1201/9781003307938
Borsolyuk, L., Voitsekhivska, L., Verbytskyi, S., & Lyzova, V. (2017). Research of physical, chemical and technological parameters of plant raw materials in formulations of functional pates. Food Resources, 9, 126-135. https://iprjournal.kyiv.ua/index.php/pr/article/view/201
Borsolyuk, L., & Verbytskyi, S. (2023). Scientific basics to develop functional meat pâtés. Ukrainian Black Sea Region Agrarian Science, 27(3), 71-79. https://doi.org/10.56407/bs.agrarian/3.2023.71
DSTU 4436:2005 Boiled sausages, frankfurters, sardellas, meat loaves. General specifications. (2006). National Standard of Ukraine, Kyiv, Derzhspozhyvstandart Ukrainy, 36 p. https://ksv.do.am/GOST/DSTY_ALL/DSTY2/dsty_4436-2005.pdf
DSTU 7964:2015 Feeds for agricultural animals. In vitro degradability determinations method. (2017). National Standard of Ukraine, Kyiv, DP “UkrNDNTs”, 8 p.
Ferysiuk, K., & Wojciak, M. K. (2018). Reduce the use of nitrates and nitrites as a new trend in meat technology. Badania i Rozwoj Mlodych Naukowcow w Polsce, 21.
Galanakis, C. M. (2021). Functionality of food components and emerging technologies. Foods, 10, 128. https://doi.org/10.3390/foods10010128
Holdorov, B., Kobilova, G., & Yusupova, N. (2023). Study of the physicochemical and morphological characteristics of modified potato starch for use in the food industry. Universum: Technical Sciences: Electronic Scientific Journal, (6-3 (111)), 15-17. https://7universum.com/ru/tech/archive/item/5700
International Organization for Standardization. (2005). ISO 13903: 2005: animal feeding stuffs: determination of amino acids content. https://www.iso.org/standard/37258.html
Jarno, J. (2022). Analysis of food additives in the production of sausages. Annals of the University of Craiova-Agriculture Montanology Cadastre Series, 52(1), 218-223. https://doi.org/10.52846/aamc.v52i1.1336
Kovalenko, O., Verbytskyi, S., Yashchenko, L., & Lysenko, H. (2020). Peculiarities of technical means of meat processing industry in Ukraine. The Scientific Journal of Cahul State University “Bogdan Petriceicu Hasdeu” Economic and Engineering Studies, 7(1), 66-72.
Mohebi, E., Abbasvali, M., & Shahbazi, Y. (2023). Development of biomaterials based on chitosan-gelatin nanofibers encapsulated with Ziziphora clinopodioides essential oil and Heracleum persicum extract for extending the shelf-life of vacuum-cooked beef sausages. International Journal of Biological Macromolecules, 127258. https://doi.org/10.1016/j.ijbiomac.2023.127258
Molina, R. E., Bohrer, B. M., & Mejia, S. M. V. (2023). Phosphate alternatives for meat processing and challenges for the industry: a critical review. Food Research International, 112624. https://doi.org/10.1016/j.foodres.2023.112624
Osorio, L. J. R., López, A. V., Villagrán, Z., & Esparza, L. M. A. (2022). Residuos alimenticios: fuente de componentes bioactivos para la elaboración de alimentos funcionales. Acta de Ciencia en Salud, 16, 17-26. https://doi.org/10.32870/acs.v0i16.108
Patel, S. (2015). Plant essential oils and allied volatile fractions as multifunctional additives in meat and fish-based food products: a review. Food Additives & Contaminants: Part A, 32(7), 1049-1064. https://doi.org/10.1080/19440049.2015.1040081
Raleng, A., Singh, N. J., Chavan, P., & Attkan, A. K. (2022). Opportunities in valorisation of industrial food waste into extruded snack products – A review. Indian Journal of Agricultural Sciences, 92(10), 1167-1174. https://doi.org/10.56093/ijas.v92i10.113487
Seo, J. K., Parvin, R., Park, J., & Yang, H. S. (2021). Utilization of astaxanthin as a synthetic antioxidant replacement for emulsified sausages. Antioxidants, 10(3), 407. https://doi.org/10.3390/antiox10030407
Sharma, H., Sharma, B. D., Mendiratta, S. K., Talukder, S., & Ramasamy, G. (2014). Efficacy of flaxseed flour as bind enhancing agent on the quality of extended restructured mutton chops. Asian-Australasian Journal of Animal Sciences, 27(2), 247. http://dx.doi.org/10.5713/ajas.2013.13319
Strashynskyi, I. M., Marynin, A. I., & Omelchenko, M. H. (2021). The using of emulgators in the composition of complex food additives in the technology of meat products. En The 3rd International Scientific and Practical Conference “European Scientific Discussions” (p. 202). Potere della ragione Editore, Roma, Italia.
Tian, M., Bai, Y., Tian, H., & Zhao, X. (2023). The chemical composition and health-promoting benefits of vegetable oils – A review. Molecules, 28(17), 6393. https://doi.org/10.3390/molecules28176393
Zhang, M., Wang, O., Cai, S., Zhao, L., & Zhao, L. (2023). Composition, functional properties, health benefits and applications of oilseed proteins: A systematic review. Food Research International, 113061. https://doi.org/10.1016/j.foodres.2023.113061
Zheplinska, M., Vasyliv, V., Deviatko, O., Ulianko, S., & Kanivets, N. (2022). Research of wheat fiber with pumpkin pectin plant additive. En Design, Simulation, Manufacturing: The Innovation Exchange (pp. 237-246). Cham: Springer International Publishing. https://doi.org/10.1007/978-3-031-06044-1_23
Downloads
Published
Versions
- 2024-06-30 (3)
- 2024-06-30 (2)
- 2024-09-23 (1)
