Analysis of the possibility of fish and meat raw materials combination in products
DOI:
https://doi.org/10.5219/1372Keywords:
fish, meat, combination, analysisAbstract
Aspects for the use of regional raw materials in ground food technology require further study of functional and technological properties to be able to predict them depending on the chemical composition of raw materials and processing methods. The aim of our research was to comparatively study the chemical composition, functional-technological, rheological properties of fish raw materials, and duck meat in terms of their possible compatibility in meat-containing products. The subject of our research was representatives of the regional aquaculture Carassius gibelio and Hypophthalmichthys molitrix, as well as the meat of Muscovy duck (Cairina moschata). It has been established that the nutritional value of freshwater aquaculture objects Carassius gibelio and Hypophthalmichthys molitrix is virtually identical in protein and fat content, making them interchangeable in terms of nutritional balance when developing the combined product. The ratio of protein and fat to water for duck meat is higher 3.54 – 4.88 times that of aquaculture, which can be used in the selection of components of the formulation of emulsified products, taking into account the nutrient balance. It has been confirmed that the addition of salt enhances water holding capacity, water binding capacity, and fat holding capacity. Water holding and water-binding capacities of minced fish are higher due to higher water levels, which, combined with the low-watering duck meat, can be predicted to create a forcemeat system with high functional-technological properties. The ability to emulsification and retain fat in the state of emulsion in minced duck meat has proved to be better, which when combined with fish minced meat can compensate for the ability to retain fat in the system of combined products. A combination of regional aquaculture with waterfowl meat will not only improve the functional and technological parameters of combined minced systems but also balance them by correcting the composition of proteins and fats.
Downloads
Metrics
References
Abramova, L. S. 2005. Поликомпонентные продукты на основе рыбного сырья (Multicomponent fish-based food products). Мoscow, Russia : VNIRO, 175 p. ISBN 5-85382-216-0. (In Russian)
Ali, M., Kang, G. H.,Yang, H. S., Jeong, J. Y., Hwang, Y. H., Park, G. B., Joo, S. T. 2007. A comparison of meat characteristics between duck and chicken breast. Asian-Australasian Journal of Animal Sciences, vol. 20, p. 1002-1006. https://doi.org/10.5713/ajas.2007.1002 DOI: https://doi.org/10.5713/ajas.2007.1002
Bandman, E. 1999. Solubility of myosin and the binding quality of meat products. In International Congress of Meat Science and Technology , vol. 45, p. 236-245.
Boghdanov, V. D. 2005. Рыбные продукты с регулированной структурой (Fish products with regulated structure). Мoscow, Russia: Mir, 310 p. ISBN 5-03-003763-2. (In Russian)
Bohrer, B. M. 2017. Nutrient density and nutritional value of meat products and non-meat foods high in protein. Trends in Food Science & Technology, vol. 65, 103-112. https://doi.org/10.1016/j.tifs.2017.04.016 DOI: https://doi.org/10.1016/j.tifs.2017.04.016
Borresen, T., Alsted, N. 1983. Functional-properties of proteins in fish mince. Abstracts of papers of the American chemical society, vol. 186, no. 8, p. 193.
Bozhko, N. V., Tischenko, V. I., Pasichnyi, V. M., Antonenko, O. 2018. Development of meat-containing semi-smoked sausages with Muscovy duck meat and white carp. Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies. Series: Food Technologies, vol. 20 no. 90, p. 12-16. https://doi.org/10.32718/nvlvet9003 DOI: https://doi.org/10.32718/nvlvet9003
Bozhko, N., Tischenko, V., Pasichnyi, V., Polumbryk, M., Haschuk, O. 2018. Development of meat-containing minced semi-finished products based on the locally produced raw materials. Eastern European Journal of Enterprise Technologies, vol. 4, no. 11, p. 49-54. https://doi.org/10.15587/1729-4061.2018.140052 DOI: https://doi.org/10.15587/1729-4061.2018.140052
Chen, X., Tume, R. K., Xu, X., Zhou, G. 2017. Solubilization of myofibrillar proteins in water or low ionic strength media: Classical techniques, basic principles, and novel functionalities. Critical reviews in food science and nutrition, vol. 57, no. 15, p. 3260-3280. https://doi.org/10.1080/10408398.2015.1110111 DOI: https://doi.org/10.1080/10408398.2015.1110111
Gibney M., Lanham-new S., Cassidy A., Vorster H. 2009. Introduction to human nutrition. New Jersey, USA : John Wiley & Sons, p. 384. ISBN-13 978-1405168076.
