Protein preparation and prospects for its use in meat technology
Sergey L. Tikhonov, Natalya V. Tikhonova, Vladimir A. Lazarev
The article considers the specifics of using the growing lupine protein formulation developed by the authors in the meat products production. The formulation technology includes: removing the shell from lupine seeds; grinding the seeds to obtain flour; diluting lupine flour in drinking water; heating the solution; fermenting with glucoamylase; centrifuging; autoclaving; cooling; fermenting with trypsin activated by the blue light; centrifuging; ultrafiltrating; drying to a dry matter content of 80.0–90.0 %. Trypsin solution irradiation with blue light with a wavelength of 435–470 nm allows to increase its activity by 3 times. When using this technology, the yield of protein concentrate is 24.3 % by weight of the raw materials. The resulting protein formulation is a fine powder of light-yellow color without a pronounced smell and taste, with a protein content of 64.1 %. The protein formulation has high functional and technological properties: moisture-retaining ability – at the level of 517.0 %; fat-retaining and emulsifying – at the level of 208.0 and 98.0%, respectively. To justify the use of protein preparation in the meat products production, the researchers studied its functional and technological properties by introducing it into minced poultry (chicken) in the ratio of white and red meat 1:1 and replacing salted meat raw materials in an amount of 30.0% with a step of 10.0 %. With an increase in the amount of hydrated protein formulation in minced meat to 30.0 %, the indicators of moisture-retaining and fat-retaining capacity increase by 117.0 and 54.0 %, respectively. The authors concluded that there was a possibility of developed protein preparation use in the meat products recipe without reducing its biological value.
protein formulation; enzymes; protein hydrolysis; meat products; lupine seeds
For citation: Sergey L. Tikhonov, Natalya V. Tikhonova, Vladimir A. Lazarev. Protein preparation and prospects for its use in meat technology. Индустрия питания|Food Industry. 2020. Vol. 5, No. 2. Pp. 53–60. DOI: 10.29141/2500-1922-2020-5-2-7