Improving the technology of cooked sausages using protein-mineral-hydrocarbon additive

Abstract

Introduction. Studies have been conducted to determine the effect of adding chitosan to a malted meat product with mechanically separated poultry meat. Materials and methods. It is studied the technology of sausages with adding to the composition of poultry meat mechanically, serum protein concentrate, soy protein hydrated protein, animal protein, serum protein and developed protein-mineral carbohydrate supplement. Determination of amino acid composition was conducted in accordance with the method of ion exchange chromatography. Results and discussion. Boiled sausage with a proteinmineral-hydrocarbon additive has higher consumer properties compared to control samples. The moisture content of minced meat which has been added to the chitosan, namely the soy protein, animal protein, serum protein, and protein-mineral-hydrocarbon additi. increases by 10-15%, which enables to increase the yield of the finished product and plan the product properties after the completion of the technological stages of production. The addition of protein-mineral-hydrocarbon additi.in the amount of 10% in hydrated state positively affects the technological properties, it provides support for moisture, fat during the heat treatment process, which is important when used in the technology of boiled smoked products. Cooked sausages has a balanced amino acid composition compared to control. In cooked sausages it is observed higher levels of valine (0.8%), lysine (by 0.91%), methionine (at 0.10%), threonine (at 0.54%), alanine (at 0.54%), aspartic acid (to 0.65%) and glycine (at 0.59%)in comparing with the control sample. Conclusions. Chitosan when interacting with any animal protein increases the moisture content of the finished product 10-15%. Boiled sausage with mechanically separated poultry meat and protein-mineral-hydrocarbon additi has a wellbalanced composition, it has high consumer properties and can be attributed to complete nutrition by content of essential amino acids.

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“…Як довели попередньо проведені нами дослідження, білкововуглеводно-мінеральна добавка (БВМД) "Рекорд-75" має високі гелеутворювальні властивості. З огляду на це є доцільним її використання в технології виробництва варених ковбасних виробів з метою регулювання структурно-механічних характеристик готового продукту, рівноцінної заміни основної сировини гідратованою БВМД, збагачення виробів повноцінним тваринним білком та зниження собівартості продукції [4][5][6][7].…”

Вивчення Ефективності Та Безпечності М’ясного Продукту З Підвищеним Вмістом Білка У Жінок У Постменопаузальному Періоді З Пресаркопенією

“…Special attention for the Chinese market is given to the development of sausages with high content of mushroom raw materials [12]. A modern solution in terms of stabilization and improvement of structural and mechanical parameters is chitosan [13][14][15][16][17].…”

“…Its introduction in the form of a gel in an amount of up to 20 % (hydromodule 1 : 7) can improve the structural and mechanical characteristics of minced meat [19]. Prophylactic properties of chitosan and calcium chloride, which are a part of the proteincarbohydrate-mineral supplement, have the ability to delay the absorption of radioactive strontium in the human intestine, play the role of immunostimulants, enterosorbents, onco-and hepatoprotectors, show the ability to reduce blood [20][21][22][23] cause high biological value and prophylactic properties of hybrid meat products. Thus, the set of functionaltechnological and medical-biological positive characteristics determines the possibility of using PMCA "Record-75" in the technology of meat products in order to regulate the technological properties and obtain products with high biological value.…”