Hennig, B., Petriello, M. C., Gamble, M. V., Surh, Y. J., Kresty, L. A., Frank, N., Suk, W. A. 2018. The role of nutrition in influencing mechanisms involved in environmentally mediated diseases. Reviews on environmental health, vol. 33, no. 1, p. 87-97. https://doi.org/10.1515/reveh-2017-0038 DOI: https://doi.org/10.1515/reveh-2017-0038
Hermansson, A. M., Akesson, C. 1975. Functional properties of added proteins correlated with properties of meat systems - effect of salt on water-binding properties of model meat systems. Journal of food science, vol. 40, no. 3, p. 603-610 https://doi.org/10.1111/j.1365-2621.1975.tb12537.x DOI: https://doi.org/10.1111/j.1365-2621.1975.tb12537.x
Huff-Lonergan, E., Lonergan, S. M. 2005. Mechanisms of water-holding capacity of meat: The role of postmortem biochemical and structural changes. Meat science, vol. 71, no. 1, p. 194-204, https://doi.org/10.1016/j.meatsci.2005.04.022 DOI: https://doi.org/10.1016/j.meatsci.2005.04.022
ISO 1442:2005. 2007. Meat and meat products. The method of determining the moisture content.
ISO 1443:2005. 2008. Meat and meat products. The method of determining the total fat content.
ISO 937:2005. 2007. Meat and meat products. Determination of nitrogen content.
Kimokoti, R. W., Millen, B. E. 2016. Nutrition for the prevention of chronic diseases. Medical Clinics, vol. 100, no. 6, p. 1185-1198. https://doi.org/10.1016/j.mcna.2016.06.003 DOI: https://doi.org/10.1016/j.mcna.2016.06.003
Kinsella, J. E. 1982. Relationships between structure and functional properties of food proteins. Food proteins, vol. 1, p. 51-103.
Kosoy V. D., Vinogradov Y. I., Malishev N. D. 2005. Инженерная реология биотехнологических сред (Engineering rheology of biotechnological environments). Russia : GIORD, SpB, 648 p. ISBN 5-901065-91-3. (In Russian)
Lebsjka T. K., Gholembovsjka N. V. 2014. Харчова цінність коропа Cyprinus caprio i товстолобика Hypophthalmichthys molitrix осіннього вилову (Nutritional value of carp Cyprinus caprio and silver carp Hypophthalmichthys molitrix of autumn catches). Technique and technology of AIC, vol. 5, no. 56, p. 5-8. (In Russian)
Mariutti, L. R., Bragagnolo, N. 2017. Influence of salt on lipid oxidation in meat and seafood products: A review Food Research International, vol. 94, p. 90-100. https://doi.org/10.1016/j.foodres.2017.02.003 DOI: https://doi.org/10.1016/j.foodres.2017.02.003
Mazanowski, A., T. Kisiel, E. Gornowicz. 2003. Carcass quality, meat traits and chemical composition of meat in ducks of paternal strains A44 and A55. Animal Science Papers and Reports, vol. 21, p. 251-263.
