Influence of functional food composition on the properties of meat mince systems

Authors

DOI:

https://doi.org/10.15587/1729-4061.2016.86957

Keywords:

minces of cooked sausages, protein containing composition, functional and technological properties, effective viscosity, boundary shear stress

Abstract

The priority direction of innovative activity of meat processing enterprises is the production of affordable products of consistent and high quality. Achievement of the set goal is provided by the introduction during developing the mince systems of various food additives that are supposed to replace a considerable part of basic raw materials and to improve its functional and technological properties.

The influence of the developed functional food composition on functional-technological and structural-mechanical properties of minces for cooked sausages was studied. It was proved that its introduction to the composition of meat minces increases the indicators of moisture binding ability by 3.5–5 % compared with the control sample. The emulgation ability in the experimental samples increases on average by 5 % and the stability of the emulsion by 22.5 %. This is due to the capacity of protein preparations and hydrocolloids, belonging to the composition, as well as meat proteins to encapsulate drops of fat and retain them throughout the entire process.

Determining the influence of the developed functional mix on structural-mechanical properties of minces indicated that the effective viscosity for experimental samples increased on average by 48.5 %, and the indicator of boundary shear stress decreased on average by 40.5 %.

The obtained results prove the relevance of substituting a part of meat raw material (up to 30 %) with the developed composition and the improvement of functional-technological and structural-mechanical properties of minces. This will provide for a consistent high quality of the finished products and will increase the effectiveness of production.

Author Biographies

Ihor Strashynskiy, National University of Food Technologies Volodumurska str., 68, Kyiv, Ukraine, 01601

PhD, Associate Professor

Department of technology of meat and meat products

Oksana Fursik, National University of Food Technologies Volodumurska str., 68, Kyiv, Ukraine, 01601

Postgraduate student

Department of technology of meat and meat products

Vasil Pasichniy, National University of Food Technologies Volodumurska str., 68, Kyiv, Ukraine, 01601

Doctor of Technical Science, Professor

Department of technology of meat and meat products

Andriy Marynin, National University of Food Technologies Volodumurska str., 68, Kyiv, Ukraine, 01601

PhD, Associate Professor, Head of Laboratory

Problem research laboratory

Georgіy Goncharov, National University of Food Technologies Volodumurska str., 68, Kyiv, Ukraine, 01601

PhD, Professor

Department of technology of meat and meat products

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Published

2016-12-27

How to Cite

Strashynskiy, I., Fursik, O., Pasichniy, V., Marynin, A., & Goncharov, G. (2016). Influence of functional food composition on the properties of meat mince systems. Eastern-European Journal of Enterprise Technologies, 6(11 (84), 53–58. https://doi.org/10.15587/1729-4061.2016.86957

Issue

Vol. 6 No. 11 (84) (2016): Technology and Equipment of Food Production

Section

Technology and Equipment of Food Production

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Copyright (c) 2016 Ігор Мирославович Страшинський, Oksana Fursik, Vasil Pasichniy, Andriy Marynin, Georgіy Goncharov

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