THE STUDY OF THE PROPERTIES OF PROTEIN-FATTY EMULSIONS FOR MEAT-CONTAINING SEMI-FINISHED HEALTH-IMPROVING PRODUCTS
Journal Title: Прогресивні техніка та технології харчових виробництв ресторанного господарства і торгівлі - Year 2015, Vol 2, Issue
Abstract
Today, scientists carry out active research towards the development of the market of structured products, which must comply with the balance and adequacy of supply. Improving functional and technological properties of stuff systems based on meat chickens of industrial fattening and modeling of optimal chemical composition of culinary semi-finished products, fundamentally new formulations of carotene-containing protein-fatty emulsions based on pumpkin pasta, milk, vegetable oil, chicken skin, protein-containing additive ScanРro and silica were developed. The relevance of the work proves that carotenoids are unique powerful antioxidants, which have anticarcinogenic, cardio-protective and immunomodulatory actions. They relate to the components of a biological system protection in a human organism. The studies show that the developed emulsion was characterized by great structural-mechanical properties (viscosity, plasticity). Physical, chemical and rheological indices of finished culinary products demonstrated that the adding of carotene-containing protein-fatty emulsions improved functional and technological characteristics of products. In the research, the samples with moisture-coupling capacity (from 76 to 97%) and the output of semi-finished products were increased. Organoleptic quality assessment of the improved croquettes showed the increase of consumer properties, particular products differed by the best taste, color, texture, juiciness, appearance at the cutting. Advanced culinary semi-finished products possess high biological value and a balanced amino acid composition. The studies confirm the feasibility of adding carotene-containing protein-fatty emulsion into the formulations of meat-containing culinary semi-finished products. It gave the opportunity both to reduce the cost of finished products and to expand the segment of prospective customers, and to create a new product, balanced on chemical composition, with excellent organoleptic properties, which has medical-and-preventive properties
Authors and Affiliations
Василь Пасічний, Аліна Гередчук, Марина Герасименко, Ірина Неводюк
Keywords
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