Study of Cryoprotectoral Properties of Bio-Polysacharid Mixtures in the Composition of Minced Semi-Products

Abstract

Protein-polysaccharide compositions Cryoprotectors Meat systems Broken semifinished products Crystallization centers Deep freezing Water activity A prerequisite for the preservation of quality of minced semi-finished products after defrosting is compliance with the optimal conditions for refrigeration. However, it is not always possible to maintain high consumer properties of frozen semifinished products, as the degree of destructive influence of low temperatures on muscle fibers of meat raw materials also depends on its quality. In order to stabilize the functional and technological properties of low-grade meat raw material, which is usually included in the composition of semi-finished products and protection from the negative influence of physicochemical factors on the quality of the frozen brooded semifinished products the protein-polysaccharide formulations of cryoprotective action were developed. According to the results of the research, it was established that the use of proteins of blood plasma Vepro 75 PSC, sodium caseinate and plant fiber (wheat, flax, plantain) as part of the chip contribute high quality product with stable consumer properties. The article presents the results of the influence of proteinpolysaccharide mixtures on the change of functional and technological structural and mechanical properties of model cutlets. It was established that the use of developed cryoprotectors complex mixtures in the model of meat filling systems in the amount of 2% increases moisture-retaining capacity by 9.7...15.3%, compared with the control sample, reduces the cryoscopic temperature by 2.09 ... 2.81°С, which positively affects the quality indices of finished products. The most functional composition of the complex cryoprotectors proteinpolysaccharide mixture is established containing the blood plasma protein, sodium caseinate, plantain fiber and flaxseed in equal proportions. According to the results of the conducted research, the use of protein polysaccharide compositions in the technology of minced semi-finished products allows to maintain a dense structure of semi-finished products after 30 days of storage in a frozen state and promotes the receipt of products of high quality.