The influence of animal protein complex on properties of forcemeat systems and heat-treated products

Studying the influence of a mixture of proteins of animal origin on the properties of forcemeat made of raw material with abnormal process of autolysis showed the practicability of its use in cooked sausages which contain exudative pork. It is proved that despite the level of substituting meat on hydrated mixture of proteins (PM), weight fracture of protein in all experimental samples remains higher than in the reference forcemeat made of NOR raw material (pork with normal process of autolysis) and insignificantly decreases because of presence of protein in a reference sample made of PSE pork (exudative) without PM. More noticeable influence of PM introduction is shown in a decrease of weight fraction of fat in the forcemeat. The obtained results shown that at all the studied conditions of the hydrated mixture of proteins’ introduction into the content of sample forcemeat which contained exudative pork, the water binding capacity increases and losses at heat treatment decrease. It is stated that the most efficient period for introducing the mixture of proteins is the stage of forcemeat-making (chopping). It can be assumed that in a jelly-like state the protein mixture introduced during meat salting just performs a function of filler, whereas introduction of PM during forcemeat making allows for wider revealing of its functional potential and providing interaction with a big amount of water and of muscle tissue’s proteins. Under heat treatment of experimental samples of meat, mass losses in the form of bouillon were higher compared with the reference sample made of NOR pork, but lower compared with the reference forcemeat made of PSE raw material. Reference samples did not contain PM. The obtained results indicate the positive influence of protein mixture on sustainability of color of heat-treated forcemeat under exposure to light, as in the process of growth of the level of meat material’s substitution, the quantity of muscle tissue and, consequently, of pigments in the content of samples decreases; at the same time the values of indicator of color sustainability are comparable with the reference sample where the content of pigments is maximal, which is caused by presence of milk whey in the mixture, which positively influences on forming of color of meat products.