The use of emulsifiers in the technologies of meat products
DOI:
https://doi.org/10.15587/1729-4061.2014.31368Keywords:
meat emulsion, emulsion structure, stability, emulsifiers of acylglycerine origin, competitive adsorptionAbstract
The role of emulsifiers in the formation of stable meat emulsions is theoretically grounded. An analytical review of the Ukrainian market of food emulsifiers for meat products is done and a background for the development of domestic emulsifiers with improved properties and composition is determined.
The authors obtained new domestic emulsifiers of acylglycerine origin as the oil phase with mono- and diacylglycerines of fatty acids according to the scientifically grounded process variables of transesterification of sunflower oil in the system hexane-isopropanol at a temperature of 35...40 °C.
The regularities in formation of functional and technological properties of forcemeats under the influence of emulsifiers of acylglycerine origin were determined. The improvement of these properties allows ensuring a high level of structural and mechanical, organoleptic properties, yield of ready products.
It was experimentally proved that developed emulsifiers of acylglycerine origin allowed ensuring high consumer properties of the new products satisfying the needs of the business in the branch with domestic MAG, DAG in which the essential biologically active components were conserved and the thermal-oxidative processes were decelerated.
Applying the emulsifiers developed opens the possibilities of rational using the raw materials and involving raw meats with an increased content of fat and moisture, poor functional and technological properties into technological process.
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