Prospects for the use of fermentation technology in meat products

Abstract

The topicality of the work is to justify the choice of low-grade meat raw material as a matrix for tying together calcium ions. The rumen of cattle, leaf mussels, semifinished and ready-minced sausages are studied. It was determined rational pH parameters, temperature, duration, duty of water curve of environment and amount of enzyme preparation for efficient proteolysis on model systems. By means of complete factorial test, mathematical model of dependence of length and temperature of proteolysis is developed. The indicator of amino nitrogen content in the received hydrolyzate of paunch of cattle was selected as the parameter of optimization. The study is conducted and the confirmation of the data in model environments during proteolysis of by-products of the second category (cow tripe) is received. The required amount of enzyme economically feasible for efficient proteolysis in technological processes - 0,01% by weight of raw materials. Settings rational pH parameters - 5,0-7,5, temperature - 25^10 °С, amount of enzyme preparation for efficient proteolysis on model systems - 3 h., duty of water curve of environment 1:2. The results are suggested to use in meat products industry of special food - gerodietetic. The development enables to reduce price of finished product, enrich it with micronutrients and improve it digestion by the human body. The results of the recommended meat products in special food - Gerontologic. Development reduces the cost of finished products, enriches its micronutrients and improves its absorption by the human body.