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By-products are the potential source of animal protein obtained from brood chickens and egg-laying hens. Certain by-products like gizzards and combs are quite tough and possess low nutritional and biological value due to their high content of connective tissue. Biotechnological processing improves the quality parameters of collagen-containing by-products. In this article a probiotic starter culture of propionic acid bacteria, which have high proteolytic activity, was used to treat the gizzards and combs of brood chickens. Before processing of by-products with starter culture, physical and chemical parameters and the yield of by-products in relation to poultry live weight were analyzed and recorded. 5%, 10% and 15% starter culture were added to the tested samples of chopped by-products, the samples were kept at a temperature of 30 °C, and every 4 hours the following functional and technological parameters were monitored: moisture binding capacity, water holding capacity (MBC and WHC) and yield of the product after heat treatment. The results proved that increase of starter culture amount and longer exposure of by-products to hydrolysis led to decrease of functional and technological parameters values, but for the combs those parameters remained at a sufficiently high level compared to the gizzards, as the gizzards were exposed to more intense hydrolysis than combs. The decrease in the pH value correlated with the dynamics of MBC and WHC changes; and dynamics of the product yield after the heat treatment. Also the stained histological preparations were studied in order to assess the influence of biotechnological processing on by-products microstructure, where significant differences were found in the morphological structure of muscle and collagen fibers of hydrolysates of combs and gizzards exposed to action of bacterial concentrate. The results of rheological studies showed that hydrolyzed chicken combs differed from gizzards; the combs were denser and featured more elastic structure due to a lower degree of hydrolysis by bacterial enzymes. In general, the properties of collagen-containing by-products (muscular gizzards and combs) change significantly after being exposed to enzymes of propionic acid bacteria.

Germinated cereal crops are widely used in the technology of meat products, as they contain a significant amount of vitamins, minerals and protein. This study presents the formulation and processing technology of meat pate with the addition of wheat (Triticum aestivum) germ. Three treatments of 10, 15 and 20% of germinated wheat (GW) were prepared. Wheat sprouts were crushed and mixed for 6 minutes in a meat mixer together with broth, oat flour, and spices to obtain a smooth mass. This was mixed with minced meat and grinded on a cutter to obtain a more uniform finished paste that was dosed into lamister or tin containers, sterilized and stored for 2 years. This was followed by the determination of its proximate composition, water-binding capacity, and sensory analysis. Results show that the meat pate with 10% of GW in comparison with the control, contain more protein, is more nutritious with a lower fat content of 6.8% and a lower carbohydrate content of 11.3%. The results of organoleptic evaluation showed that the highest average score was for the meat pate with a recipe that contains 10% of germinated wheat, and the lowest was for the meat pate containing 20% of germinated wheat. Meat pate containing 10% of germinated wheat has a higher water-holding capacity and the optimal pH value. This study suggests that wheat can be used in appropriate formulation to improve the organoleptic quality of meat pate.

