АНАЛИЗ ВЛИЯНИЯ ЛЬНЯНОЙ МУКИ НА СТРУКТУРНО-МЕХАНИЧЕСКИЕ СВОЙСТВА МЯСНЫХ ПРОДУКТОВ

Abstract

All over the world, the relevance of research connected with the problem of correction of lipid fraction of finished meat products is increasing. Protein-in-oil emulsions are the most efficient method to modify recipes in order to improve biological activity of lipid profile of meat products. Viscous emulsions are characterized by certain structural and mechanical properties, which allows regulating rheologicalproperties of meat systems when adding such emulsions. Linseed is considered a functional component when producing innovative food products, the uniqueness of which lies in high content of physiologically active components. Technological properties of linseed protein are comparable with analogous properties of frequently used soy protein. Linseed hydrocolloids, represented by a polysaccharide complex of linseed slime have a significant impact on formation of rheological properties of food systems. The purpose of the research work was studying structural and mechanical properties of sausage bread when using protein-in-oil emulsions based on linseed meal in recipes. When adding emulsion on the basis of linseed meal made of yellow-seeded sort of linseed to a recipe, an increase of the product’s elastic deformation was observed. The level of plastic deformation when using protein-in-oil emulsions on the basis of linseed meal increases 1,5-2,5 times, and when using emulsions on the basis of soy protein and linseed meal – 2,4-3,2 times in comparison with the control sample. In a result of tasting analysis, a dependency of consistency and succulence of meat products on the sort of added linseed meal was determined. Samples that contained emulsion on the basis of meal of Uralsky sort possessed denser structure and the least succulence compared to control and test samples. Meat products containing meal of Ratsiol sort were characterized by more tender consistency, and meat products containing meal of LM-98 sort possessed more juicy structure in comparison with control samples