In the dissertation work the analytical review of scientific and technical and patent literature concerning a scientific and practical condition of researches of qualitative features of meat raw materials with various biological and physicochemical properties is carried out. The main problems related to the processing of different types of raw meat are substantiated and the influence of technological factors on the formation of quality indicators of restructured ham products of high biological value is considered.
It is proved that an important aspect of management of technological processes of production of ham products of high biological value is a scientifically sound approach to determining the qualitative and quantitative composition, which determines their biological and nutritional value, taking into account the specifics of processes accompanied by the formation of the integrity of the structure of products due to functional and technological features of meat and protein-containing raw materials.
The generalization of the data allowed to substantiate the scientific, technical, and economic prerequisites for the development of technology of restructured ham products of high biological value by using a multifunctional composition of animal proteins as a part of protein-fat emulsion and formulate a working hypothesis, tasks and choose areas of research.
On the basis of complex researches the basic factors are defined and scientifically substantiated which ensure the stability of the technological process and high quality of restructured ham products - directed use of a multifunctional protein composition and the use of PFE based on it with high functional and technological properties, balanced amino acid and fatty acid composition.
Defined, balanced and justified amino acid composition of the protein component for the emulsion in the ratio: protein Vepro 75 PSC: sodium caseinate: buttermilk, as 1: 1: 1. By the criterion of optimality of polyunsaturated fatty acids ώ-3 and ώ-6 as 1: 9.82 for the fat component, the compositional ratio of turkey and pork fats as 67:33 is substantiated.
It was found that the use of PFE in the amount of 15% in the recipe of restructured ham from turkey meat and lean pork, including with signs of PSE, contributes to the formation of a high degree of structuring of meat products, improvement of organoleptic, physicochemical, structural and mechanical characteristics of products and their nutritional and biological value.
The prospects of use are theoretically substantiated and experimentally confirmed sweet potato juice powder in quantity sweet potato juice powder in quantity 0.35% in the presence of 0.025% starting culture of Staphylococcus carnosus for the purpose of formation in the restructured ham products pink-red color and avoid the use of chemically dangerous sodium nitrite.
According to research, it is established that the use of sweet potato juice powder FruitMax® in the amount of 0.35… 0.40% leads to more intense formation of nitroso pigments and, as a consequence, to a lower content of residual nitrite in the product and promotes the formation of an intense pink-red color inherent in meat products. It is proved that the identity of the content of nitroso pigments in the experimental samples, compared with the control, indicates the conversion of nitrate from vegetable raw materials nitrite-reducing microorganisms to nitrite, that interacts with meat myoglobin. As a result, NO-pigment is formed, which gives meat products a characteristic pink-red color.
Mathematical models were obtained that adequately describe the dependence of color coordinates in the Lab system of experimental and control samples from NOpigment content (%) to total pigment (cm2 ) and FruitMax concentration (%).
As a result of a comprehensive comparative assessment of the quality of samples of ham products, made using additional sources of protein and fat raw materials and sweet potato juice powder established their high nutritional and biological value.
According to the developed recipe, the restructured turkey and lean pork ham corresponds to the modern provisions of physiology and biochemistry of nutrition: the ratio of protein and fat is as close as possible to 1: 1, the utilization coefficient of the amino acid composition is also close to 1, the ratio of PUFA: SFA: MUFA - 10:30:60.
The theoretical and experimental research conducted in the dissertation allowed to development of scientific and practical recommendations for the implementation of the developed technology of restructured ham products with high nutritional value in production.
Key words: turkey meat, lean pork with PSE defects, multifunctional protein composition, protein-fat emulsion, sweet potato juice powder, restructured ham products, biological value.
