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- Sequence of application of the formulation ingredients in a cutter during
emulsification and observance of temperature - time parameters of the process.
Ensuring the stability of the fat emulsion in water is one of the most
difficult technical problems in the manufacture of such minced meat products.
To make the system minced aggregate stability it introduced a variety of surface
- active substances (emulsifiers), animal and vegetable origin.
Typically, such emulsifiers as widely apply various manufacturers protein
additives the use of which, in turn, enhances the nutritional value of the finished
product, reducing its production costs, and so on. N.
Available to the unique experience of the activated liquid systems in meat
products technology has allowed the scientific and experimentally prove the
feasibility of activated water in various ways to improve the sustainability of
water - fat emulsion in the production technology of emulsified meat products.
The water in the activation process takes on the unique properties
associated with it changes in the structural - nanoscale, and the use of liquid-
based systems such water enables reagent-free, environmentally - sound
management of functional-technological and qualitative properties of minced
systems and products, respectively.
The studies examined the effect of different methods of water activation
ongoing for major functional-technological properties of protein preparations
used in the production technology of emulsified meat products.
As one of them used a protein "Cat-gel 95", which is unique emulsifier
derived from natural collagen raw material purified by "Ness" (Germany).
According to developers, it significantly exceeds the vegetable proteins of
biological value, to a large extent responsible human body needs essential amino
acids.
The composition of the emulsion used drinking tap water (PV),
electrochemically - activated with a pH of 10-12 units (ECA), cavitation -
disintegrated (CSC), as well as water, the past two-fold activation by
electrochemical treatment followed by cavitation disintegration (ECA + CDW).
In addition, in the preparation of protein-fat emulsions conducted a
comparative assessment of different ways to form an emulsion:
- The traditional way in the homogenizer;
- Cavitation treatment in the disintegrator "Hielscher" (CD process).
One of the most important properties of protein preparations used in the
manufacture of a large class of meat - emulsifying capacity, which depends
primarily on the solubility, protein concentration, pH and ambient temperature.
Comparative analysis of the studied methods of emulsion formation on its
emulsifying capacity revealed that the substance formed on cavitation
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