Protein–Fat Emulsion Development Using Algae Ascophyllum Nodosum

Abstract

An urgent task of the meat industry is to improve existing technologies for producing meat products. The study aimed at a recipe development for a multicomponent protein–fat emulsion that can function as a substitute for fat in the enriched sausage production. The research object was model systems of protein–fat emulsions differed in the ratio of ingredients – the amount of algae powder from Ascophyllum nodosum (3; 5; 7; 10 %) and the lipid composition content (25; 30; 35; 40 %). The optimal formulation of the emulsion contained 10 % of soy protein isolate, 5 % of algae powder from Ascophyllum nodosum, 30 % of water, and 35 % of lipid composition based on soybean and linseed oils. The emulsion had a stable, dense consistency, a flavor and aroma similar to that type of the product, a slight aroma of algae, and a uniform light green color. The emulsion had a mass fraction of 11.2 % of protein, 35.5 % of fat, and 32.1 % of moisture. The thesis presents a modified technological scheme for the production of a protein–fat emulsion using a powder from algae Ascophyllum nodosum. A man assessed organoleptic, hygienic, and physico–chemical parameters of model systems of protein–fat emulsions; determined the functional and technological properties of the studied model protein–fat emulsion. This formulation has the potential in the production of low-calorie fortified sausage products as an imitation lard.