Meat Market Review. 2018. FAO, Rome. 11 p. http://www.fao.org/3/ca3880en/ca3880en.pdf
Mohanty, B. P., Ganguly, S., Mahanty, A., Sankar, T. V., Anandan, R., Chakraborty, K., Mathew, S. 2016. DHA and EPA content and fatty acid profile of 39 food fishes from India. BioMed research international, vol. 2016. p. 1-14. https://doi.org/10.1155/2016/4027437 DOI: https://doi.org/10.1155/2016/4027437
Pasichnyi, V. M. 2002. Рангове оцінювання комбінованих м’ясопродуктів (Ranking of combined meat products). Scientific works of NUFT, vol. 11, p. 77-80. (In Russian)
Pasichnyi, V. M. 2013. Theory of variational modeling of meat and meat-containing products quality : dissertation theses. Kyiv, Ukraine : National University of food technologies, 46 p. Available at: http://dspace.nuft.edu.ua/jspui/handle/123456789/7803.
Pauly, D., Zeller, D. 2017. Comments on FAOs state of world fisheries and aquaculture (SOFIA 2016). Marine Policy, vol. 77, p. 176-181. https://doi.org/10.1016/j.marpol.2017.01.006 DOI: https://doi.org/10.1016/j.marpol.2017.01.006
Petrova L. D., Bogdanov V. D. 2019. Changes in the functional and technological properties of minced meat under the influence of different production methods. Vesnik Kamchat STU, vol. 47, p. 55-61. DOI: https://doi.org/10.17217/2079-0333-2019-47-55-61
Pilon, G., Ruzzin J., Rioux L. E., Lavigne C., White P. J., Froyland L., Jacques H., Bryl P., Beaulieu L., Marette A. 2011. Differential effects of various fish proteins in altering body weight, adiposity, inflammatory status, and insulin sensitivity in high-fat-fed rats. Metab.-Clin. Exper., vol. 60, p. 1122-1130. https://doi.org/10.1016/j.metabol.2010.12.005 DOI: https://doi.org/10.1016/j.metabol.2010.12.005
Prokopenko, O. M. 2018. Баланси та споживання основних продуктів харчування населенням України: статистичний збірник (Balances and Consumption of Basic Foodstuffs of the Population of Ukraine: Statistical Compilation). Kyiv, Ukraine: State Statistics Service of Ukraine, 59 p. Without ISBN . (In Russian)
Rembeza E. F., Rechina N. I. 1990. The effect of the chemical composition of fish meat on the quality and shelf life of edible minced ice forcemeat. Fisheries, vol. 3, p. 66-68.
Rudkowska, I., B. Marcotte, G. Pilon, C. Lavigne, A. Marette, and M. C. Vohl. 2010. Fish nutrients decrease expression levels of tumor necrosis factor-alpha in cultured human macrophages. Physiol. Genomics, vol. 40, p. 189-194. https://doi.org/10.1152/physiolgenomics.00120.2009 DOI: https://doi.org/10.1152/physiolgenomics.00120.2009
Ruusunen, M., Puolanne, E. 2005. Reducing sodium intake from meat products. Meat Science, vol. 70, no. 3, p. 531-541. https://doi.org/10.1016/j.meatsci.2004.07.016 DOI: https://doi.org/10.1016/j.meatsci.2004.07.016
Sándor, Z., Papp, Z. G., Csengeri, I., Jeney, Z. 2011. Fish meat quality and safety. Tehnologija mesa, vol. 52, no. 1, p. 97-105.
Sidorenko O. 2009. Scientific substantiation and formation of consumer properties of products of freshwater fish and vegetable raw materials: dissertation theses. Kyiv, Ukraine : Kyiv National University of Trade and Economics.
Sikorski, Z. E. 2001. Functional properties of proteins in food systems. In: Chemical and functional properties of food proteins. Ohio, USA : CRC Press, p. 113-135. ISBN 9780429181719. DOI: https://doi.org/10.1201/9781482279047
Smith, D. M. 2001. Functional properties of muscle proteins in processed poultry products. In Sams, A. R. Poultry meat processing. Boca Raton, FL : CRC Press, p. 181-194. ISBN 0-8493-0120-3.
