Технологія традиційних м’ясних виробів із використанням альтернативного білка та натуральних барвників

Філон, Андрій Михайлович

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Название:	Технологія традиційних м’ясних виробів із використанням альтернативного білка та натуральних барвників
Другие названия:	Technology of traditional meat products with the use of alternative protein and natural dyes
Авторы:	Філон, Андрій Михайлович
Научный руководитель:	Головко, Т. М.
metadata.dc.contributor.affiliation:	Державний біотехнологічний університет Кафедра технології м’яса
Ключевые слова:	Європейська кухня;м’ясні вироби;альтернативні білки;харчові барвники;відходи харчових виробництв;здорова дієта;нульовий голод;якісні характеристики;European cuisine;meat products;alternative proteins;food coloring;food waste;healthy diet;zero hunger;quality characteristics
Дата публикации:	2024
Издательство:	Харків: ДБТУ
Библиографическое описание:	Філон А. М. Технологія традиційних м’ясних виробів із використанням альтернативного білка та натуральних барвників: кваліфікаційна робота магістра: спец. 181 - Харчові технології; наук. кер. Т. М. Головко. Харків: ДБТУ, 2024. 144 с.
Краткий осмотр (реферат):	Кваліфікаційну роботу магістра присвячено розробці технології ферментованої ковбаси Італійської салямі з використанням натурального барвника із буряку, що є джерелом природніх нітритів та альтернативних білків. Результати показали, що методи сушіння суттєво вплинули на якісні характеристики буряків, попередньо оброблених заморожуванням-розморожуванням. Попереднє оброблення заморожуванням-розморожуванням призвело до найдовшого часу сушіння 1340,0 хв, тоді як мікрохвильова вакуумна сушка і вакуумна сушка вимагали меншого часу сушіння порівняно з іншими методами сушіння. Встановлено, що буряк, попередньо оброблений заморожуванням-розморожуванням, отриманий методом сонячної сушки, показав найнижчу швидкість усадки та твердість, а також найвищий коефіцієнт регідратації 6,49. Досліджені результати забарвлення показали, що буряк, попередньо оброблений заморожуванням-розморожуванням, приготовлений з використанням сонячної сушки, мав найкращий зовнішній вигляд кольору з найнижчим ΔE 5,93 і найвищим значенням F. Відповідно до мікроструктурних результатів, буряки, висушені мікрохвильовою вакуумною та вакуумною сушкою мали пористу структуру. Заморозка-розморожуванням у поєднанні з сонячною сушкою завдала значної шкоди клітинній структурі буряка, що призвело до сильного зморщування тканини та колапсу, і як результат до найкращого часу сушіння, що склав 560 хв. Відповідно вміст біологічно активних сполук, попередньо оброблених заморожуванням - розморожуванням коренеплоди буряка, отримані за допомогою сонячної сушки, демонструють найвищий вміст бетаціаніну, бетаксантину, аскорбінової кислоти, загальної кількості фенольних кислот і загальної кількості флавоноїдів. Відзначено, що буряк, попередньо оброблений заморожуванням -розморожуванням, підданий сонячній сушці, продемонстрував найвищу здатність поглинати радикали ABTS (13,64 мг/100 г d.m.) і значення FRAP (16,65 мг/100 г d.m.). Можна зробити висновок, що сонячна сушка є оптимальним способом сушіння буряків, попередньо оброблених заморожуванням-розморожуванням, з перевагами високих якісних властивостей і малого часу сушіння. Проведено дослідження на основі, яких описано рецептуру і технологію Італійської салямі, збагаченої альтернативними білками та натуральним барвником. Буряк (Beta vulgaris L. var. conditiva Alef.) отриманий заморожуванням-розморожуванням та сонячною сушкою є ефективним джерелом нітритів у виробництві Італійської салямі. Додавання альтернативних білків, а саме порошок равликів (Lissachatina fulica) та ізоляту білка насіння гарбуза (Cucurbita pepo var. styriaca), до рецептури сприяло зменшення вмісту м’яса та покращення мікробіологічних показників. Це зменшило кліматичний вплив від виробництва Італійської салямі та збільшило її харчову стійкість. Додавання порошку буряка та альтернативних білків зменшило вміст вологи та вихід Італійської салямі. Встановлено, що збільшення кількості порошку буряку в рецептурі понад 1,5 %, почало погіршувати колір салямі, через високий вміст беталаїну, що не відповідав традиційному для Італійської кухні. Тому, найкращий зразок серед дослідних був А2 з 1,5 % порошку буряка. Дослідні зразки з додаванням порошку буряка показали кращі мікробіологічні показники ніж контрольні. Це дослідження відкриває нові можливості для використання натуральних альтернатив нітриту натрію, адже процес отримання порошку буряка є простим та ефективним. При цьому сушений буряк містить високу кількість нітратів, які перетворюються на нітрити під час ферментації The Master's thesis is dedicated to the development of a technology for fermented Italian salami using a natural beetroot coloring, which serves as a source of natural nitrates and alternative proteins. The results showed that drying methods significantly influenced the quality characteristics of beets pre-treated by freezing and thawing. Freezing and thawing treatment resulted in the longest drying time of 1340 minutes, while microwave vacuum drying and vacuum drying required less time compared to other drying methods. It was found that beets pre-treated by freezing and thawing and dried using solar drying had the lowest shrinkage rate and hardness, as well as the highest rehydration coefficient of 6.49. The color analysis results showed that beets pre-treated by freezing and thawing, dried using solar drying, exhibited the best external color appearance with the lowest ΔE value (5.93) and the highest F value. According to microstructural results, beets dried by microwave vacuum drying and vacuum drying had a porous structure. The combination of freezing-thawing and solar drying caused significant damage to the beetroot cell structure, resulting in strong tissue shrinkage and collapse, which led to the shortest drying time of 560 minutes. The content of biologically active compounds in the beets pre-treated by freezing and thawing showed that they contained the highest levels of betacyanin, betaxanthin, ascorbic acid, total phenolic acids, and flavonoids. Furthermore, beets pre-treated by freezing and thawing and dried using solar drying demonstrated the highest ABTS radical scavenging capacity (13.64 mg/100 g dry matter) and the highest FRAP value (16.65 mg/100 g dry matter). These findings suggest that solar drying is the optimal method for drying beets pre-treated by freezing and thawing, offering superior quality properties and a short drying time. The research also explored the formulation and technology of Italian salami enriched with alternative proteins and natural dyes. Beets (Beta vulgaris L. var. conditiva Alef.), obtained through freezing-thawing and solar drying, serve as an effective source of nitrates in the production of Italian salami. The addition of alternative proteins, such as snail powder (Lissachatina fulica) and pumpkin seed protein isolate (Cucurbita pepo var. styriaca), to the formulation helped reduce the meat content and improved microbiological indicators. This reduced the climate impact of Italian salami production and increased its nutritional stability. The addition of beet powder and alternative proteins reduced the moisture content and yield of the Italian salami. It was found that increasing the amount of beet powder in the formulation beyond 1.5% started to negatively affect the color of the salami due to the high betalaine content, which did not align with traditional Italian cuisine standards. Therefore, the best sample among the experimental ones was A2, with 1.5% beet powder. Experimental samples containing beet powder showed better microbiological indicators than the control group. This study opens new possibilities for using natural alternatives to sodium nitrite, as the process of obtaining beet powder is simple and effective. Additionally, dried beetroot contains a high amount of nitrates, which are converted into nitrites during fermentation.
URI (Унифицированный идентификатор ресурса):	https://repo.btu.kharkov.ua/handle/123456789/62919
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