Abstract
The results of research on the effect of protein-mineral improved additive (PMIA) on the rheological parameters of minced meat, which can be used for manufacturing culinary products, including chopped semi-finished products of a high degree of readiness, are presented. It has been proven, that the additive can be used both as an ingredient, enriching calcium-digestible compounds and to improve a number of technological properties of minced meat, in particular after freezing, storage and thawing. The aim of the study was to determine the dependences of changes in the structural and mechanical characteristics of minced meat after the addition of PMIA and subsequent freezing to a temperature of –16…–18 °C and storage for 20 days.
 It has been found, that the addition of up to 7 % of PMIA leads to a marked increase in the conditionally instantaneous modulus of elasticity and highly elastic modulus in 4.4 times for minced beef and 2.7 and 4.4 times for chicken, respectively. It has been established, that the best stabilization of these indicators after freezing occurs at the content of PMIA at the level of 2…5 %. Studies of plastic viscosity and adhesion have shown that the use of up to 7 % of PMIA leads to an increase of 11…20 % and 26…64 %, respectively. After freezing, the plastic viscosity and adhesion of minced beef in the control decreased by 22.0 and 52 %, respectively, minced chicken – by 23.4 and 40.9 %. In the samples with a content of 7 % of PMIA, the decrease in plastic viscosity and adhesion is 7.2 and 4.4 % in minced beef and in chicken – 5.9 and 3.1 % respectively.
 It has been proven, that the use of PMIA in the amount of up to 7 % in the technology of minced meat production minimizes the negative destructive effect of low temperatures on the structural and mechanical characteristics of the finished product. Thus, it is expedient to use up to 7.0 % of the improved protein-mineral additive in the composition of minced meat to enrich the finished product with digestible calcium compounds and improve their structural and mechanical characteristics, in particular after freezing and storage
Highlights
The food industry, in particular the production of meat products, is constantly evolving through the development of new and improvement of existing product technologies with improved consumer characteristics
Structural and mechanical properties significantly affect the course of thermal, mechanical processes and storage, which plays a role in the behavior of meat products in various technological processes, structure, digestibility of the product, as well as their organoleptic characteristics
Based on the obtained results, it can be concluded, that the use of protein-mineral improved additive (PMIA) in the technology of minced meat for culinary products allows: – to increase the conditionally instantaneous modulus of elasticity and highly elastic modulus of minced beef and minced chicken, which has a positive effect on the sensory texture perception of the product by the consumer;
Summary
The food industry, in particular the production of meat products, is constantly evolving through the development of new and improvement of existing product technologies with improved consumer characteristics. The importance of regulating the structural and mechanical properties has made the use of various ingredients [15, 16] widespread to regulate these issues: shape retention in the formation of products and heat treatment; textural perception of the product; indicator of parameters in the structure and the state of moisture during storage. The use of these methods allows to increase consumer characteristics, as well as biological and nutritional values of finished products, which makes it possible to create products with an adjustable nutrient composition. This is an important area, as recently there is a deficiency of calcium, vitamins and various minerals in the human body during its life
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