PROSPECTS FOR USING MODIFIED POLYSACCHARIDES IN FUNCTIONAL MEAT PRODUCTS

Abstract

Modern meat processing enterprises focus not only on the high quality of finished products and their balanced composition, but also on the use of natural substitutes for synthetic components, including the use of modified polysaccharides, which is one of the promising areas in food production. This work aims to study the effect of modified food additives on the functional and technological properties of meat emulsion minced meat, which allows for the production of meat products with improved sensory characteristics. The object of the study is the sausage recipe, in which the complex phosphate-based additive has been replaced with modified potato starch produced according to Russian Patent No. 2708557. During the comparative analysis, the following indicators were studied: moisture-binding, moistureretaining, fat-retaining, and emulsifying capacities, as well as the ultimate shear stress. It has been established that modified potato starch ensures the formation of the necessary functional and technological characteristics of meat emulsion minced meat and preserves the technological parameters for the production of high-quality sausages. At the same time, the organoleptic assessment showed that the sample of sausages with the introduction of modified potato starch has a more tender and juicy consistency, and the taste is more harmonious due to the addition of spices that compensate for the lack of a flavor enhancer. The obtained results can be recommended for implementation at meat processing enterprises. Based on the research results, an optimized recipe for meat emulsion mince will be developed to improve its functional and technological properties and increase the yield of finished products.