IMPROVING THE TECHNOLOGY OF RESTRUCTURED HAM-TYPE PRODUCTS FROM TURKEY MEAT AND PSE PORK.

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]