THE STUDY OF PROPERTIES OF MINCES IN BOILED SAUSAGES WITH FUNCTIONAL FOOD COMPOSITION USE

  • Ihor Strashynskiy National University of Food Technologies, Ukraine
  • Oksana Fursik National University of Food Technologies, Ukraine
  • Vasil Pasichniy National University of Food Technologies, Ukraine
  • Andriy Marynin National University of Food Technologies, Ukraine
  • Georgіy Goncharov National University of Food Technologies, Ukraine
Keywords: minces of boiled sausages, protein-containing composition, functional-technological properties, effective viscosity, extreme tension of the shift

Abstract

The priority direction of innovative activity of meat-processing enterprises is a production of accessible goods of stable and high quality. The attainment of set aim is provided by introduction of diverse food additives (emulsifiers, stabilizers, stiffeners and so on) that replace the significant part of the main raw material for improvement of its functional-technological properties at creation of food systems.

The influence of elaborated functional food composition on functional-technological and structural-mechanical properties of minces in boiled sausages was studied. It was established, that its introduction into the content of meat minces improves the indices of water-binding ability by 3,5–5 % percents comparing with the control sample. Emulsifying ability in the studied samples increases on the average by 5 %, and emulsion steadiness by 22,5 %. It is conditioned by the ability of protein preparations and hydrocolloids, included in the composition together with meat proteins, to encapsulate the fat drops and to keep them during the whole technological process. Determination of the influence of elaborated functional mixture on structural-functional properties of minces demonstrated, that effective viscosity for the studied samples increased on the average by 48,5 %, and the index of extreme tension of the shift decreased on the average by 40,5 %.

The received results prove the perspective of replacement of the part of meat raw material (up to 30 %) by created composition and improvement of functional-technological and structural-mechanical properties of minces. It provides the stable high quality of ready goods and allows improve the effectiveness of production.

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Author Biographies

Ihor Strashynskiy, National University of Food Technologies

Department of technology of meat and meat products

Oksana Fursik, National University of Food Technologies

Department of technology of meat and meat products

Vasil Pasichniy, National University of Food Technologies

Department of technology of meat and meat products

Andriy Marynin, National University of Food Technologies

Laboratory of problem research 

Georgіy Goncharov, National University of Food Technologies

Department of technology of meat and meat products

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Published
2016-12-14
How to Cite
Strashynskiy, I., Fursik, O., Pasichniy, V., Marynin, A., & Goncharov, G. (2016). THE STUDY OF PROPERTIES OF MINCES IN BOILED SAUSAGES WITH FUNCTIONAL FOOD COMPOSITION USE. EUREKA: Life Sciences, (6), 31-36. https://doi.org/10.21303/2504-5695.2016.00238
Section
Food Science and Technology