СВОЙСТВА ВЯЗКОСТИ РАССОЛОВ, СОДЕРЖАЩИХ МОЛОЧНО-БЕЛКОВУЮ СМЕСЬ «MILANA 100»

СВОЙСТВА ВЯЗКОСТИ РАССОЛОВ, СОДЕРЖАЩИХ МОЛОЧНО-БЕЛКОВУЮ СМЕСЬ «MILANA 100»

Обзор

Савинкова Е.А.^1, *, Кабанова Т.Б.²

¹ ORCID: 0000-0002-0388-8880;

² ORCID: 0000-0001-7771-5803;

^{1, 2} Марийский государственный университет, Йошкар-Ола, Россия

* Корреспондирующий автор (shalagina-kate[at]inbox.ru)

Аннотация

Использование молочно-белковых комплексов позволит получить новый продукт для мясоперерабатывающих предприятий с сохранением их качественных характеристик. На стадии приготовления рассола предусмотрено добавление «Milana 100», что дает более равномерное распределение всех ингредиентов данной добавки. Установлено оптимальное количество молочно-белкового комплекса в составе одной порции шприца рассола, а динамическая вязкость рассола указана в зависимости от продолжительности технологии после приготовления.

Ключевые слова: молочно-белковый комплекс, «Milana 100», шприц рассола, динамическая вязкость, длительность технологии.

THE VISCOSITY PROPERTIES OF THE BRINES CONTAINING MILK-PROTEIN MIXTURE «MILANA 100»

Review

Savinkova E.A.^1, *, Kabanova T.B.²

¹ ORCID: 0000-0002-0388-8880;

² ORCID: 0000-0001-7771-5803;

^{1, 2} Mari State University, Yoshkar-Ola, Russia

* Corresponding author (shalagina-kate[at]inbox.ru)

Abstract

The using of milk-protein complexes will allow getting a new product for meat processing enterprises with keeping their quality characteristics. The addition of «Milana 100» is envisaged at the brine preparation stage, that means more evenly distribution of all the ingredients of this additive. The optimal amount of the milk-protein complex in the composition of the syringe brine was established, and the dynamic viscosity of the brine was indicated depending on the duration of the technology after preparation.

Keywords: milk-protein complex, «Milana 100», syringe brine, dynamic viscosity, the duration of technology.

Currently, there are a large number of food ingredients on the domestic market to replace meat raw material and enhance its functional properties: vegetable proteins, animal proteins based on collagen-containing raw materials, plasma proteins, milk proteins.

The analysis of the properties of certain types of protein ingredients of animal origin, as well as the assessment of their technological advantages and disadvantages, made it possible to formulate the concept of their joint use in order to minimize undesirable and enhance the positive properties of each individual type of protein products.

Considering these circumstances, we developed Milk-Protein Mixtures of «Milanа», representing certain combinations of various types of animal proteins, each has pronounced specific technological properties and can be used in the composition of meat products depending on the type of products, their recipe and technological  tasks [1].

Milk-protein mixture «Milana 100» is a mixture of milk-protein serum albumens, connective tissue and egg albumen. The mixture does not contain vegetable proteins, polysaccharides and food supplements.

The main purpose of «Milana 100» is it’s using in the composition of meat products instead of a part of muscle tissue and / or increasing the functionality of low-grade meat raw material. The proteins which are part «Milana 100» are capable of interacting with muscle protein. As a result, the introduction of «Milana 100» in the recipes of meat products provides a higher binding and moisture retention in the composition of the meat product compared to its own hydration of the protein complex, improving the taste and color characteristics of meat products [2].

Another important property of the «Milana 100» protein complex is syneresis resistance. Natural color-reclamators, which present in the «Milana 100» milk protein composition, protect the heme pigments of meat from oxidation, what ensures the formation of attractive and stable during storage color of meat products.

For the purpose of the possible use of the milk-protein mixture «Milana 100» in composition of brines in the production of solid meat products, the viscosity properties of freshly prepared brines were studied, and after keeping them at a temperature of 4-6 ° C for 1 hour with different levels of content in them milk protein mixture (Fig. 1).

 

Fig. 1 – The dependence of the dynamic viscosity of brines on the duration of their exposure after preparation, min

 

From the presented research results it is clear that with an increase of concentration of the milk-protein mixture «Milana 100» in brine, its viscosity increases too. So, with the content of «Milana 100» in brine in the amount of 10% by weight of the brine, its viscosity is 4.42 ∙ 103 Pa ∙ s. With an increase in the concentration of the milk-protein mixture in brine to 15 and 20%, its viscosity increases, respectively, by 25.6 and 60.0%. It should be noted that when the concentration of the milk-white mixture in brine is 20%, the brine becomes thick and difficult to pass through the holes in the needles of the injector. At the same time, it is evident from Fig. 1 that at the level of the introduction of the milk-protein mixture «Milana 100» into the brine in an amount of 20% and with an exposure for 60 minutes, the viscosity of the brine significantly increases, which does not allow its use in extrusion of muscle tissue.

In the process of extracting the brine for 60 minutes at a concentration of milk-protein mixture in the amount of 10 and 15%, its viscosity increases slightly, which makes possible the using of these brines for syringing meat raw materials in the production of solid products.

In conclusion, it should be noted that developed milk-protein mixture «Milana 100» has no analogues on the market and cannot be considered as a mono-protein ingredient in terms of its use in meat technology. For the preparation of syringe breakers, the concentration of Milano-Protein Mix «Milana 100» should not exceed 15%. 

Конфликт интересов Не указан.

Conflict of Interest None declared.

Список литературы / References

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