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4DOI: https://doi.org/10.21323/2414-438X-2021-6-4-343-353
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Available online at https://www.meatjournal.ru/jour Original scientific article Open Access
ANALYSIS OF THE EFFICIENCY OF PRODUCTION OF WHOLE-MUSCLE TURKEY PRODUCTS WITH VEGETABLE SPRINKLES
Received 31.08.2021 Accepted in revised 10.12.2021 Accepted for publication 15.12.2021
Ivan F. Gorlov1, Svetlana E. Bozhkova2, Anna R. Nichiporova2, Yuri D. Danilov1*, Marina I. Slozhenkina1, Evgeniya A. Romanenko1
1 Volga Region Scientific Research Institute of Meat-and-Milk Production and Processing, Volgograd, Russia 2 Volgograd State Technical University, Volgograd, Russia
Keywords: whole-muscle baked goods, turkey meat, Glimalask, chickpeas, sesame, paprika, vegetable crumbles, fortified foods
Abstract
Human health is largely determined by the nature, level and structure of nutrition. A promising direction in the development of new food products is the expansion of the base of used ingredients used to partially replace meat raw materials with vegetable ones, in order to maximize the saturation of products with nutrients that contribute to the maintenance of normal life of the consumer. The use of new food ingredients contributes to the actual task set by the State policy in the field of healthy eating — expanding the range of enriched and functional food products. The work is devoted to the study of baked whole-muscle products using turkey meat and vegetable dressing as sources of high protein content, which solves the problem of deficiency of this component in the diet. A recipe for brine with the addition of the food additive "Glimalask", which has a complex effect on the products under study, has been presented. The evaluation of quality indicators of finished products has been carried out, the article presents the results of a comparative analysis of baked whole-muscle turkey meat products, calculations of the product cost price. The comparative analysis has shown that, in comparison with the control sample, the baked whole-muscle products from turkey meat with vegetative dressing have improved physical and chemical properties, outstanding organoleptic characteristics, the yield of the product increases by 9.0-12.0%, depending on the formulation. Differences in the dynamics of microbial growth in the experimental and control samples were insignificant, the vegetable dressing helps to slow the growth of microorganisms on the surface of the product. The presented baked whole-muscle turkey meat products using optimized brine and vegetable sprinkles of chickpeas, sesame and paprika are recommended to a wide range of consumers of different age groups.
For citation: Gorlov, I. F., Bozhkova, S. E., Nichiporova, A. R., Danilov, Y. D., Slozhenkina, M. I., Romanenko, E. A. (2021). Analysis of the efficiency of production of whole-muscle turkey products with vegetable sprinkles. Theory and Practice of Meat Processing, 6(4), 343-353. https://doi.org/10.21323/2414-438X-2021-6-4-343-353
Funding:
This work was carried out under the grant of the Russian Science Foundation 21-16-00025 SSI NIIMMP.
Introduction
Today, issues related to healthy and rational nutrition are becoming more and more popular. At present, much attention is paid to human nutrition — new food products regularly appear on the shelves, and consumers are increasingly paying attention to their composition and nutritional value [1]. Human health is largely determined by the nature, level and structure of nutrition, which has a number of serious violations. Lack of essential substances in nutrition is one of the most important problems in Russia. One of the directions of the State policy in the field of healthy nutrition of Russians is to increase domestic production of food raw materials and food products, including enriched products and products with functional and therapeutic properties [2]. Unbalanced nutrition is a pressing problem in our country. Modern lifestyle forces people to eat on the go, which leads to various diseases [3].
Nutrition has the most significant impact on human health and life. Lack of vitamins, macro- and microele-
ments in the diet negatively affects the body. Proper nutrition contributes to the prevention of many diseases, including nutritional diseases, and also contributes to increasing the average human life expectancy [4,5]. The creation of meat products designed to treat and prevent disease is a progressive trend in the food industry that has extremely important practical and social significance [6].
To improve the quality of food products, their appearance, structure, storability, for their enrichment are currently used in many ways. These include, for example, the use of various food additives, vitamin complexes, dietary fiber of plant origin, salt mixtures, etc. Today, the priority area of food technology is the production of enriched meat products characterized by high nutritional and biological value. Innovative food products made from natural raw materials, not only provide consumers with a healthy diet, but also guarantee the producers an increased competitive status and access to the world class market. One of the modern trends in expanding the range and improving the quality of food
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products is the integrated use of raw materials of animal and plant origin [7].
For the production of enriched product turkey meat can be used very effectively. As a product of animal origin, meat contains animal protein, which is most fully assimilated by the body, as well as many nutrients necessary for the body [6].
