Amaranth cake as a source of food isolate of vegetable protein for the meat processing industry

¹ Voronezh state university of engineering technologies, 19, Revolyutsii Avenue, 394036, Voronezh, Russia
² Voronezh State Agrarian University named after Emperor Peter the Great, 1 Michurina Street, 394087, Voronezh, Russia

^* Corresponding author: max-dan@yandex.ru

Abstract

Recently, improving the nutrition structure of the population and reducing the harmful effects of animal products on the environment are important indicators in ensuring food security and achieving sustainable development goals. All over the world, the demand for vegetable substitutes for meat raw materials has increased significantly, contributing to the improvement of functional and organoleptic properties, but not taking into account the most important role of meat raw materials as the main source of high-grade protein, which requires the creation of combined products. The purpose of this work is to develop a technology for a food protein isolate based on the agricultural crop of amaranth to reduce the mass fraction of saturated fatty acids and partial enrichment with polyunsaturated fatty acids. The work used traditional methods for determining the mass fraction of protein, fat, moisture, as well as chromatographic methods for determining methyl esters of fatty acids. The work determined the general chemical composition of amaranth cake, which showed a mass fraction of moisture 6.48%, crude fat 6.29, crude protein 28.86%, starch 48.26%, crude fiber 6.82%, ash 3.29%. To reduce the mass fraction of fat in order to achieve the residual oil content of amaranth cake in the range of 1.0-1.5%, it is proposed to treat the raw material with CO2-gas. After treatment with CO2 gas, studies of the total chemical composition of CO2-meal of amaranth cake showed a decrease in the mass fraction of fat to 1.31%. Important characteristics of the obtained amaranth food protein isolate are its neutral organoleptic characteristics and high functional and technological properties, which allow us to recommend it for use in the technology of most meat products, such as sausages, semi-finished products, etc. The novelty of this work is in the use of the CO2-extraction method to reduce mass fraction of fat.