Results and Discussion products. For a test sample with 2.5% soy isolate-mi detected defect is the presence on the cut surface of

3. Results and Discussion products. For a test sample with 2.5% soy isolate-mi detected defect is the presence on the cut surface of

3.1 Rationale for the Introduction of Soy Isolate in a

individual zones with high concentrations of protein in

Molded Meat Product

gel form, which affects the quality of the products.

Introduction to the components of meat products,

Analysis of the data in Table 1, chemical

giving them dietary, prevention, and functional

composition suggests that the introduction of raw

properties that will solve the problem of deficiency of

meat soy isolate in excess of 0.5% accompanied by an

essential nutrients, and give the finished product

increase of mass fraction of protein in the finished

defined positive.

product, including through the introduction of protein

Studies were performed on samples of meat

has higher heat-resistant than muscle, which is

products made from lamb and horse meat, hypodermic

confirmed by the data to determine the polypeptide

brine concentration of 15% with different content of

and the residual nitrogen and modeling studies of

soy isolate. Control sample was a brine containing no

thermal stability of soy isolate. The consequence is an

protein supplement. Subsequently, samples were heat

increase in total moisture content of 2.3% and 3.8%. It

treated under identical conditions.

is found that in samples of items, the fat:protein ratio

Table 1 Effect of the level of introduction of soy isolate in the organoleptic evaluation and chemical composition of molded meat products.

Indicators

Content of soy isolate, by weight of raw material, %

The total score

Mass fraction of protein, %

Mass fraction of moisture, %

Mass fraction of fat, %

Mass fraction of carbohydrates, %

Mass fraction of ash, %

The energy value, kcal/100g

Score 4 4.5 4.9 4.2

The Elaboration of Horse Meat Products Technology

was improved, thereby calorie products were reduced. large-lump form a concentrated solution of salt

In assessing the quality of molded meat products 3 density of 1.10 g/cm with the content of boiled salt Table 2, revealed that the experimental samples are

15%. To prepare a concentrated solution of sodium characterized by higher pH, which in combination

chloride per 100 kg of cold water take 35 kg of salt, with the presence of dissolved non-denatured protein

mix thoroughly, allow to stand for a solution for leads to a change in the ratio of free and bound water,

settling the impurities and the density of the test with and consequently reduce losses during thermal

a hydrometer. The solution was filtered before use processing and improve the organoleptic through a layer of gauze and cooled to a temperature characteristics and increase output. It is for advanced

not higher than 4 °C. At 100 kg of raw material was products containing soy isolate, 0.5%, 1.5% and 2.5%,

added 8.5 kg of concentrated salt solution (normal salt respectively, 86.6%, 89.2% and 92.1% compared to

2.2 kg of water 6.3 kg).

81.8% in the control product, which confirms the Extrusion: extrusion plant-protein brine ( ρ = 1.100 usefulness of soy isolate.

kg/m 3 ; 0.075% NaNO 2 ; 2.5% sugar + 20% protein Thus, the findings suggest that the use of soy

suspension) of 15% mixing.

isolates for molded meat products improves the Mixing meat with brine produced in the mixer for quality of the finished product, moisture-binding

2-3 minutes and leave to the uniform distribution of capacity and yield.

salt and total absorption of its meat. Duration Based on the research and analysis, production

ambassador is 8-10 hours. Soy protein and milk testing the technology of molded meat products with

powder hydrated just before cooking the meat in 1:2 plant-protein brine.

ratio with the buttermilk.

Shaping the meat: raw material was molded into

3.2 The Technological Process special molds for recipes (two different versions),

Preparation of raw materials: raw materials after a taking into account a balanced diet. veterinary inspection, cleaning and wet toilet is cut at

Heat treatment: heat treatment carried out by

a room temperature 10-12 °C and a relative humidity standard methods. Cooking at t = 95-100 °C (in water), above 70%. Cutting, trimming, partitioning of meat

for 1.5-2 hours and 50 minutes for 1 kg of product. produced in accordance with the current technological

Baking at t = 160-180 °C for 2-3 hours. Pressed 2-3 instruction. The trimmed meat is weighed and

hours for draining fat and broth.

subjected to the ambassador. Cooling: the finished molded product is cooled at t Ambassador of the raw material: preparation of salt

= 2-4 °C.

food (ST RK state sandard R 51574-2003), cooking Quality control of finished products: controlling vegetable-protein brine. In the present experiments,

weight of finished products produced at scales for the authors used the method of salting meat in the

static weighing up to 1.0 g.