Turkey meat is considerably superior to duck and goose meat in terms of high-protein content. It is a source of such amino acids as tryptophan, lysine, arginine. Low enough fat content. Turkey meat is rich in B vitamins, niacin and riboflavin, which has medicinal value, as well as fat-soluble vitamins A, D. Using such meat in the diet does not lead to an increase in blood cholesterol. Turkey is rich in various minerals, especially calcium and phosphorus. At the same time, the presence of collagen and elastin in the proteins of poultry leads to stiffness of the product and difficulty in digestion. Therefore, the creation of products with specified properties by introducing cheap plant materials into the product makes it possible to reduce the final cost of production [8].
Enrichment, or the process of optimizing raw materials and then the final product, is an important tool for functional and specialized nutrition [9]. Currently, the use of food additives of plant origin is widely used in the technology of meat products, which not only expand the range, but also increase the biological value, improve the organoleptic characteristics of the finished food products. Also, the use of plant ingredients leads to optimization of functional and technological properties of the product [10].
The relevance of this study is to study and develop new technologies and recipes for the food industry, which are aimed at expanding the range of products and improving its quality. The work is devoted to the study of baked whole muscle products using turkey meat and vegetable crumbles as sources of high protein content; the development of the recipe for brine optimized composition for the production of baked product, as well as analyzing the effectiveness of the use of crumbles of vegetable raw materials in the production of this product. The development of the method of production of baked meat product according to the recipes using regional raw materials is also very relevant and appropriate in terms of rational use of raw materials of food industry [11-13].
The aim of the work is to study the technology and qualitative characteristics of whole-muscle baked turkey products with a vegetable sprinkling. The objectives of the study are to select ingredients, formulation development, brine injection of meat raw materials (turkey) and the selection of vegetable raw materials for the sprinkling of baked products, optimization of technological regimes, evaluation of quality parameters of the product.
Objects and methods
The work was carried out on the basis of the department "Technologies of food production" of Volgograd State Technical University and complex analytical labora-
tory of the "Volga Region Scientific Research Institute of Meat-and-Milk Production and Processing" and consisted of the following stages: selection and preparation of raw materials, production of experimental samples of whole baked turkey products, conducting organoleptic, physical and chemical and microbiological studies to assess the quality of the products.
The research scheme is shown in Figure 1. The objects of the research work were samples of whole baked turkey products, which were produced using the above components with salt and spices.
The control sample was a baked turkey product, injected with brine of standard composition. Experimental samples were produced using brine with the food additive "Glimalask": sample № 1 — baked turkey product with a mixture of black and white sesame; sample № 2 — baked turkey product with a spicy coating; sample № 3 — baked whole-muscle turkey product with a coating of extruded chickpeas.
Optimization of the formulation of the developed product was carried out using the Excel program included in the package MS Office 2019. Production of the studied samples of baked product was carried out in accordance with the current regulatory and technical documentation (GOST 34159-2017)1. Sampling and preparation of samples for laboratory studies were carried out according to a unified methodology in accordance with the requirements of GOST R51447-99 (ISO 3100-1-91)2. Determination of organoleptic characteristics was carried out according to the requirements of GOST R53159-2008 (ISO 4120:2004)3, GOST R53161-2008 (ISO 5495:2005)4. Mass fraction of fat was determined by extraction of total fat with a mixture of chloroform and ethyl alcohol in a filtering separating funnel; protein by mineralization of the sample by Kjeldahl and photometric measurement of color intensity of indophenol blue, which is proportional to the amount of ammonia in the mineralizer. Determination of microbiological indicators — the number of mesophilic aerobic, facultatively anaerobic microorganisms — in accordance with the requirements of GOST 54354-20115; nutrient composition — using tabular data from the Guide to the chemical composition of Russian food products edited by I. M. Skurikhin; energy value — calculation method in accordance with the standards of SanERR2.3.2.1078.016.
1 GOST 34159-2017 "Products from meat. General specifications". Moscow: Standartinform, 2017. — 12 p. (In Russian)
2 GOST R51447-99 "Meat and meat products. Methods of primary sampling". Moscow: Standartinform, 2001. — 6 p. (In Russian)
3 GOST R53159-2008 "Organoleptic analysis — Methodology — Triangle test". Moscow: Standartinform, 2010. — 16 p. (In Russian)
4 GOST R53161-2008 "Organoleptic analysis — Methodology — Paired comparison test". Moscow: Standartinform, 2010. — 20 p. (In Russian)
5 GOST 54354-2011 "Meat and meat products. General requirements and methods of microbiological testing". Moscow: Standartinform, 2013. — 38 p. (In Russian)
6 Sanitary and epidemiological rules and regulations SanERR2.3.2. 1078-01 "Hygienic requirements for the safety and nutritional value of food products". Retrieved from https://docs.cntd.ru/document/901806306/titles/ LSES2M Accessed August 15, 2021. (In Russian)
Figure 1. Scheme of work
Mineral composition of experimental samples was determined on spectrophotometer "Kvant-2AT" (KORTEK, Russia); amino acid composition — analyzer ARACUS Amino Acid Analyzer (MembraPure GmbH, Germany); vitamins — using device "Fluorat-02-5M" (Lumex, Russia).
