Технологія фаршевих напівфабрикатів з використанням продуктів переробки гідробіонтів: автореф. дис. на здобуття наук. ступеня канд. техн. наук: 05.18.16 – технологія харчової продукції
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Харків: ХДУХТ
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Дисертацію присвячено науковому обґрунтуванню та розробленню технологій фаршевих напівфабрикатів із використанням продуктів переробки гідробіонтів (ФНППГ) та кулінарної продукції з ними. Уперше встановлено закономірності змін функціонально-технологічних властивостей трикомпонентних полідисперсних систем із різних видів сировини під впливом технологічних чинників та окремих компонентів рецептур. Доведено вплив продуктів переробки гідробіонтів на зміну теплофізичних показників ФНППГ під час заморожування-розморожування, визначено кріоскопічні температури ФНППГ. Унаслідок кріоскопічних досліджень визначено вплив продуктів переробки гідробіонтів на фазові переходи та структуру ФНППГ під час заморожування-розморожування. У ході гістологічних досліджень установлено залежності, що характеризують вплив добавок похідних гідробіонтів на збереження мікроструктури ФНППГ під час заморожування і розморожування. Науково обґрунтовано та оптимізовано параметри і режими технологічних процесів виробництва ФНППГ. Визначено харчову цінність виробів. Докліничними дослідженнями доведено позитивну дію на загальний стан піддослідних тварин і гематологічні показники, встановлено комплексний показник якості. Розроблено та затверджено нормативну документацію на ФНППГ, а також рекомендації з їх використання в технологіях кулінарної продукції. Здійснено впровадження нових технологій на підприємствах харчової промисловості та ресторанного господарства.
The dissertation is devoted to the scientific substantiation and development of technologies for minced semi-finished products using hydrobiont processing products (MSHPP) and culinary products using them. It is established that the creation of new technologies of combined food can solve the problem of the lack of high-grade protein, mineral elements, vitamins, dietary fiber in the diets of the population of Ukraine. Combination of plant products with raw materials of animal origin is a promising direction in the creation of combined minced meat due to provision of the possibility of their mutual enrichment with essential ingredients, and also allowing to adjust the composition of the resulting products in accordance with the basic principles of rational nutrition. The functional and technological properties of three-component polydisperse systems for the production of minced meat are investigated. The dependences of changes in the parameters of the limiting shear stress, water-binding capacity and fat-holding capacity on the ratio of the components are determined. We obtained mathematical dependencies describing the processes of changing parameters. We designed the emulsion system with fish collagen hydrolysate (ESFCH), which can be used as a fat component in the development of technologies for functional food products, provides the human body with polyunsaturated fatty acids of the type ω-3 and ω6 in the recommended ratio. It was found that the introduction of E 471 supplement in an amount of up to 4...5% in ESFCH provides an optimal range of gelation and melting temperatures for the absorption of ESFCH fats by the human body. It was determined that fish collagen hydrolysate exhibits emulsifying properties in the composition of emulsion products, so its use in the amount of 4...7% of the water fraction allows reducing the amount of deficient emulsifiers. The recipe composition of the minced system for stuffing pancakes has been optimized according to the requirements of the nutrition of military personnel, taking into account the rational interval of the maximum shear stress. A rationale for technological modes of mixing MSHPP was given. It was found that the most intensive mixing of the prescription components occurs during the first two minutes of the process, during which the uniformity of the distribution of the key component is 62...78%. It was proved that the rational duration of mixing of semi-finished minced meat is (5...7)60-1 s at a speed of rotation of the working body 2.8...2.9 s-1 and (4...5)60-1 at a frequency of 6.2 s-1 corresponding to a sufficient uniformity of the distribution of the key component in the minced meat with minimal time and, accordingly, energy for mixing. It was found that ESFCH supplements and algae cystoseira and laminaria supplements contribute to an increase in the cryoscopic temperature range of Tcr (by 6.07...24.04%), and with the simultaneous administration of ESFCH and laminaria algae supplement by 34.47 ± 0.02%. The use of all supplements leads to a decrease in the proportion of moisture changes in the aggregate state during freezing, less – when introducing ESFCH by 1.01 ± 0.01% and the highest for the sample with the combined use of ESFCH and laminaria by 50.71 ± 0.02%. On the basis of the obtained data, the cryostabilizing properties of ESFCH and algae supplements in the composition of combined minced meat masses were confirmed. Cryomicroscopic studies have established that the algae cystoseira supplement leads to an increase in the temperature at which the main mass of moisture begins to crystallize in the minced meat and reduces the temperature range at which water crystallization occurs by 18.1%. It was found that after freezing and thawing, large particles are better preserved in minced semi-finished products with ESFCH and algae supplements. The introduction of ESFCH, cystoseira and laminaria into the composition of minced meat masses leads to a decrease in the loss of the average particle size after freezing by 2.12 ... 2.5 times. The decrease in the percentage of large particles after freezing in samples with algae supplements is reduced by 23...45%, which indicates the stabilization of the structure after thawing. Technologies of four types of MSHPP have been developed. The rational values of individual parameters and modes of technological schemes of these products are determined. The parameters characterizing the nutritional value of the developed MSHPP are determined. It was found that the biological value of the developed products exceeds the control samples by 3.34...29.21%; the content of dietary fiber by 0.39...7.34%; iodine-by several tens of times, ash – by 0.9...1.07. The MSHPP protein is more amino acidbalanced than the protein of control samples, and has an increased biological value. The shelf life of minced semi-finished products is justified. Laboratory studies on biological objects have established a positive effect of the consumption of combined minced meat on the hematological parameters of the blood of experimental rats and the overall increase in immunity. It was experimentally established that the simultaneous use of plant hydrobionts and ESFCH reduces the mass consumption during heat treatment by 9.02...10.83% compared to the control samples. The directions of the use of MSHPP in the products of restaurant establishments are determined. 28 separate technologies using MSHPP were proposed and recommendations for the use of minced semi-finished products were developed. It is established that the introduction of the proposed technologies for the production of minced semi-finished products is economically feasible.
