Features of using protein-fat emulsion in technologically restructured ham
Protein-fat emulsions that ensure consistent quality and high yield meat products due to increased functionality and technological properties, are widely used in the production of virtually all groups of meat products, while the level of raw meat substitution may reach 48%. Protein-fat emulsion can not only save raw meat, but also rationally use additional sources of protein, fat-containing materials consisting of ground meatsystems in stabilized form. The study of domestic and foreign literature showed that at present there are different recipes and methods of cooking protein and fat emulsions, but their use is limited because of the complex technology of preparing and commissioning raw materials. I. Zayas and others conducted a comparative study of the properties of ground meat and prepared foods using fat in the form of pre-prepared emulsions or in free form. All specifications of ground meat containing previously prepared emulsions were higher than the use of cooled and chilled meat. Some scientific papers devoted to the use of emulsion composed along with traditional and non-traditional fat and vegetable components and their use in food products. The study of domestic and foreign literature showed that at present there are different recipes and methods of cooking protein-fat emulsions (PFE), but their use is limited because of the complex technology of preparing and incorporating into ground meat systems. The aim of that work was to improve technologically restructured ham products in the shell with turkey meat and pork by using PFE to enrich their amino acid and fatty acid composition. The use of standard methods of investigation and mathematical calculations made it possible to balance and justify the amino acid composition of the protein components of ham, to optimize the ratio fatty acids in the fat composition components. Optimal criteria, set bythe fully completed task, as a ratio of turkey and pork fat can satisfy the daily requirements in acids by the number of ω-6 and partly by the number of ω-3, and the ratio of protein, fat, and moisture in the developed PFE recipe meets the recommended range 1: (3-5,7: (3: 5,7).
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