Shvediuk D. Improving the technology of meat-containing products with extended shelf life using targeted fermentation

The aim of the work was to develop and improve the recipes of meat-containing semi-finished products using a protease of microbiological origin, to investigate the processes of enzymatic proteolysis of meat and vegetable proteins. In this regard, the following tasks were set: 1. Select the types of meat and vegetable raw materials used, which would show optimal functional characteristics under the influence of proteases of microbiological origin. 2. To establish the optimal modes of enzymatic treatment of raw materials (sequence, temperature and time of enzymatic treatment, as well as the concentration of the introduced protease). 3. To study the influence of proteolytic treatment with Aspergillus niger proteases on the qualitative characteristics of meat-containing products at high temperature treatment regimes. 4. Investigate the possibility of joint use of Aspergillus niger proteases with proteases of plant origin - papain and chard protease in the processing of meat-vegetable model minced meat systems. 5. Compare different methods of measuring the moisture-binding capacity of raw materials and finished products. 6. Develop practical recommendations for the production of meat-containing semi-finished products using proteases of microbiological origin. 7. Investigate the effect of the use of targeted fermentation on the shelf life of meat-containing semi-finished products. Investigate the microbiological parameters of the developed products. Scientific novelty of the obtained results. The effect of Aspergillus niger protease on the functional and technological parameters of chickpeas and lentils was studied for the first time during simultaneous enzymatic treatment of a mixture of vegetable raw materials and broiler chicken meat with this protease; a low degree of influence of Aspergillus niger protease on functional and technological characteristics of beef was established; the interaction of Aspergillus niger protease with papain and chard enzyme (protease) was studied for the first time. The practical significance of the obtained results lies in the development of recipes for meat-containing semi-finished products, as well as recommendations for the use of Aspergillus niger proteases in the technology of various types of meat products. The modes of heat treatment of semi-finished products according to its different types (including deep frying) have been optimized, and the optimal types of raw materials that can be used at the stage of plant substrate preparation have been selected. The developed technology allows to reduce the cost of production of meat-containing semi-finished products by 9.7%. The first section provides an analysis of the literature on the topic of the work, namely, an overview of the possibilities for the role and use of proteases of microbiological origin in the technology of meat and meat products. In the second section of the work methods for studying the characteristics of raw materials and finished products, as well as methods for setting and interpreting experiments are selected. The third section presents a study of physico-chemical and functional-technological characteristics of raw materials in the process of enzymatic processing. The method of enzymatic treatment. Heat treatment of semi-finished products can be carried out by various methods, especially in terms of the achieved sterility of the finished product. The use of long-term (over 1.5 hours) heat treatment at temperatures in the range of 72-85 ° C with the use of a combined hydrolyzate of proteolytic origin based on soy leads to the formation of specific organoleptic characteristics and inherent taste broth, which is widely used to enhance the characteristics of meat products. The fourth section compares the properties of different types of enzyme raw materials, among which, in addition to the studied type of enzyme raw material (Aspergillus niger protease), papain and chard protease were studied. The possibility of using combined enzymatic treatment with Aspergillus niger protease together with papain and chard protease has been proved. A mathematical model of the interaction of these types of enzymes in the pH range of the stuffing system 5.5-7.0 was created. The shelf life of meat-containing semi-finished products was investigated, as a result of which the shelf life of the developed cut semi-finished products was increased by 30% compared to the control recipe. Key words: enzymatic treatment, proteases of microbiological origin, meat-containing semi-finished products.