SUMMARY
Goncharenko T.U. Improving the technology of chopped semi-finished products using protein-carbohydrate compositions. - Qualifying scientific work as a manuscript.
The thesis for acquiring the scientific degree of doctor of philosophy specialization 181 Food technologies. - National university of food technologies Ministry of education and science of Ukraine, Kyiv, 2020.
The thesis is dedicated to research and justification substantiation of complex use of protein and carbohydrate substances - animal protein and mix of oilseeds flour, in the form of a composite mix with the purpose to balance the nutrient structure and improvement of existing technology of semi-finished meat products.
In order to establish the priority directions for of cut semi-finished products technology improvement, a study of consumer requirements for this group of meat products was conducted. The method of deployment of the quality function revealed the relation between consumer priorities and technological characteristics of the product under development. It’s been found that the most important criterion while developing the new recipes of cut semi-finished products are safety and nutritional balance of the product, content of biologically active substances and high organoleptic characteristics of products.
In the course of work the data on chemical composition and technological properties of flour and oil cultures were studied and systemized. To create a protein-carbohydrate composition based on a set of indicators, four types of flour were selected: sesame, flax, sunflower and pumpkin. The component composition of the flour mixture is optimized by mathematical modeling according to the set of indicators. Mass fraction of flour in the mixture: sesame – 25%, flax – 25%, sunflower – 25% and pumpkin – 25%.
In order to balance the protein-carbohydrate composition of the fat-acid composition, the selection and calculation of judicious mix of animal and vegetable fats in the blend were conducted and it was found that it is advisable to use the blend of beef fat and flax oil at a proportion of 1: 1 as the component of PCC.
On the basis of experimental researches by mathematical modeling the optimum ratio and components of protein-carbohydrate composition dosage in the recipes of the cut semi-finished products providing the highest indicators of quality of finished products is established.
A method for preparing an emulsion system based on a mixture of oilseed flour, beef collagen protein and a blend of animal and vegetable fats, as one of the possible ways of PCC use in the technology of chopped semi-finished products was developed. New meat chopped semi-finished product “Gluten-free” product formula and technological scheme of production were developed.
The change of functional and technological properties of mixed model ground meat systems with the content of protein-carbohydrate composition depending on freezing conditions, methods and duration of urgent packing were examined. It was found that freezing at the temperature of -30 °С with the airflow speed at 4m/sec is optimal and provides for better conservation of quality properties of the product.
It was found that the introduction of protein-carbohydrate composition to the ground meat systems, in the amount of 25…30% helps to reduce the time of freezing and decrease the losses of semi-finished products weight due to the thermal processing after defrosting.
The biological value was calculated and an integral estimation of developed chopped semi-finished products balance was performed. It was found that the protein-carbohydrate composition in the formulas of chopped semi-finished products allows to increase the content of essential amino acids of lysine and threonine to improve the amino acid balance of product proteins, as well as to increase the content of linoleic and oleic acids, calcium and magnesium.
The dynamics of changes in the number of mesophilic aerobic and facultative-anaerobic microorganisms during storage of developed semi-finished products has been studied. The metabolic efficiency and safety of chopped semi-finished products using PCC was confirmed by in vivo biomedical studies
The reliability of obtained experimental data is ensured by the use of modern research methods, appropriate equipment, use of mathematical tools for processing research results. Scientific provisions and recommendations are confirmed by laboratory researches and production tests. The novelty of technological solutions is confirmed by the decision of the State Department of Intellectual Property to grant a patent of Ukraine for a utility model.
Key words: meat chopped semi-finished products, oilseed flour, animal protein, ground meat systems, beef fat, vegetable oils, blends, emulsion.
