Abstract
Decrease of meat quality results in the use of phosphate supplements, which increase the moisture-binding and emulsifying ability of meat, stabilize the pH of meat, color formation and oxidative processes in meat products. The most modern technological schemes of meat production involve the use of food phosphates, due to their ability to significantly increase the functional and technological potential of muscle proteins. However, consumption of meat products which contain food phosphates increases the intake of phosphorus in the human body, which has a negative impact on health. Therefore, today the meat processing industry is faced with the question of finding alternatives to phosphate supplements that would have the above mentioned functional properties and be safe for human health. To achieve the desired texture of sausages and structural and mechanical properties of minced meat they use starches. Unlike a regular starch, Perfectabind C amylopectin starch forms highly viscous pastes when heated with water, stable when stored at low and high temperatures, when the pH is lowered or when freezing and thawing. Amylopectin starches have a lower gelatinization temperature, the starch past is transparent, resistant to acidity and mechanical impact, odorless.Their use allows to improve the consistency, taste of food, completely eliminate phosphates, increase technological and economic performance. The properties of native potato starches, modified with Eline VE 510 and amylopectin Perfectabind C have been studied, namely: paste production, viscosity, effect on carrageenan gel strength, organoleptic and functional-technological parameters of minced meat and sausages. Studies have shown that amylopectin starch Perfectabind C has a high viscosity, minimal effect on the strength of the carrageenan gel, which is 375 g/cm2, increases the moisture holding capacity of the product by 11.8 %, improves the organoleptic characteristics of sausages and increases their yield by 5 % with complete replacement of food phosphates, which is positive and allows to produce safe meat products.
Highlights
Decrease of meat quality results in the use of phosphate supplements, which increase the moisturebinding and emulsifying ability of meat, stabilize the pH of meat, color formation and oxidative processes in meat products
The most modern technological schemes of meat production involve the use of food phosphates, due to their ability to significantly increase the functional and technological potential of muscle proteins
Consumption of meat products which contain food phosphates increases the intake of phosphorus in the human body, which has a negative impact on health
Summary
Studies have shown that amylopectin starch Perfectabind C has a high viscosity, minimal effect on the strength of the carrageenan gel, which is 375 g/cm, increases the moisture holding capacity of the product by 11.8 %, improves the organoleptic characteristics of sausages and increases their yield by 5 % with complete replacement of food phosphates, which is positive and allows to produce safe meat products. Було досліджено властивості крохмалів нативного картопляного, модифікованого Eline VE 510 та амілопектиновогo Perfectabind C, а саме: отримання клейстерів, стан в’язкості, вплив на силу гелю карагенану, органолептичні та функціонально-технологічні показники фаршу та сосисок. Дослідженнями встановлено, що амілопектиновий крохмаль Perfectabind C має високу в’язкість, мінімальний вплив на силу гелю карагенану, яка становить 375 г/см, на 11,8 % підвищує вологоутримуючу здатність продукту, поліпшує органолептичні показники сосисок та на 5 %, підвищує їх вихід при повній заміні харчових фосфатів, що є позитивним та дає можливість виробляти безпечні м’ясні продукти. Мета роботи – наукове обґрунтування ефективності використання нативного амілопектинового крохмалю Perfectabind C у виробництві сосисок; завдання – визначення оптимальної кількості внесення амілопектинового крохмалю; проведення комплексних досліджень фаршу та готової продукції
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