The equipment for sample production is presented in Table 1.
Table 1. List of equipment used for sample production
(A o Ol s Name of equipment Type, brand Manufacturer, country
1 Brine preparation unit Techtron + CM 300 Techtron, Russia
2 Injector Dorit PSM 10 Dorit, Germany
3 Vacuum Massager IPCS -107-200 (H) Russia
4 Industrial blender Sirman ORIONE FIVE VV Sirman, China
5 Universal heat chamber Thermostar SLT 2000 Schaller, Germany
6 Packaging vacuum line Multivak R-105 Multivak, Germany
7 Electronic table scales
CAS AD-10H CAS, South Korea
The study materials were processed by variation statistics according to Plokhinsky N. A. using the "Microsoft Office" program package on a PC [14]. The difference in the indices was considered reliable at P > 0.95.
Results and discussion
Sample production
In the course of this research the technology of baked turkey product was developed. Whole-muscle roast meat product is a meat product made from different parts of the carcass (half carcass) in the form of cuts or individual muscles, pieces of meat subjected to salting in the manufacturing process, bringing it to readiness for consumption through heat treatment. The technology of the baked product includes the following stages: reception of raw materials, injection of brine, massaging, ageing, molding, heat treatment, cooling, quality control, packaging, labeling and sales.
As a result of the optimization of the formulation was developed a way of producing a balanced product, using brine for injection, the formulation of which is presented in Table 2. The recipe of the product is presented in Table 3.
Table 2. Recipe of brines
Consumption, kg
Brine components Water Phosphate complex for the control sample 94.25 for experimental samples 94.2
1.0 л л 1.0
Nitrite salt Soy protein isolate 2.0 2.25 í\ С 2.0 2.25 n r
Granulated sugar Nutritional supplement "Glimalask» 0.5 0.5 0.05
ИТОГО
100.0
100.0
In the brine used in the manufacture of test samples of the product, added a complex food additive "Glimalask". The food additive is a complex of organic acids: aminoacetic acid (glycine), ascorbic acid and malic acid. Recipe of the food additive contains per 100 kg of product: glycine — 80 kg, ascorbic acid — 12 kg, malic acid — 8 kg7. The expected effects of the food additive "Glimalask": firstly, reducing the pH of the brine, which will inhibit the growth of putrefactive microorganisms in the salting process. Secondly, obtaining a product enriched with the above organic acids, with improved organoleptic characteristics (soft consistency, taste, aroma). Thirdly, reducing the pH of the brine will reduce the active acidity of whole-muscle baked products, which will increase the shelf life of the finished product.
Table 3. Product Recipe
Turkey Brisket, 100.0 100.0 (boneless meat) 100.0 100.0 meat
Sprinkle with a mixture of black and white — 10.0 — — plant
sesame
Spicy sprinkles — — 8.0 — plant
Chickpea shells Brine
10.0
10.0
10.0
10.0 plant 10.0 —
For the production of baked turkey product the following method of salting was used: injecting meat raw material with brine in an amount of 10% of the weight of unsalted raw material, massaging in a massager with a drum rotation frequency of 18 r / min for 15 minutes. Salt has a positive effect on the yield of the finished product. As a result, the meat has an increased water-binding capacity, which markedly improves the consumer properties of the finished product.
7 Gorlov I. F., Polyakov V. A. Food additive. Patent RF, no.2519777, 2014. (In Russian)
As an additional food ingredient, crumbles are used. It gives the product an attractive appearance, taste and aroma. To apply crumbles used breading drum. Its work consists of shaking pieces of meat in a mixture for crumbling. Sprinkles are applied in an amount of 7-10% to the mass of unsalted raw meat.
Thermal processing is baking. Baking the product at 100-120 °C for 1-2 hours. When the temperature in the center of the product reaches 70-72 °C, the product is considered ready. The next step is cooling, which is carried out in special chambers until the temperature reaches 8 °C in the thickness of the product.
Features of the used sprinkles
Sesame seeds
Particular attention should be paid to the coating. Sesame seeds are high in protein (Table 4). Easily digestible vegetable protein accounts for about 19%. Sesame is a source of essential and substitutable amino acids: 36% and 27% per 100 grams of protein, respectively. Thus the content of all the amino acids found in the seeds (in 100 grams) exceeds 10% of the daily requirement. In sufficient quantities in sesame are amino acids such as valine, tryptophan and isoleucine. Arginine and glycine are the most abundant among the substitutable amino acids [15].
Also in abundance, sesame includes dietary fiber, which, in turn, contributes to the removal of toxins from the body. Fiber can bind fat molecules and improve organ motility [16].
