IMPROVEMENT OF THE TECHNOLOGY FOR BEEF STEAKS WITH ENHANCED BIOLOGICAL VALUE USING A COMPLEX FOOD ADDITIVE
DOI:
https://doi.org/10.31359/2312.3990.2026.39.1.158Keywords:
beef steaks, quality, complex food additive, raw materials, nutritional value, formulation, technologyAbstract
At present, the meat industry in Ukraine faces a shortage of high-quality animal-derived raw materials. One of the promising approaches to addressing this issue is the use of non-traditional raw materials, in particular, marine algae such as Laminaria. Due to its high mineral content and complete amino acid profile, Laminaria contributes to the enrichment of minced meat products with biologically active components, enhancing their nutritional value and consumer properties.
The aim of this study was to develop a technology for producing beef steaks using a complex food additive (CFA) based on iron oxide nanoparticles and powdered dried brown algae Laminaria japonica L. (kombu), aimed at improving the functional and technological properties of the minced meat, as well as increasing the biological value and quality of the final product.
Synthesized iron oxide nanoparticles (IONPs) combined with Laminaria japonica L. powder were used to create the complex food additive, which was incorporated into the beef steak formulation at concentrations of 0.05%, 0.10%, and 0.15% of the total mass of the recipe mixture.
The formulation was optimized, and the technology for producing beef steaks using the complex food additive (CFA) based on iron oxide nanoparticles and powdered dried brown algae Laminaria japonica L. (kombu) was improved. During the formulation development, the optimal ratio of ingredients for preparing the steaks was selected to enhance the functional and technological properties of the minced meat, as well as to improve the biological value and quality of the final product. The physicochemical, structural-mechanical, and functional-technological properties of the minced meat and the final beef steaks were determined.
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