Федеральное государственное бюджетное научное учреждение «ФЕДЕРАЛЬНЫЙ НАУЧНЫЙ ЦЕНТР ПИЩЕВЫХ СИСТЕМ
ИМ. В.М.ГОРБАТОВА»
Российской Академии Наук

УДК 637.52
Библ. 26.

DOI: 10.21323/2071-2499-2018-1-6-9

Возможности и перспективы производства мясной продукции без пищевых добавок

Туниева Е.К., канд. техн. наук, Горбунова Н.А., канд. техн. наук
ФНЦ пищевых систем им. В.М. Горбатова
Ключевые слова: пищевые добавки, гидролизат белка, пищевые волокна, экстракты пряностей
Реферат:
Представлен обзор зарубежной научно-технической литературы, рассматривающей возможности применения пищевых ингредиентов взамен стабилизаторов, антиокислителей, консервантов, ароматизаторов и красителей в мясной продукции. Показаны технологические функции ингредиентов, полученных из растительного и животного сырья.


Opportunities and prospects of production of meat products without food additives

Tunieva E.K., Gorbunova N.A.
Gorbatov Research Center for Food Systems
Key words: food additives, protein hydrolyzate, dietary fiber, spice extracts
Summary:
The review of foreign scientific and technical literature reviewing the use of food ingredients in place of stabilizers, antioxidants, preservatives, flavoring agents and coloring agents in meat products is presented. The technological functions of ingredients obtained from plant and animal raw materials are shown.


СПИСОК ЛИТЕРАТУРЫ / REFERENCES:

1. Сарафанова, Л.А. Пищевые добавки: энциклопедия / Л.А. Сарафанова. – СПб.: ГИОРД, 2003. – 688 с.

Sarafanova, L.A. Pishchevyye dobavki: entsiklopediya [Food additives: encyclopedia] / L.A. Sarafanova. – SPb.: GIORD, 2003. – 688 p.

2. Anderson, E.T., Berry, B.W. Effects of inner pea fiber on fat retention and cooking yield in high fat ground beef // Food Research International. – 2001. – V. 34. – № 8. – P. 689–694.

3. Miriam Mabel Selania, Solange Guidolin Canniatti Brazacaa, Carlos Tadeu dos Santos Diasb, Wajira S. Ratnayakec, Rolando A. Floresc, Andreia Bianchin Characterisation and potential application of pineapple pomace in an extruded product for fibre enhancement // Food Chemistry. – 2014. – V. 163. – P. 23–30.

4. Garcia M.L., Dominguez R., Galvez M.D., Casas C., Selgas M.D. Utilization of cereal and fruit fibres in low fat dry fermented sausages // Meat Science. – 2002. – V. 60. – № 3. – P. 227–236.

5. Schutter M. de, Jong N. de, Vianen G. Neuste Generation von Nahrungsfasern (Ballaststoffen) // Getreide Mehl Brot. – 2003. – Jg. 57. – H. 4. – P. 239–242.

6. Cofrades S., Guerra M.A., Carballo J., Fernandez-Martin F., Jimenez Colmenero F. Plasma protein and soy fiber content effect on bologna sausage properties as influenced by fat level // Journal of Food Science. – 2000. – V. 65. – № 2. – P. 281–287.

7. Azevedo, L. A., Campagnol, P. C. B. Papaya seed flour (Carica papaya) affects the technological and sensoryquality of hamburgers // International Food Research Journal 12/2014. – 2002. – V. 21. – № 6. – P. 2141–2145.

8. Gil Z., Marczynski J. Suchy gluten pszenny – produkcja, wlasciwosci I zastosowanie // Przegląd Zbożowo-Młynarski. – 2001. – R.49. – № 6. – P. 12–15.

9. Virginia C. Resconi, Derek F. Keenan, Sophie Gough, Linda Doran Starch and fiber in whole-muscle cooked ham: yield, microstructure and sensory discrimination //59th International Congress of Meat Science and Technology, Izmir, Turkey. – 2013. – О-37.

10. L. Li, B. Xia, Y. Nie, W. Wen, T. An, X. Luo, Q. Sun Tenderization of yak meat by plant extracts // 59th International Congress of Meat Science and Technology, Izmir, Turkey. – 2013. – P. 5–66.