Sesame seeds are high in fatty acids, including polyunsaturated omega-6 fatty acids (namely linoleic acid): 100 g contains 214% of the daily requirement. Omega-6 and omega-3 in sesame have a ratio of 5.7:1, this value is the best for the human body [17,18]. At the same time, sesame seeds are also rich in monounsaturated omega-9 fatty acid, up to 19 grams in 100 grams. This fatty acid protects blood vessels from the formation of cholesterol plaques and is a prevention of atherosclerosis, which suggests the use of a sample with this coating as a gerodietic product [19].
Table 4. Nutritional value of sesame seeds
Percentage
Indicator Quantity, g/100 g of recommended daily
allowance*
Proteins 19.40 ± 0.08 21.09%
Fats Carbohydrates 48.70 ± 0.15 12.20 ± 0.10 72.69% 8.70%
Dietary fiber 5.60 ± 0.12 28.0%
* — the average vitamin and mineral levels for adults were used for the calculation.
Sesame seeds influence hormone levels through their significant phytosterol content (campesterol, beta-sitosterol, and stigmasterol). Their content reaches 714 mg, which is 1298% of the recommended daily allowance. They regulate estrogen levels in their excess or deficiency [20].
Sesame has antioxidant properties. Having in its composition lecithin, sesamin and squalene, it protects tissues from
environmental influences. These substances also stimulate the growth of collagen and elastin fibers [20].
Sesame seeds have beneficial properties due to their high content of vitamins A, B, C and E. Niacin (PP) is involved in carbohydrate and lipid metabolism. Thiamine (Bj) and riboflavin (B2) in sesame have beneficial effects on the nervous system [21]. These vitamins support nerve cell function. The vitamin content of sesame is shown in Table 5.
Table 5. Vitamin content of sesame per 100 grams
Indicator Quantity, mg Percent of the recommended daily rate*
Vitamin Bj 0.79 ± 0.09 46.9%
Vitamin B2 0.79 ± 0.09 39.5%
Vitamin B3 0.10 ± 0.006 24.3%
Vitamin B6 4.52 ± 0.14 22.6%
Vitamin B9 2.44 ± 0.12 16.3%
Vitamin E 0.25 ± 0.008 12.5%
* — the average vitamin and mineral levels for adults were used for the calculation.
100 grams of sesame seeds contain a significant amount of essential minerals (Table 6). It is in the composition of sesame that calcium is best absorbed [21,22]. All these mi-cronutrients characterize the high benefits of white and black sesame for the body.
Table 6. Mineral content of sesame per 100 grams
Indicator Quantity, ^g Percent of the recommended daily allowance*
Silicon 199110±1250 663.3%
Copper 4100 ±150 410.6%
Nickel 190 ±35 126.7%
Manganese 2460 ±220 123.0%
Calcium
1070000±45000
113.6%
* — the average vitamin and mineral levels for adults were used for the calculation.
Spicy Sprinkles
The spice coating includes paprika. This spice is the dried and ground fruits of the mildly spicy capsicum annuum pepper. Paprika is valuable not only for its characteristic taste and aroma, but also for its unique composition of biologically active substances [23]. The nutritional value of paprika is presented in Table 7.
Table 7. Nutritional value of dried paprika per 100 grams
Percent
Indicator Quantity, g of the recommended
daily allowance*
Proteins 15.4 ± 0.12 18.19%
Fats 13.80 ± 0.20 16.74%
The consumption of such a spice has a positive effect on the work of organs and tissues, this is achieved due to the content of many different biologically active substances [24]. It is important to note that paprika, which is produced from sweet varieties of pepper, when used in various dishes is safe for the body even in large quantities.
Paprika stimulates the immune system, is characterized by high content of carotene and vitamin C. Paprika has a favorable effect on the circulatory system, helps to prevent blood clotting and purifies it from excess cholesterol, is used to prevent thrombosis, which is an important element in the prevention of acute heart disease. Spice affects blood vessels and heart muscle and has a general strengthening effect [25].
Paprika normalizes metabolic processes in the body. Spice promotes not only faster but also more effective absorption of useful substances. Spice prevents gastrointestinal disorders.
This spice contains large amounts of lutein, which makes it especially beneficial for the eyes. Spice keeps the retina in a healthy state, has a beneficial effect in violation of the integrity and structure of the optic nerve. Paprika prevents damage to the cells of the eye, due to oxidative stress, reduces the accumulation of some pigments that provoke the development of maculodystrophy [25].
Chickpeas and chickpea extrudate
The application of chickpea extrudate wrappings leads to increased nutritional and biological value, increased shelf life, reduced caloric content, and reduced losses during thermal processing of finished products [26]. Chickpeas have about 28% (in terms of dry matter) of protein. The extrudate has a very high water-binding capacity (WBC), which in turn leads to an increase in fat-retention capacity (FTR) and antibacterial activity. The nutritional value of chickpeas is presented in Table 8.
Table 8. Nutritional value of chickpeas per 100 grams
Percent
Indicator Quantity, g of the recommended
daily allowance*
Protein 20.10 ± 0.80 26.4%
Fats 4.32 ± 0.16 7.7%
Carbohydrates 46.16 ± 0.58 21.1%
Carbohydrates 23.20 ±0.22 20.50%
* — the average vitamin and mineral levels for adults were used for the calculation.
