Justification of the use of a technological food additive with transglutaminase for stabilization of mince systems of cooked sausage products

Authors

DOI:

https://doi.org/10.15587/2706-5448.2026.357682

Keywords:

meat products, minced meat systems, transglutaminase, structure stabilization, hydrocolloids, emulsion sausages

Abstract

The object of the research is the technology for producing minced meat products using a functional additive. The need to form stable technological and structural indicators of emulsion sausages requires a comprehensive solution consisting in combining structure-forming raw materials of different origins.

Cooked sausage “Olivier” minced systems were developed using a functional system consisting of transferase, hydrocolloids and a protein-containing additive. As a research result of minced meat systems, it was determined that the viscosity of the resulting minced meat increases with an increase in the content of the functional additive. This indicates an increase in intermolecular interaction and compaction of the protein matrix. A comprehensive assessment of active acidity before and after heat treatment indicates the possibility of stabilizing this indicator with enzymatic action on the raw materials. The textural characteristics of the finished product show a similar pattern, so the hardness of the sample without the use of the additive was 1575 g/cm2, and when using 1% of the additive it increased by 32.9% and amounted to 2093 g/cm2. Also heat treatment losses decreased from 22.00% to 15.11%.

The use of hydrocolloids and transglutaminase makes it possible to increase the protein and fat content in the products due to the formation of a strong matrix, which significantly reduces losses during heat treatment and prevents phase separation.

The obtained results made it possible to establish the relationship between the contraction of the technological additive with transglutaminase on the structural- mechanical indicators and chemical composition of minced systems. The practical value of the work lies in the possibility of using an ingredient complex to increase stability of minced systems, optimize the technological process and reduce losses.

Author Biographies

Vasyl Pasichnyi, National University of Food Technologies

Doctor of Technical Sciences, Professor, Head of Department

Department of Meat and Meat Products Technologies

Andrii Marynin, National University of Food Technologies

PhD, Senior Researcher, Head of Laboratory

Problem Research Laboratory

Sergii Iepishkin, National University of Food Technologies

PhD Student

Department of Meat and Meat Products Technology

Yevheniia Shubina, National University of Food Technologies

Doctor of Philosophy (PhD) of Food Technology, Assistant

Department of Meat and Meat Products Technology

Olena Moroz, Stepan Gzhytskyi Lviv National University of Veterinary Medicine and Biotechnologies

PhD of Technical Sciences, Senior Lecturer

Department of Meat, Meat Products, and Oil-Fat Technology

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Justification of the use of a technological food additive with transglutaminase for stabilization of mince systems of cooked sausage products

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Published

2026-04-30

How to Cite

Pasichnyi, V., Marynin, A., Iepishkin, S., Shubina, Y., & Moroz, O. (2026). Justification of the use of a technological food additive with transglutaminase for stabilization of mince systems of cooked sausage products. Technology Audit and Production Reserves, 2(3(88), 38–43. https://doi.org/10.15587/2706-5448.2026.357682

Issue

Vol. 2 No. 3(88) (2026): Chemical engineering

Section

Food Production Technology

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Copyright (c) 2026 Vasyl Pasichnyi, Andrii Marynin, Sergii Iepishkin, Yevheniia Shubina, Olena Moroz

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