THE STUDY OF A PROTEIN-ENRICHED MEAT PRODUCT EFFICIENCY AND SAFETY FOR WOMEN IN THE POSTMENOPAUSAL PERIOD WITH PRESCARCOPENIA
DOI:
https://doi.org/10.15421/jchemtech.v29i3.240898Keywords:
boiled sausage, sausages, protein, protein-mineral-carbohydrate additive, hybrid meat products, amino acid composition.Abstract
The research is devoted to the development of recipes for cooked sausages and expanding their range through the use of poultry meat and by-products of meat and dairy industries in recipes. The most popular and affordable meat products among the population of Ukraine were selected for research - boiled sausages . The main components of the recipes: red meat of poultry, product of poultry past mechanical deboning, semi-fat pork. In the formulations of the developed products, 10% of raw meat was replaced by a hydrated protein-mineral-carbohydrate additive (PMCA). According to physical and chemical parameters, it is established that the protein-carbohydrate-mineral additive in the technology of cooked sausages allows to obtain finished products with excellent quality indicators. It was found that the addition of protein-carbohydrate-mineral additive to the recipes significantly affected the physico-chemical, functional and technological parameters and biological value of hybrid meat products. The obtained experimental data show that the moisture content in the raw mince for sausages "Viennese" is 1.7%, respectively, higher than in the control samples. Moisture binding capacity in raw minced meat of control samples is 5% lower than in experimental samples. In the finished product, the moisture holding capacity is higher in the test samples by 3.8%. The study showed that the coefficient of amino acid difference in the control sample of cooked sausage is 13.0% higher than in the sample of sausages "Viennese". Developed cooked sausages with protein-mineral-carbohydrate additive can be introduced into production as functional products with improved biological value.
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