MODELING THE TECHNOLOGY OF COOKED MINCED MEAT PRODUCTS USING ALTERNATIVE PROTEINS
Abstract
In the current climate, ensuring Ukrainian military personnel receive comprehensive nutrition with high biological value is of paramount strategic importance. Conventional meat products often fail to meet the demands of field nutrition and the standards of modern healthy diets, particularly concerning the increasing need for protein. Employing alternative protein sources and optimizing the formulation of meat products presents a viable avenue for addressing this challenge. This study details the development of an innovative formulation for "Military" cooked sausage, incorporating Helix pomatia snails and protein isolate derived from pumpkin seed meal. This approach enhances the nutritional value of the product while promoting the sustainable utilization of food production byproducts. Snail meat offers a valuable source of complete protein, vitamins, and micronutrients, coupled with a low-fat content. Pumpkin seed protein isolate serves as a concentrated source of plant-based protein, abundant in essential amino acids. Through mathematical modeling, an optimal ratio of 18 g of snail meat and 4.5 g of pumpkin seed protein isolate per 100 g of sausage was established. This ratio ensures superior organoleptic and physicochemical properties. Organoleptic assessment confirmed the excellent taste profile of the "Military" sausage. Physicochemical analyses revealed that the newly developed formulation improves the functional and technological characteristics of the sausage meat. The water-holding capacity (WHC) of the "Military" sausage is 74.2%, surpassing the control by 0.8%. Similarly, the fat-holding capacity (FHC) exceeds the control by 2.8%, reaching 73.8%. The inclusion of pumpkin seed protein isolate enhances the stability and consistency of the meat matrix. The findings of this research provide a scientific basis for the production technology of the "Military" cooked sausage. The process involves incorporating Helix pomatia snails and fortifying the product with protein isolate from pumpkin seed meal. This innovation will contribute to a broader range of meat products with enhanced nutritional profiles for military personnel in Ukraine. Future research will focus on evaluating safety parameters, shelf-life stability, and the potential integration of other alternative protein sources. This development represents a significant advancement in providing the Ukrainian military with high-quality food products, ultimately contributing to their operational effectiveness and overall well-being.
References
2. Hargreaves S. M., Raposo A., Saraiva A., & Zandonadi R. P. (2021). Vegetarian diet: An overview through the perspective of quality of life domains. International Journal of Environmental Research and Public Health, no. 18(8). DOI: https://doi.org/10.3390/ijerph18084067
3. Biesalski H. K. (2005). Meat as a component of a healthy diet: Are there any risks or benefits if meat is avoided in the diet? Meat Science, no. 70(3), pp. 509-524. DOI: https://doi.org/10.1016/j.meatsci.2004.07.017
4. Pegg R. B., & Honikel K. O. (2014). Principles of curing. In F. Toldrá, Y. H. Hui, I. Astiasarán, J. G. Sebranek, & R. Talon (Eds.). Handbook of fermented meat and poultry, pp. 19-30. DOI: https://doi.org/10.1002/9781118522653.ch4
5. Honikel K.-O. (2008). The use and control of nitrate and nitrite for the processing of meat products. Meat Science, no. 78(1), pp. 68-76. DOI: https://doi.org/10.1016/j.meatsci.2007.05.030
6. Marco A., Navarro J. L., & Flores M. (2006). The influence of nitrite and nitrate on microbial, chemical, and sensory parameters of slow dry fermented sausage. Meat Science, no. 73(4), pp. 660-673. DOI: https://doi.org/10.1016/j.meatsci.2006.03.011
7. Vidal V. A. S., Lorenzo J. M., Munekata P. E. S., & Pollonio M. A. R. (2020). Challenges to reduce or replace NaCl by chloride salts in meat products made from whole pieces: A review. Critical Reviews in Food Science and Nutrition, pp. 1-13. DOI: https://doi.org/10.1080/10408398.2020.1774495
8. EFSA ANS Panel. (2017). Re-evaluation of potassium nitrite (E 249) and sodium nitrite (E 250) as food additives. EFSA Journal, no. 15(6). DOI: https://doi.org/10.2903/j.efsa
9. Hospital X. F., Carballo J., Fernández M., Arnau J., Gratacós M., & Hierro E. (2015). Technological implications of reducing nitrate and nitrite levels in dry-fermented sausages: Typical microbiota, residual nitrate and nitrite, and volatile profile. Food Control, no. 57, pp. 275-281. DOI: https://doi.org/10.1016/j.foodcont.2015.04.024
