Investigation of the effect of amylopectin starch on the properties of meat sys-tems
Decrease of meat quality results in the use of phosphate supplements, which increase the moisture-binding and emulsifying ability of meat, stabilize the pH of meat, color formation and oxidative processes in meat products. The most modern technological schemes of meat production involve the use of f...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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Stepan Gzhytskyi National University of Veterinary Medicine and Biotechnologies Lviv
2020-10-01
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| Series: | Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького. Серія: Харчові технології |
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| Online Access: | https://nvlvet.com.ua/index.php/food/article/view/4064 |
| _version_ | 1818591735807213568 |
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| author | Yu. P. Kryzhova M. M. Antoniuk A. D. Antoniv M. A. Sydorenko |
| author_facet | Yu. P. Kryzhova M. M. Antoniuk A. D. Antoniv M. A. Sydorenko |
| author_sort | Yu. P. Kryzhova |
| collection | DOAJ |
| description | Decrease of meat quality results in the use of phosphate supplements, which increase the moisture-binding and emulsifying ability of meat, stabilize the pH of meat, color formation and oxidative processes in meat products. The most modern technological schemes of meat production involve the use of food phosphates, due to their ability to significantly increase the functional and technological potential of muscle proteins. However, consumption of meat products which contain food phosphates increases the intake of phosphorus in the human body, which has a negative impact on health. Therefore, today the meat processing industry is faced with the question of finding alternatives to phosphate supplements that would have the above mentioned functional properties and be safe for human health. To achieve the desired texture of sausages and structural and mechanical properties of minced meat they use starches. Unlike a regular starch, Perfectabind C amylopectin starch forms highly viscous pastes when heated with water, stable when stored at low and high temperatures, when the pH is lowered or when freezing and thawing. Amylopectin starches have a lower gelatinization temperature, the starch past is transparent, resistant to acidity and mechanical impact, odorless.Their use allows to improve the consistency, taste of food, completely eliminate phosphates, increase technological and economic performance. The properties of native potato starches, modified with Eline VE 510 and amylopectin Perfectabind C have been studied, namely: paste production, viscosity, effect on carrageenan gel strength, organoleptic and functional-technological parameters of minced meat and sausages. Studies have shown that amylopectin starch Perfectabind C has a high viscosity, minimal effect on the strength of the carrageenan gel, which is 375 g/cm2, increases the moisture holding capacity of the product by 11.8 %, improves the organoleptic characteristics of sausages and increases their yield by 5 % with complete replacement of food phosphates, which is positive and allows to produce safe meat products. |
| first_indexed | 2024-12-16T10:17:10Z |
| format | Article |
| id | doaj.art-5f02450a6a6c4fc1840dc85b06f013d9 |
| institution | Directory Open Access Journal |
| issn | 2519-268X 2707-5885 |
| language | English |
| last_indexed | 2024-12-16T10:17:10Z |
| publishDate | 2020-10-01 |
| publisher | Stepan Gzhytskyi National University of Veterinary Medicine and Biotechnologies Lviv |
| record_format | Article |
| series | Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького. Серія: Харчові технології |
| spelling | doaj.art-5f02450a6a6c4fc1840dc85b06f013d92022-12-21T22:35:24ZengStepan Gzhytskyi National University of Veterinary Medicine and Biotechnologies LvivНауковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького. Серія: Харчові технології2519-268X2707-58852020-10-012294323610.32718/nvlvet-f94074064Investigation of the effect of amylopectin starch on the properties of meat sys-temsYu. P. Kryzhova0M. M. Antoniuk1A. D. Antoniv2M. A. Sydorenko3National University of Life and Environmental Sciences of Ukraine, Kyiv, UkraineRivne Medical Academy, Department of Chemical-Pharmaceutical Disciplines, Rivne, UkraineNational University of Life and Environmental Sciences of Ukraine, Kyiv, UkraineNational University of Life and Environmental Sciences of Ukraine, Kyiv, UkraineDecrease of meat quality results in the use of phosphate supplements, which increase the moisture-binding and emulsifying ability of meat, stabilize the pH of meat, color formation and oxidative processes in meat products. The most modern technological schemes of meat production involve the use of food phosphates, due to their ability to significantly increase the functional and technological potential of muscle proteins. However, consumption of meat products which contain food phosphates increases the intake of phosphorus in the human body, which has a negative impact on health. Therefore, today the meat processing industry is faced with the question of finding alternatives to phosphate supplements that would have the above mentioned functional properties and be safe for human health. To achieve the desired texture of sausages and structural and mechanical properties of minced meat they use starches. Unlike a regular starch, Perfectabind C amylopectin starch forms highly viscous pastes when heated with water, stable when stored at low and high temperatures, when the pH is lowered or when freezing and thawing. Amylopectin starches have a lower gelatinization temperature, the starch past is transparent, resistant to acidity and mechanical impact, odorless.Their use allows to improve the consistency, taste of food, completely eliminate phosphates, increase technological and economic performance. The properties of native potato starches, modified with Eline VE 510 and amylopectin Perfectabind C have been studied, namely: paste production, viscosity, effect on carrageenan gel strength, organoleptic and functional-technological parameters of minced meat and sausages. Studies have shown that amylopectin starch Perfectabind C has a high viscosity, minimal effect on the strength of the carrageenan gel, which is 375 g/cm2, increases the moisture holding capacity of the product by 11.8 %, improves the organoleptic characteristics of sausages and increases their yield by 5 % with complete replacement of food phosphates, which is positive and allows to produce safe meat products.https://nvlvet.com.ua/index.php/food/article/view/4064amylopectin starch, minced meat, viscosity, phosphates, texture, functionality, gel strength. |
| spellingShingle | Yu. P. Kryzhova M. M. Antoniuk A. D. Antoniv M. A. Sydorenko Investigation of the effect of amylopectin starch on the properties of meat sys-tems Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького. Серія: Харчові технології amylopectin starch, minced meat, viscosity, phosphates, texture, functionality, gel strength. |
| title | Investigation of the effect of amylopectin starch on the properties of meat sys-tems |
| title_full | Investigation of the effect of amylopectin starch on the properties of meat sys-tems |
| title_fullStr | Investigation of the effect of amylopectin starch on the properties of meat sys-tems |
| title_full_unstemmed | Investigation of the effect of amylopectin starch on the properties of meat sys-tems |
| title_short | Investigation of the effect of amylopectin starch on the properties of meat sys-tems |
| title_sort | investigation of the effect of amylopectin starch on the properties of meat sys tems |
| topic | amylopectin starch, minced meat, viscosity, phosphates, texture, functionality, gel strength. |
| url | https://nvlvet.com.ua/index.php/food/article/view/4064 |
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