In the dissertation, the feasibility of the creation of protein-containing compositions and stabilizers on the basis of animal protein «Bilkozуn» in the production of sausage products of boiled group was experimentally and analytically grounded.
The indexes of emulsifying ability and stability of emulsions with «Bilkozуn» are determined. The developed protein-containing composition with an animal protein content of 60 % has the highest rates both before and after heating at 80 °C for 20 minutes. These values are 46 and 64 %, respectively. Increasing the emulsifying ability was facilitated by the addition of silica in the emulsion in the amount of 0,3 % by weight of compositions. It has been established that compositions containing «Bilkozуn» 40 and 50 % have 10-12 % lower values than those for emulsions with higher content of investigated animal protein. The obtained data allow us to state that protein «proteinase» promotes stability of emulsions and the emulsifying ability of systems on its basis, showing high gel forming and structuring properties.
The influence of the introduction of pyrogenic silica into the composition of «Bilkozуn» as a structure formulation has been investigated. The ability of this component to increase the synergy of the viscous characteristics of the system with a higher proportion of animal protein in water-protein emulsions with hydration of 1: 29 and 1: 59. It was established that the heat treatment of emulsions with «Bilkozуn» and silica increases the effective viscosity systems by 43-44 %.
It was determined that the use of protein-fat emulsions on the basis of animal protein «Bilkozуn» in the amount from 10 to 20 % stabilizes the functional-technological and rheological indicators of minced meat of boiled sausages from broiler chicken meat, which expands the possibilities of using poultry meat in technology sausage products.
Improved digestibility of cooked sausage products made with a dry protein-based composition based on beef protein «Bilkozуn», compared with the products in which it was added in hydrated form. The increase in the protein protein «Bilkozуn» from 6 to 12 % in the formulation results in an increase in the amount of tyrosine produced by the sequential enzymatic hydrolysis system of pepsin-trypsin, which in vitro simulates the processes occurring in the human gastrointestinal tract.
The dynamics of the number of mesophilic aerobic and facultative anaerobic microorganisms is shown, that the developed design meets the requirements of normative documents. It is determined that the term of consumption of cooked group of sausages in the conditions of consumer packaging is 5 days.
On the basis of theoretical and experimental researches, technological parameters of preparation of composite mixes and emulsions with animal protein «Bilkozуn», dry milk serum, polysaccharides, nanocomposite with silica and blended oils for improving the technology of boiled sausages from poultry meat were determined.
The normative documentation TU U 10.8-02070938-214: 2016 «Food complex and aromatic mixtures» were developed, TI to TU U 10.8-19492247-017-2003 «Mixtures of food delicious aromatic», TI to TU U 10.8-02070938-037-2003 «Food complexes complex functional», TI to TU U 15.8-02070938-214: 2016 «Food complex mixtures functional and aromatic», TI to DSTU 4436: 2005 «Boiled sausages, sausages, meat breads», TI to TU U 10.1-20021369-012: 2018 «From the production of sausage, blood, livestock, pesto, snack, pates m'clear and of bird meat, snacks, saltisons, products in jelly», TI for the production of technological blends based on protein of collagen animal (beef) «Bilkozin» to TU U 10.8-38543872-0: 2015 have been development.
The influence of beef protein on the morphology of meat minced surfaces and cooked sausage wares with it are determined. The possibility of identifying the structural elements of the surface of meat, animal protein «Bilkozуn» and finished products with its addition for qualitative determination of the source of meat raw materials using the method of electron microscopy is shown.
New data on the influence of beef protein «Bilkozуn», protein compositions and emulsions on its basis on functional and technological characteristics and a set of indicators of quality of meat minced meat and sausage products, which substantiates the possibility of their use in the technology of cooked sausage products from chicken meat.
The conducted studies allowed developing protein-containing compositions and protein-fat emulsions on the basis of beef protein «Bilkozуn», to improve the technology of cooked sausage products with their use.
Key words: animal protein, collagen, boiled sausages, compositions, emulsion, minced meat, vegetable oils.
