Вісник Національного технічного університету «ХПІ». Серія: Нові рішення у сучасних технологіях

Постійне посилання на розділhttps://repository.kpi.kharkov.ua/handle/KhPI-Press/64473

Офіційний сайт http://vestnik2079-5459.khpi.edu.ua/

Журнал публікує наукові результати та досягнення мультидисциплінарних досліджень молодих науковців широкого профілю у сферах машинобудування, енергетики, технологій органічних і неорганічних речовин, екології, інформаційних технологій і систем управління, техніки та електрофізики високих напруг, а також з фундаментальних аспектів сучасних технологій.

Рік заснування: 2001. Періодичність: 4 рази на рік. p-ISSN: 2079-5459 e-ISSN: 2413-4295

Новини

Журнал включено до Переліку наукових фахових видань України, категорія "Б" (накази МОН України №409 від 17.03.2020 та №886 від 02.07.2020) за спеціальностями 132-Матеріалознавство; 141- Електроенергетика, електротехніка та електромеханіка; 142-Енергетичне машинобудування; 151-Автоматизація та комп’ютерно-інтегровані технології; 152 -Метрологія та інформаційно-вимірювальна техніка; 161-Хімічні технології та інженерія; 181-Харчові технології

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  • Ескіз
    Документ
    Agaricus bisporus and Flammulina velutipes mushrooms on quality of chicken batters
    (Національний технічний університет "Харківський політехнічний інститут", 2023) Fotina, Tetiana; Xiong, Anqi; Koshel, Olena; Sabadash, Sergiy; Yankovskiy, Roman
    It was noted the modern tendencies of the cultivated mushrooms using as a fat substitutes in the technology of low-fat meat products. It was states that variety of low-calorie, low-fat foods have come to the fore, and quickly become the mainstream of the future development of food. The mushrooms are worldwide cultivated and rich in protein, vitamins, dietary fiber, amino acids, polysaccharides, minerals, but low in fat and calories In order to develop low-fat meat products, the compound of Agaricus bisporus and Flammulina velutipes mushrooms were used as fat substitute to replace the pork-back fat in chicken batters. The amino acids content of these mushrooms allows receiving a nice flavor and can be use in the minced meat. It was use a chicken meat as a wellliked raw material for emulsified products. For preparation of meat batters was used chicken breast, salt and sodium tripolyphosphate. The chicken meatballs were prepared with the cultivated mushrooms as fat-substitutes.The mushrooms were compounded to replace fat in chicken batters, and the effect of compounding these mushrooms on the quality of chicken mince was investigated to find the optimal ratio of fat replacement. The cooking loss, water holding capacity, color, texture and rheological properties of chicken batters were studied. The results showed that the compound of Agaricus bisporus and Flammulina velutipes improved the texture, increased the water holding capacity, redness and yellowness, and reduced the cooking loss and brightness of chicken batters. When the ratio of Agaricus bisporus and Flammulina velutipes was 2:1 to replace 30% pork-back fat, chicken batters showed the best quality. In conclusion, the combination of Agaricus bisporus and Flammulina velutipes is a promising fat substitute in the development of low-fat meat products.
  • Ескіз
    Документ
    Technology of minced poultry products with increased dietary fiber content
    (Національний технічний університет "Харківський політехнічний інститут", 2023) Zhang, F.; Golovko, T. M.; Golovko, M. P.; Pertsevoi, F. V.; Vasylenko, O. O.; Prymenko, V. H.
    The basis of the state policy of Ukraine in the field of healthy nutrition of the population for the period until 2025 is to preserve and strengthen the health of the population, prevention of diseases caused by poor and unbalanced nutrition. Food products enriched with irreplaceable components, including dietary fibers, have been developed. The article substantiates the use of broiler meat as the main ingredient of the recipe, selects and studies the vegetable supplement of oat bran, which contains dietary fibers. The functional-technological and organoleptic indicators of minced meat models with different amounts of vegetable additives were studied, as a result, the optimal dose of introduction was determined and the formulation of the product made from broiler meat with an increased content of dietary fibers was developed. Optimal modes of heat treatment of the semi-finished product using a steam convection oven and modes of cold treatment of the finished product in "shock" freezing chambers were selected. The thermophysical characteristics of the new product were studied, and the duration of its freezing was calculated using Planck's formula. The technology of production of a functional product from broiler meat is proposed. The developed product is characterized by high organoleptic characteristics, such as juiciness of the product, pleasant smell and taste, uniform consistency, as well as a large yield of the finished product. The product contains dietary fibers, in one portion their amount is 8 g, which contributes to the satisfaction of 40% of the body's daily need for this food substance. The optimal recipe and technology of chicken cutlets with dietary fibers have been scientifically substantiated and developed. The possibility of producing chicken cutlets with a high content of dietary fiber has been theoretically and experimentally substantiated. Based on the analysis of the chemical composition and the study of the content of dietary fibers, functional-technological and organoleptic indicators of six vegetable supplements, the feasibility of introducing the vegetable supplement "Oat bran" into the recipe of chicken cutlets was substantiated. The effectiveness of thermal processing of chicken cutlets with increased dietary fiber content when using a convection oven in the steam + convection mode compared to the traditional method of processing has been proven. The raw materials for the production of the finished product were selected, the recipe was developed, the heat treatment parameters were selected, and the technology of quick-frozen finished product was developed. The developed ready-made poultry dish has an increased nutritional value due to the content of dietary fibers. It is taken into account that dietary fibers should be a mandatory part of the diet. Their total content in one portion is 8 g per 125 g of the finished product, which meets the daily need for this indicator by 40%.