Abstract
This paper reports a study into the use of germinated mungbean as a promising raw material influencing the structure-forming indicators of meat systems during the production of meat-vegetable sausages. The content of iodine in the germinated mungbean and its anatomical parts has been examined using solutions of potassium iodide. A change in the phytic acid content and size of phytin globoloids has been established in mungbean malt depending on germination conditions. The influence of flour from germinated mungbean on the moisture-binding, moisture-retaining, fat-retaining abilities, as well as on the pH of meat systems based on veal meat, pork, chicken has been investigated. The reported set of studies is important as the defined patterns could make it possible to devise technologies for meat-vegetable sausages, to expand the range of enriched meat products. The result of this study has established that the degree of biotransformation of iodine into beans is influenced by the protein content in the native beans. Almost 90...95 % of iodine is accumulated in the cotyledons of beans in the protein fraction, 5...10 % ‒ in sprouts and roots. The rational range of potassium iodide concentrations in the germination solution is 76.5 g per 1,000 cm3, over 48 hours. Prolonging the germination time leads to microbiological damage to the bean mass. The germination process affects the reduction of phytic acid content, which is confirmed by a decrease in the diameter of phytin globoloids. It is rational to use in meat systems based on pork meat and veal meat 10 % of the developed flour by reducing meat raw materials. With this ratio of formulation ingredients, the maximum increase in the moisture-binding, moisture-retaining, and fat-retaining capacities of these meat systems is achieved. In the meat systems based on chicken meat, it is possible to increase a replacement part of up to 15 %. The reported set of studies is useful and important because it could form the basis for devising the technologies of meat-vegetable sausages to meet the needs of different segments of consumers
Highlights
The development of innovative technologies of sausage products is aimed at rationalizing the use of raw materials [1], expanding the range [2], developing specialized types of sausages [3]
We have investigated the moisture-binding, moisture-retaining, fat-retaining capacities, and changes in the pH of meat systems based on chicken meat, veal, pork depending on the proportion of replacement of meat raw materials with mungbean flour whose beans were germinated in potassium iodide (PI) solutions
It has been established that the degree of accumulation of iodine is influenced by the protein content in the native beans
Summary
The development of innovative technologies of sausage products is aimed at rationalizing the use of raw materials [1], expanding the range [2], developing specialized types of sausages [3]. Chicken meat is inferior to pork and veal in terms of structure-forming and biological characteristics It is known [7] that pork meat should not be used during the production of specialized sausage products due to the high lipid component. It is of scientific interest to conduct research aimed at studying the structure-forming indicators of meat systems based on veal, pork, chicken meat, depending on the use of plant-derived raw materials. About 20 % of people suffer from iodine scarce conditions while the market for iodine-containing foods accounts for about 2 % Carrying out such a set of studies could make it possible to establish patterns that would make it possible to devise technologies for meat-vegetable sausages containing organically bound iodine. The consumption of products to be developed should affect the increase in efficiency and the body’s capacity to withstand iodine deficiency diseases
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