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Microstructural analysis of forcemeats of ready-to-cook chopped meat with functional ingredients
(2020-04-29) Paska, Mariia; Bal-Prylypko, I.; Masliichuk, O.; Lychuk, M.; Паска, Марія
Meat products, at different technological stages and as finished articles, retain their morphological features. Microstructure analysis of the raw material, ready-to-cook products, or finished articles allows determining the presence of certain types of tissues, organs, spices – and low-value admixtures the recipe does not provide for, as well as reused raw materials. Microstructural studies of ready-to-cook chopped meat products allows identifying their components, establishing different properties of various tissue and cellular structures, and controlling the articles manufactured. Minced beef as the object of research was modified, with 5 %, 10 %, 15 % of the meat part replaced with lupin flour and 0.5% of elecampane root powder added as aromatic raw material. For mi- croscopic examination, samples of the forcemeats developed were put marks on and fixed in a 10 % neutral formalin solution. The sections, as thick as 0.5–1 cm, were cut on a sledge microtome. They were stained with haematoxylin and eosin, and the PAS reac- tion. Light microscopy and microphotography of the tissue specimens were performed with a microscope Leica DM 2500 and a camera Leica DFC 450C with the software Leica aplitation suite 4.4. The micrographic investigation of the forcemeats revealed po- lygonal and round muscle fibres (their dark nuclei were clearly seen under the sarcolemma), concentrations of adipose tissue histo- logically characterized by a reticulate structure. In the microphotographs, lupin flour looks like groups of round light purple cyto- plasm with dark purple nuclei in the centre of polygonal cells; bread looks like loose brown fibres; wavy violet fibres represent on- ions; and single dark brown spots marked elecampane. It has been shown that histological studies, with the PAS reaction used, are helpful in determining the meat and plant content in the ready-to-cook meat developed, and that haematoxylin and eosin can help determine the functional ingredients content
Microstructural studies of improved meat chopped semi-finished products
(2017) Paska, Maria; Masliichuk, O.; Паска, Марія
Розроблена антиоксидантна композиція на основі іонолу, диметилсульфоксиду та лецитину, застосування якої сприятиме подовженню терміну зберігання плодів з мінімальним рівнем щодобових втрат. Проведеною оптимізацією встановлено, що при зберіганні плодів яблуні та груші концентрація дистинолу повинна бути на рівні 0,041…0,042 %, концентрація лецитину – 2,9 %, при зберіганні плодів сливи відповідно: дистинолу – 0,022 %, лецитину – 3,4 %.
MicrostructuralI analysis of forcemeats of readyto-cook chopped meat with functional ingredients
(2020-09-04) Паска, М.; Баль-Прилипко, Л.; Маслійчук, О.; Личук, М.; Paska, M.; Bal-Prylypko, L.; Masliichuk, O.; Lychuk, M.
Meat products, at different technological stages and as finished articles, retain their morphological features. Microstructure analysis of the raw material, ready-to-cook products, or finished articles allows determining the presence of certain types of tissues, organs, spices – and low-value admixtures the recipe does not provide for, as well as reused raw materials. Microstructural studies of ready-to-cook chopped meat products allows identifying their components, establishing different properties of various tissue and cellular structures, and controlling the articles manufactured. Minced beef as the object of research was modified, with 5 %, 10 %, 15 % of the meat part replaced with lupin flour and 0.5% of elecampane root powder added as aromatic raw material. For microscopic examination, samples of the forcemeats developed were put marks on and fixed in a 10 % neutral formalin solution. The sections, as thick as 0.5–1 cm, were cut on a sledge microtome. They were stained with haematoxylin and eosin, and the PAS reaction. Light microscopy and microphotography of the tissue specimens were performed with a microscope Leica DM 2500 and a camera Leica DFC 450C with the software Leica aplitation suite 4.4. The micrographic investigation of the forcemeats revealed polygonal and round muscle fibres (their dark nuclei were clearly seen under the sarcolemma), concentrations of adipose tissue histologically characterized by a reticulate structure. In the microphotographs, lupin flour looks like groups of round light purple cytoplasm with dark purple nuclei in the centre of polygonal cells; bread looks like loose brown fibres; wavy violet fibres represent onions; and single dark brown spots marked elecampane. It has been shown that histological studies, with the PAS reaction used, are helpful in determining the meat and plant content in the ready-to-cook meat developed, and that haematoxylin and eosin can help determine the functional ingredients content.
Науково-практичні аспекти виробництва м'ясних посічених напівфабрикатів для ресторанних технологій
(2020) Паска, Марія; Маслійчук, О.; Paska, Mariia; Masliichuk, O.
Мета роботи - удосконалення технології м’ясних посічених напівфабрикатів із використанням рослинної сировини - люпину та дивосилу для ресторанних технологій.
Формат ресторану «Dark kitchen» : адаптація в умовах карантину
(ЛДУФК імені Івана Боберського, 2021-02-18) Маслійчук, О.; Masliichuk, O.
Метою дослідження є аналіз адаптації ресторанного господарства під час карантину через упровадження нового формату діяльності.
Формат ресторану Dark kitchen: адаптація в умовах карантину
(2021-01-04) Маслійчук, О.; Masliichuk, O.
Метою дослідження є аналіз адаптації ресторанного господарства під час карантину через упровадження нового формату діяльності.