Аннотация

В работе представлены результаты изучения химического состава и функциональных свойств растительного сырья пшеничного зародыша в форме хлопьев (ПЗХ) с целью комбинирования его с мясным сырьем. Исследованы ПЗХ, подвергнутые предварительной тепловой обработке при различных режимах (тостированные). Установлена высокая растворимость водо- и солерастворимых белков ПЗХ, достигающая максимальных значений (45±2)% при рН 7,0-8,0 и концентрации хлорида натрия 2,0%. Установлены функциональные свойства ПЗХ, а также зависимости функционально-технологических свойства комбинированных фаршей из мясного сырья разного вида и характера автолиза. Предварительная тепловая обработка ПЗХ не снижает его функциональные свойства, которые проявляются, в том числе в сырье с аномалиями в развитии автолиза, способствует снижению окислительных изменений липидов. В комбинированных мясных фаршах тостированные ПЗХ следует использовать в совокупности с 0,3% коптильного ароматизатора «Деликарома», что ингибирует окисление липидной фракции как сырых фаршей, так и термически обработанных фаршей.

Ключевые слова

Мясо, пшеничный зародыш, липидная фракция, тостирование, ингибирование окисления

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