Тhe influence of heat treatment on the characteristics of chopped meat and vegetable semi-finished products using fermentation

Abstract

The article is devoted to study of the influence of enzymatic processing with the help of protease of microbiological origin, produced by Aspergillus niger, on the functional-technological and physicochemical characteristics of cutlets, the formulation of which includes different types of meat and vegetable raw materials. Microbial proteases play an important role in physiological processes; have broad biochemical variability, as well as a range of applications in analytical and industrial applications and the possibility of mass production, including the simplicity of genetic manipulation to create new enzymes. Two types of raw materials were selected as meat raw materials - broiler chicken meat (a mixture of minced meat from the thigh and shin 1,5:1) and pork filet. Chickpeas and lentils were selected as plant material. Among the studied parameters are selected the total moisture content, water-holding capacity (WHC), the pH of the water extract of the product and the plasticity of the stuffing. All measurements were performed in three stages – before fermentation of the product, after fermentation before heat treatment and after heat treatment. As a result, the effectiveness of the use of Aspergillus niger protease for influencing the functional characteristics of meat and vegetable semi-finished products was proved. None of the received batches of raw meat was frozen. After grinding on a top with a lattice diameter of 6 mm, the enzyme (protease produced by Aspergillus niger) was added to the cooled raw material as a solution according to the optimum level for each sample group. Based on the studies, the duration of fermentation was 2 days. The process was carried out at a temperature of 4–6°C. Also, the samples were made with salt in the ratio of 2.5% by weight of meat raw materials. In parallel, a control sample was planned for each group of specimens to which only salt was introduced. After the fermentation process, cutlets of 150–200 mm thickness and a mass of 45–50 g were formed from the forcemeat of the test samples. The obtained products, after packing in the film, were heat treated by boiling in water at 75°C for 30 min. After that, they were cooled at room temperature (18–20°C) for 1h, samples were taken to measure the main functional and technological characteristics.