Технологія молочно-білкових фаршів з використанням йодовмісної водоростевої добавки:автореф. дис. на здобуття наук. ступеня канд. техн. наук: 05.18.16 – технологія продуктів харчування

Abstract

Дисертацію присвячено науковому обґрунтуванню та розробці технології молоч-но-білкових фаршів (МБФ) з використанням йодовмісної добавки цистозіри “Барба-йод”, яка є продуктом переробки бурих морських водоростей. Досліджено поліфенольний комплекс і антиоксидантні властивості добавки цистозіри. Отримані данні про функціонально-технологічні властивості модельних систем на основі молоч-но-білкового концентрату зі сколотин (МБКС). Встановлено вплив добавки цистозіри на фізи-ко-хімічні процеси, що відбуваються при заморожуванні-відтаюванні фаршевих мас. Обґрунтовано та розроблено технології МБФ на основі МБКС з добавками цистозіри. Визначено харчову цінність виробів, доведено їх радіопротекторну дію, встановлено комплексний показник якості. Розроблено та затверджено нормативну документацію на МБФ з йодовмісною добавкою ци-стозіри, а також рекомендації з їх використання в технологіях кулінарної продукції. Здійснено впровадження нових технологій в підприємствах агропромислового комплексу та підприємствах харчування.

Диссертация посвящена научному обоснованию и разработке технологий молочно-белковых фаршей (МБФ) с использованием йодосодержащей добавки цистозиры “Барба-йод”, которая является продуктом переработки бурых морских водорослей. Исследован полифенольный комплекс и антиоксидантные свойства добавки цистозиры. Получены данные о функционально-технологических свойствах модельных систем на основе молочно-белкового концентрата из пахты (МБКП). Установлено влияние добавки цистозиры на физико-химические процессы, которые происходят при замораживании-оттаивании фаршевых масс. Обоснованы и разработаны технологии МБФ на основе МБКП с добавками цистозиры. Определена пищевая ценность изделий, доказано их радиопротекторное действие, установлен комплексный показатель качества. Разработана и утверждена нормативная документация на МБФ с йодосодержащей добавкой цистозиры, а также рекомендации по их использованию в технологиях кулинарной продукции. Осуществлено внедрение новых технологий в предприятиях агропромышленного комплекса и предприятиях питания.

The thesis is dedicated to scientific substantiation and development of technologies of milk-protein stuffing with the use of iodic kelp supplement of cystoseira “Barba-iodine” which is the product of kelp processing. An analytical survey of scientific, technical and patent literature concerning the existing technolo-gies of milk-protein concentrates and the trends of their use has been made in the thesis. The biological role of iodine and the main ways of enriching foodstuffs with it have been considered. Function-technological properties of the stuffing made of different edible raw materials have been analysed. The polyphenol complex of iodic supplement of cystoseira has been studied. It has been found that it consists of four groups of polyphenol compounds the quantitative composition of which contains: leu-coanthocyanins - (1675,5...1724,5)10 -3mg%, anthocyanins - (689,5...720,5)10-3mg%, flavones -(251,1...272,1)10 -3mg%, catechines – (9,1... 10,1)10 -3mg%. Analyses of antioxidant properties of the cystoseira supplement have been made and it has been proved that it has the properties of a complex antioxidant of medium strength. The constant of chain break according to the reaction with peroxide radicals for aqueous-alcoholic extract of kelp has been determined which makes up (4,7…3,8)10 4dm3 /(moles.). The information concerning the function-technological properties of the model systems on the basis of the milk-protein concentrate of buttermilk (MPCB) has been received and the mathematical dependence which describes the change of the main properties of the model systems of the stuffing substance under the influence of concentration of formula elements has been obtained. The formula composition of three vari-ations of the stuffing (MPS) has been optimized, it has been found that the practical content of iodic sup-plement in them is 1,0…1,2%. The influence of the cystoseira supplement on physicochemical processes which take place during congelation and thawing of the stuffing substance has been determined. It has been proved that the cystoseira supplement helps to increase the quantity of unfrozen water by 65…68 % by forming jelly-like structures which regulate the state of moisture in the stuffing and provide favourable conditions for its long-term storage. Technologies of four MPS on the basis of MPCB with the cystoseira supplement have been sub-stantiated and worked out. Indexes which characterize food value of the worked out MPS have been de-termined. It has been found that the worked out stuffing is of high food value due to its high protein, mineral and vitamin content. It has been found that the content of iodine in MPS is 0,88…0,90 mg/100g. Radio protective properties of MPS have been studied. It has been established that introduction of MPS into the ration helps to decrease assimilation of radionuclide Cs-137 by 8,1…23,5 % and reduces its permanent content by 15,0…19,0 %. Values of complex index of MPS quality have been determined which make for the stuffing “Pikantny” – 14,04; for the stuffing “Lakomka” – 10,62; for the stuffing “Chernomorskiy” – 9,23; for the stuffing made of cottage cheese (control) – 7,21. An analysis of the effect of thermal treatment on the permanent content of iodine and polyphenol compounds in MPS has been made. It has been found that the content of iodine in MPS decreases during heat treatment by 25,0…30,9 %, but the permanent quantity of this microelement remains substantial and provides the daily consumption rate. Documentation of standards for MPS with the iodic supplement of cystoseira and also guidelines for its use in the technology of culinary produce have been worked out and con firmed. The new technologies have been introduced to enterprises of agricultural sector and food enterprises.