The Study of Properties of Minces in Boiled Sausages With Functional Food Composition Use

Abstract

The priority direction of innovative activity of meat-processing enterprises is a production of accessible goods of stable and high quality. The attainment of set aim is provided by introduction of diverse food additives (emulsifiers, stabilizers, stiffeners and so on) that replace the significant part of the main raw material for improvement of its functional-technological properties at creation of food systems. The influence of elaborated functional food composition on functional-technological and structural-mechanical properties of minces in boiled sausages was studied. It was established, that its introduction into the content of meat minces improves the indices of water-binding ability by 3,5–5 % percents comparing with the control sample. Emulsifying ability in the studied samples increases on the average by 5 %, and emulsion steadiness by 22,5 %. It is conditioned by the ability of protein preparations and hydrocolloids, included in the composition together with meat proteins, to encapsulate the fat drops and to keep them during the whole technological process. Determination of the influence of elaborated functional mixture on structural-functional properties of minces demonstrated, that effective viscosity for the studied samples increased on the average by 48,5 %, and the index of extreme tension of the shift decreased on the average by 40,5 %. The received results prove the perspective of replacement of the part of meat raw material (up to 30 %) by created composition and improvement of functional-technological and structural-mechanical properties of minces. It provides the stable high quality of ready goods and allows improve the effectiveness of production.

Influence of functional food composition on the properties of meat mince systems

“…The detailed description of the methods of exploring FTP and SMP of the mince systems of cooked sausages with the use of the functional food composition is given in [19].…”

Elaboração De Geleia Com Polpa De Araçá (Eugenia Stipitata)

“…Desta forma, na industrialização dos produtos à base de carne, são introduzidos diversos aditivos alimentares (emulsificantes, estabilizadores, reforçadores e outros), que possuem importância especial pois melhoram suas propriedades tecnológicas funcionais, influenciado significativamente a cor, o sabor, aroma dos produtos (STRASHYNSKIY et al, 2016). Também podem ser utilizados para reduzir o custo da formulação e aumentar o prazo de validade dos produtos (BARBUT, 2017).…”

Enhancing Nutrition and Palatability: The Development of Cooked Sausages with Protein Hydrolysate from Secondary Raw Materials for the Elderly

“…The popularity of boiled sausages can be attributed to several factors, including their versatility, affordability and widespread availability [18][19][20]. They are commonly consumed as a quick snack, part of a meal or as an ingredient in various dishes [21][22][23].…”