Dietary fiber 9.90 ±0.90 49.5%
* — the average vitamin and mineral levels for adults were used for the calculation.
Chickpeas contain nicotinic and ascorbic acids. It is also rich in Omega-3 and Omega-6 acids [27]. It is worth noting the high starch content — up to 43%. It contains about 60% of high quality carbohydrates, about 5% of minerals (Table 9) and various vitamins such as A, K, B1, B2, B4, B6, B9, E [28].
Table 9. Mineral content of chickpeas
Percent
Indicator Quantity, mg of the recommended
daily allowance *
Potassium 968.0 ± 9.0 38.7%
Calcium 193.0 ± 7.0 1 ft _1_ C ft 19.3% 51 co/
Magnesium Phosphorus Manganese 126.0 ± 5.0 444.0 ± 8.0 3.0 ± 0.2 31.5% 55.5% 107.0%
Silicon 92.0 ± 5.0 306.7%
* — the average vitamin and mineral levels for adults were used for the calculation.
Chickpea consumption helps to regulate blood sugar levels, which indicates the benefits for people suffering from diabetes. The regular use of the product improves the digestive processes and the state of the gastrointestinal tract. Chickpeas are digested long enough, while giving a large amount of energy to the human body.
To reduce the fat content of the crumbling mixture, as well as possible rancidity, you can use chickpea whole-grain flour as a raw material for extrusion. Due to the fact that the
vegetable raw material is rich in carbohydrates and protein, a Maillard reaction is possible; extrusion reduces the lysine content of the product [29]. In turn, such legumes as chickpeas are rich in this amino acid. The use of chickpea extrudate from whole-grain flour as a breading mixture makes it possible to use it in meat products subject to heat treatment, in dietary nutrition, provides a reduction of losses during heat treatment, increases the shelf life, and increases the nutritional and biological values of the finished products [30].
Organoleptic evaluation of the product
As a result of research, the formulation of brine and product samples were optimized. Prototypes were developed with subsequent organoleptic evaluation (Table 10), which showed high consumer qualities. Tasting evaluation was carried out (Table 11). Profilogram of organoleptic indicators of experimental samples is shown in Figure 2.
In terms of consistency, color on the cut, as well as appearance, the samples of whole-muscle baked products do not differ from each other; the exception may be the use of different sprinkles. Tasting evaluation of the products
Table 10. Organoleptic indicators
Baked turkey product with Baked turkey product with Baked turkey product with
Item name Control sample ■ ,, ■ ■ ,,
r sesame sprinkles spicy sprinkles chickpea sprinkles
Shape peculiar to part of the Shape peculiar to part of the Shape peculiar to part of the Shape peculiar to part of the
carcass or other configuration carcass or other configuration carcass or other configuration carcass or other configuration
according to the casings, nets, according to the casings, nets, according to the casings, nets, according to the casings, nets,
films and molds used. Surface films and molds used. Surface films and molds used. Surface films and molds used. Surface
clean, without slips, broth clean, without slips, broth clean, without slips, broth clean, without slips, broth
and fatty swellings, without and fatty swellings, without and fatty swellings, without and fatty swellings, without
mucus, mold mucus, mold mucus, mold mucus, mold
2. Structure, consistency Dense. The meat is tender, easy to cut Dense. The meat is tender, easy to cut Dense. The meat is tender, easy to cut Dense. The meat is tender, easy to cut
3. Taste and smell A pronounced taste and odor typical of this product, moderately salty The distinct taste and smell of The distinct taste and smell added food additives, sesame, of added food additives, moderately salty paprika, moderately salty The distinct taste and smell of added food additives, chickpeas, moderately salty
4. Color on the cut Uniformly colored muscle tissue of light pink color Uniformly colored muscle tissue of light pink color Uniformly colored muscle tissue of light pink color, without gray spots Uniformly colored muscle tissue of light pink color, without gray spots
Table 11. Tasting evaluation of organoleptic characteristics
Characteristic
Indicator Control sample score Baked turkey product score with sesame sprinkles Baked turkey product score with spicy sprinkles Baked turkey product score with chickpea sprinkles
Consis-tency Dense. The meat is 5 tender, easy to cut Dense. The meat is 5 tender, easy to cut Dense. The meat is 5 tender, easy to cut Dense. The meat is 5 tender, easy to cut
Color on the cut Uniformly colored muscle tissue of light pink color Uniformly colored 4 muscular tissue of light pink color. No gray spots 5 Uniformly colored muscle tissue of light pink color 4 Uniformly colored muscular tissue of light pink color. No gray spots 5
Taste Moderately salty 2 Moderately salty, with a distinct sesame flavor 4 Moderately salty, spicy 5 Moderately salty, with a nutty flavor 5
Smell Fresh meat product, with no extraneous odor 3 Fresh meat product, nutty, sweet smell 5 Fresh meat product, with a spicy smell 5 Fresh meat product, with a pronounced legume flavor 4
Appea-rance
Shape peculiar to the part of the carcass Surface clean, without slips, clots, broth and fatty swellings, without mucus, mold
Shaped peculiar part of the carcass with a uniform sprinkling of black and white sesame seeds. Without mucus and mold
Shaped peculiar part of the carcass with a coating of a mixture of spicy herbs, paprika. No mucus, no mold
Shaped like a part of the carcass with a sprinkling of chickpea extrudate. No mucus, no mold
3
5
5
5
Consistency
Appearance
Color
•reference sample
baked turkey meat with sesame sprinkles
baked turkey meat product with spicy sprinkles
baked turkey with chickpea sprinkles
Smell 1 ' ™ Taste
Figure 2. Profilogram of tasting evaluation of experimental samples
showed that the use of sprinkles has a positive effect on the perception of products: compared with the contsol, where there is no sprinkles, whole turkeymeat baked products with sprinkles acquire a presentable appearance of the delicacy, the smell and trste b ecome more expres sive due to the added ingredients: sesame seeds, spicy herbs, paprika, chickpea extrudate (Figure 2).
