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The research has proved the practical importance of using a biopolymer complex of thermostable animal proteins with functional and technological properties as a component of restructured ham-type products. It has been established that the water-holding and fat-holding capacity and the stabilising power of meat products significantly increase due to the introduction of the biopolymer complex developed by the authors, which contains sodium caseinate, buttermilk powder, and blood plasma Vepro 75 PSC. The experiments have confirmed that a protein-infat emulsion based on a biopolymer complex of thermostable animal proteins, a protein stabiliser obtained from turkey skin, and pork and turkey fats can be used as a component of restructured ham-type products from PSE pork and turkey meat. Thus, 5, 10, 15, and 20% of the proteinin-fat emulsion added to the formulations of restructured hams from lowfat pork and turkey meat increase the water-holding capacity of model meat systems by 7.49–9.05%, and their fat-holding capacity by 8.11–9.32%. Regular patterns have been established in how the stability of the functional and technological properties of the protein-infat emulsion changes throughout storage, depending on the nature and the content of a protein preparation (Vepro 75 PSC, sodium caseinate, buttermilk) and on the fat composition. It has been proved that the introduction of a protein-in-fat emulsion into the composition of hams allows obtaining products with improved and persistently high consumer properties. It has been confirmed that 0.35% of powdered sweet potato juice, in the presence of 0.025% of the starter culture of Staphylococcus carnosus, can be included in the composition of restructured ham-type products from PSE and turkey meat to colour them rosy-red, thus making it unnecessary to use sodium nitrite, a hazardous chemical. Sweet potato juice powder used in the presence of 0.025% of Staphylococcus carnosus has been found to reduce the residual amount of sodium nitrite to 3.10– 3.11 mg/100 g, because nitrate transforms into nitroso compounds more completely. The results of the study are of practical significance and will be helpful in expanding the range of restructured ham-type products of enhanced nutritional value. [ABSTRACT FROM AUTHOR]

One of the technological ways of improving the quality of frozen semi-finished chopped meat products is the use of proteinpolysaccharide mixtures in their composition. The mechanism of the cryoprotective action of these mixtures involves the formation of the amorphous structure of the product, decrease in the number of crystallisation centres, and reduction of water activity, which is especially important for long-stored meat products at sub-zero temperatures. For this purpose, a protein-polysaccharide composition has been developed. It consists of blood plasma proteins, sodium caseinate, and dietary fibres of flax and plantain (Plantago) in the ratio 1:1:2:2. The regularities of the effect of the selected composition on the physicochemical properties of model forcemeat systems have been established. It has been proved that this composition allows eliminating the disadvantages of low-functional meat raw materials in the semifinished meat products and counteracting the negative effects of their long-term storage in the frozen state. It has been found that 3% of the composite cryoprotectant mixture decreases the cryoscopic temperature of forcemeat systems by 2.09‒2.81°С, reduces the mass fraction of frozen moisture by 1.7% and the water activity index by 0.031‒0.067. The mathematical modelling and processing of the experimental data in the system of the mathematical package Mathcad 15 have allowed establishing that semi-finished chopped meat products with a mass fraction of the protein-polysaccharide composition contain up to 4% of frozen water when stored for up to 30 days at -10°С. Besides, the chemical makeup and functional and technological properties of model forcemeat systems containing different amounts of the proteinpolysaccharide composition have been studied to develop recommendations how to use it as a cryoprotectant. It has been proved that using 3% of the protein-polysaccharide composition is technologically practical, since it is an effective cryoprotectant of forcemeat systems during their low-temperature processing. The research results obtained allow purposefully forming and stabilising the required functional, technological, structural, mechanical, and sensory characteristics of the final product. [ABSTRACT FROM AUTHOR]