INFLUENCE OF PLANT PROTEINS AND ENCAPSULATED IODINE ON FUNCTIONAL AND TECHNOLOGICAL INDICATORS OF SEMI-FINISHED PRODUCTS UNDER THE INFLUENCE OF TEMPERATURES
Abstract
The article examines the relevance of developing functional meat semi-finished products with enhanced nutritional value achieved through the combination of animal protein, hemp seed protein, and a β-cyclodextrin–iodine complex. A review of scientific literature confirmed the stable consumer demand for semi-finished products and the growing interest in improving their formulations by integrating raw materials of different origins. The aim of the study was to determine the effect of the proposed ingredient combination on the functional and technological properties of the products during low- and high-temperature treatments, which may indicate their stability during storage. Formulations for meatballs were developed using pork, beef, white and dark meat of broiler chickens, and plant protein combined with encapsulated iodine. Physicochemical and technological assessments of the samples were performed, including determination of moisture content, water-holding capacity, emulsifying capacity, and product yield. It was found that hemp seed protein in combination with the β-cyclodextrin–iodine complex ensures stable emulsion formation, improves water-binding properties, enhances sensory characteristics, and stabilizes these indicators during freeze-thaw cycles and subsequent thermal processing to final doneness. The results demonstrated that the proposed combination provides high stability of functional and technological parameters, optimal organoleptic properties, balanced moisture and fat content, and increased nutritional value of the semi-finished products. The highest stability was achieved in the pork-based formulation. The findings confirm the prospects of developing meat semi-finished products with plant protein and encapsulated iodine, which combine strong technological performance, functional value, and storage stability, and can be recommended for inclusion in modern diets of consumers with increased quality requirements. The obtained data support the development of innovative formulations that align with current trends in healthy and functional nutrition and contribute to the optimization of technological processes in the food industry.
References
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