Дослідження та порівняльний аналіз властивостей різних видів м’ясної сировини

Abstract

Досліджено функціонально-технологічні властивості м’яса страуса порівняно з властивостями курятини, яловичини та свинини. Виявлено, що страусятина характеризується підвищеною вологопоглинальною та вологоутримуючою здатністю порівняно з іншими видами м’ясної сировини, має кращі емульгуючі властивості й менше втрачає масу під час термічної обробки.

The article presents the results of research on the functional and technological properties of ostrich meat in comparison with the properties of poultry, beef and pork. On the base of literature review, it was found that ostrich meat includes by 7–32% more protein and by 20-60% less cholesterol in comparison to other types of meat raw materials. Experimental research has shown that ostrich meat contains more bound moisture than other types of meat raw materials, in particular it contains by 20% more bound moisture than pork. Compared to poultry, beef and pork, ostrich meat is characterized by a lower moisture-releasing and higher moisture-retaining capacity. Investigation of the time of spin-spin relaxation of water molecules in different types of meat raw materials has shown that this psrameter is the lowest for ostrich meat, and it is twice less than in pork. In addition, ostrich meat is characterized by the best emulsifying capacity and stability of emulsions compared to poultry, beef and pork, which opens up prospects for the use of this type of meet raw material in the production of sausages, rilletes and other similar products. Due to the significant water holding capacity during heat treatment (boiling and frying), ostrich meat loses less weight than poultry, beef and pork. The results obtained might indicate the profitability of using ostrich meat for the production of dishes and culinary products.