Formation of functional and technological properties of minced meat using protein-carbon composites

Abstract

Due to the nutritional problems of a third of the world's population, it is in terms of the balance of the main food elements that it is relevant to develop food systems that satisfy not only the nutritional value of the final product, but also the increased chemical and biological composition. The development of such systems is aimed at using various plant and animal composites in the production. Such composites make it possible to enrich the product with dietary fibers and essential nutrients that have a beneficial effect on the digestive system. The low cost of such composites will reduce production costs. The proposed system involves the use of model minced meat based on poultry meat and beef of the 2nd grade with a protein-carbohydrate complex (PCC) with the inclusion of a biomodified beef heart, a by-product paste from biomodified udders and light cattle. The composition of the PCC included a commercial powdered preparation of apple fiber and a powdered semi-finished product from biofermented masha seeds. The choice of these additives is justified in connection with their chemical composition, which will make the final product functional. The choice of by-products of cattle is also justified by the chemical composition, since this resource will be able to balance the composition of the food system in terms of protein, minerals and vitamins. In the work, the most optimal ratio of model minced poultry meat (breast) and beef was experimentally identified, which was 60:40 as a percentage of the main meat raw materials. To determine the optimal ratios of added ingredients in the composition of PCC, a vertically integrated approach was used, based on an assessment of the moisture binding (MBC, %) and moisture-retaining capacity (MRC, %) of the meat system. Based on the results of the conducted experience in optimizing the component composition of beech for introduction into the model stuffing, dependencies describing the functional and technological properties of the systems were obtained. The conducted research on the evaluation of the effectiveness of the use of protein-carbohydrate compositions in meat systems indicates the prospects for their introduction into the production cycle of the production of minced meat semi-finished products of enriched composition. It is proved that the use of a protein–carbohydrate composition based on ingredients of vegetable and animal origin in the stuffing system has a positive effect on the structure and nutritional value of chopped semi-finished products.