Abstract
Integrated researches aimed to develop technologies and recipes for meat products of “Halal” category using seed fat and Milk Protein-Carbohydrate Concentrate (MPCC) represent a new generation of scientific and practical interest. In this connecti on, the authors propose technologies and recipes fo r meat products of “Halal” category, designed on the basis of rational combinatorics of animal and vegetable origin raw materials, that let us to expa nd the range of halal meat products and to develop cost-effective technologies. The results of the res earch have provided expanding the range of functional meat products, including Halal products for muslims, that meet the quality standards of the finished product in the category «Halal». Practical feasibility of using a vegetable fats complex and Milk Protein-Carbohydrate Concentrate (MPCC) «Lactobel-ED» in sausage production has been found. The levels of adding to the formula have been prove d. Thermodenaturation of milk and whey proteins during thickening and drying of “Lactobel-ED” increases the availability of peptide chains and ionized amino acid residues. Solubility study showed that t he concentrate is highly soluble in aqueous solutions, but this has a high dispersion degree, w hich increases the overall adsorption surface. Analysis of the results of structural and mechanica l changes in the characteristics of minced model systems indicates a decline in YV of prototypes wit h sunflower oil on average 99.5 Pa.
Highlights
The most urgent problems in the nutrition of Russian population are protein deficiency, lack of micronutrients, imbalance of ration according the nutrients and energy (Zhuravskaya et al, 1985).Russian population consists of a large number of people preaching Islam, Judaism and other religions.Islam considers the term “Halal” usually as a meat of animals whose can be eaten without violating dietary restrictions (Borisenco and Borisenco, 1998).In a market economy, it is important to get a product that meets the basic canons of halal production, and being competitive, providing cost-effectiveness during its introduction into the production process
Subjects of research included soy protein concentrate “Maicon S 110” made in Germany; soy isolates “Linepro 90” made in China; milky-vegetable proteincarbohydrate preparations “Belcon-Alev I» and «BelconAlev II», milk protein-carbohydrate concentrates “Lactobel” and “Lactobel-ED”; refined deodorized frozen out sunflower oil (GOST R 52465-2005), emulsions based on milk protein-carbohydrate concentrate “Lactobel-ED” with sunflower oil, simulative stuffing modeling system with protein-fat emulsion based on milk protein-carbohydrate concentrate “Lactobel-ED” and sunflower oil, cooked sausage “Mutton choice sausage” PTS 10 RSFSR 939-91
Determination of Water Absorbing Capacity (WAC) and Grease Absorbing Capacity (GAC) of protein products conducted according to methods of (Antipova et al, 2001)
Summary
The most urgent problems in the nutrition of Russian population are protein deficiency, lack of micronutrients (vitamins, minerals, polyunsaturated fatty acids), imbalance of ration according the nutrients and energy (Zhuravskaya et al, 1985).Russian population consists of a large number of people preaching Islam, Judaism and other religions.Islam considers the term “Halal” usually as a meat of animals whose can be eaten without violating dietary restrictions (the food forbidden for Muslims) (Borisenco and Borisenco, 1998).In a market economy, it is important to get a product that meets the basic canons of halal production, and being competitive, providing cost-effectiveness during its introduction into the production process. The most urgent problems in the nutrition of Russian population are protein deficiency, lack of micronutrients (vitamins, minerals, polyunsaturated fatty acids), imbalance of ration according the nutrients and energy (Zhuravskaya et al, 1985). Russian population consists of a large number of people preaching Islam, Judaism and other religions. Islam considers the term “Halal” usually as a meat of animals whose can be eaten without violating dietary restrictions (the food forbidden for Muslims) (Borisenco and Borisenco, 1998). It is important to get a product that meets the basic canons of halal production, and being competitive, providing cost-effectiveness during its introduction into the production process. Volga Region Research Institute of Manufacture and Processing of Meat-and-Milk Production, 400131, Rokossovskogo Street, 6, Volgograd, Russia
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