FEATURE PEER-REVIEWED ARTICLES

• PRODUCTION TECHNOLOGY FOR SMOKED SAUSAGES USING PROTEIN-FAT EMULSION

  Anton Nesterenko, Nadezhda Kenijz (Department of technology for storage and processing of livestock products, Kuban State Agrarian University named after I.T. Trubilin, RUSSIA),
  Maksim Rebezov (V.M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences, RUSSIA),
  Ruslan Omarov, Sergei Shlykov (Department of Technology for the Production and Processing of Agricultural Products, Stavropol State Agrarian University, RUSSIA).
  

  Disciplinary: Food Science and Technology.

  ➤ FullText

  DOI: 10.14456/ITJEMAST.2020.226

  Keywords: Meat raw materials; Protein-fat emulsion (PFE); Sausage proteins; Fatty raw materials; Organoleptic indicators; Sausage digestibility analysis.

  Abstract
  This article presents the results of the development of technology for the use of protein-fat emulsion (PFE) based on wheat grain proteins in smoked sausage recipes. The main technological stages with a description of the methods for preparing a protein-fat emulsion and sausage meat are presented. The analysis of the quality and compliance of the finished product with the relevant regulatory and technical documentation. The results of organoleptic and physico-chemical studies of the finished product are presented. According to the research results, the use of protein-fatty emulsion as a substitute for part of meat and fatty raw materials in sausage production technology in an amount of up to 20% is justified.
  
  

  Paper ID: 11A12A

  Cite this article:

  Nesterenko, A., Kenijz, N., Rebezov, M., Omarov, R., Shlykov, S. (2020). PRODUCTION TECHNOLOGY FOR SMOKED SAUSAGES USING PROTEIN-FAT EMULSION. International Transaction Journal of Engineering, Management, & Applied Sciences & Technologies, 11(12), 11A12A, 1-8. http://DOI.ORG/10.14456/ITJEMAST.2020.226

  
  

  References:

  [1] Antipova, L.V., Glotova I.A., Rogov I.A. (2001). Research methods for meat and meat products. Moscow, Russia, 376p.

  [2] GOST 23042-86 Meat and meat products. Methods for determining fat. (2010). Moscow, Russia, 6p.

  [3] GOST 9793-74 Meat products. Moisture determination methods. (1990). Moscow, Russia, 4p.

  [4] Slozhenkina, M.I., Kuznetsova E.A., Starodubova Yu.V., Chepelenko M.N. (2015). The feasibility of using vegetable protein texture in the production of ham products. News of the Lower Volga Agro-University Complex: Science and higher professional education, 1(37), 161–164.

  [5] Khramova, V.N., Dolgova V.A., Selezneva E.A., Khramova Y.I. (2014). Creation of functional meat products using prebiotics and regional vegetable raw materials. News of the Lower Volga Agricultural University: science and higher professional education, 4(36), 81-86.

  [6] Aaslyng M.D., Bejerholm C., Ertbjerg P., Bertram H.C., and Andersen H.J. (2003). Cooking loss and juiciness of pork in relation to raw meat quality and cooking procedure. Food Quality and Preference, 4, 277-288.

  [7] Nesterenko A. A., Koshchaev A. G., Zabashta N. N., Omarov R. S., Shlykov S. N. (2019). Basics of the production of protein-fat emulsions based on vegetable raw materials. Indo American Pharmaceutical Sciences, 6(3), 6337-6346.

  [8] Nesterenko A., Koshchaev A., Kenijz N., Akopyan K., Rebezov M., Okuskhanova E. (2018). Biomodification of meat for improving functional-technological properties of minced meat. Research Journal of Pharmaceutical, Biological and Chemical Sciences, 9(6), 95-105.

  [9] Okuskhanova E., Smolnikova F., Kassymov S., Zinin, O., Mustafayeva A., Rebezov M., Rebezov Y., Tazeddinova D., Galieva Z., Maksimiuk N. (2017). Development of minced meatball composition for the population from unfavorable ecological regions. Annual Research and Review in Biology, 13(3).

  [10] Perez-Santaescolastica C, Goemaere O, Hanskens J, Lorenzo, JM, Fraeye I. (2020). Effect of stabilization classes (animal proteins, vegetable proteins, starches, hydrocolloids and dietary fiber) on the physicochemical properties of a model lean meat product. International Journal of Food Science and Technology, 55(3), 970-977.

  [11] Li X, Chen W, Jiang J, Feng Y, Yin Y, Liu Y. (2020). Functionality of dairy proteins and vegetable proteins in nutritional supplement powders: a review. International Food Research Journal. 26(6), 1651-1664.

  [12] Kadane V.V. Vegetable proteins in cooked and / or fermented sausages. (1979). Journal of the American Oil Chemists’ Society, 56, 330-333.

  [13] Koshchaev, A.G., Nesterenko, A.A., Shhalahov, D.S., Lysenko, A.A., Shabunin, S.V., Lorets, O.G., Goushchin, V.V. (2019). Model minced poultry meat biomodification with starter cultures. International Journal of Engineering and Advanced Technology, 9(1), 4987-4992.

  [14] Pietrasik Z., Jarmoluk A. and Shand P.J. (2007). Effect of nonmeat proteins on hydration and textural properties of pork meat gels enhanced with microbial transglutaminase LWT. Food Science Technology, 5, 915-920.

  [15] Solovieva A.A., Zinina O.V. (2016). Effect of Biotechnological Processing on the Microstructure of Smoked Poultry Sausages. Bulletin of the South Ural State University. Ser. Food and Biotechnology, 4(4), 45-53.

  [16] Okuskhanova E., Rebezov M., Yessimbekov Z., Suychinov A., Semenova N., Rebezov Y., Gorelik O., Zinina, O. (2017). Study of water binding capacity, pH, chemical composition and microstructure of livestock meat and poultry. Annual Research and Review in Biology, 14(3).

  [17] Sydykova M., Nurymkhan G., Gaptar S., Rebezov Y., Khayrullin M., Nesterenko A., Gazeev I. (2019). Using of lactic-acid bacteria in the production of sausage products: modern conditions and perspectives. International Journal of Pharmaceutical Research, 11(1), 1073-1083.