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It has been studied whether the kernels (endocarps) of stones obtained from apricots grown in the Odesa region (the cultivars Shablovsky, Kyivsky Ananasny, Ananasny Tsiurupynsky, and Krasnoshchoky) are prospective raw materials for fat-and-oil and beauty products. The study provides a basis for a technology of producing oils from the kernels of stones of various apricot cultivars harvested in the region. The most suitable cold pressing modes (extra virgin) have been chosen for kernels obtained from different cultivars. Crushed apricot kernels should be wet-treated and heat-treated at 40–50°C for 15–20 min. During extraction by pressing, it is recommended that the crushed kernels (mash) should not be heated above 50–60°C for 5–7 min. The effectiveness of pressing has been established: the kernels of stones of the cultivars Shablovsky, Kyivsky Ananasny, Ananasny Tsiurupynsky, and Krasnoshchoky contained 33–37% of oil. The thickness of an oilcake piece determines the effectiveness of pressing extraction. The thinner the oilcake piece, the more effective the pressing is: the load withstanding time, the pressing force, and the loading rate are significantly reduced, and the produce of oil increases. Thus, the pressing extraction stage most effective for the kernels of all the apricot cultivars is as follows: residual oil content in the oilcake 5.0–6.0%, oil yield 94.0%, oilcake thickness 33.0 mm, load withstanding time 3.0 min, pressing force 10.0 kN, loading rate 5.0 kN/cm. The proposed technological mode of producing oils allows retaining, to a maximum extent, the original fatty acid composition of the raw material. It has been proved that oil from the kernels of apricot stones of the Shablovsky variety contains up to 96.4% of ω-6 PUFA and 95.7% of ω 9 MUFA. In the cultivar Kyivsky Ananasny, these parameters are up to 97.7% and 98.3% respectively, and in Ananasny Tsiurupynsky, they are up to 96.4% and 93.9% respectively. The Krasnoshchoky cultivar is up to 99.0% high in ω-6 PUFA and up to 98.4% high in ω 9 MUFA, compared with the original level. [ABSTRACT FROM AUTHOR]

The research has proved the practical importance of using a biopolymer complex of thermostable animal proteins with functional and technological properties as a component of restructured ham-type products. It has been established that the water-holding and fat-holding capacity and the stabilising power of meat products significantly increase due to the introduction of the biopolymer complex developed by the authors, which contains sodium caseinate, buttermilk powder, and blood plasma Vepro 75 PSC. The experiments have confirmed that a protein-infat emulsion based on a biopolymer complex of thermostable animal proteins, a protein stabiliser obtained from turkey skin, and pork and turkey fats can be used as a component of restructured ham-type products from PSE pork and turkey meat. Thus, 5, 10, 15, and 20% of the proteinin-fat emulsion added to the formulations of restructured hams from lowfat pork and turkey meat increase the water-holding capacity of model meat systems by 7.49–9.05%, and their fat-holding capacity by 8.11–9.32%. Regular patterns have been established in how the stability of the functional and technological properties of the protein-infat emulsion changes throughout storage, depending on the nature and the content of a protein preparation (Vepro 75 PSC, sodium caseinate, buttermilk) and on the fat composition. It has been proved that the introduction of a protein-in-fat emulsion into the composition of hams allows obtaining products with improved and persistently high consumer properties. It has been confirmed that 0.35% of powdered sweet potato juice, in the presence of 0.025% of the starter culture of Staphylococcus carnosus, can be included in the composition of restructured ham-type products from PSE and turkey meat to colour them rosy-red, thus making it unnecessary to use sodium nitrite, a hazardous chemical. Sweet potato juice powder used in the presence of 0.025% of Staphylococcus carnosus has been found to reduce the residual amount of sodium nitrite to 3.10– 3.11 mg/100 g, because nitrate transforms into nitroso compounds more completely. The results of the study are of practical significance and will be helpful in expanding the range of restructured ham-type products of enhanced nutritional value. [ABSTRACT FROM AUTHOR]

One of the technological ways of improving the quality of frozen semi-finished chopped meat products is the use of proteinpolysaccharide mixtures in their composition. The mechanism of the cryoprotective action of these mixtures involves the formation of the amorphous structure of the product, decrease in the number of crystallisation centres, and reduction of water activity, which is especially important for long-stored meat products at sub-zero temperatures. For this purpose, a protein-polysaccharide composition has been developed. It consists of blood plasma proteins, sodium caseinate, and dietary fibres of flax and plantain (Plantago) in the ratio 1:1:2:2. The regularities of the effect of the selected composition on the physicochemical properties of model forcemeat systems have been established. It has been proved that this composition allows eliminating the disadvantages of low-functional meat raw materials in the semifinished meat products and counteracting the negative effects of their long-term storage in the frozen state. It has been found that 3% of the composite cryoprotectant mixture decreases the cryoscopic temperature of forcemeat systems by 2.09‒2.81°С, reduces the mass fraction of frozen moisture by 1.7% and the water activity index by 0.031‒0.067. The mathematical modelling and processing of the experimental data in the system of the mathematical package Mathcad 15 have allowed establishing that semi-finished chopped meat products with a mass fraction of the protein-polysaccharide composition contain up to 4% of frozen water when stored for up to 30 days at -10°С. Besides, the chemical makeup and functional and technological properties of model forcemeat systems containing different amounts of the proteinpolysaccharide composition have been studied to develop recommendations how to use it as a cryoprotectant. It has been proved that using 3% of the protein-polysaccharide composition is technologically practical, since it is an effective cryoprotectant of forcemeat systems during their low-temperature processing. The research results obtained allow purposefully forming and stabilising the required functional, technological, structural, mechanical, and sensory characteristics of the final product. [ABSTRACT FROM AUTHOR]

This study considers the development of combined meat products containing, along with meat raw materials, other types of raw materials of animal and vegetable origin. The aim of the research is to substantiate the advantages of combining duck meat of regional origin with other types of raw materials in meat-containing cooked smoked sausages. A model for studying of the feasibility of combining duck meat of regional origin with other raw materials was a recipe for cooked smoked sausage containing meat of the Muscovy duck and also including pork hearts, salted pork side-fat, soybean isolates, pork skin protein, edible albumin “Aprored.” In the model samples of forcemeat for meat-containing cooked smoked sausages, functional and technological properties have been determined according to standard methods. The biological food value of the finished products has been determined as well. The analysis of the results confirms that the combination of Muscovy duck meat and protein-containing secondary raw materials improves the moisture content, water-holding capacity, emulsifying ability, and stability of the emulsion. The study of the microbiological parameters of the sausages developed has indicated that the number of mesophilic aerobic and facultative anaerobic microorganisms (MAFAM) in all the samples studied was within the normal limits. The study of the number of bacteria of the E. coli group has not detected these microorganisms in any of the samples. For the ω-6 and ω-3 family, its high biological value as for the content of essential amino acids and its biological effectiveness as for the fatty acids have been confirmed. It has been proved that duck meat can be combined with traditional types of meat and vegetable raw materials to increase the biological effectiveness of meat-containing cooked smoked sausages. It has been determined that when Muscovy duck meat is combined with non-meat kinds of protein-containing raw material (pork skin protein, soybean isolate) as part of meat-containing cooked smoked sausage, it allows producing nutritious food with high quality characteristics. [ABSTRACT FROM AUTHOR]

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