Improving technology of meat products enriched with alternative proteins

Abstract

The subject of the research is the establishment of the regularities of the influence of a complex protein-plant supplement (based on soy protein isolate, lentil flour, and Jerusalem artichoke powder) and its processing parameters on the physicochemical, structural-mechanical, microbiological, and consumer properties of a functional cooked sausage. The aim of the qualification thesis is to expand the range of cooked sausage products through the scientific substantiation and development of a technology for a functional product enriched with a protein-plant supplement. In this work, the feasibility of using a complex protein-plant supplement as a multifunctional ingredient in meat emulsion systems is theoretically substantiated and experimentally proven. A rational composition for the "Biolife-70" supplement has been developed, which ensures high functional and technological properties. The optimal technological parameters for the use of the supplement have been established: a rational hydration ratio of 1:4 and an optimal meat replacement level of 15%. Based on the research conducted, a formulation and a comprehensive technology for the "Biolife" functional cooked sausage have been developed. A comprehensive evaluation of the finished product confirmed its high nutritional and biological value, harmonious organoleptic characteristics, improved stability during storage, and compliance with safety requirements. An economic justification of the project was carried out, which confirmed its high profitability and feasibility of implementation.