Abstract
This paper describes a technology for obtaining a homogeneous meat and bone paste made through a multi-stage grinding at a chopper grinder and the micro-grinder Supermasscolloider. The relevance of the study relates to that the meat and bone raw materials are processed for food purposes, thereby improving a non-waste technology in the meat processing industry. The effect of a cooling process and the parameters of fine grinding on the quality indicators and the microstructure of meat and bone paste after grinding has been studied. The research results have established that a decrease in the diameter of a chopper grinder's mesh leads to an increase in the temperature of meat and bone mince, from 16 °C to 26 °C. A change in the temperature of output raw materials has been investigated at the micro-grinder Supermasscolloider with different gaps between the grinding wheels (0.25 mm, 0.10 mm, 0.02 mm), depending on the amount of added water. It has been established that following the grinding at a micro-grinder with the addition of water the temperature of the raw materials at the output decreased, at gaps of 0.25 mm and 0.10 mm, from 34 °C to 17 °C; at a gap of 0.02 mm ‒ from 37 °C to 19 °C. When studying the functional and technological properties of a meat and bone paste with the addition of 50 % of water, it was found that the meat and bone paste had high moisture-binding (75.63 %) and fat-retaining (73.38 %) capacities. The moisture-binding capacity of the meat and bone paste was 65.3 %, the emulsifying capacity was 55.8 %. The microstructure and granulometric composition of the meat and bone paste with the addition of 50 % of water have been studied. The result of the conducted analysis of the geometric dimensions of bone particles has revealed that when the minced meat and bone are processed at a micro-grinder, the size of the bone particles was within the set gaps between the grinding wheels, while the consistency of the meat and bone paste was uniform and ointment-like
Highlights
At present, much attention is paid to the development of the raw material base for the meat industry and the creation of innovative technologies for the production of healthy foods based on the new sources of raw materials
The relevant tasks for the meat processing industry are the rational use of the raw materials, as well as expanding the range of meat products that meet the requirements of safety and quality for healthy nutrition [1]
Technology has been devised for producing a meat and bone paste by successive grinding at a chopper cutter and at the micro-grinder “Supermasscolloider” with a delicate, spreading consistency
Summary
Much attention is paid to the development of the raw material base for the meat industry and the creation of innovative technologies for the production of healthy foods based on the new sources of raw materials. The relevant tasks for the meat processing industry are the rational use of the raw materials, as well as expanding the range of meat products that meet the requirements of safety and quality for healthy nutrition [1]. Processing the bone raw materials at a micro-grinder makes it possible to obtain a meat and bone paste, completely free of the feeling of rigidity by the tongue. Solving the issue of the rational and waste-free use of bone raw materials for food purposes and the development of new resource-saving technologies is an important scientific and practical task. That renders relevance to the studies aimed at developing the techniques for processing the meat and bone raw materials for food purposes and improving the waste-free technology in the meat processing industry
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