Foods and Raw Materials Foods and Raw Materials Foods and Raw Materials 2308-4057 2310-9599 6a84bb0694fbba14f7856642 10.12737/1439 FOOD PRODUCTION TECHNOLOGY FOOD PRODUCTION TECHNOLOGY FOOD PRODUCTION TECHNOLOGY Effect of Wheat Germ on the Functional Properties and Oxidation Stability of Ground Meat Systems Влияние пшеничного зародыша на функциональные свойства и окислительную стабильность мясных фаршей Гуринович Галина Васильевна Gurinovich Galina Васильевна ggv55@yandex.ru Патракова Ирина Сергеевна Patrakova Irina Сергеевна isp78@yandex.ru 29 10 2013 29 10 2013 3 10 © 2013 Гуринович Г.В., Патракова И.С. © 2013 Gurinovich G.В., Patrakova I.С. 2013 Гуринович Галина Васильевна, Патракова Ирина Сергеевна Gurinovich Galina Васильевна, Patrakova Irina Сергеевна http://jfrm.ru/ru/index.php?page=archive&jrn=1&article=1

В работе представлены результаты изучения химического состава и функциональных свойств растительного сырья пшеничного зародыша в форме хлопьев (ПЗХ) с целью комбинирования его с мясным сырьем. Исследованы ПЗХ, подвергнутые предварительной тепловой обработке при различных режимах (тостированные). Установлена высокая растворимость водо- и солерастворимых белков ПЗХ, достигающая максимальных значений (45±2)% при рН 7,0-8,0 и концентрации хлорида натрия 2,0%. Установлены функциональные свойства ПЗХ, а также зависимости функционально-технологических свойства комбинированных фаршей из мясного сырья разного вида и характера автолиза. Предварительная тепловая обработка ПЗХ не снижает его функциональные свойства, которые проявляются, в том числе в сырье с аномалиями в развитии автолиза, способствует снижению окислительных изменений липидов. В комбинированных мясных фаршах тостированные ПЗХ следует использовать в совокупности с 0,3% коптильного ароматизатора «Деликарома», что ингибирует окисление липидной фракции как сырых фаршей, так и термически обработанных фаршей.

The results of a study of the chemical composition and functional properties of the plant raw material in the form of wheat germ flakes (WGFs) with a view to combining it with a meat feedstock are represented. WGFs subjected to preliminary heat treatment in various modes (toasted) are studied. It is found that water-soluble and salt-soluble proteins of WGFs exhibit high solubility, which achieves maximum values of 45 ± 2% at a pH of 7.08.0 and a sodium chloride concentration of 2.0%. The functional properties of WGFs and dependences of the functional and technological properties of combined ground meat systems prepared of meat feedstocks of different types and nature of autolysis are determined. A preliminary heat treatment of WGFs does not decrease their functional properties, which are particularly shown in feedstock with anomalies in the development of autolysis, and contributes to a decrease in the oxidative transformation of lipids. In combined ground meat systems, toasted WGFs should be used in conjunction with 0.3% of a Delikaroma smoking flavor; this inhibits the oxidation of the lipid fraction of both raw and heat-treated ground meat systems.

 Мясо пшеничный зародыш липидная фракция тостирование ингибирование окисления meat wheat germ lipid fraction toasting oxidation inhibition

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