DEVELOPMENT OF NEW TYPES OF CANNED READY MEALS

Authors

  • Liubov Voytsekhivska Institute of Food Resources of National Academy of Agrarian Sciences of Ukraine, Kyiv, Ukraine
  • Olena Franko Institute of Food Resources of National Academy of Agrarian Sciences of Ukraine, Kyiv, Ukraine
  • Anna Gavrilenko Institute of Food Resources of National Academy of Agrarian Sciences of Ukraine, Kyiv, Ukraine

DOI:

https://doi.org/10.31073/foodresources2020-15-06

Keywords:

canned meatballs in sauce, canned sausages in brine, balanced recipes, chemical composition, sensorial characteristics, nutritional value, process charts

Abstract

The subject of the research: raw materials, recipes for canned ready meals (meatballs, sausages), technological schemes. The purpose of the study is to substantiation and development of technologies for the production of new types of canned ready meals of high nutritional value, in particular for the nutrition of preschool and school age children. Materials and methods of research The method of mathematical modeling of optimal formulations selected types of raw materials is used to compile formulations for canned meatballs and sausages with a balanced composition, the chemical composition, sensorial characteristics, nutritional value and safety were determined using standard methods. Research results. According to the formulations, produced prototypes of meatballs in sauce (3 types) and sausages in brine (2 types), in particular for preschool and school-age children. Fulfilled the requirements to technological processes of production are defined, formulas of sterilization of canned meatballs in sauce and sausages in brine in glass container (jars) on 400 ml are developed. The requirements to raw materials are defined and technological schemes of production are made. The indicators of quality and safety of finished canned products are studied. It is established that the chemical composition, protein content, protein-fat ratio and other characteristics of these products meet advanced requirements. The amount of essential amino acids in sausages recommended for children has been determined. It is established that the content of the said acids in sausages is close to the standard. The calculation of the amino acid score confirmed the high biological value of the protein component of the formulation. Scope of research results application. Further work will move in the direction of developing regulations for the production of new types of canned goods, which allow to expand the range of high quality canned products.

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References

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Published

2020-12-25

How to Cite

Voytsekhivska, L., Franko, O., & Gavrilenko, A. (2020). DEVELOPMENT OF NEW TYPES OF CANNED READY MEALS. FOOD RESOURCES, 8(15), 53–60. https://doi.org/10.31073/foodresources2020-15-06

Issue

Vol. 8 No. 15 (2020): Food Resources

Section

Технічні науки

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