EVALUATION OF THE USE OF MILK PROTEINS IN SAUSAGE PRODUCTION, IN PARTICULAR FOR THE FORMATION OF TEXTURED PROTEIN STRUCTURES
DOI:
https://doi.org/10.31073/foodresources2025-24-13Keywords:
dairy raw materials, meat products, milk protein, whey protein concentrates, textured protein productsAbstract
Subject. The use of dairy components, in particular whey protein concentrates, in the composition of minced meat products, as well as textured protein products from dairy raw materials. Purpose. To study the effect of whey protein concentrates on the properties of sausage products, and also to evaluate the possibility and feasibility of using textured protein products from dairy raw materials in the formulations of these products. Methods. The objects of the study were samples of cooked sausages made with or without the use of whey protein concentrate. The following parameters were determined during the study: pH – by potentiometric method; protein content – by the Kjeldahl method; fat content – by the Soxhlet method; dry matter content – by drying the sample to constant weight at a temperature of 105ºC; lactose content – by the iodometric method; calcium content – by a method based on the precipitation of calcium with ammonium oxalate; water-binding capacity – by the pressing method; weakly bound water content – by the amount of pressed liquid; swelling – by measuring the product volume after mixing with water and swelling for 24 hours; hydration level – by the amount of bound water; gelling capacity – by the quality of the mass obtained by heating the hydrated product to 72ºC and subsequent cooling. Other known methods were also used. Results. Whey protein concentrates with a protein content of 34% and 70% were studied. The concentrate with a protein content of 70%, which was used for adding to sausage mince, proved to be more acceptable from a technological point of view. The studies of its functional and technological parameters gave the following results: pH of 1% solution – 5.26; water-binding capacity – 50%; fat-retaining capacity – 230%; solubility – 85%; emulsifying capacity – 90%; swelling capacity – 15%. The studied whey protein concentrate is characterized by good solubility, fat-retaining and emulsifying capacity, weak swelling capacity, and low water-binding capacity. The use of 5% whey proteins in the meat system instead of the same amount of meat raw materials allows to obtain a finished product with good sensorial indicators (taste, color), increases the content of protein and almost all essential amino acids, calcium, nitropigments, reduces the content of fat and final sodium nitrite. Evaluation of milk protein raw materials from the point of view of use in meat products confirms the feasibility of developing milk textured products and their use in minced meat products. Scope of results. The obtained scientific data can be used to develop technologies for minced meat products using whey protein concentrates and protein textured products.
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