meatTheory and practice of meat processingТеория и практика переработки мяса2414-438X2414-441XФГБНУ «Федеральный научный центр пищевых систем им. В.М. Горбатова» РАН10.21323/2414-438X-2021-6-2-108-117meat-167Research ArticleСтатьиOptimization of protein-lipid comlex by its fatty acid and vitamin compositionhttps://orcid.org/0000-0001-7380-5959BazhenovaB. A.

Bayana A. Bazhenova — doctor of technical sciences, professor, professor, Chair “Meat and canned product technology”

40b, Klyuchevskaya str., 670013, Ulan—Ude

Tel.: +7–902–454–21–46

baynab@mail.ruhttps://orcid.org/0000-0003-3404-7002BurkhanovaA. G.

Anastasia G. Burkhanova — PhD student, Chair “Meat and canned product technology”,

40b, Klyuchevskaya str., 670013, Ulan—Ude

Tel.: +7–950–388–43–35

nastenka_bur94@mail.ruhttps://orcid.org/0000-0001-5366-8811ZabaluevaYu. Yu.

Yulia Yu.  Zabalueva — candidate of technical sciences, docent, docent, Chair “Biotechnology for processing meat and dairy raw materials”

 73, Zemlyanoy Val str., 109004, Moscow

Tel.: +7–901–464–84–72

aprilpolina@mail.ruhttps://orcid.org/0000-0002-1328-022XMordovinaA. A.

Anastasia A.  Mordovina — magister, Chair “Biotechnology for processing meat and dairy raw materials”

73, Zemlyanoy Val str., 109004, Moscow

Tel.: +7–925–832–58–86

mordovina_nastena@mail.ruEast Siberia State University of Technology and MаnagementRussian FederationK. G. Razumovsky Moscow State University of technology and management (First Cossack University)Russian Federation20212807202162108117Copyright © Bazhenova B.A., Burkhanova A.G., Zabalueva Y.Y., Mordovina A.A., 20212021Bazhenova B.A., Burkhanova A.G., Zabalueva Y.Y., Mordovina A.A.Bazhenova B.A., Burkhanova A.G., Zabalueva Y.Y., Mordovina A.A.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.meatjournal.ru/jour/article/view/167

The polycomponent protein-lipid compositions are traditionally used in minced meat products to regulate nutritional value, functional, technological and organoleptic characteristics of the finished product. The present article presents the results of research aimed to creation of antioxidant-enriched protein-lipid complex (PLC) with the optimal ratio ω3: ω6 of PUFA. The ratio of lipid component was optimized by linear programming method, where the recommended ratio of ω-6: ω-3 of PUFA as 10: 1 was used as term of limitation. In result of calculations the fatty component was obtained by blending of rendered beef fat with soybean oil and sunflower oil in the following ratio: rendered beef fat — 73%, sunflower oil — 15%, soybean oil — 12%. After that the PLC formulation was optimized by research of influence of the introduced protein complex in amount from 4% to 10% and the fatty component in amount from 40% to 43% on index of shear stress of the PLC. The introduced amount of protein, fat and water is taken in ratio 1:(4–7):(4–7) commonly used in the meat processing industry to form the functional and technological characteristics of the minced meat. In result of experiments the following PLC formulation was adopted, which provides the necessary stable consistency of the mixture: protein complex — 9%, fatty component — 42%, water — 49%. To enrich meat products with vitamins and antioxidants it is proposed to include into PLC an extract obtained with microwave field 800 W from the Daurian rosehips which grows in the Far East region. The obtained PLC has a high water-retaining capacity; it remains stable while heating and it can be stored for five days without any visible signs of deterioration, as the peroxide value remains within the permissible limits. PLC features optimal ratio of ω-6: ω-3 of PUFA, equal to 10:1, and a high value of the total antioxidants equal to 5.4 mg/g.

 

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The authors declare that there are no conflicts of interest present.