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Despite taking place technological features of production, the quality of the
finished product, its appearance and other consumer properties associated
primarily with the formation in the process of production of stable emulsions.
The basis of emulsified meat products comprise finely divided meat, fat and
water, and the latter are dispersed in a colloidal state, and protein (meat proteins,
protein supplements) and water form a spatial skeleton ( "backbone") retaining
the fat.
The possibility of obtaining emulsions and their stability depends on many
factors, the main of which are:
- Species composition and functional - technological properties of the
formulation components;
- The number of salt-soluble proteins in the system and their involvement
in the process
emulsification;
- The ratio of "the fat: protein: water" in the emulsion;
- Sequence of application of the formulation ingredients in a cutter at
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, etc.
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 end products.
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