期刊名称：Eastern-European Journal of Enterprise Technologies
印刷版ISSN：1729-3774
电子版ISSN：1729-4061
出版年度：2013
卷号：6
期号：11
页码：30-34
DOI：10.15587/1729-4061.2013.19002
语种：English
出版社：PC Technology Center
摘要：Taking into account the deficiency of digestible calcium compounds in nutrition, the need for the creation of food products, in particular meat products, balanced on a chemical composition was proved. In this regard, protein-mineral semi-finished product (PMSFP) – a carrier of bioorganic calcium compounds, was developed, and the feasibility of its use in the technology of meat products was proved. The obtained results of the research of structural and mechanical properties of minced meat systems and finished meat products from PMSFP showed that the addition of PMSFP significantly affects their rheological properties.Probably, it is caused by the high water-binding and moisture-retaining capacity of the protein-mineral semi-finished product. In particular, form of moisture binding in the minced meat from PMSFP (adsorptionally and capillary bound moisture) and the interaction of meat proteins with PMSFP are of great importance. The obtained data on the change of rheological characteristics are positive in the view of providing the products with specified functional and technological properties and improvement of the quality characteristics of the finished products, namely pliability to mechanical influence, tenderness and juiciness.
