Color adjusting compositions of meat systems with low content of hemoglobin-containing raw materials
The development of technologies for new types of salty meat products with a high level of safety requires the improvement of the basic technological processes of their production, using intensive methods of influence on the raw materials processed, especially in the conditions of the work of domestic enterprises on defective and marked signs of PSE and DFD raw materials (DFD – drу , firm, dark; PSE – pale, soft, exudative). The purpose of the research is the scientific substantiation of the directed use of multicomponent bristles in the technology of salty meat products, in particular, the study of the mechanism of forming the coloring of meat systems with different levels of content of immiglobin raw materials at the stage of its salting with the inclusion in the composition of the brine of nitrite salt instead of sodium nitrite and natural dyes Apro Red and Vepro 70 Col R. According to research results, the replacement of sodium nitrite with nitrite salt leads to an increase in the content of nitrosopigments, which enables to receive a finished product with a lower content of residual nitrite and better color characteristics than equivalent intake and sodium nitrite. Based on theoretical and experimental researches, the analysis of the compatibility of the constituent components, their synergistic influence, the specifics of the functional and technological properties and the results of the influence on the organoleptic, functional-technological and biochemical parameters of the model meat systems, the composition of the multicomponent color-correcting brines is substantiated and developed. The rational concentration of hemoglobin preparations Vepro 70 Col R and AproRed for the coloring of meat systems with the content of glucose-free glycogen up to 15% and the level of injection of more than 140% (respectively, 0.5 and 0.7%) with simultaneous use of 0.05% isoascorbate Na and 0.006% sodium nitrite. It was established that the combined use of nitrate salt and preparations of hemoglobin of blood reduces the residual amount of sodium nitrite twice from the norm established in State Standart of Ukraine due to a more complete transformation of nitrite in nitro compounds. The results of spectrophotometric studies allowed to conclude that the most effective color-correction effect in the formation of pinkish-red shades of model emulsions is Vepro 70 Col R. The possibility of adjusting the color of salted meat products by using multicomponent brines, enhances the efficiency of utilization of raw material resources of the meat processing industry
Feiner, G. (2006). Meat products handbook. Practical science and technology. Boston, NY, Washington: CRC Press, Woodhead Publ. https://mastermilk.com/uploads/biblio/handbook_practical_science_and_techno.pdf.
Tarte, R. (2015). Ingredients in the production of meat products. Properties, functionality, applied. Composi-tion – translated from english – publ: ID Profession.
Kasyanov, G.I. (2000). Theoretical bases of formation of color characteristics of meat paste. Izvestiya high schools. Food Industry, 4, 24–28.
Mokeeva, A.N. (2001). Dyes from natural raw materials to improve the color and quality of food. Nutritional ingredients. Raw materials and additives, 1, 18–19.
Popovich, N.A. (2002). To the risk assessment of the use of synthetic food dyes. Modern problems of toxicolo-gy, 2, 11–13.
Borisenko, L.A. (2004). Intensification of the process of salting of meat salty products. Stavropol: SevkavGTU.
Ivanov, S., Kishenko, I., & Kryzhova, Yu. (2013). Re-search of quality indicators of the raw material base of the meat processing industry of Ukraine / Maisto chemija ir technologija. Mokslo Darbai Proceedings (Food chemistry and technology), Kaunas, 47(1), 35–43.
Shevchenko, І.І., & Krizhov, Yu.P. (2018). The main laws of collateral of the colony of the first m'yas in the interrelations of the classifying groups. Meat business, №2, 2018.
Paska, M. (2015). Comparative quality assessment of nor, pse and dfd beef. Eastern European Journal of Enterprise Technologies – 5P. Technology and Equipment of Food Production, 3, 10(75), 59–63. doi: 10.15587/1729-4061.2015.44496.
Skochko, O.I., Shevchenko, I.I., Polichuk, G.E., & Paska, M.Z. (2018). The estimation of effects of food crioprotectors on quality indicators of semi-fragrances. Scientific Messenger of Lviv National University of Veterinary Medicine and Biotechnologies, 20(90), 27–31. doi: 10.32718/nvlvet9006.
Paska, M., Drachuk, U., & Yancheva, M. (2017). Techno-logical assessment of meat quality depending on physiological state. Scientific Messenger of Lviv National University of Veterinary Medicine and Biotechnologies, 19(80), 8–12. doi: 10.15421/nvlvet8002.
Abstract views: 3 PDF Downloads: 1