S.P. Merenkova1, merenkovasp@susu.ru, ORCID: 0000-0002-8795-1065, O.V. Zinina1, zininaov@susu.ru, ORCID: 0000-0003-4817-1645, M. Stuart2, marilyne.stuart@cnl.ca, Scopus Author ID: 55504161900, E.K. Okuskhanova3, eleonora-okushan@mail.ru, ORCID: 0000-0001-5139-9291, N.V. Androsova1, androsovanv@susu.ru 1 South Ural State University, Chelyabinsk, Russian Federation, 2 Canadian Nuclear Laboratories, Chalk River, Ontario, Canada, 3 Shakarim State University of Semey, Semey, Kazakhstan Меренкова Светлана Павловна, кандидат ветеринарных наук, доцент кафедры «Пищевые и биотехнологии», Южно-Уральский государственный университет. 454080, г. Челябинск, проспект Ленина, 76. E-mail: merenkovasp@susu.ru, ORCID: 0000-0002-8795-1065. Зинина Оксана Владимировна, кандидат сельскохозяйственных наук, доцент кафедры «Пищевые и биотехнологии», Южно-Уральский государственный университет. 454080, г. Челябинск, проспект Ленина, 76. E-mail: zininaov@susu.ru, ORCID: 0000-0003-4817-1645. Стюарт Мэрилин, доктор PhD, профессор, старший научный сотрудник, лаборатория ядерных исследований, г. Чок-Ривер, Онтарио, Канада. E-mail: marilyne.stuart@cnl.ca, идентификатор автора: 55504161900. Окусханова Элеонора Курметовна, доктор PhD, доцент кафедры «Технология пищевых продуктов и изделий легкой промышленности» инженерно-технологического факультета, Государственный университет имени Шакарима города Семей. Республика Казахстан, 071412, г. Семей, ул. Глинки, 20а. E-mail: eleonora-okushan@mail.ru, ORCID: 0000-0001-5139-9291. Андросова Наталья Владимировна, старший преподаватель кафедры «Технология продукции и организация общественного питания», Южно-Уральский государственный университет. 454080, г. Челябинск, проспект Ленина, 76. E-mail: androsovanv@susu.ru. The aim of this article is to review literature data on the terminology, classification and physiological effects of dietary fibers. Results. The scientific studies on the terminology, classification and characteristics of various types of dietary fiber are presented, the sources of dietary fiber and their positive physiological effects are described. Nowadays no consensus definition has been given to the concept of dietary fibers. The authors point to dietary fibers being related to chemical compounds defined by structure, or functional properties, and/or a combination of both structural and functional properties. The authors noted one commonality in these definitions: each mentioned positive physiological effects. The modern classification system for dietary fibers is wide and diverse and can be based on origin, structure of polymers, solubility, ion exchange, sorption or physiological effect. Many studies have shown that dietary fibers can promote human health and help prevent specific chronic diseases that increase mortality and reduce ife expectancy. Numerous healthful effects of the dietary fibers have been documented. These include curative and preventive effects for diseases such as obesity, certain types of cancers, cardiovascular diseases, diabetes, and constipation. Conclusion. Fibers are considered before other nutrients to ensure a healthy nutrition. Research continues to contribute new data on the effect of dietary fiber on the human body. Целью данного исследования являлся анализ литературных данных относительно терминологии, классификации и физиологических функций пищевых волокон. Результаты. Приведены данные научных исследований, касающиеся терминологии и классификации пищевых волокон, представлены характеристики различных типов, описаны источники пищевых волокон и их положительные физиологические эффекты. В настоящее время нет единой терминологии для характеристики понятия «пищевые волокна». Авторы указывают на общую концепцию в определениях: основанием к отнесению к группе пищевых волокон является соответствие химической структуры или функциональных свойств или сочетание как химического строения, так и функциональных свойств. Авторы отметили одну общность в этих определениях: в каждом из них отмечались положительные физиологические эффекты пищевых волокон. Современная система классификации пищевых волокон разнообразна и может быть основана на происхождении, структуре полимеров, растворимости, ионообменных свойствах, сорбционном или физиологическом эффекте. Множество исследований доказывают, что пищевые волокна благоприятно влияют на здоровье человека и способствуют предотвращению отдельных хронических заболеваний, которые увеличивают смертность и сокращают продолжительность жизни. В научных публикациях отмечены многочисленные полезные для здоровья человека свойства пищевых волокон. К ним относятся лечебные и профилактические эффекты при таких заболеваниях, как ожирение, некоторые виды онкологических заболеваний, сердечно-сосудистые заболевания, диабет и запоры. Заключение. Пищевые волокна являются незаменимыми питательными веществами, обеспечивающими рациональное питание. Продолжающиеся исследования вносят новые данные о влиянии пищевых волокон на организм человека.

Poultry processing is characterized by the accumulation of significant volumes of industrial waste (manure, waste from the incubation and slaughter of poultry, feathers, and carcasses). The overall purpose of this review is to analyze the current global practice of recycling poultry waste and by-products and to study the technological prospects for modifying their properties in terms of obtaining value-added products and preventing environmental pollution. Processing agricultural raw materials in a waste-free production cycle is based on certain economic and ecological aspects. The variety of morphological structures and chemical compositions of by-products and waste allows to obtain valuable components using a wide range of modern processing technologies. The use of recycled waste and by-products of poultry processing varies widely: from applications in food technologies to the production of biofuels. Many researchers strive to develop efficient technologies for converting secondary poultry products; a great deal of attention is paid to enzyme-based technologies, which have been improved significantly.

The results of the effects of transglutaminase (TG) and bacterial concentrates (BC) of different strains of microorganisms on the functional and technological properties of minced meat obtained from beef trimming (80/20) are presented. A control and seven experimental samples of minced meat were obtained – three samples with the addition of 10% BC: Bifilact-Pro, Bifilact-AD, Bifilact-Kefir (S-Pro, S-AD, SK), a sample with the addition of 0.2% TG (S-TG) and three samples with simultaneous addition of 5% BC: Bifilact-Pro, Bifilact-AD, Bifilact-Kefir and 0.1% TG (S-Pro + TG, S-AD + TG, S-K + TG). The control and experimental samples were analyzed for: pH, water binding capacity (WBC), water holding capacity (WHC), cooking loss, as well as physicochemical and rheological properties. The highest WHC was observed in the S-TG samples during the 6–12 h of ripening, whereas in the S-Pro+TG, S-AD+TG and S-K+TG samples during the ripening period of 12–18 h. The data obtained correlated with an increase in the pH value in the samples during the indicated periods. Significant differences were noted in the changes in WBC and WHC when BCs were added to the minced meat, as dependent on the composition of the microorganism cultures. The lowest cooking losses were determined in the S-TG sample, i.e. 19.03–19.99% (p

