The usage of animal and vegetable origin raw materials combinatorics in meat products of “halal” category development

Abstract

Integrated researches aimed to develop technologies and recipes for meat products of “Halal” category using seed fat and Milk Protein-Carbohydrate Concentrate (MPCC) represent a new generation of scientific and practical interest. In this connection, the authors propose technologies and recipes for meat products of “Halal” category, designed on the basis of rational combinatorics of animal and vegetable origin raw materials, that let us to expand the range of halal meat products and to develop cost-effective technologies. The results of the research have provided expanding the range of functional meat products, including Halal products for muslims, that meet the quality standards of the finished product in the category «Halal». Practical feasibility of using a vegetable fats complex and Milk Protein-Carbohydrate Concentrate (MPCC) «Lactobel-ED» in sausage production has been found. The levels of adding to the formula have been proved. Thermodenaturation of milk and whey proteins during thickening and drying of “Lactobel-ED” increases the availability of peptide chains and ionized amino acid residues. Solubility study showed that the concentrate is highly soluble in aqueous solutions, but this has a high dispersion degree, which increases the overall adsorption surface. Analysis of the results of structural and mechanical changes in the characteristics of minced model systems indicates a decline in YV of prototypes with sunflower oil on average 99.5 Pa.