Evaluation of functional and technological properties of minced meat and development of recipes for meat semi-finished products with the addition of protein isolate of rapeseed

The results of a study on the development of recipes for semi-finished meat products with the addition of rapeseed protein isolate are presented. The parameters of the hydration of rapeseed isolate before being introduced into minced meat are established: the duration of hydration is 10 minutes with a hydromodule 1:3. It was found that the addition of rapeseed isolate increases the moisture-retaining capacity of minced meat (by 3.8%, with the addition of 1.5%; by 12.6%, with the addition of 3%; by 19.8%, with the addition of 4.5%; by 23.9%, with the addition of 6%) and reduces weight loss during heat treatment of semifinished products from 2 to 10% compared to the control. During the organoleptic evaluation of samples of semi-finished products, it was found that the sample with the addition of rapeseed protein isolate at a concentration of 3% had the most balanced organoleptic characteristics. The biological value of the protein component of the meat semi-finished product with the addition of rapeseed protein isolate was evaluated according to the amino acid score, the coefficient of differences in amino acid score, the generalizing coefficient of utility of the amino acid composition and the indicator of comparable redundancy.

As a result of the conducted research, it was determined that the introduction of rapeseed protein isolate into meat semi-finished products contributes to an increase in the biological value of the protein component of the product by reducing the excess amount of essential amino acids not used for plastic needs, increasing the balance of essential amino acids relative to the physiologically necessary norm. Based on the results obtained, it can be concluded that the use of Siberian rapeseed protein isolate as a technological ingredient in meat semi-finished products is promising.

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