The dissertation is devoted to the scientific substantiation and development of technologies for minced semi-finished products using hydrobiont processing products (MSHPP) and culinary products using them. It is established that the creation of new technologies of combined food can solve the problem of the lack of high-grade protein, mineral elements, vitamins, dietary fiber in the diets of the population of Ukraine. Combination of plant products with raw materials of animal origin is a promising direction in the creation of combined minced meat due to provision of the possibility of their mutual enrichment with essential ingredients, and also allowing to adjust the composition of the resulting products in accordance with the basic principles of rational nutrition. The functional and technological properties of three-component polydisperse systems for the production of minced meat are investigated. The dependences of changes in the parameters of the limiting shear stress, water-binding capacity and fat-holding capacity on the ratio of the components are determined. We obtained mathematical dependencies describing the processes of changing parameters. We designed the emulsion system with fish collagen hydrolysate (ESFCH), which can be used as a fat component in the development of technologies for functional food products, provides the human body with polyunsaturated fatty acids of the type ω-3 and ω6 in the recommended ratio. It was found that the introduction of E 471 supplement in an amount of up to 4...5% in ESFCH provides an optimal range of gelation and melting temperatures for the absorption of ESFCH fats by the human body. It was determined that fish collagen hydrolysate exhibits emulsifying properties in the composition of emulsion products, so its use in the amount of 4...7% of the water fraction allows reducing the amount of deficient emulsifiers. The recipe composition of the minced system for stuffing pancakes has been optimized according to the requirements of the nutrition of military personnel, taking into account the rational interval of the maximum shear stress. A rationale for technological modes of mixing MSHPP was given. It was found that the most intensive mixing of the prescription components occurs during the first two minutes of the process, during which the uniformity of the distribution of the key component is 62...78%. It was proved that the rational duration of mixing of semi-finished minced meat is (5...7)60-1 s at a speed of rotation of the working body 2.8...2.9 s-1 and (4...5)60-1 at a frequency of 6.2 s-1 corresponding to a sufficient uniformity of the distribution of the key component in the minced meat with minimal time and, accordingly, energy for mixing. It was found that ESFCH supplements and algae cystoseira and laminaria supplements contribute to an increase in the cryoscopic temperature range of Tcr (by 6.07...24.04%), and with the simultaneous administration of ESFCH and laminaria algae supplement by 34.47 ± 0.02%. The use of all supplements leads to a decrease in the proportion of moisture changes in the aggregate state during freezing, less – when introducing ESFCH by 1.01 ± 0.01% and the highest for the sample with the combined use of ESFCH and laminaria by 50.71 ± 0.02%. On the basis of the obtained data, the cryostabilizing properties of ESFCH and algae supplements in the composition of combined minced meat masses were confirmed. Cryomicroscopic studies have established that the algae cystoseira supplement leads to an increase in the temperature at which the main mass of moisture begins to crystallize in the minced meat and reduces the temperature range at which water crystallization occurs by 18.1%. It was found that after freezing and thawing, large particles are better preserved in minced semi-finished products with ESFCH and algae supplements. The introduction of ESFCH, cystoseira and laminaria into the composition of minced meat masses leads to a decrease in the loss of the average particle size after freezing by 2.12 ... 2.5 times. The decrease in the percentage of large particles after freezing in samples with algae supplements is reduced by 23...45%, which indicates the stabilization of the structure after thawing. Technologies of four types of MSHPP have been developed. The rational values of individual parameters and modes of technological schemes of these products are determined. The parameters characterizing the nutritional value of the developed MSHPP are determined. It was found that the biological value of the developed products exceeds the control samples by 3.34...29.21%; the content of dietary fiber by 0.39...7.34%; iodine-by several tens of times, ash – by 0.9...1.07. The MSHPP protein is more amino acidbalanced than the protein of control samples, and has an increased biological value. The shelf life of minced semi-finished products is justified. Laboratory studies on biological objects have established a positive effect of the consumption of combined minced meat on the hematological parameters of the blood of experimental rats and the overall increase in immunity. It was experimentally established that the simultaneous use of plant hydrobionts and ESFCH reduces the mass consumption during heat treatment by 9.02...10.83% compared to the control samples. The directions of the use of MSHPP in the products of restaurant establishments are determined. 28 separate technologies using MSHPP were proposed and recommendations for the use of minced semi-finished products were developed. It is established that the introduction of the proposed technologies for the production of minced semi-finished products is economically feasible.
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Бібліографічний опис
Гіренко Н. І. Технологія фаршевих напівфабрикатів з використанням продуктів переробки гідробіонтів: автореф. дис. ... канд. техн. наук: 05.18.16 – технологія харчової продукції; наук. кер. Д. П. Крамаренко; Харківський держ. ун-т харч. та торгівлі. Харків: ХДУХТ, 2021. 26 с.