Development of a recipe for imitation lard based on fat-containing components of duck for use in rillettes technology
https://doi.org/10.46845/1997-3071-2024-74-51-63
Abstract
In the Kaliningrad region, the agro-industrial complex for the cultivation and processing of agricultural raw materials of animal origin, including poultry, is actively developing. One of such fast developing enterprises for growing Mulard ducks and its further processing is the ECOFARMER brand. One of the promising areas of technology development is the development and widespread implementation of technologies that provide for complex processing of raw materials in order to obtain highly profitable and high-tech food products that are as ready for consumption as possible. These products include a type of pate called rillettes, which is made from meat and fat and has meat fibers in the texture of the finished product. Studies have shown the possibility of using fatty duck trimmings with the inclusion of skin obtained after cutting the carcasses into the rillettes recipe, giving the product unique taste and texture characteristics. An important component of the developed formulation is the multifunctional additive MITPRO, which plays a key role in shaping the strength of the finished product and allows the restructuring of fat-containing components into a dense semi-finished product. The recipe composition of imitation lard has been substantiated, including 5% of the total mass of the multifunctional additive MITPRO, 30 - 40% fatty duck trimmings with the inclusion of skin, 70 - 60% of the water part. A structural and technological scheme for producing rillettes with imitation lard has been developed, its organoleptic characteristics have been studied, and it has been shown that adding it to the recipe does not reduce the score of the finished product, improving its consistency. The proposed technological solution allows for the cost-effective use of underutilized raw materials in technology, reducing food waste through their rational use.
Supporting agencies: The authors expresses their gratitude to the management of the ECOFARMER brand for providing support during scientific research with duck rillettes with the addition of imitation lard.
About the Authors
D. L. Alshevskiy
Kaliningrad State Technical University
Russian Federation
Russian Federation
Dmitriy L. Al’shevskiy – PhD in Engineering, Associate Professor of the Department of Food Technology
Kaliningrad
M. N. Alshevskaya
Kaliningrad State Technical University
Russian Federation
Russian Federation
Marina N. Al’shevskaya – PhD in Engineering, Associate Professor of the Department of Food Technology
Kaliningrad
References
1. Ayrapetyan A. A., Manzhesov V. I., Churikova S. Yu. Razrabotka tekhnologii myasnogo pashteta funktsional'nogo naznacheniya [Development of technology for functional meat pate]. Vestnik VGUIT. 2020, vol. 82, no. 4. pp. 126–131.
2. Ayrapetyan A. A., Maksimov I. V., Manzhesov V. I., Mamaev S. Sh. Razrabotka tekhnologii pashtetov funktsional'nogo naznacheniya s ispol'zovaniem myasa utok mulard [Development of technology for functional pates using mulard duck meat]. Nauchnye issledovaniya: fundamental'nye i prikladnye aspekty [Scientific research: fundamental and applied aspects]. Voronezh, FGBOU VO "Voronezhskiy gosudarstvennyy universitet im. Petra I". 2023, pp. 64–69.
3. Ezhova O. Yu., Sen'ko A. Ya., Khakimova S. A., Sycheva L. V. Produktivnye kachestva utok raznykh krossov [Productive qualities of ducks of different crosses]. Izvestiya Orenburgskogo gosudarstvennogo agrarnogo universiteta. 2020, no. 6 (86), pp. 336–340.
4. EKOFERMER. internet-magazin. Kaliningrad, 2017, available at: http://ecofermer39.ru (Accessed 28 February 2024).
5. Andreev M. P., Morozov I. O. Vliyanie strukturoobrazovateley razlichnoy prirody na reologicheskie svoystva zheleynykh pishchevykh produktov na osnove vtorichnogo rybnogo syr'ya [The influence of structure formers of various natures on the rheological properties of jelly food products based on secondary fish raw materials]. Izvestiya Kaliningradskogo gosudarstvennogo tekhnicheskogo universiteta. 2020, no. 57, pp. 89–98.
6. Men'shikova L. Novye funktsional'nye smesi – retsept vashego uspekha [New functional mixtures – a recipe for your success]. Vsyo o myase. 2007, no. 5, pp. 26–27.
7. Al'shevskiy D. L., Ayupova T. M. Razrabotka retseptury imitatsionnogo shpika na osnove zhirosoderzhashchikh komponentov konini [Development of a recipe for imitation lard based on fat-containing components of horse meat]. Nauchnoprakticheskiy zhurnal «Tekhnologiya i tovarovedenie innovatsionnykh pishchevykh produktov » OGU im. I. S. Turgeneva. 2023, no. 6 (83), pp. 8–12.
8. Kovalev V. V., Khotimchenko R. Yu., Podkorytova E. A., Khozhaenko E. V. Razrabotka tekhnologii bystrorastvorimoy formy al'ginata natriya [Development of technology for a rapidly soluble form of sodium alginate]. Tikhookeanskiy meditsinskiy zhurnal. 2014, no. 2, pp. 88–92.
9. Zaporozhets E. Yu., Nugmanov A. Kh. Perspektivy polucheniya al'ginata natriya iz burykh vodorosley Kaspiyskogo moray [Prospects for obtaining sodium alginate from brown algae of the Caspian Sea]. Vestnik AGTU. 2022, no. 2 (74), pp. 48–53.
10. Paper R., et al. Recent advances in fabrication of food grade oleogels: structuring methods, func-tional properties and technical feasibility in food products. Journal of Food Measurement and Characterization. 2022, vol. 16, pp. 4687–4702.
11. Kumar A., et al. Exploitation of Seaweed Functionality for the Development of Food Products. Food and Bioprocess Technology. 2023, vol. 16, pp. 1873–1903.
12. Shtenina D. V. Obzor funktsional'no-tekhnologicheskikh dobavok, primenyaemykh pri proizvodstve formovannykh izdeliy iz gidrobiontov [Review of functional and technological additives used in the production of molded products from aquatic organisms]. Vestnik nauki i obrazovaniya. 2022, no. 1 (121), part 2, pp. 34–37.
13. Naumov V. A., Korzhavina Yu. N., Shibeko A. G., Singaev V. I., Al'shevskiy D. L. Regressionnaya model' plotnosti imitatsionnogo shpika [Regression model of simulated backfat density]. Izvestiya Kaliningradskogo gosudarstvennogo tekhnicheskogo universiteta. 2020, no. 58, pp. 94–102.
14. Korzhavina Yu. N., et al. Scientific substantiation of the use of imitation fat in the production of semifinished fish products. Vestnik of Astrakhan State Technical University. Series: Fishing industry. 2022, no. 3, pp. 66–73.
15. Al'shevskaya M. N., Kochina A. A., Pirozhkova K. A. Vliyanie tekhnologicheskikh faktorov na protsess sferifikatsii soka oblepikhi v molekulyarnoy gastronomii [The influence of technological factors on the process of spherification of sea buckthorn juice in molecular gastronomy]. Journal of Agriculture and Environment. 2024, no. 2 (42), available at: https://jae.cifra.science/archive/2-42-2024-february/10.23649/JAE.2024.42.11 (Accessed 28 February 2024). DOI: 10.23649/JAE.2024.42.11.
Review
For citations:
Alshevskiy D.L., Alshevskaya M.N. Development of a recipe for imitation lard based on fat-containing components of duck for use in rillettes technology. KSTU News. 2024;(74):51-63. (In Russ.) https://doi.org/10.46845/1997-3071-2024-74-51-63
Views:
32
Email this article 