Дослідження фізико-хімічних властивостей напівфабрикатів м’ясних з додаванням білково-жирових емульсій на основі купажованих жирів

Abstract

Досліджено вплив введення білково-жирових емульсій на основі купажованих жирів різного складу на фізико-хімічні та функціонально-технологічні властивості м’ясних січених напівфабрикатів, проведено їх порівняльний аналіз залежно від виду жирової фази та кількості внесення емульсії. Розглянуто взаємодію досліджуваних емульсій з іншими рецептурними складовими виробу – зокрема з клітковиною та зеленою масою подорожника. Проведено порівняльний аналіз дослідних зразків з контрольною групою та обґрунтовано оптимальну рецептуру кінцевого продукту.Production of half-finished meat products, including cutlets and nuggets can be supplemented with dietary fibre to have positive effect for human health. Also supplementation of dietary fibre and other vegetable products provide not only improvement of assimilability and make product cheaper, but degrade fatty-acid balance of product. Main object of this work was to investigate the ability of using mixed fat examples for production of protein –fat emulsion and following producing of half -finished meat products (especially cutlets). For investigation was taken a two kinds of mixed fats – one(A) including the palm oil (7%) , palm oleine (30%) and rape oil (63%); and second (B) including the palm oil (70%), corn oil (25%) and flax oil (5%).Testing examples was distributed to the depend protein – fat emulsion content (20, 22,5 and 25 %). Protein – fat emulsion content the dry milk whey, animal protein, water and far in ratio as – 6:4:60:20. Formulation of cutlets consist of emulsion (without fat in control examples), poultry meat (beast fillet and hip meat), hydrated dietary fibre and green mass of plantago. Organization of experiment: examples was distributed of two control group and two investigative groups in depend of fat kind (A and B). Every group distributed to three examples – with content 20%, 22,5% and 25% of protein-fat emulsion. All examples was tested for basic physical and technological properties. Materials and methods: water holding capacity was investigated for filter pa per press method, ph of raw and cooked products was measured for hydrogen electrode method, cooking loss was researched for gravimetric method. Results. Examples of control group had lower rate for all basic properties (WHC – 50,8% to 57,5% in A group and 56,4%; cooking loss 1,6% in control and -3,5,-1,2% in A, B examples). Examples from A group has better properties and optimal intake of PFE estimated as 22,5%. Conclusion. PFE based on mixed fat including palm oil can improve biological value and functional properties of half-finished meat products produced with dietary fibre supplementation.