10. Shin D.-M., Hwang K.-E., Lee C.-W., Kim T.-K., Park Y.-S., & Han S. G. (2017). Effect of Swiss chard (Beta vulgaris var. cicla) as nitrite replacement on color stability and shelf-life of cooked pork patties during refrigerated storage. Korean Journal for Food Science of Animal Resources, no. 37(3), pp. 418-428. DOI: https://doi.org/10.5851/kosfa.2017.37.3.418
11. Gao D., Helikh A., Duan Z., & Xie Q. (2023). Thermal, structural, and emulsifying properties of pumpkin seed protein isolate subjected to pH-shifting treatment. Journal of Food Measurement and Characterization, no. 17(3), pp. 2301-2312. DOI: https://doi.org/10.1007/s11694-022-01776-6
12. Gao D., Helikh A., Filon A., Duan Z., & Vasylenko O. (2022). Effect of pH-shifting treatment on the gel properties of pumpkin seed protein isolate. Journal of Chemistry and Technologies, no. 30(2), pp. 198-204. DOI: https://doi.org/10.15421/jchemtech.v30i2.241145
13. Helikh A., Gao D., & Duan Z. (2020). Optimization of ultrasound-assisted alkaline extraction of pumpkin seed meal protein isolate by response surface methodology. Scientific Notes of Taurida National V.I. Vernadsky University, Series «Technical Sciences», no. 31(3(70), pp. 44-48. DOI: https://doi.org/10.32838/TNU-2663-5941/2020.3-2/08
14. Sebranek J. G., & Bacus J. N. (2007). Cured meat products without direct addition of nitrate or nitrite: What are the issues? Meat Science, no. 77(1), pp. 136-147. DOI: https://doi.org/10.1016/j.meatsci.2007.03.025
15. Golovko N., Golovko T., & Gelikh A. (2015). Investigation of amino acid structure of proteins of freshwater bivalve mussels from the genus Anodonta of northern Ukraine. Eastern-European Journal of Enterprise Technologies, no. 5(11), pp. 10-16. DOI: https://doi.org/10.15587/1729-4061.2015.51072
16. Vasilenko O., Gelikh A., & Filon A. (2019). Development of personal farm: Independent sources of electricity. Scientific Bulletin of the Tavria State Agrotechnological University, no. 9(1). DOI: https://doi.org/10.31388/2220-8674-2019-1-48
17. Gøtterup J., Olsen K., Knöchel S., Tjener K., Stahnke L. H., & Møller J. K. S. (2007). Relationship between nitrate/nitrite reductase activities in meat-associated staphylococci and nitrosylmyoglobin formation in a cured meat model system. International Journal of Food Microbiology, no. 120(3), pp. 303-310. DOI: https://doi.org/10.1016/j.ijfoodmicro.2007.08.034
18. Löfblom J., Rosenstein R., Nguyen M.-T., Ståhl S., & Götz F. (2017). Staphylococcus carnosus: From starter culture to protein engineering platform. Applied Microbiology and Biotechnology, no. 101(23-24), pp. 8293-8307. DOI: https://doi.org/10.1007/s00253-017-8528-6
19. Jin S.-K., Choi J. S., Yang H.-S., Park T.-S., & Yim D.-G. (2018). Natural curing agents as nitrite alternatives and their effects on the physicochemical, microbiological properties, and sensory evaluation of sausages during storage. Meat Science, no. 146, pp. 34-40. DOI: https://doi.org/10.1016/j.meatsci.2018.07.032
20. Bahadoran Z., Mirmiran P., Jeddi S., Azizi F., Ghasemi A., & Hadaegh F. (2016). Nitrate and nitrite content of vegetables, fruits, grains, legumes, dairy products, meats, and processed meats. Journal of Food Composition and Analysis, no. 51, pp. 93-105. DOI: https://doi.org/10.1016/j.jfca.2016.06.006
21. Chhikara N., Kushwaha K., Sharma P., Gat Y., & Panghal A. (2019). Bioactive compounds of beetroot and utilization in the food processing industry: A critical review. Food Chemistry, no. 272, pp. 192-200. DOI: https://doi.org/10.1016/j.foodchem.2018.08.022
22. Liu Y., Helikh A. O., Filon A. M., Tang X.-X., Duan Z.-H., & Ren A.-Q. (2024). Beetroot (Beta vulgaris L. var. conditiva Alef.) pretreated by freeze-thaw: Influence of drying methods on the quality characteristics. CYTA-Journal of Food, no. 22(1), pp. 1-12. DOI: https://doi.org/10.1080/19476337.2023.2295421
23. Liu Y., Helikh A., Filon A., & Duan Z. (2023). Sausage technology for food sustainability: Recipe, color, nutrition, structure. Eastern-European Journal of Enterprise Technologies, no. 4(11(124), pp. 47-58. DOI: https://doi.org/10.15587/1729-4061.2023.286323
24. Milana M., van Asselt E. D., & van der Fels-Klerx H. J. (2024). The chemical and microbiological safety of emerging alternative protein sources and derived analogues: A review. Comprehensive Reviews in Food Science and Food Safety, no. 23(4). DOI: https://doi.org/10.1111/1541-4337.13377
25. Helikh A., Samilyk M., Prymenko V., & Vasylenko O. (2020). Modeling of craft technology of cooked sausage "Firm Plus." Restaurant and Hotel Consulting. Innovations, no. 3(2), pp. 237-251. DOI: https://doi.org/10.31866/2616-7468.3.2.2020.219708
26. North Atlantic Treaty Organization. (2018). Nutrition and food requirements for military personnel (AJMedP-4, Edition B, Version 1). NATO Standardization Office.