Physical and chemical parameters
of the finished product
In terms of physical and chemical parameters, the product must meet the requirements specified in Table 12.
As can be seen from the table,the contentof sodium chloride, nitrite and phosphate does not change with the addition of vegetable dressing to the recipe of baked whole-muscle Table 12. Physico-chemical parameters of baked whole-muscle products
products. Sesame, chickpea and paprika do not contain theso substances. Sesame apd chickpea extrudate crumbles increased the protein content of the finished product, with the chickpea crumbled sample having the highest protein content. The chickpea extruded sample ranked first among the samples in terms of fat content. These variations are directly related to the type of crusting used: chickpea is rich inprotein, -while sesame is high in fatty acids.
The results of determining the moisture-binding capacity (MBC) of the finished products are shown in Figure 3. Baked whole-muscleproducts with extruded chickpea sprinkles had the highest MBC; the control sample had the lowest water-binding capacity. Consequently, the use oS ehe sprinkles contributes to a noticeable increase in this water-binding capacity.
Rate per position, %
Indicator Control sample '»n r 1 ft J Baked turkey meat with sesame sprinkles '»'» ft i A ¿It Baked turkey meat product with spicy sprinkles 1ft 1 i A 1 Baked turkey with chickpea sprinkles ft i A
Mass fraction of protein Mass fraction of fat 20.5 ± 0.3 12.0 ± 0.5 22.0 ± 0.6* 13.0 ± P.3 20.2 ± 0.3 12.0 ± P.5 26.0 ± 0.4*** 12.2 ± 0.6
Mass fraction of table sslt 3.0±0.01 3.0 ± 0.01 3.0 ± 0.0n 3.0 ± 0.01
(sodium chloride)
Mass fraction of nitrite Mass fraction of added phosphorus (in terms of P205) * — P>0. 95; ** — P>0.99; *** — P>0.999
78 77 76 75 74 73 72 71 70
0.004 ± 0.0001
0.4 ± 0.005
0.004 ± 0.0001
0.4 ± 0.005
0.004 ± 0.0001
0.4 ± 0.005
0.004 ± 0.0001
0.4 ± 0.005
■ reliability of the difference compared to the control sample.
■ Control sample
■ Baked turkey meat with sesame sprinkles
Baked turkey meat product with spicy sprinkles
■ Baked turkey meat with chickpea sprinkles
Moisture binding capacity, % Figure 3. Results of determining the moisture-binding capacity of whole-muscle baked products
I Control sample
Baked turkey product with sesame sprinkles
Baked turkey product with spicy sprinkles
Baked turkey product with chickpea sprinkles
95
Energy value kcal / 100 g
Figure 4. Energy value of whole-muscle baked products
Energy value
The results of calculati ng the energy value of the developed products rate shown in Figure 4. As can be seen from the above data, the sample with a coating oa extruded chickpeas has the highest caloric value. This is explained by the fact that chickpea extrudate contains mo re protein than raw meat. The increase in carbohydrate content also contributes to the increase in the energy -value ofthe sample using chickpea sprinkles.
Product yield
During sample production, we evaluated the yield of the finished product after brine injection, crumbling, and heat treatment operations. The results are presented in Table 13. More clearly the growth of1 the yield of finished products depending on the used brine and crumbling is shown in Figure 5.
In the production of the assortment of baked whole-muscle turkey meat products the same parameters of salting of raw meat and heat treatment were used. The difference was in the composition of the brine and dressing used. The histogram shows that the control sample had the lowest yield, while the sample nsing brine with "Glimalask" food additive and extruded chickpea crumbl es had the highest yield. The difference in yield between the product using the different types of sprinkles is minimal and is only 3%. Consequently,
118
116
114
112
110
108
106
104
102
100
98
Yield, %
the use of a combination of the food additive "Glimalask" as part of the brine and plant crumbles contributes to an increase in the yield of nhs finished product.
