RESEARCHING THE FUNCTIONAL AND TECHNOLOGICAL CHARACTERISTICS OF MODEL FORCEMEAT, ENRICHED WITH IODINE

Abstract

The paper presents the results of studying the functional and technological characteristics of model forcemeat, enriched with iodine. Laminaria, food additive “Laminaria” and “Iodactiv”
have been added during preparing the forcemeat. The results of the analysis of impact of plant and food additive on the functional and technological characteristics of the final product have been studied. The results show, that adding 0,05–0,10 % of laminaria, 0,23–0,29 % of food additive “Laminaria” and 0,48–0,55 % food additive “Iodactiv” leading to the change of some biotechnological characteristics of forcemeat comparing with the control sample. Thus, in adding until 10 % of fat to the nonfatted meat the capability of the forcemeat holds the moisture, fat and its stability increases through the creation of the system water-protein-fat, where the protein is a stabilizer. While analyzing pH it is recognized, that notwithstanding the change of pH the functional and technological characteristics has not been changed. This is
caused by introducing external amount of cations of sodium, magnesium, phosphorus which are capable to influence on the charge of protein molecule. The impact of additive to the water bound ability have been discovered. The level of bounded moisture in all test samples were below the level of control sample. The content of bounded misture in the control sample was 79,4 %, but in all test samples were from 72,4 to 73,5 %. Due to pH change the fat holding capacity has reached the maximul level at pH 5. This demonstrates that in acidic medium the plant component of laminaria and food additives have their maximum holding capacity. Stability of emulsions reached maximal level at pH close to 5,5.