Study of indicators of minced meat with protein-fat emulsion

The article provides a rationale for using protein-fat emulsion in the minced meat recipe for sausage products. The object of the study was beef mince experimental models with different content of protein-fat emulsion (5, 15, 25, 30 %). It was found that protein-fat emulsion of a given composition in an amount of 25 % used to replace lard in the minced meat recipe for sausage products has a positive effect on organoleptic, functional and technological properties. The study used standard methods for determining the indicators. The studied product had specific minced meat odor, homogeneous consistency and medium viscosity. Its dark red color had rare dark green inclusions, due to some protein-fat emulsion components, namely Ascophyllum nodosum algae. Protein content in the studied product was 13,0 %, fat – 24,0 %, emulsion stability – 98 %, water-holding and water-binding capacities increased by 4,7 and 5,5 %, respectively, compared to the control sample. Microbiological indicators did not exceed established maximum permissible concentrations and comply with requirements of regulatory documentation.