Table 13. Effect of heat treatment on mass yield of samples
Sample
Control sample Baked turkey meat with sesame sprinkles Baked tf rkey m eat product with spicy sprinkles
Baked turkey meat with chickpefsprinkles
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100.0 ± 0.01 109.4 ± 0.50 105.0 ± 2.50 100.0 ± 0.01 118.4 ± 0.70 114.0 ± 2.80***
100.0 ± 0.01 116.8 ± 0.30 116.0 ± 1.90***
100.0±0.01 119.2 ±0.90 117.0 ± 3.20*** 999 — reliability of the differ-
* — P>0.95; ** — P>0.99; *** — P>0 ence compared to the control sample.
Product storage
At the final stage, the dynamics of microbial growth during storage of baked whole-muscle turkey meat products were studied by counting the quantity of mesophilic aerobic and facultative anaerobic microorganisms (QMA&OAMO) [31].
I Cratrrl sample
Beked turkey meet with sesame sprinkles
Beked turkey meet product with spicy sprinkles
I Beked turkey meet with chickpea sprinkles
Figure 5. Yield of finished products
2OOOO
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i
g
r o o r
и
<4-
O
e
n
I
15000
10000
5000
1
/
fi
If
i WZ
1Ш
/л 1
Jл
Ё/П
Zyr 1
Ш/М
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Jf
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1
■Control sample
•Baked turkey product with sesame sprinkles
Baked turkey product with spicy sprinkles
Baked turkey product with chickpea sprinkles
2 4 6 8 10 12 14 16 18 20 22 24 26 28 30 Storage, days
Figure 6. Dynamics of growth of QMA&OAMO indicator during storage
The growth of the total number of bacteria in the control and experimental samples had a similar character, which is clearly shown in Figure 6. However, the control sample showed acceleraSed growth of QMA&OAMO indicatoo, and at day 30 had the highest value.
Increasing. the preservatisn period sf the quality of experimental samples of the product due to tho presence of crumbling and tood addi-ive "Glimalask" inoho composition of the brine. Aa is known, during otorage on ahe surface of the product is the development of bacteria, and as a consequence — spoilage of products and at its consumption in food — infectious diseases, poisoning, etc. [32]. The content of antioxidants in the casing can slow the rate of oxidative processes and, accordingly, reduce the amount of oxidation products. At the same time, due to the hygroscopic properties of the sprinkleo, moistnre does not accumulate on the surface of the product,which reduces the likelihood of active bacterial development.
Calculation off the cost oftheproduct
The cost of production was calculated, as woll as the recommendeS retail price (RRP) oor tie*- studied products (Tatle 14) . The purpose of this stage was to dstermine how much more exoonsive the produots would be if tSe brine of optimized comttosition and plant fillings were uaed in the production.
When calculating the aost of peoCuction, woe relied on the results of the output of finished products. The recommended retail price was obtained taking into account the possible manufacturer's markup of 40%. Naturally, the control sample will have the lowest recommended price, since theproduction of the samples under study did not involve replacing meat raw materials as the most expensive ingredient with cheaper components. The increase in price is mainly due to the use of the complex food additive cGhmalask" in the brine. The most expensive product is whole-muscle turkey product with sesame sprinkles.
Table 14. Calculation of the cost and recommended price per 1 kg of finished product
0
Quantity, kg
Name of raw material Price per kg, rubles Baked turkey Baked turkey Baked turkey Control sample product with product with product with sesame sprinkles spicy sprinkles chickpea sprinkles
Main raw materials
Turkey (brisket) 316 1.0 1.0 1.0 1.0
Spices and materials
Phosphate complex 110 0.01 0.01 0.01 0.01
Nitrite salt (0,6% NaNO2) 120 0.02 0.02 0.02 0.02
Soy protein isolate 200 0.0225 0.0225 0.0225 0.0225
Sugar sand 49 0.005 0.005 0.005 0.005
Nutritional supplement «Glimalask» 1000 — 0.05 0.05 0.05
Water 15 0.9425 0.942 0.942 0.942
Black and white sesame mixture 198 — 0,1 — —
Spice sprinkle mix 210 — — 0,08 —
Chickpeas extruded 64 — — — 0,1
Raw material costs, rubles 338.4 408.7 405.2 394.8
The cost of the finished product, rubles / kg 322.3 358.1 349.3 337.5
RRP, rubles/kg 451.2 501.4 489.1 472.5
The cheaper product is the extruded chickpea crumble. However, it is still recommended to keep all three positions of baked turkey meat products with sprinkles, since the main objective of our study was to expand the range of enriched food products using a combination of meat and vegetable raw materials. In addition, the recommended prices for these products are much lower than the market average, the value of which is 710.0 rubles / kg.