11. Nowak B., von Mueffling T., Grotheer J., Klein G., Watkinson B. – M. Energy Content, Sensory Properties, and Microbiological Shelf Life of German Bologna-Type Sausages Produced with Citrate or Phosphate and with Inulin as Fat Replacer // Journal of Food Science. – 2007. – V. 72. – № 9. – P. 629–638.

12. Vasilev D., Saicić S., Vasiljević N. Qualität und Nährwert von mit Inulin und Erbsenfasernals Fettgewebe-Ersatzstoffehergestellten Rohwürsten // Fleischwirtschaft. –2013. – № 3. – 93. – P. 123–127.

13. Peña-Ramos E.A., Xiong Y.L. Whey and soy protein hydrolysates inhibit lipid oxidation in cooked pork patties // Meat Science. – 2003. – V. 64. – P. 259–263.

14. Sola-Penna M., Meyer-Fernandes J.R. Stabilization against thermal inactivation promoted by sugars on enzyme structure and function: why is trehalose more effective than other sugars? // Archives of Biochemistry and Biophysics. – 1998. – V. 360. – № 1. – P. 10–14.

15. Kassem G.M., Atta-Alla O.A., Ali F.H.M. Improving the quality of beef burger by adding thyme essential oil and jojoba oil // Arch. Zootecn., – 2011. – V. 60. – № 231–2. – P. 787–795.

16. Antioxidant activity of seafennel (Crithmummaritimum L.) essential oil and rose (Rosa canina) extract on natural olive oil // Acta Alimentaria, – 2000. – V. 29. – № 4. – P. 377–384.

17. Cofrades S., Guerra M.A.; Carballo J., Fernandez-Martin F., Jimenez Colmenero F. Plasma protein and soy fiber content effect on bologna sausage properties as influenced by fat level // Journal of Food Science. – 2000. – V. 65. – № 2. – P. 281–287.

18. Sekretar S., Schmidt S., Vajdak M., Zahradnikova L., Annus J. Anti-oxidative and antimicrobial effects of some natural extracts in Lard // Czech J of Food Sci. – 2004. – V. 22. – P. 215–218.

19. Kong B., Zhang H., Xiong YL. Antioxidant activity of spice extracts in a liposome system and in cooked pork patties and the possible mode of action // Meat Science. – 2010. – V. 85. – P. 772–778.

20. Nissen L.R., Byrne D.V., Bertelsen G., Skibsted L.H. The antioxidative activity of plant extracts in cooked pork patties as evaluated by descriptive sensory profiling and chemical analysis // Meat Science. – 2004. – V. 68. – P. 485–495.

21. E. Esin Hameş-Kocabaş, ÖzlemYeşil-Çeliktaş, MügeIşleten, Fazilet Vardar-Sukan Antimicrobial activity of pine bark extract and assessment of potential application in cooked red meat // GIDA YIL: 33 SAYI: 3 MAYIS-HAZIRAN. – 2008. – P. 123–127.

22. Dickson J.S., Sundaram P., Hubert R.J. Use of Pediocin AcH in Meat Preservation // Food Safety, Iowa State University, – 2001.

23. Santamaria P. Nitrate in vegetables: toxicity, content, intake and EC regulation // Journal of the Science of Food and Agriculture. – 2006. – V. 86. – P. 10–17.

24. Sebranek Joseph G., Bacus James N. Cured meat products without direct addition of nitrate or nitrite: what are the issues? // Meat Science 77 (2007) 136–147.

25. Gabaza M., Claeys E., De Smet S., Raes K. Potential of fermented spinach extractsas anitrate source for meat curing // 59th International Congress of Meat Science and Technology, Turkey, Izmir. – 2013. – P. 6А‑2.

26. Miyuki Kaneko, Yasushi Okuda, Masahiro Wagaetal Enhanced reddening of meat by BYtheaddition of Himalayan rock salt // 60th International Congress of Meat Science and Technology, Uruguay, Punta Del Este. – 2014. – № 068.


Контакты:

Туниева Елена Карленовна
e.tunieva@fncps.ru
Горбунова Наталия Анатольевна
ngorbunova@vniimp.ru








Политика конфиденциальности

Карта сайта

Яндекс цитирования Яндекс.Метрика