No abstract

The use of dairy products in the recipes of sausage products allows to significantly improve the nutritional, consumer and structural-mechanical properties of the finished products. There are several technological ways to add additional milk proteins to the recipes of sausage products, in particular semi-smoked sausages. The introduction of these components is possible by adding milk protein in the form of dry components or mixtures, using ready-made products (cheese and cheese products), as well as making protein and protein-fat products based on milk components, which can also be used as fillers for semi-smoked sausages. Protein is a very important component of milk, as it largely determines its nutritional value and suitability for processing. Cow's milk contains on average about 3–4 % protein, and this is the sum of two main fractions, i.e. casein and whey proteins, which make up about 80 % and 20 % of nitrogenous protein compounds, respectively. The mentioned fractions differ in their physical and chemical properties, and their use is the basis for the production of various milk protein preparations. Among them, products containing almost exclusively casein proteins (casein and caseinates), whey proteins (concentrates and isolates of whey proteins) or complexes of these proteins (co-precipitates and proteins) can be distinguished. Among the functional properties of milk proteins, high indicators of moisture retention capacity, emulsion stability and emulsifying capacity should be noted. The use of ready-made cheeses in sausage recipes allows you to significantly expand the assortment and improve the organoleptic properties of the finished products. In the results of the work, options for adding additional milk protein to the recipes of semi-smoked sausages are described: in the form of dry components; in the form of ready-made rennet cheeses; in the form of developed protein-fat products (cheese analogues) using dry milk protein preparations. The main physico-chemical and structural-mechanical indicators of finished sausage products were studied and the rational composition of semi-smoked sausage recipes using milk protein was determined.

During the past few years, the world community has faced a number of problems related to the delivery and storage of milk and milk products. In particular, the situation provoked by quarantine restrictions in various countries of the world forces to look for solutions regarding the use of non-traditional raw materials for the production of classic or similar food products. As a result, it is quite promising to use dairy products with extended shelf life, in particular, dry milk concentrates as the main protein carriers for the production of stable protein-fat systems. The use of dry milk proteins makes it possible to manufacture restored structural products that can be used as an alternative to classic ones. Therefore, the object of research is food components of various origins, in particular food modified starches, food fibers and their modifications, hydrocolloids. Characteristic indicators of viscosity with increasing shear stress were determined for 5 % solutions of modified starches of various types after brewing at a temperature of 80 °C. It was found that when the shear stress increases to a value of 200 Pa, there is a significant decrease in viscosity, which generally characterizes them as structural systems. The functional and technological indicators of wheat (VF-200), bamboo (BAF-200) food fibers (fiber length 200 microns) and carboxyl methyl cellulose (CMC) were studied. Increased functional and technological capabilities of CMC compared to dietary fibers were revealed. The kinetics of swelling of dietary fibers and CMC were studied, while the period of maximum intensification of the process, which is between 5 and 15 minutes, was determined. The maximum value of the swelling coefficient is characteristic for CMC 4.4±0.04, for wheat fiber 4.01±0.06, for bamboo fiber 3.81±0.05. Using the method of mathematical and statistical processing of experimental data, optimization of concentration and technological modes was carried out to achieve maximum hydration and strength of iota-carrageenan gel. It was determined that at a concentration of 1 % during brewing at 80 °C and a time of 5 min. high enough gel strength can be achieved for optimum consistency in the overall system. The result of the work is a comprehensive study of the functional technological characteristics of food additives that will form the consistency of a structural protein-fat product of the cheese type, which can be used in sausage products as a filler, with the aim of improving the organoleptic, structural-mechanical and nutritional values of the finished products.