PROPERTIES OF MODEL MINCED MEAT AND MEAT-CONTAINING SEMI-FINISHED PRODUCTS DEPENDING ON THE AMOUNT OF STRUCTURING AGENT
Abstract
Recently, the use of plant-based proteins in food formulations has become relevant due to their lower production costs compared to animal proteins. The modern market offers a wide range of plant-based proteins, creating the need for innovation in the food industry. In the product range of meat-processing enterprises, the share of meat-containing products is dynamically increasing. A meat-containing product is a food product in which the formulation includes at least 15% deboned meat or produced from offal and(or) blood. The similarity of meat-containing products in texture and appearance to meat products is a significant factor influencing consumer choice, especially for those who prefer meat products. There are various structuring methods, but recent trends highlight an increase in the use of dietary fibers in meat products not only for technological reasons but also as ingredients for functional foods. This study investigated the effect of dietary fiber mixtures in amounts of 1.5%, 3%, and 4.5% on the active acidity (pH) and texture of model systems based on beef and main ingredients for meat-containing products commercial textured soy-based protein (SOYTEX 5006PC) and protein isolate (ISOPRO 510A). According to the formulations, emulsions were prepared following technological instructions for using dietary fiber mixtures and protein preparations. Instrumental analysis of the model systems was conducted using a pH meter (pH 50 VIO lab) and a texture analyzer (Shimadzu EZ-LX) before and after thermal treatment. Significant differences in active acidity were observed between beef-based samples and those with plantbased proteins, with the latter exceeding a pH 6. This is due to the alkaline characteristics of soy preparations, whose active acidity ranged from 7.42 to 7.43. The hardness of samples made with meat raw materials was significantly higher compared to samples with textured soy-based protein and soy protein isolate. The higher hardness values in beef samples were expected due to the denaturation of muscle proteins, which contributes to the firmness of the meat system. The research results represent the first stage in developing a structuring composition based on dietary fibers for meat-containing products.
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