Table 2 Effect of introduction of the level of RBR on the physico-chemical properties of molded meat products.

Content of soy isolate by weight of raw material, % Indicators 5 10 15 20

68.40 ± 0.08 69.80 ± 0.07 Loss on heat treatment, %

Mass fraction of total moisture, %

5.88 ± 0.05 5.90 ± 0.04 The value of penetration, penetration units

71.50 ± 1.40 82.70 ± 1.30 Mass fraction of sodium chloride, %

The Elaboration of Horse Meat Products Technology

Packing, packaging, labeling: packaging materials large extent-balance of micronutrients. must comply with current regulatory documentation,

A study on the chemical and amino acid and ensure the preservation and presentation of the

composition of the finished molded product was product during transportation and storage.

conducted which showed high biological value. In each box or container products are placed one

Table 3 shows that the protein content compared name. Packaging products of different denominations

with the control in the molded product, “Nazik”, together produce only in agreement with the “Arai” and “Damdy” increased by 0.88%, 1.28% and consumers.

1.08%, respectively, indicating their high biological Meat products are sold through the retail trade, the

value.

consumer must be marked with the general The low lipid content in new products (14.12%, requirements for the content of information on ST RK

14.75%, 14.69%) compared with the control sample 1010.

(16.02%) assumes the properties of dietary products. Storage at T = 2-4 °C for 78 hours and sales.

The imbalance of the amino acid composition of It is known that the nutritional value of food is not

proteins can lead to metabolic disorders, slowing its only an optimal ratio of major nutrients, but also a

synthesis and, consequently, slowing the growth of the

Table 3 Chemical composition of finished products.

Meat products in the forms

Name of the components Control Horsemeat in the form of “Arai” Lamb in the form of “Nazik” Allsorts in the form of “Damd і” Protein, %

62.17 62.41 61.91 62.34 Ash in %

1.74 1.50 1.58 1.30 Energy, kcal

Fig. 1 Amino acid score of meat products in the form.

1184

The Elaboration of Horse Meat Products Technology

organism. An excess of one amino acid leads to failure Techbological University. Formed meat product was and poor digestibility of others. Insufficient supply of

studied by experts LLP for “nutria-test” in the polyunsaturated fatty acids of the organism causes

Republic of Kazakhstan for compliance of its severe metabolic disorders, including an increase in

chemical composition, nutritional and biological cholesterol level in blood plasma, reduce the intensity

value and safety requirements by sanitary standards of growth in children, reduced resistance to of Kazakhstan.

A standard production technology “Meat Products” susceptibility to respiratory infections and

unfavorable external and internal factors that increase

ST 39482430-01-2008 LLP was approved by gastro-intestinal tract and other diseases.

normative documents, the technology is registered in Analysis of the amino acid composition of the

the RSE 12.05.2008g “Kazakh Institute of Standards” prototype shows that the total number of amino acids

South Branch.

shaped meat product in the form of mutton, “Nazik” The developed technology of molded meat products was 5,888 mg/100 g, in the form of assorted “Damdy” and vegetable-protein recipe brine recommended for 7,328 mg/100 g, horse meat in the form of “Arai”

use in the food industry.

8,343 mg/100 g. The predominant essential amino acids in molded

References

meat products are the 1,209 mg/100 g leucine, lysine [1] J. Uzakov, Status of Livestock and Meat Industry in the

1,139 mg/100 g, the second version of 1,513 mg/100 g Republic of Kazakhstan, Meat Industry Press, Moscow, leucine, lysine 1,463 mg/100 g, the third version of

2005, pp. 18-22.

1,723 mg/100 g leucine, lysine 1,739 mg/100 g. [2] J. Uzakov, M. Iskakov, S. Apraksin, Condition of According to the amino acid composition of molded

Livestock and Meat Industry in Kazakhstan, Meat meat product, protein amino-acid score is designed, Technology, Moscow, 2005, pp. 5-8.

V. Gorbatov, The state of meat production in selected which determines the ratio of the content of each

[3]

countries and continents: A review, VNIIMP Thesis, essential amino acid in the test protein to their content

2002.

in the standard of FAO/WHO (Fig. 1). [4] Goats and Sheep on a Personal Yard, Rostov on Don,

Russia, 2000.

4. Conclusions

[5] N. Tikhomirov, Functional Food Technology, Moscow,

Russia, 2002, p. 216.

B. Rskeldiev, M. Iskakov, Effective Technology of meat products was carried out in Almaty

The research about the improvement of functional

[6]

National Meat, Semipalatinsk, Kazakhstan, 2000, p. 187.