Study of Cryoprotectoral Properties of Food Fibers in the Composition of Meat Pharmaceuticals Systems

Abstract

Key words: ABSTRACT Food fibers Cryoprotectants Meat stuffing systems Deep freezing Water activityAs new and emerging nutritional claims appear on the market, understanding of the functionality of these ingredients is especially important, as there are no standard recommendations for their use. The article presents the results of studying the functional and technological properties of dietary fiber of plantain in comparison with wheat fiber for using in the technology of deep-frozen and long-term stored semifinished products. The mechanism of cryoprotective action of dietary fibers in meat forages systems involves the formation of an amorphous structure in the middle of the product, with decrease of number of crystallization centers and decrease of water activity, which positively affects on the preservation of the dense structure of semi-finished products after 30 days of storage in the frozen state and promotes obtaining high quality products.