Conclusion
In the course of the study an optimized composition of brine for meat raw material injection was developed. The use of brine for injecting the product containing the complex food additive "Glimalask" as well as flakes of vegetable raw materials in the technology of whole muscle baked products increases the functional and technological properties, product yield, the content in the product of nutrients necessary for the body, improves organoleptic indicators and moisture-binding capacity.
During the study of organoleptic characteristics of the experimental samples it was found that the best results have the samples with the use of sprinkles from a mixture of sesame and chickpea. The use of sprinkles in the recipe contributed to improving the appearance, as well as the taste and aromatic properties of the product. The use of brine of optimized composition allowed to improve the consistency of the product, color on the cut.
The produced samples according to physical and chemical indices correspond to the norms established by scientific and technical documentation. The sample with chickpea sprinkles has the highest energy value, its value is 125 kcal/100 g of product, this is a consequence of increased content of proteins, fats and carbohydrates in the finished product. The
increased protein content in the experimental samples with sprinkles is achieved through the rational use of vegetable raw materials with high protein content. The presence of crumbles allows us to enrich the products with vitamins such as A, K, B group, fatty acids and dietary fiber.
Samples with sesame and spice crumbles do not have great differences in terms of energy value, and are 111.7 and 108.9 kcal / 100 g of product, respectively. The energy value of the control sample — 107.7 kcal / 100 g. The control sample does not contain carbohydrates in its composition. Compared with the control sample, the yield of the products increased by 9.0-12.0%, the maximum increase was noticed when using chickpea extrudate filling.
The best storability is in the samples with chickpea and sesame extrudates, the products with spice extrudates are slightly inferior to their QMA&OAMO indices. The decrease in the rate of oxidative processes due to the content of antioxidants in the sprinkles, as well as its hygroscopic properties, can increase the preservation period of the quality of the finished product.
The average market price of turkey products is 710 rubles per kg. The production of this product is economically profitable, as manufactured products have a lower recommended retail price. The RRP of three experimental samples is — 501.4, 489.1 and 472.5 rubles per kg, respectively.
The produced samples of the product are recommended to a wide range of consumers of different age groups, which represents an important part in the implementation of the product. Thus, the development of technology of baked turkey product with the use of multicomponent brine of optimized composition and vegetable dressing contributes to the expansion of the range of enriched meat products, reducing the cost, has practical and social significance.
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AUTHOR INFORMATION
Ivan F. Gorlov, Doctor of agricultural sciences, Professor, Academician of RAS, Scientific supervisor, Volga Region Scientific Research Institute of Meat-and-Milk Production and Processing. 6 Rokossovsky str., Volgograd, 400131, Russia. Tel.: +7-8442-39-10-48, E-mail: niimmp@mail.ru ORCID: https://orcid.org/0000-0002-8683-8159
Svetlana E. Bozhkova, Candidate of biological sciences, Docent, Department of Food Production Technologies, Volgograd State Technical University. 28 Lenin avenue, Volgograd, 400005, Russia. Tel: +7-8442-24-87-00, E-mail: bozhkova@mail.ru ORCID: https://orcid.org/0000-0001-9992-3515
Anna R. Nichiporova, Student, Faculty of Food Technology, Volgograd State Technical University. 28 Lenin avenue, Volgograd, 400005, Russia. Tel: +7-8442-24-87-00, E-mail: tpp@vstu.ru ORCID: https://orcid.org/0000-0002-5803-5690
Yuri D. Danilov, Candidate of technical sciences, Junior Researcher, Department of Production and Processing of Livestock Products, Volga Region Scientific Research Institute of Meat-and-Milk Production and Processing. 6 Rokossovsky str., Volgograd, 400131, Russia. Tel.: +7-844239-10-48, E-mail: yuriy.daniloff.2011@mail.ru ORCID: https://orcid.org/0000-0001-6157-4479 * corresponding author
Marina I. Slozhenkina, Doctor of biological sciences, Corresponding Member of the Russian Academy of Sciences, Director, Volga Region Scientific Research Institute of Meat-and-Milk Production and Processing. 6 Rokossovsky str., Volgograd, 400131, Russia. Tel.: +7-8442-39-10-48, E-mail: niimmp@mail.ru ORCID: https://orcid.org/0000-0001-9542-5893
Evgeniya A. Romanenko, Applicant, Volga Region Scientific Research Institute of Meat-and-Milk Production and Processing. 6 Rokossovsky str., Volgograd, 400131, Russia. Tel.: +7-8442-39-10-48, E-mail: niimmp@mail.ru ORCID: https://orcid.org/0000-0002-6429-8016
All authors bear responsibility for the work and presented data.
All authors made an equal contribution to the work.
The authors were equally involved in writing the manuscript and bear the equal responsibility for plagiarism. The authors declare no conflict of interest.
