Application of the target fermentation in the technology of extended shelf-life meat-based products

Abstract

One of the ways to increase the availability of proteins to the human digestive system is to use proteases of microbiological origin as enzymes for the processing of meat raw materials with different protein composition. Enzymes of microbiological origin are more accessible in terms of their cost, based on the fact that the colony-producers of these enzymes are capable of reproduction and self-healing. This type of enzymes contains a number of substances that can participate in the decomposition of not only animal but also plant proteins, thus increasing the range of raw materials available for this technology. Possibility of combining plant and animal raw materials in the meat-and-dairy product recipe makes it possible to increase the biological value and availability of the finished product, which is (mainly) determined by the Mitchell's rule (the assimilation of amino acids occurs at the smallest among the available essential amino acids in the level of their content in the product). The article presents a comparative study of functional and technological characteristics of minced meat based on various types of meat raw material (meat of chicken broilers, pork semifinished and first grade beef) that have been pre fermented with protease microbiological origin (Aspergillus Niger) for 48 hours after a temperature of 5 °С and at a concentration of a kitchen salt 2,5% from weight of the basic meat raw material. The choice of the desired level of the introduction of the kitchen salt, the duration of fermentation and the process in the stuffing system aims to maximally bring the research to the real conditions of production and accelerate the metabolic processes in the system. According to the experiment, 5 samples were prepared for the fermentation of low-fat pork, first class beef, and the femur of broiler chicken meat. Each group of samples in addition to control supposed the introduction of protease 15, 30, 45 and 60 mg / g respectively. Control samples of meat did not contain additionally introduced enzymes. In the samples obtained, the basic physical and chemical parameters were determined in order to determine the differences in the influence of protease on various types of meat raw materials. As a result of the research, this treatment has been found to be rational for pork and broiler chicken meat and the optimal levels of enzyme administration have been established. Further research will focus on investigating the use of Aspergillus Niger prostheses for fermentation of meat and vegetable forages and the possibility of synergistic interaction of this enzyme with collagenase to create combined products with specified functional and technological parameters using beef, pork and broiler chicken meat.