Effect of protein-mineral half-stuff on structural and mechanical properties of meat products

Authors

  • Николай Павлович Головко Kharkiv State University of Food Technology and Trade Str. Klochkivska, 333, Kharkov, Ukraine, 61051, Ukraine
  • Максим Леонідович Серік Kharkov state university of food technology and trade Str. Klochkivska, 333, Kharkov, Ukraine, 61051, Ukraine
  • Тетяна Миколаївна Головко Kharkiv State University of Food Technology and Trade Str. Klochkivska, 333, Kharkov, Ukraine, 61051, Ukraine
  • Валентин Вадимович Полупан Kharkiv State University of Food Technology and Trade Str. Klochkivska, 333, Kharkov, Ukraine, 61051, Ukraine
  • Інна Володимирівна Шурдук Kharkov state university of food technology and trade Str. Klochkivska, 333, Kharkov, Ukraine, 61051, Ukraine

DOI:

https://doi.org/10.15587/1729-4061.2013.19002

Keywords:

protein-mineral semi-finished product, minced meat products, sausage products, digestible calcium compounds

Abstract

Taking into account the deficiency of digestible calcium compounds in nutrition, the need for the creation of food products, in particular meat products, balanced on a chemical composition was proved. In this regard, protein-mineral semi-finished product (PMSFP) – a carrier of bioorganic calcium compounds, was developed, and the feasibility of its use in the technology of meat products was proved. The obtained results of the research of structural and mechanical properties of minced meat systems and finished meat products from PMSFP showed that the addition of PMSFP significantly affects their rheological properties.

Probably, it is caused by the high water-binding and moisture-retaining capacity of the protein-mineral semi-finished product. In particular, form of moisture binding in the minced meat from PMSFP (adsorptionally and capillary bound moisture) and the interaction of meat proteins with PMSFP are of great importance. The obtained data on the change of rheological characteristics are positive in the view of providing the products with specified functional and technological properties and improvement of the quality characteristics of the finished products, namely pliability to mechanical influence, tenderness and juiciness.

 

Author Biographies

Николай Павлович Головко, Kharkiv State University of Food Technology and Trade Str. Klochkivska, 333, Kharkov, Ukraine, 61051

Doctor of Technical Sciences, Professor, Head of department

Department of Commodities in customs

Максим Леонідович Серік, Kharkov state university of food technology and trade Str. Klochkivska, 333, Kharkov, Ukraine, 61051

Candidate of Technical Sciences, Associate Professor,

Department of food hygiene and microbiology

Тетяна Миколаївна Головко, Kharkiv State University of Food Technology and Trade Str. Klochkivska, 333, Kharkov, Ukraine, 61051

Candidate of technical science, Associate Professor

Department of commodity and commodity expertise

Валентин Вадимович Полупан, Kharkiv State University of Food Technology and Trade Str. Klochkivska, 333, Kharkov, Ukraine, 61051

Graduate student commodity research in customs

Інна Володимирівна Шурдук, Kharkov state university of food technology and trade Str. Klochkivska, 333, Kharkov, Ukraine, 61051

Graduate student department of food hygiene and microbiology

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Published

2013-12-11

How to Cite

Головко, Н. П., Серік, М. Л., Головко, Т. М., Полупан, В. В., & Шурдук, І. В. (2013). Effect of protein-mineral half-stuff on structural and mechanical properties of meat products. Eastern-European Journal of Enterprise Technologies, 6(11(66), 30–34. https://doi.org/10.15587/1729-4061.2013.19002

Issue

Vol. 6 No. 11(66) (2013): technology and equipment of food production

Section

Technology and Equipment of Food Production

License

Copyright (c) 2014 Николай Павлович Головко, Максим Леонідович Серік, Тетяна Миколаївна Головко, Валентин Вадимович Полупан, Інна Володимирівна Шурдук

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