Fursik O. Improving the technology of coocked sausage products using composition containing protein

In the dissertation improvement the technology of cooked sausage products by use the developed functional composition containing protein (FCP) with balanced amino acid composition is substantiated. By carrying out complex studies of the basic functional-technological and structural-mechanical properties of plant (soy isolates) and animal origin protein preparations (collagen-containing protein preparations), a number of samples were selected for the development of protein-containing functional compositions. The study of the influence of nanocomposite pyrogenic silica brand "Aerosil A300" on protein preparations of plant and animal origin confirmed the synergistic interactions that led to the modification of their properties. For the development of functional compositions containing protein, we recommend the use of soy isolates – GS 5000, Harbin Hi-Tech and collagen-containing protein preparations from beef (Maksi Pro) and pig (Gitpro 20) skins, which are associated with the most effective interaction with nanocomposites. The creation of functional compositions containing protein, that combining proteins of plant and animal origin with a mixture of hydrocolloids, was scientifically substantiated. Considering the high hydrophilic and hydrophobic properties, ability to stabilize two-phase water-fat systems, ability to gel formation and the established phenomenon of synergism between components and towards nanocomposites (increasing functional properties by an average of 18% and rheological properties by an average of 31%) the data on optimization of all essential amino acids content in the composition of the protein fraction of the composition determined that for further use in improving the technology of cooked sausage products advisable to choose a prototype of functional composition containing protein - No. 3, that containing collagen-containing proteins, soy isolate, whey powder, egg albumin with a complex of hydrocolloids. Technology of cooked sausages using the selected sample functional composition containing protein was improved. The influence of this composition on model minced meat and finished products is determined. It is established that the replacement of the main raw material with functional composition containing protein in the amount of 30% allows to improve and balance the amino acid composition of the product. Balancing the content of essential amino acids at the level of the recommended values for consumption provides the necessary level of absorption of amino acids by the body, as evidenced by the indicator of the protein digestibility corrected for amino acid score (PDCAAS). The advantages of the developed cooked sausages with the introduction of 30% hydrated functional composition containing protein were established, which was an increase of the investigated parameters in comparison with other recipes.