ANALYSIS OF THE APPLICATION OF NON-PROTEIN INGREDIENTS IN MEAT SYSTEMS WITH NEWLY DEVELOPED DISHES
Abstract
The study of the technology of production of meat products in modern conditions is aimed at improving their recipes with the integrated use of vegetable raw materials. The use of salt in meat products as well as the effects of fat reduction and its substitutes, carrageenans, alginates, flax gum, β-glucan barley are revealed. The role of biopolymers, binders and structure-forming substances in cooking technology is reflected. New developments and the use of ingredients and additives are presented, allowing manufacturers to diversify the range of popular culinary products and meet the demand and supply for it. Reasonable use of esterified types of starch as a prescription component in food products, which allows to intensify the process of their preparation, as well as to develop and improve the technology of the proposed meat dish. It has been shown that the effect of hydrocolloids on meat protein gelation parameters occurs in myofibrillar proteins, which mainly consist of myosin and actin and play an important role in obtaining the desired texture and moisture-binding capacity of minced meat products. This is due to their ability to form three-dimensional gels when heated and then cooled. Non-meat ingredients, when interacting with meat protein, alter the physical state of the meat system or affect the thermal denaturation of meat proteins and ultimately alter the physical quality of cooked meat products such as texture and juiciness. Hydrocolloids have a pronounced effect on the formation of the protein gel matrix. Therefore, by understanding the effectiveness of interaction with protein in the presence of hydrocolloids, we will be able to predict their effect on meat. The optimal percentage of Eugel FSM 85120, which can be added to the minced meat of chopped chicken semi-finished products, was determined by the organoleptic characteristics of the finished products. The optimal percentage of Eugel FSM 85120 was determined. For this purpose, the quality indicators of control and test samples were prepared and investigated. As a control sample, the cut semi-finished products were studied according to the recipe of chicken cutlets. In the experimental samples, chicken meat was replaced by Eugel FSM 85120 from 0 to 4% of its total amount.
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