Functional-technological properties of protein composite of animal origin

Abstract

Introduction. The purpose of the study is to study the functional and technological properties of the obtained protein compositions from poultry meat and to determine the optimum with high quality indices. Materials and methods. The meat of mechanical treatment, fillet of poultry, hams with skins were studied, which were subjected to microwave-vacuum drying with humidity not more than 5% and prepared samples - Mepro 85 (the Dutch manufacturer) - animal protein of cattle and Sunprotein -vegetable protein. Results and discussion. The obtained results indicate that the resulting dry powders can bring the finished product closer to a product with a balanced composition, high quality and nutritional value. It has been studied that specimens from the fillet of poultry, hams with skins, and meat of mechanical treatment of poultry contained more than 80-96% free moisture, which gives the product its use with greater juicy and tender consistency. At the same time, the best water-retaining ability in the sample from the fillet of poultry is 10.2% and in Sunprotein - 11.4%. The greatest fat-retaining ability was the meat of mechanized treatment of poultry - 13.1% compared to the sample Mepro 85-5.25%. The emulsifying ability in the sample meat of mechanical treatment of poultry is 73%, which is 20-25% higher compared to other samples. As a result of microbiological research no bacteria of the colon germ, pathogenic microorganisms, including the genus Salmonella, sulfitreducing clostridia were found. The total amount of microorganisms after drying in all samples does not exceed the norm for boiled dried meat 5x 10(3). The best result was observed in the sample Sunprotein - 1.8x 10(3). In the sensory analysis, it has been found that the sample of the fillet of poultry has a better outer look and smell, while the consistency is better in meat of mechanical treatment of poultry. It is the most crumbly, inherent in dry powders. Conclusions. The comparative analysis confirms the high functional and technological properties of samples from the fillet of poultry and meat of mechanical treatment of poultry, as well as being safe for use in meat products.