The aim of the study was to analyse the effects of transglutaminase on the physicochemical, technological, rheological, and microstructural indicators of minced meat with the addition of plant raw materials. The formulations of minced meat from beef trimming, hemp protein, and flax flour were optimized in terms of biological value and optimal content of essential amino acids. The addition of plant components in amounts greater than 18% caused an increase in the content of protein, fat, and ash in the minced samples. The rheological properties of minced meat samples without enzyme treatment changed depending on the proportion of plant raw materials. When the content of the flax flour was increased, the minimum ultimate shear stress and viscosity were observed, while the maximum values for these indicators were achieved in samples containing about 15% hemp protein, as well as in samples without plant additives. When adding transglutaminase to the formulation, increases in the ultimate shear stress and viscosity were proven for all combined minced samples. The combined minces, containing flax flour, had a more plastic structure and the lowest modulus of elasticity, while minces including 14% hemp protein or more than 87% meat components were identical to the control samples in terms of deformation and elasticity. In enzyme-treated minces, the plasticity of the samples reduced while density and elasticity increased. Transglutaminase treatment contributed to the formation of optimal technological properties of combined minces. Microstructural analysis showed the intermolecular bonds between protein particles in combined minced samples with the addition of enzymes. The research results have demonstrated the effectiveness of using transglutaminase in the composition of combined minced meat for the formation of a homogeneous and dense system with the necessary technological and rheological properties.

To adjust the nutritive and biological value of food products, it is advisable to combine meat and vegetable raw materials. The paper presents the results of study of the rheological and microstructural parameters of combined meat-vegetable minces. The mince includes beef trimming, hemp protein and flaxseed flour. The study results showed the minimum values of shear stress and viscosity of the mince system and increased indicators of total and plastic deformation in the samples of minced meat containing linseed flour in an amount of 10–15%. Samples of the meat-vegetable mince that contained 15% of hemp protein and not more than 5% of flax flour exhibited high stability of the meat system. Microstructural studies of combined minced meat revealed the presence of friable vegetable mass, starch grains and fragments of hemp and flax fiber. Samples with a predominance of hemp protein showed a denser and more uniform structure. Thus, the rheological properties of meat-vegetable mince systems depend significantly on the type and amount of vegetable materials introduced.

The demand for semi-finished meat products has a steady upward trend, and therefore the development of new types of semi-finished products is relevant. The purpose of the research is to assess the organoleptic and physico-chemical parameters of a semi-finished product made of poultry meat and plant raw materials. The results of the organoleptic analysis showed that the samples were highly appreciated by the tasters. Physico-chemical indicators of semi-finished products meet the requirements of GOST 32951-2014 Semi-finished meat and meat-containing products. Thus, the conducted studies of organoleptic and physico-chemical indicators of semi-finished products showed the possibility of their implementation.

To achieve a balanced composition of the product in terms of nutritive value, many researchers recommend combining meat raw materials with vegetable components. The paper presents a technique to optimize the formulation of minced meat semi-finished products developed by mathematical modeling. The main components of semi-finished products are broiler chicken meat, egg melange, and onion, protein-fat emulsion made of chickpea flour, sunflower oil and water. Optimization was aimed at obtaining the ratio of the components to meet the requirements established for nutritive values. At the same time, the recommended amount of vitamin and mineral for adults and the requirements of normative documentation for the quality of semi-finished meat products were taken into account. The target function was the protein content to obtain its maximum value. The optimized formulation obtained was used to make samples of meat semi-finished products, and sensory indicators were evaluated. The results showed that addition of chickpea flour affected the product color. Thus, we can conclude that mathematical modeling is an efficient tool to fabricate a product with desired properties. A combination of raw materials of vegetable and animal origin allows development of nutritionally balanced formulation.

Turkey meat is the most valuable product for human nutrition. In this research, we suggest a technological solution for food production from turkey meat, as well as assess the influence of cross on the organoleptic characteristics of the product. The technological result of this invention was a slight reduction in the time cost of producing a gourmet food from poultry meat (turkey), while maintaining a fairly high sensory characteristics of the finished product. Also, the developed product expands the range of meat delicacies that will be presented on the domestic market. An organoleptic evaluation showed that the crossbred meat of Hybrid crosses the meat of white broad-chested crosses. It was established that the best rating was given to a product made from meat of medium cross-country hybrid poultry Hybrid Grade Maker (group III). The score was 8.62 points.

