DEVELOPMENT OF A COMPLEX OF NON-PHOSPHATE MOISTURE-RETAINING ADDITIVES BASED ON ACTIVE STABILISERS OF MEAT SYSTEMS

Abstract

Abstract. In the technology of minced meat products, including coarsely ground meat emulsions of chopped semi-finished products, the functional and technological properties of the main raw materials are crucialTo a large extent, they are determined by the morphology and chemical composition of the raw materials, the degree of ripening and development of autolytic processes, the state according to the method of refrigeration, and the pH of meat. The experience of using meat technology as active stabilisers of food phosphates has been more than five decades. This is due to the positive effect on muscle proteins, which helps to increase the pH, moisture-binding, and emulsifying ability of minced meat, improve consistency, and increase the yield of finished products. In addition, the use of dietary phosphates in meat production has a positive impact on muscle proteins, helping to reduce microbial growth, color stability, and oxidative processes in meat products. Given the potential health risks of consumers of meat products using phosphate salts, one of the tasks of the meat industry is to search for alternatives to inorganic phosphates, which provide similar functionality and compliance of finished products with quality indicators. The article analyses the classical approach to replacing inorganic phosphates – a combination of carbonates and citrates. Also considered modern approaches to the replacement of inorganic phosphates – the use of the basic amino acids L-arginine and L-lysine, and the drug Amidine, which contains the natural amino acid glycine. For the development of non-phosphate food additives at different stages, the combined effect of three nonphosphate food additives in regulated amounts on minced meat was investigated and the amount of weight loss during heat treatment was determined. Based on the research, the optimal level of moisture-containing ability was determined and the quantitative ratio of the ingredients of the formulation – non-phosphate food additives: Amidine, potassium carbonate, and sodium citrate – was determined. Using the response surface methodology, a rational ratio of non-phosphate additives was modeled. It was noted that minimal weight loss of minced meat during heat treatment is ensured by the use of Amidine – 0.80 %, potassium carbonate – 0.39 %, and sodium citrate – 0.21 % by weight of meat raw materials.