Technology of Production and Recipe of Meat Paste with a Protein Supplement

This article was aimed to develop an antioxidant meat paste using a protein supplement from lupine seedsenriched with selenium and obtained by enzymatic hydrolysis. It was established that the content of selenium,flavonoids, and antioxidant activity in lupine seeds when they are germinated in a solution of sodium selenite withthe use of red light after three days is significantly higher. Therefore, technology and recipe of meat paste usinga protein preparation has been developed. It has been established that the partial replacement of raw meat in thepaste formulation with a protein supplement has a positive effect on the appearance, color, smell, texture, taste,and structure of the product. There is proven feasibility of a separate introduction of a protein supplement andan aromatic additive at the stage of cutting raw meat materials. Based on the studies, the storage periods andstorage modes of sterilized canned meat and vegetable pastes were established: 18 months, at a temperature from0 to 20 °C and φ ≤ 75%, as well as regulated quality indicators of meat products. 100 g of the product containsup to 15% of the daily requirement of an adult in selenium and up to 10% in flavonoids, which makes it possibleto attribute the developed paste to antioxidant functional foods. So, it can be recommended for use in the foodindustry

Production of Herbal Protein Isolates with the Enzymatic Hydrolysis Technology

The article aims to develop the technology of the production of herbal protein isolates with 41% proteinconcentration by enzymatic hydrolysis. The technology includes preparing a hydro module from shredded lupineseeds and water in proportion 1:10, hydrolysis of starch with alpha-amylase and glucoamylase, centrifugation,autoclaving of the obtained centrifugate at the temperature of 120-130º С and the pressure of 6х105 Pa for 5-6hours, cooling it to the temperature of 36º С and hydrolyzing it with trypsin solution in phosphate buffer solutionat pH 7.5 for 50-60 minutes, centrifugation, heating and drying at the temperature of 95-100 ºС to get the dryresidue concentration of 45% in the protein preparation. Before adding trypsin, it is intensified by blue spectrumlight with the luminous flux of 35 µW/cm2. Based on the research, there are regulated quality indicators of proteinpreparation, storage requirements, and retention periods: retention period of 9 months at the temperature of 0-4°С with relative humidity not more than 75%.