Structural and mechanical properties of forcemeat systems based on hydrobionts and poultry of mechanical separation
The article presents the results of the determination of the structural and mechanical properties of one component forcemeats, model systems and combined products based on hydrobionts and poultry of mechanical separation. The authors found out that forcemeat produced from mechanical separation poultry has low shaping ability compared to the forcemeats produced using raw materials of aquatic origin (humpback salmon, navaga, greenling). As for the latter, humpback salmon forcemeat has the best shaping ability. Forcemeats produced from navaga and greenling have satisfactory structural and mechanical properties. Combining raw materials of aquatic origin and poultry of mechanical separation makes it possible to increase relative biological value of the final products. However, introduction of poultry of mechanical separation into fish forcemeats reduces the shaping ability of the obtained combined forcemeat mixtures sufficiently. To enhance their structural and mechanical properties the authors suggested including dried luminaria into their composition. The authors point out that all forcemeat mixtures including 3–5% of dried luminariahave optimum values of water-binding power. This, in its turn, promotes formation of the suitable structure. Introduction of 5% of dried luminaria into the combined mixtures helps reduce weight loss at thermal treatment by 33.3–45.6%. The authors showed that refrigerated storage of forcemeat mixtures which include 5% of dried luminaria for a month at −18°C helps reduce peak load on average by 19.8%, water-binding power – by 14.4%. But that has a negative effect on their shaping ability. The recommended shelf life of the developed forcemeat mixtures and semi-finished products produced on their basis should not exceed 30 days at −18°C.