Research of the impact of a vegetable protein composition on the functional and technological properties of national meat products

Abstract

The purpose of this research was to study the impact of a vegetableprotein composition on the functional and technological properties of national meat products. The paper showed the modern ways to improve the quality and nutritional value of meat products, including national meat products. The experiment used meat products from horse beef, beef, camel meat, mutton and a hydrated vegetable protein composition. Meat raw materials were filled with the hydrated vegetable protein composition with a different ratio of ingredients. To determine the rational amount of added protein and dietary fibers in meat products, the following values were studied on the test samples: pH value, moisture content, water-binding and water retention capacities, yield shear stress, mass loss during the heat treatment, shear stress and shear force. As a result of the research, an optimum ratio of the ingredients of the vegetable protein composition was determined. It has been found that meat raw materials with the vegetable protein composition have better functional characteristics than control samples.