DEVELOPING THE RECIPES OF PROTEIN-FAT EMULSIONS FOR POULTRY MEAT PASTES

Abstract

The increase in poultry meat production technology determines the necessity of finding technological solutions for rational and integrated use of raw materials, mainly in the output of end products. Paste is one of these types of food. Recent developments in paste technology are aimed at product range extension in different ways including the use of various plant components. The combination of plant raw materials and protein-containing secondary products of poultry meat processing in the paste recipe will not only enrich them with biologically important substances, but also help stabilize the functional and technological properties of forcemeats and use available resources rationally. Such raw materials as cedar cake and chicken skin generate genuine interest in this respect. Their content allows to evaluate their technological potential as very high. The authors suggested using the raw materials mentioned above as pre-processed emulsion. The paper presents the results of consideration of the chemical composition, functional and technological properties of protein-fat emulsions (PFE) depending on the recipe and method of chicken skin preparation, including water-holding capacity, fat retaining capacity, stability, emulsion stability, biological value of the protein component of the emulsion. The results of study suggest using emulsion in paste recipe that contains the following components: cedar cake : chicken skin : isolated soy protein: water (at the ratio 22,5:22,5:10:45). The authors present the research results that show the influence of PFE level in the developed recipes on chemical composition and stability of the minced paste. The optimum level of PFEintroduction is 20%. The results of determination of chemical composition, total content of essential amino acids and quantity of non-utilized amino acids prove that introduction of 20% PFE based on cedar cake and chicken skin into the paste promotes nutritional and biological value of the paste and stabilizes its quality.

Keywords

• cedar cake
• protein-fat emulsion
• poultry meat
• functional properties
• pastes