In the dissertation work, experimentally and analytically substantiated the expediency of improving the technology of truncated semifinished products by using cryoprotectants on the basis of the developed protein-polysaccharide composition of animal proteins and food fibers.
The energetic interaction between the substantiated composition of animal proteins, food fibers and meat raw material is proved.
A protein-polysaccharide composition with high functional and technological properties has been developed, which includes the Vepro 75 PSC blood plasma protein, sodium caseinate «DairyCo», fiber of plantain and flax.
The correlation between the protein component and the polysaccharide was 1: 2 and an optimal degree of hydration was determined, with a view to obtaining stable meat-based stuffing systems, 1: 6.
It was found that the introduction of a protein-polysaccharide composition as a functional ingredient in meat stuffings in the protein-polysaccharide composition positively affects the increase of the moisture-retaining capacity by 9.7 ... 17.3% and the fat-retaining ability by 9.4 ... 9.7% , which certainly contributes to the improvement of the structure of truncated semi-finished products.
The results of the studies also indicate that the stability of the meat systems of the experimental samples increased by 15.7 ... 16.5%, compared with the control sample.
In determining the mass losses of heat-treated model samples of semi-finished products, it was discovered that the introduction into the formulation of truncated semi-finished protein-polysaccharide compositions can reduce the mass loss in the heat treatment by 2.08 ... 6.10%, depending on its quantity. It has been determined that the addition of protein-polysaccharide composition as a cryoprotector ingredient in meat-stuffed meat systems has a positive effect on the reduction of the activity of water aw by 0.031 ... 0.067 units.
It was found that the cryoscopic temperature of the experimental samples was significantly reduced and made for samples: № 1 - minus 3,84 °С; № 2 - minus 4,16 °С; № 3 - minus 4,58 °С; № 4 - minus 4,56 °С. It was established that the mechanism of cryoprotective action of the protein-polysaccharide composition is associated with the formation of an amorphous structure within the product, a decrease in the number of crystallization centers and a decrease in the water activity, which is especially important for meat products of long-term storage at minus temperatures.
The theoretical and experimental researches carried out in the dissertation have allowed to develop scientific and practical methods for improving the technology of semifinished meat, grated frozen with high nutritional value.
The improved technology of semifinished meat, grated frozen helps to eliminate the disadvantages of low-yielding meat raw materials, slowing down the process of freezing, prevents significant crystallization and alleviates the negative effects of prolonged storage in a frozen state, therefore, it is resource-saving.
The dependence of the change in the structural and mechanical properties and functional and technological characteristics of semifinished meat, crossed frozen from the amount of protein-polysaccharide composition and its influence on the quality indices of branched semi-finished products has been determined.
As a result of the improvement of the technology of truncated semi-finished products with the use of functional cryostabilizing composition, there was an improvement of functional-technological and structural-mechanical properties of meat sausage systems and truncated semi-finished products.
Based on the search for extremes of the mathematical dependence of the amount of frozen moisture on the duration of storage at a temperature minus 10 °C, a rational content of the protein-polysaccharide composition is determined, in which the amount of frozen water is minimal. It has been established that the use of protein polysaccharide composition in the amount of 3% effectively influences the qualitative characteristics of semifinished meat, grated frozen, which allows to form and maintain stable high functional-technological, structural-mechanical, organoleptic properties of products at all stages of technological processing and storage.
The conducted studies indicate that the use of protein-polysaccharide composition with animal proteins and edible fibers in the technology of truncated semi-finished products, which will expand the range of products with stable high qualitative indicators, increase their yield and reduce losses during freezing, storage and defrosting, and therefore reduce the cost products.
