Increasing the level of hydration of biopolymers in meat processing systems based on the use of acoustically activated brines
¹ South Ural State University, Higher School of Medicine and Biology, Department of Food and Biotechology, 85 Lenina Avenue, 454080, Chelyabinsk, Russia
² Moscow State University of Technologies and Management named after K.G. Razumovskiy, Department of regulation of raw food products and examination of goods, 73, Zemlyanoy Val, 109004, Moscow, Russia
The study aims to develop effective ways to improve the level of protein hydration of poultry. We studied the chemistry of the process of moisture binding by minced meat produced from pectoral and femoral muscles of broiler chickens. The reference brines were prepared from potable water and the test brines were sonicated. The samples which were held for a predetermined time and evaluated for structural integrity and heat treatment losses. The parameter values shown in the experimental session turned out to be higher in comparison with that shown in the reference session. A positive effect of ultrasound on the increase of hydration properties of poultry proteins and reduction of brine treatment time by more than 2 times and reduction of losses during heat treatment by 10% were recorded.