Overview of the market of minced meat products and ways to improve the technology of semi-finished products of a high degree of readiness

  • Kristina Nechepurenko Kharkiv College of Trade and Economics Kyiv National University of Trade and Economics https://orcid.org/0000-0002-1815-2542
  • Olena Zolotukhina Kharkiv College of Trade and Economics Kyiv National University of Trade and Economics https://orcid.org/0000-0003-0792-0558
  • Galina Horbenko Kharkiv College of Trade and Economics Kyiv National University of Trade and Economics
  • Bogdana Starostenko Kharkiv State University of Food Technology and Trade
  • Irina Panikarova Kamenskoye State Power Engineering College
  • Tatyana Karpova National Metallurgical Academy of Ukraine https://orcid.org/0000-0003-3999-0980
Keywords: hopped semi-finished meat products, stabilization of emulsion systems, vegetable oils, increasing the thermal stability of meat products

Abstract

In view of the difficult economic and epidemiological situation in the country, the question arises of an unbalanced diet of the population and an overabundance of low-quality food ingredients and additives on the consumption market. The studies represent the experience of processing products of the meat industry, in particular chopped semi-finished products of a high degree of readiness from beef, pork and various compositions of the latter. Since with an excessive amount of fat, the daily diet of the Ukrainian population suffers greatly due to the lack of high-quality, easily digestible animal protein. It is the excess of fats with easily digestible carbohydrates that leads to the rejuvenation of diseases such as obesity, varicose veins, heart attacks and strokes.

A review of the market for raw meat is made, the main methods of increasing the nutritional value of chopped semi-finished products of a high degree of readiness from meat are outlined. The advantages of using vegetable oils with partial replacement of animal fats, ways of improving the introduction of liquid vegetable oils through the use of structured stabilization systems based on compositions of a polysaccharide nature, namely sodium alginate, carraginans, which in turn are bound by calcium residues, enriching the composition of products are also easily digestible, bound by calcium.

The object of research: the technology of production of minced semi-finished products of a high degree of readiness from meat, a system for stabilization of minced semi-finished products from meat.

Investigated problem: obtaining a stable dispersion system inside chopped semi-finished products of a high degree of readiness from meat by introducing stabilizing ingredients into the technology.

Main scientific results: the optimal concentrations of replacing animal fats with vegetable ones have been revealed. It is shown that the introduction of vegetable fats as a part of structured emulsion systems as part of chopped semi-finished products of a high degree of readiness from meat helps to reduce technological losses during heat treatment from 60 to 5 %.

The area of practical use of the research results: enterprises of the restaurant industry and the food industry, specializing in the manufacture of minced semi-finished products of a high degree of readiness from meat.

An innovative technological product: a technology for the production of chopped semi-finished products of a high degree of readiness from meat using structured emulsion systems as part of structured emulsion systems, which makes it possible to stabilize the technological process of introducing flowing vegetable oils by emulsifying and structuring.

Scope of application of the innovative technological product: the production of chopped semi-finished products of a high degree of readiness from meat is possible at factories for processing raw meat, in the field of restaurant industry, private small industries that specialize in frozen semi-finished products of a high degree of readiness.

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Author Biographies

Kristina Nechepurenko, Kharkiv College of Trade and Economics Kyiv National University of Trade and Economics

Department of Food Technology, Hotel and Restaurant Business

Olena Zolotukhina , Kharkiv College of Trade and Economics Kyiv National University of Trade and Economics

Department of Food Technology, Hotel and Restaurant Business

Galina Horbenko, Kharkiv College of Trade and Economics Kyiv National University of Trade and Economics

Department of Food Technology, Hotel and Restaurant Business

Bogdana Starostenko, Kharkiv State University of Food Technology and Trade

Department of Chemistry, Microbiology and Food Hygiene

Irina Panikarova , Kamenskoye State Power Engineering College

Cyclic Commission of Social and Humanitarian Disciplines

Tatyana Karpova , National Metallurgical Academy of Ukraine

Department of heat treatment of metals named after K. F. Starodubov

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Published
2021-04-30
How to Cite
Nechepurenko, K., Zolotukhina , O., Horbenko, G., Starostenko, B., Panikarova , I., & Karpova , T. (2021). Overview of the market of minced meat products and ways to improve the technology of semi-finished products of a high degree of readiness . ScienceRise, (2), 93-100. https://doi.org/10.21303/2313-8416.2021.001806
Section
Agricultural and biological sciences

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