Abstract
The article analyzes protein components of different nature, based on studies. It proves a possibility of their use as components of protein-fat emulsions for modeling rational recipes. It determines the rational physical parameters of the emulsification process that guarantee high-quality homogenous emulsions. It investigates the samples of protein-fat emulsions with using fatty components and partial replacing animal fats for vitaminized blending of vegetable oils. According to the results of the studies of the influence of the recipe components on the quality of protein-fat emulsions and also practical recommendations for protein preparations, there were developed the recipes of multi-component protein-fat emulsions, including vitaminized blended vegetable oils and protein components: “Belkoton А91», «Forward 450», «Supro 500Е». Based on the received experimental data, there were determined the rational parameters of emulsification, namely, speed of the process − 3000 turns/min and total duration of the process – 6…10 min and also there was established, that it is expedient to enrich the content of meat pastes with protein-fat emulsions in amount 15…20 %. Thus, the development of recipes of protein-fat emulsions (PFE) is an urgent problem for creating balanced meat products. It will allow to replace fat of the animal origin for vitaminized blended vegetable oils (VBVO) in them, in such a way enriching them with fatty acids and vitamins.
Highlights
The one of spread ways of correcting the composition of meat products is combining meat raw materials with vegetable components
Materials and methods The research materials: protein-fat emulsion (PFE); vitaminized blended vegetable oils (VBVO); protein preparations – «Belkoton А91», «Forward 450» and «Supro 500Е» (Ukraine, “Engineering center protein product LTD”) quality indices of the studied protein preparations are presented in Table 1; meat pastes and their composition: chicken meat, chicken liver, protein-fat emulsions (PFE) in amount 15...20 %, bread, chicken eggs, carrot, onion, manna-croup, water, salt, spices and garlic
It is intended for being used in emulsifying meat systems with a cutter, mixer and top. This is a fine-dispersed powder of the creamy color with the specific taste and smell, produced of genetically non-modified products. It is used at producing forcemeat products for the dense structure and for resisting the secondary heating
Summary
The one of spread ways of correcting the composition of meat products is combining meat raw materials with vegetable components They contain the unique complex of most important nutrients and different treating-prophylactic components. VBVO introduction in the emulsion is conditioned by their high (2018), «EUREKA: Life Sciences» Number 3 biological value, provided by the content of β-carotene and tocopherol vitamins and high content of polyunsaturated fatty acids in them. On this stage of the work the emulsifying properties were studied on the example of the protein supplement «Belkoton А91». The studies of the selected blend as a fatty phase and protein «Belkoton А91» at determining the emulsifying ability demonstrated that introduction of the fatty phase up to 50 % allows to get stable emulsions
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