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Sirvi Autor "Zinina, O." järgi

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  • Pisipilt
    Kirje
    The effect of starter cultures on the qualitative indicators of dry fermented sausages made from poultry meat
    (2018) Zinina, O.; Merenkova, S.; Soloveva, A.; Savostina, T.; Sayfulmulyukov, E.; Lykasova, I.; Mizhevikina, A.
    Changes in physicochemical, rheological and microbiological properties occurring throughout the ripening (on days 0, 7, 14, 21, and 28) of dry fermented sausages made from poultry meat were studied. The effect of starter bacteria on the microstructure and sensory attributes of dry fermented sausages has also been determined. The results of physicochemical analysis of dry fermented sausage shows no significant difference (P < 0.05) between the test (inoculated) and the control sausages in the protein, fat, moisture, salt, ash and nitrite content. However, the significant difference (P > 0.05) between the control and inoculated batches in lowering the pH level, changing the critical shear stress, growth of viable microorganisms, accumulation of amine nitrogen during ripening was established. The results show, that inculcation of starter cultures accelerates biochemical processes during fermentation and thereby provides the necessary functional and technological properties of minced meat. Sensory profiling showed a more significant (P < 0.05) acidic and spicy flavour and intensity of acidic and smoked meat aroma; and increased firmness and cohesiveness in inoculated sausage. The results of microstructural analysis showed that the dry fermented sausages that ripened with the starter bacteria (Lactobacillus curvatus, Staphylococcus carnosus, Pediococcus pentosaceus), differ from the control sample compacted as a thin surface layer which is formed during the drying, smoking and maturation, and that indicates more uniform moisture removal.
  • Pisipilt
    Kirje
    Enrichment of meat products with dietary fibers: a review
    (2019) Zinina, O.; Merenkova, S.; Tazeddinova, D.; Rebezov, M.; Stuart, M.; Okuskhanova, E.; Yessimbekov, Zh.; Baryshnikova, N.
    In recent years, much attention has been paid to the development of food products with properties that can promote well-being and prevent disease. Tested strategies to improve the functional value of meat products through the introduction of dietary fiber are reviewed here. Based on the literature reviewed, the addition of dietary fiber in meat products contributes to the fabrication of products which enhance physiological functions. Furthermore, fibers can be used to improve the quality and yield of meat products.
  • Pisipilt
    Kirje
    Optimization of cattle by-products amino acid composition formula
    (2019) Zinina, O.; Merenkova, S.; Rebezov, M.; Tazeddinova, D.; Yessimbekov, Z.; Vietoris, V.
    The aim of this research was to develop optimal formulations of by-product mixtures in terms of biological value using MS Excel Solver standard software application. The objects of study were underutilized cattle by-products as tripe, ears, lips, lungs, and heart. Physical and chemical studies were carried out to compile a database of the by-products used. As a result, the protein content was 14.3% in tripe, 24.6% in lips, 24.9% in ears, 15.2% in lungs, and 16.8% in heart (P < 0.05). The content of essential amino acids in various by-products, determined by highperformance liquid chromatography, did not have significant differences compared with the results obtained by other researchers. While conducting optimization of the by-product formulation, focused on the physiologically-based content of the essential amino acids in the ‛ideal’ protein according to the Food and Agriculture Organization of the United Nations and the World Health Organization (FAO/WHO). Essential amino acids index (EAAI) was chosen as the goal function. In the process of optimization, indicators such as chemical score, EAAI, biological value, and coefficient of amino acid score differences (CAASD) were calculated. Several variants of the formulations with high biological value were obtained as a result of the optimization. According to the results of the research it was found that more balanced ratio of the essential amino acids was in the following formulations: 1 – tripe (4.9%), ears (28.4%) and heart (66.7%) or 2 – ears (25.4%), lips (8.9%) and heart (65.7%). According to the results, the highest in vitro protein digestibility was in compositions number 1 and 2 (78.2% and 76.8%), which correlated with the calculated biological value. Thus, the use of computer modeling allowed obtaining the formulations of the by-products composition with the highest possible biological value by varying the content of the various by-products.