Strashynskiy, I., Fursik, O., Pasichniy, V., Marynin, A., Goncharov, G. 2016. Influence of functional food composition on the properties of meat mince systems. Eastern-European Journal of Enterprise Technologies, vol. 6, p. 53-58. https://doi.org/10.15587/1729-4061.2016.86957 DOI: https://doi.org/10.15587/1729-4061.2016.86957
Tacon, A. G. J., M. Metian. 2013. Fish matters: importance of aquatic foods in human nutrition and global food supply. Rev. Fisher. Sci., vol. 21, p. 22-38. https://doi.org/10.1080/10641262.2012.753405 DOI: https://doi.org/10.1080/10641262.2012.753405
Tereschenko V. 2004. Chemistry of food raw materials: monograph (Химия пищевого сырья: монография) Kaliningrad, Russia. 144 p. ISBN 5-94826-086-0. (In Russian)
Tilami S. K., Sampels S. 2018. Nutritional Value of Fish: Lipids, Proteins, Vitamins, and Minerals. Fisheries Science & Aquaculture, vol. 26, no. 2, p. 243-253, https://doi.org/10.1080/23308249.2017.1399104 DOI: https://doi.org/10.1080/23308249.2017.1399104
Tischenko V. I., Bozhko N. V., Pasichnyi V. M. 2016. Fish mince as a raw material for the production of multicomponent food. Bulletin of the National Technical University "KhPI", vol. 1, p. 100-108.
Tischenko, V., Bozhko, N., Pasichnyi, V. 2017. Optimization of the recipes of meat loaves using hydrobionts. Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies. Series: Food Technologies, vol. 19, no. 80, p. 38-42. https://doi.org/10.15421/nvlvet8008 DOI: https://doi.org/10.15421/nvlvet8008
Vidotti, R. M., Viegas, E. M. M., Carneiro, D. J. 2003. Amino acid composition of processed fish silage using different raw materials. Animal feed science and technology, vol. 105, no. 1-4, p. 199-204. https://doi.org/10.1016/S0377-8401(03)00056-7 DOI: https://doi.org/10.1016/S0377-8401(03)00056-7
Waterlander, Wilma E., Mhurchu, C. N., Vandevijvere, S., Cleghorn, C., Scarborough, P., Swinburn, B., Seidell, J. 2018. Food futures: developing effective food systems interventions to improve public health nutrition. Agricultural systems, vol. 160, p. 124-131. https://doi.org/10.1016/j.agsy.2017.01.006 DOI: https://doi.org/10.1016/j.agsy.2017.01.006
WHO, 2004. Food and health in Europe: a new basis for action. WHO regional publications. European series. vol. 96, р. 405. Available at: https://www.euro.who.int/en/publications/abstracts/food-and-health-in-europe-a-new-basis-for-action.
Xiong, Y. L., Brekke, C. J. 1989. Changes in protein solubility and gelation properties of chicken myofibrils during storage. Journal of food science, vol. 54, no. 5, p. 1141-1146. https://doi.org/10.1111/j.1365-2621.1989.tb05941.x DOI: https://doi.org/10.1111/j.1365-2621.1989.tb05941.x
Yakubchak О.М. 2006. Функціонально-технологічні властивості м’ясної сировини (Functional and technological properties of raw meat). Meat business, vol. 4, p. 82-83. (In Russian)
Yancheva, М. О., Dromenko, О. B., Grinchenko, N. G. 2017. Фізико-хімічні та біотехнологічні основи технології м’яса і м’ясопродуктів (Physico-chemical and biotechnological foundations of meat and meat products technology). HDUHT: Charkiv, Ukraine, 113 p. ISBN 978-966-405-460-4. (In Russian)
Published
How to Cite
Issue
Section
License
This license permits non-commercial re-use, distribution, and reproduction in any medium, provided the original work is properly cited, and is not altered, transformed, or built upon in any way.
