Abstract
Use of nonstandard raw meat involves the use of technological additives and components with proteolytic activity to stabilize the physical and mechanical properties of raw meat. Fermentive complexes have significant impact on the functional characteristics and allow adjusting water binding capacity and rheological properties of meat systems. The results of the studies have found that the addition of fermentive complexes in the recipes of restructured products allows changing the functional and technological, structural and mechanical properties of meat systems; provides high yield, optimum organoleptic characteristics of the finished product, and its high nutritive value. In the analysis of the structural and mechanical properties the effectiveness of the fermentive complexes in the formation of a high density of the meat has been proven: the highest shear stress is typical for samples containing fermentive complex and is 1.5–1.7 times higher than the control ones. Histological examination of samples of the meat emulsion a high discomplexion of muscle fibers is revealed; with the loss of cross striation homogenization myocytes and fragmentation of muscle fibers prototypes is increased by 21,9–104%. In samples of sausages made with the help of fermentive complexes an increase in the mass fraction of protein, B vitamins, and energy value compared to the classical recipe was revealed. Fermentive complexes preventing the loss of low molecular weight substances and causing intense proteolysis biopolymers provide the formation of flavor and aroma of the finished product. Meat developed by innovative technology is characterized by uniform color, smooth surface, rich meat taste, and aroma. As a result of scientific studies the possibility of the use of substandard raw materials in the production of meat products by correcting the functional and technological characteristics of meat systems through fermentive complexes was proved.
Highlights
Актуальность исследований Мясное сырье многокомпонентно, вариабельно по составу и свойствам, что закономерно отражается на качестве готовой продукции
The results of the studies have found that the addition of fermentive complexes in the recipes of restructured products allows changing the functional and technological, structural and mechanical properties of meat systems; provides high yield, optimum organoleptic characteristics of the finished product, and its high nutritive value
Summary
Актуальность исследований Мясное сырье многокомпонентно, вариабельно по составу и свойствам, что закономерно отражается на качестве готовой продукции. Значительное влияние на уровень технологических характеристик мясного сырья на этапе посола и созревания оказывают ферменты мышечной ткани, а также комплекс протеолитических ферментов микроорганизмов посолочной смеси. Введение ферментативных комплексов в рецептуру реструктурированных изделий позволяет целенаправленно изменять функционально-технологические свойства мясных систем, к которым относят влагосвязывающую, водо- и жироудерживающую способность, структурно-механические свойства; обеспечивать высокий выход, оптимальные органолептические характеристики готового изделия, его высокую пищевую ценность Целью научного исследования является обоснование методов регулирования функционально-технологических свойств мясных систем, рационализация технологии производства реструктурированных колбасных изделий с использованием ферментативных комплексов.
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