Micro structural characteristics of minced meat products from use of protein-mineral additive

• Main Authors: M. Golovko, M. Serik, T. Golovko, V. Polupan
• Format: Article
• Language: English
• Published: National university of food technologies 2015-05-01
• Series: Ukrainian Food Journal
• Subjects: Meat; Calcium; Additive; Water-holding Microstructure; Water-holding; Microstructure
• Online Access: http://nbuv.gov.ua/j-pdf/UFJ_2014_3_2_11.pdf

Introduction. Infringement of balance mineral substances is widely manifested in the meat products which is much wealthier in phosphorus than calcium. List of additives that containing calcium and technology meat products with their using are limited. Purpose of the work is studying and scientific substantiation of influence proteinmineral additive (PMA) on the technological microstructural properties of minced meat products. Matherials and methods. Studies water-and fat-holding ability (WHA, FHA) of samples carried out by gravimetric and refract metric methods. Histological sections were produced at microtome, followed by coloring with hematoxylin and eosin and by the method of Mallory. Results and discussion. Created a technology of the minced meat products for health improvement using the PMA which is a carrier of Bioorganic calcium. Rational is the addition of PMA in powder form in amount of 7,5 % of the meat systems. Technological parameters of minced meat increase when making additions in particular WHA and FHA approx about 5 and 10 % respectively. Histological studies have shown that PMA promotes the preservation of meat juice and sarcoplasmic proteins in the meat systems during thermal processing. Conclusions. PMA has a positive impact on the properties of water-holding properties of minced meat and output the finished product.