Effecting of plant protein isolates on structural and mechanical characteristics meat systems

Today, there is an increased interest among the population of all countries in the using of plant-based products, as part of their own diets in order to increase its nutritional values, increase the level of health and the overall variety of food consumed. This article discusses the main advantages of vegetable protein isolates, conduct a study on their use in the composition of minced meat products, as well as their organoleptic evaluation and calculation of basic physical and chemical parameters. Vegetable proteins have high technological properties: it provides binding of fat and water, stabilize dispersed systems (emulsions), improves the texture of products, reduces losses during their heat treatment, increase yield, enrich them with protein and reduce cost. The paper proves the feasibility of introducing soy and chickpea protein isolates into chopped meat semi-finished products. The introduction does not affect the organoleptic characteristics of the products. At the same time, the structure of the resulting product is more stable compared to the control due to the stabilizing properties of plant protein isolates. The developed minced meat semi-finished products can be attributed to products of increased nutritional, including biological value.