A theoretical and practical interest to the expansion of the use of collagen containing raw material field in the meat foods production has been existing for many decades. But this raw material is notable in a technological respect for the unacceptable qualities that it is possible to improve by means of the biotechnological processing of the raw material. In recent years the propionic and bifidus bacteria have been drawing many scientists’ attention for the ferment processing conducting of the meat raw material. The propionic and bifidus bacteria have a high proteolytic activity and protective qualities in respect of the pathogenic and opportunistic pathogenic microflora. In this field scientists’ efforts are concentrated on the use of the mentioned bacteria in the production of fermented sausages or for the low-grade raw material softening. An aspect of using of the propionic and bifidus bacteria is studied not enough for the collagen containing raw material processing. Thereby the aim of the work is the study of the influence of the ferment processing of the collagen containing by-products of the 2nd category of bovine animals on the model systems micro structure, including protein compositions on the basis of the biomodificated by-products. In the study a detailed description of the change of the particular structural components of a model system is given when including to the model system the biomodificated raw material. It is established that under the influence of the ferment processing the decondensation of collagen fascicles occurs to particular fibrils and their fragmentation takes place. As a result when making protein compositions the homogeneous in structure emulsion comes out. Later on it is recommended to use the emulsion in boiled sausages and minced half-finished goods receipts.

Enzymatic processing of raw meat is a promising technique for balancing its properties. The paper presents the results of a study of the functional and technological parameters of minced meat subjected to enzymatic treatment with transglutaminase and sequential treatment with pepsin and transglutaminase. The object of the study is beef with a connective tissue content of 20%. The highest values of moisture-binding, water-holding abilities and product yield after heat treatment were established for a test sample of minced meat with sequential treatment with pepsin and 0.3% transglutaminase. According to the results of the studies, it can be concluded that low-grade beef should be treated first with a proteolytic enzyme to soften the connective tissue, and then with transglutaminase for better binding and retention of moisture.

In the meat processing industry, biotechnological technologies are becoming more widespread every year. The use of plant and animal enzyme sources enables to obtain products with the desired properties. The paper presents the results of a study of the physicochemical characteristics of minced meat subjected to enzymatic treatment with transglutaminase and sequential treatment with pepsin and transglutaminase. The object of the study is beef with a connective tissue content of 20%. It was found that the sample was sequentially treated with pepsin, the proportion of 0.1%, followed by 0.3% transglutaminase, has the highest organoleptic characteristics, and there is also an increase in the yield of the finished product by 9.5% compared to the control sample. Thus, it can be concluded that the sequential processing of lower-grade meat raw materials with pepsin and transglutaminase can improve the physicochemical parameters of minced meat.

This paper shows the results of analysis of chemical composition, water binding capacity, pH and microstructure of maral meat, goat meat, lamb, and turkey meat. From the analysis, the high content of protein and ash is observed in turkey meat, fat prevails in lamb, and less amount in maral meat and goat meat. pH value lies between 5.7 (turkey white meat) and 6.4 (goat meat). Low value of water binding capacity is detected in turkey meat (58.2% in red meat, 59.2% in white meat) and high value – in maral meat 79.57%. The morphology and microstructure of meat have some differences in position and diameter of muscle fibers. Micrographic investigation shows that the largest diameter of muscle fibers was observed in turkey white meat (46.58 µm) and the smallest – in muscle tissue of lamb (29.92 µm). Obtained results will be useful for further processing and developing meat products.

In this paper, a new technology for meatball production is presented. The ingredients in the formulation used are low value parts of poultry meat (neck and back part), rice, sea cabbage (Laminaria) and carrot. Three variants of meatball were prepared with different weight ratios of Laminaria: variant 1 – 15%, variant 2 – 10% and variant 3 – 5%. The comparative quality and organoleptic indicators of meatballs are studied. As a result, when compared with the control meatballs, the developed meatballs have soft consistency, a pleasant flavor, better sensory characteristics and balanced composition. The highest level of protein was obtained in variant 2 (19.7%) while the lowest one was determined in the control sample (10.1%). Variant 2 meatball also showed an increased level of mineral elements – 3.11%, compared with variant 1 (2.6%) and variant 3 (1.6%). The moisture content of the developed meatballs varied from 67.1% to 69.3% and these values are much higher than in the control sample (61.64%). Also, the developed meatballs show a higher content of fat compared with the control sample. Different proportions of Laminaria in meatball formulations caused significant changes in content of I, Mg, K and Na. The concentrations of these elements were reduced when the Laminaria weight ratio in meatballs was lowered. Using Laminaria demonstrated a positive effect to the food quality of meatball.