Preparation and use of dry microparticulate whey proteins in the technology of cooked sausages

A promising direction for the development of the dairy industry is the deep processing of milk to obtain food ingredients for various branches of the food industry. Milk proteins in meat products bind moisture, strengthen the protein matrix and make it possible to obtain a stable water-fat emulsion. The purpose of the work is to obtain dry microparticulate whey proteins for implementation in sausage technology. Microparticulate whey proteins intended for drying were characterized by a high protein content (on average 80% in terms of SNF). The use of a chamber drying unit with convective heat supply was considered as an effective method for drying high-viscosity products. A study of the microstructure of the reduced microparticulate made it possible to establish that the structural elements of the product are not fully dispersed in the aqueous phase. In the microscopic preparation, the presence of both individual small microparticulate particles, fat globules, and lamellar complexes formed as a result of drying was observed. In order to develop recommendations for the use of microparticulated whey protein in the production of meat products, the influence of its dosage on the quality indicators of model minced meat was studied. The moisture-binding and moisture-holding capacity, as well as the yield of the finished product, indicate the positive effect of microparticulate in amounts up to 4%. The studied samples of the finished product were distinguished by a more delicate consistency in comparison with the control; there was no deterioration in taste, color and smell when adding microparticulate. The physical and chemical parameters of the resulting sausage product met the requirements of regulatory documentation: mass fraction of fat - 19.2%, protein - 12%, sodium chloride - 2.1%. The energy value was 223.3 kcal/100 g.