Abstract
The article presents the results of the study of changes in flavour characteristics when using corrective additives. Monosodium glutamate, ribotide, yeast extract and hydrolysate of vegetable soy protein were used as flavoring additives (FA). To assess the effect of composition of meat product recipe, as well as the method of FA‑introduction on taste intensity, the recipes of model meat systems with partial replacement of meat raw materials were used. Pork fat, soy protein and potato starch were used as meat substitutes. The effect of recipe composition on the content of non-volatile substances of aroma was accessed. It is shown that replacement of pork by pork fat in the recipe by 20–40% led to a sharp decrease in the concentration of aromatic substances and a decrease in intensity of taste of the finished product several times. The ways for taste correction using FA was studied. For this, a chopped semi-finished product — minced meat was prepared from chilled whole-muscle pork and 0.05% of each FA was added. It is shown that the dynamics of changes in the content of free amino acids is the most pronounced when using monosodium glutamate not as a mono-additive, but in compositions: monosodium glutamate with yeast extract and monosodium glutamate with ribotide. A pool of chemical compounds involved in the formation of taste and aroma of products was detected. The main components were derivatives of C6–C24 fatty acids, as well as a significant number of other biochemical compounds, mainly substituted amines, amides, alcohols and ketones, with a content ranging from 0.001 to 0.2 mg/kg. The results of organoleptic analysis showed that the most delicious and attractive samples were those containing monosodium glutamate with yeast extract and monosodium glutamate with ribotide.
Highlights
The quality of meat products depends on the composition and properties of raw materials, as well as the conditions of its technological processing
The results of the study of the mechanism of formation of flavour properties of meat products show the effectiveness of introducing flavoring additives (FA) containing monosodium glutamate at the final stage of mixing/cutting, after the introduction of fat-containing raw materials
The results of chromatographic analysis of nonvolatile substances responsible for the taste of semi-finished meat indicate that when replacing a part of raw meat, the dominant factor, deteriorating the taste of the product when introducing additives, is the quality and quantity of pork fat containing a substantial amount of unsaturated fatty acids that undergo rapid oxidation and, as a consequence, deteriorate the taste of meat product
Summary
The quality of meat products depends on the composition and properties of raw materials, as well as the conditions of its technological processing. The influence of natural factors, conditions of livestock rearing, transportation, pre-slaughter animal treatment, slaughtering conditions, the state of primary meat processing, parameters of autolysis of the obtained raw materials and their further cold storage is significant [1,2]. The main consumer indicators of raw material quality, including tenderness, pH level, and the degree of development of muscle tissue elements, are largely inherited and can be corrected by various food additives [3]. Feeding diets have a decisive influence on the quality of raw materials of animal origin and, on its chemical composition. The lack of essential components in the feeding diets leads to an increase in water content and causes a decrease in the mass fraction of protein and fat, as well as an increase in the coarseness of fiber structures [6]
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