The study of physical and chemical changes under the influence of the effects of ultrasonic treatment in the forms of water in meat systems

The principal quality indicators of finished meat products depend on the share of strong and loosely coupled moisture. The strongest direct connection with biopolymers water arises from the hydration reaction. The greatest practical importance is the water binding capacity of muscle and connective tissue, as this moisture the predominant component of poultry meat. Water binding capacity of muscle tissue is determined primarily by the properties and state of myofibrils proteins (actin, myosin and actomyosin). As part of the connective tissue putting less water is mainly associated with collagen. Water has a significant impact on the quality characteristics of such finished meat products such as consistency, texture, storage stability, same as the final product yield. The dynamics of the formation of the redistribution of moisture in the finished product is available thermogravimetric analysis. Using this method is of particular importance for the study of the influence of the effects of ultrasonic treatment on the process of salting meat broiler activated liquid medium. To study the complete characteristics of a complex set of physical and chemical transformations during the heat treatment of minced meat from broiler chickens in the article the results of thermogravimetric analysis of the samples. The authors confirmed that if, prior to the start of the process of relaxation of the nonequilibrium state of water mixed with chopped biomass containing animal protein, there will be intense hydration reaction, which converts water into an integral part of the protein structure and increasing thus its mass. Thus, the study of the state of water in poultry meat allows to determine its technological properties and thus a scientific approach to the use of methods to influence the aqueous fraction of the product and management of qualitative and quantitative relations forms of communication.