Abstract
The object of research. One of the alternatives of naturally occurring structuring agents with great potential in the food industry is the use of chia seeds. The meal obtained from the processing of chia seeds is the object of the above studies.
 Investigated problem. The study of changes in the emulsifying and rheological properties of chia seed meal, depending on the temperature treatment regimes, will determine the manifestation of the cryoprotective properties of this additive. This will help to solve the problem of deterioration in the quality of frozen split ends as a result of uncontrolled formation of ice crystals in the structure of the meat product.
 Main scientific results. Determination of the effect of heat treatment (heating to 70±2 C and freezing to -18 °C in the center) on the emulsifying properties of hydrated systems of chia seed meal showed that the emulsifying ability index increases by 7 % and 16 %, and the emulsion stability - by 8.7 % and 18.8 % according to the type of heat treatment. A decrease in emulsifying ability, emulsion stability, effective viscosity and shear stress was found in proportion to an increase in the degree of hydration.
 An increase in the indicators of effective viscosity and tangential shear stress as a result of heat treatment of prototypes was noted – by 45.3 % and 46.5 %, respectively. Freezing the hydrated dispersion of chia seed meal led to an increase in the ultimate shear stress by an average of 18.45 % compared to the untreated sample, the effective viscosity of the experimental dispersion did not change.
 The area of practical use of the research results. It can be used at food industry enterprises to improve the emulsifying and structural properties of products and their enrichment with dietary fiber.
 The innovativeness of the proposed solution. The results obtained prove the prospects of using this additive as a stabilizer, emulsifier and cryoprotectant in the technology of frozen meat products.
 The area of use of the innovative solution. This will ensure a consistently high quality of finished products and will improve the efficiency of production of a wide range of food products.
Highlights
The aim of this research is to study the rheological properties of chia seed meal, its ability to interact with water and fat molecules in two-phase systems, and to establish the effect of temperature and additive concentration on the change in these properties to determine potential uses in semi-finished products
This type of additive in the composition of meat and meat-intensive split ends is used as a cryoprotectant
Studies of the stability of the water-fat system with hydrated chia seed meal have established that the emulsifying ability and stability of the emulsion of research systems decrease with an increase in the degree of hydration
Summary
37183718-002:2017 “Flour, cereals, flakes, bran and fiber from cereal and oilseed seeds by separating oil from chia seeds”. This is ground cake remaining after the press, with a particle size of no more than 0.3–0.6 mm. The main part of the frozen products market is occupied by cured meat semi-finished products, for which the freezing process is an important technological operation. One of the alternatives of naturally occurring structure-forming agents with great potential in the food industry is the use of chia seeds [2]. Chia seeds (Fig. 1, a) have great potential in the food industry, animal feed, cosmetics and pharmaceuticals, in particular due to their high nutrient content. Chia seeds, which have the ability to form transparent mucus, and retain moisture, are 27 times the mass of the seeds themselves [3] (Fig. 1, b)
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