{"title":"肉制品生产中植物成分的使用分析","authors":"R. Zinchenko, Y. Slyva","doi":"10.31548/animal.13(4).2022.19-29","DOIUrl":null,"url":null,"abstract":"The inclusion of plant components in meat products plays a substantial role in human nutrition, since such inclusions are a source of biologically active substances, promote digestion, and increase the nutritional composition of food products. The purpose of this paper is to review the latest studies on the use of plant components in the production of meat products and search for new ones that can be used as substitutes for artificial additives and meat raw materials. During the study, methods of analysis, comparison, and synthesis of papers of Ukrainian and foreign researchers located in scientometric databases, such as Web of Science, Scopus, and internet resources, are used. During the study of the literature, the main problems of meat products production are considered: spoilage of products during storage, increased content of nitrates and phosphates, development of pathogenic microflora. It is identified that the main centre of research is oxidative processes during the production and storage of finished meat products. It is identified that due to the high content of vitamins, phenolic compounds, and micro- and microelements, plant inclusions can act as inhibitors in such reactions. In the course of the study, it is determined that the most commonly used: peel, pulp, juices, and extracts of fruits and vegetables as plant inclusions. The main task of such inclusions is to replace synthetic inclusions with natural ones to increase the nutritional value and composition of food products. A comparative analysis of the nutritional value and chemical composition of fruits, vegetables, and their juices is conducted to select the most fitting plant inclusions that are common on the Ukrainian market. The indicators are summarised in the table. Replacing artificial antioxidants, preservatives, and other compounds with their natural counterparts is essential for modern manufacturing, as such technological solutions will help make food more functional, healthy, and increase the level of beneficial compounds in food.","PeriodicalId":423813,"journal":{"name":"Animal Science and Food Technology","volume":"337 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"2022-10-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Analysis of the use of plant components in the production of meat products\",\"authors\":\"R. Zinchenko, Y. 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During the study of the literature, the main problems of meat products production are considered: spoilage of products during storage, increased content of nitrates and phosphates, development of pathogenic microflora. It is identified that the main centre of research is oxidative processes during the production and storage of finished meat products. It is identified that due to the high content of vitamins, phenolic compounds, and micro- and microelements, plant inclusions can act as inhibitors in such reactions. In the course of the study, it is determined that the most commonly used: peel, pulp, juices, and extracts of fruits and vegetables as plant inclusions. The main task of such inclusions is to replace synthetic inclusions with natural ones to increase the nutritional value and composition of food products. A comparative analysis of the nutritional value and chemical composition of fruits, vegetables, and their juices is conducted to select the most fitting plant inclusions that are common on the Ukrainian market. The indicators are summarised in the table. 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引用次数: 0
摘要
肉类产品中的植物成分在人类营养中起着重要作用,因为这些成分是生物活性物质的来源,促进消化,增加食品的营养成分。本文综述了植物成分在肉制品生产中应用的最新研究进展,并寻找新的植物成分可以替代人工添加剂和肉类原料。在研究过程中,使用了分析、比较和综合乌克兰和外国研究人员的论文的方法,这些论文位于科学计量数据库中,如Web of Science、Scopus和互联网资源。在文献研究中,考虑了肉制品生产中的主要问题:产品在储存过程中变质,硝酸盐和磷酸盐含量增加,致病性微生物群的发展。研究的主要中心是成品肉制品生产和储存过程中的氧化过程。经鉴定,由于植物包涵体中维生素、酚类化合物、微量元素和微量元素含量高,可以在这些反应中起到抑制作用。在研究过程中,确定了最常用的:果皮、果肉、果汁和果蔬提取物作为植物夹杂物。这种内含物的主要任务是用天然内含物代替合成内含物,以增加食品的营养价值和成分。对水果、蔬菜及其果汁的营养价值和化学成分进行了比较分析,以选择乌克兰市场上常见的最合适的植物内含物。表中概述了各项指标。用天然的抗氧化剂、防腐剂和其他化合物代替人工抗氧化剂、防腐剂和其他化合物对现代制造业来说是必不可少的,因为这些技术解决方案将有助于使食品更有功能、更健康,并增加食品中有益化合物的含量。
Analysis of the use of plant components in the production of meat products
The inclusion of plant components in meat products plays a substantial role in human nutrition, since such inclusions are a source of biologically active substances, promote digestion, and increase the nutritional composition of food products. The purpose of this paper is to review the latest studies on the use of plant components in the production of meat products and search for new ones that can be used as substitutes for artificial additives and meat raw materials. During the study, methods of analysis, comparison, and synthesis of papers of Ukrainian and foreign researchers located in scientometric databases, such as Web of Science, Scopus, and internet resources, are used. During the study of the literature, the main problems of meat products production are considered: spoilage of products during storage, increased content of nitrates and phosphates, development of pathogenic microflora. It is identified that the main centre of research is oxidative processes during the production and storage of finished meat products. It is identified that due to the high content of vitamins, phenolic compounds, and micro- and microelements, plant inclusions can act as inhibitors in such reactions. In the course of the study, it is determined that the most commonly used: peel, pulp, juices, and extracts of fruits and vegetables as plant inclusions. The main task of such inclusions is to replace synthetic inclusions with natural ones to increase the nutritional value and composition of food products. A comparative analysis of the nutritional value and chemical composition of fruits, vegetables, and their juices is conducted to select the most fitting plant inclusions that are common on the Ukrainian market. The indicators are summarised in the table. Replacing artificial antioxidants, preservatives, and other compounds with their natural counterparts is essential for modern manufacturing, as such technological solutions will help make food more functional, healthy, and increase the level of beneficial compounds in food.