INFLUENCE OF ELECTROCHEMICALLY ACTIVATED WATER ON THE FUNCTIONAL AND TECHNOLOGICAL PROPERTIES AND RHEOLOGICAL INDICATORS OF MEAT PATES

Abstract

Preparation of water for food production, as components for increasing the biological integrity of food products by optimizing the content of macro- and microelements with biogenic properties in water, is an urgent issue in solving the problems of water preparation and determining the parameters of this process to ensure the structuring of food systems. The influence of activated water in the composition of starch suspensions on the functional and technological properties and rheological indicators of pates using them was determined. Activated water, and to a greater extent anolyte, significantly affects the moisture-binding capacity of pates. It was confirmed that samples of pates with a starch suspension with 2% starch on activated water demonstrate an increase in this indicator: on the anolyte and catholyte, the moisture-binding capacity of the pates in relation to the weight of the sample increased by 32.39% and 2.41% before pasteurization, compared to the control sample and by 33.05% and 1.71% after pasteurization. In the samples on the anolyte, the achievement of the maximum value of the indicator 100% is observed both before and after pasteurization. In the case of pates with 5% starch, the trend is similar. The indicator of the moisture-binding capacity of pates in relation to the mass of moisture in samples with a starch suspension with 2% starch on the anolyte increased by 3.71% before pasteurization, compared to the control sample, and on the catholyte it practically did not change. The values of this indicator in all samples after pasteurization were in the range of 90-100%. It was shown that the rheological parameters, namely the shear stress value of all pate samples regardless of the dosage of starch suspension in the range of shear rate - 0-8 s-1, increased sharply, after which the curves changed their character. In samples with a suspension of 2% starch, the indicator decreased linearly, while the catholyte has a smaller effect on the change in shear stress. When adding suspension with 2% starch at zero shear rate, the initial shear viscosity of pates was higher than in the sample with 5% and the control sample. So, activated water in the composition of corn starch suspensions helps to change the functional and technological properties and rheological indicators of pates with their content, which in turn will be reflected in the consistency of meat pates.