Study of the influence of food plant components on the structural and mechanical parameters of minced river beaver (Castor fiber) meat

An increased number of river beaver (Castor fiber) in the Kaliningrad region necessitated the adoption of measures to regulate it. The use of beaver meat for the production of meat products, including sausage products, is one of the ways of processing seized animal carcasses. The quality of sausage products depends not only on safety indicators and nutritional value, but also on rheological properties and an ability to form minced meat. Vegetable components are used to increase the nutritional value, organoleptic parameters and expand the range of sausage products. The paper examines the effect of food plant components (pumpkin meal, cabbage powder, a mixture of wheat and psyllium dietary fibers) on the water-holding capacity, the depth of immersion of the penetrometer, the ultimate shear stress, the effective viscosity and adhesive properties of minced beaver meat. In all samples of minced meat with the addition of vegetable components, the water-holding capacity exceeded the water-holding capacity of the control sample (50.75 %), which led to a more juicy and dense consistency and less moisture loss of the minced meat during heat treatment. A sample with the addition of wheat and plantain plant fibers had the highest shear strength and the lowest viscosity (488.5 Pa and 15740.7 MPa*s, respectively). Whereas the addition of pumpkin meal and caster powder in comparison with the control sample practically did not affect the ultimate shear stress, and the viscosity of the minced meat increased. The stickiness of minced meat with the addition of vegetable components, characterized by adhesive properties in the form of a separation force, changed slightly compared to the control sample (0.359 kPa). It has been revealed that a sample of minced meat with the addition of a mixture of wheat and plantain dietary fibers has the best structural and mechanical properties.

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