Die Nahrung 25. 3. 1981, 255--262

Institute of Organoelement Compounds, Academy of Sciences of the USSR (Direktor : Academician A. N. NESMEJANOV~), Moscow

Utilization of strwtmmd ' oilseed proteins in minced meat products

Y. 1. CHIMIROV, L. P. SOLOGLIB, E. E. BRAUW, E. P. KOZMINAt and V. B. T~LSTOGUZOV

The effect of protein isolate mixtures of sunflower and soya bean seeds on the structural and mechanical properties and the biological value indicer of chopped meat products has been studied. The possibility of using the structurized oilseed proteins in chopped meat products at the rate of 30-50 per cent has been shown.

Among the artificial foodstuffs, artificial meat products have become the most economical ones [l, 21. At this stage, the structurized vegetable proteins seem to be most promising as artificial extender-meat products.

The method of manufacturing artificial extender-meat products, suitable for processing oilseed proteins, has been developed by the department of new food forms of the Institute of Organoelement Compounds, together with the department of technology of food produc- tion for public catering of the G. V. PLEKHANOV Moscow Institute of National Eco- nomy [3].

The protein isolates are obtained from defatted sunflower seed and soya bean flakes by the methods of alkali and salt-extractions followed by precipitation at the isoelectric point [4]. The compositions of the protein isolates of sunflower seeds and soya beans are presented in Table 1. The amino acid composition and score of protein isolates are shown in Table 2. As is seen from the Table, protein isolates of soya beans and sunflower seeds contain almost

Table 1 The general compositions of the sunflower seed and soya bean protein isolates and of the texturate

Component Content [ %]

Protein isolate Protein isolate Structurized of sunflower of soya beans protein seed (texturate)

moisture 6.3 6.0 10.0 non-protein nitrogen (N,) 0.3 0.5 0.4 protein nitrogen (N,) 15.6 14.9 13.9 protein (N2 x 5.7) 88.9 84.9 19.2 fat 1 .o 2.4 1.8

- 3.8 polysaccharides -

ash 2.1 3.8 3.0

256 CHIMIR~V~S(~~.~~UH!BRA~I~ u. a .

Table 2 Amino acid composition and score of protein isolates of soya bean and sunflower seeds

~~

Amino acid Protein isolate of sunflower seeds Protein isolate of soya beans

amino acid amino acid amino acid amino acid content score content score [g,'lOOg of protein] [",,I [g/lOOg of protein] [ 0,0]

valine isoleucine leucine lysine methionine cystine threonine tryptophane phenyl alanine t yrosine alaninc arginine aspartic acid histidine glutarnic acid proline serine

5.0 5.0 8.9 2.4

I .9 4.0

3.7 5.2 9.2

12.2 3.5

20.6 5.4 5.4

100 I25 127 42

I00

100 I20 I48

5.3 5.5 7.8 6.3

0.8 3.9

3.4 4.4 8.5

10.8 3.3

21.0 5.8 4.8

106 I37 I l l I I5 66

98 I10 I53

all essential amino acids in sufficient amounts. Lysine is the first limiting amino acid of the protein isolate of sunflower seeds. On the other hand, the soya bean protein isolate coniains a great amount of lysine whereas its limiting amino acids are the sulphur-containing ones. Hence comes the expediency of using sunflower and soya bean protein isolates as mixtures allowing their biological value to increase on account of mutual Compensation of the limiting amino acids.

The method for producing the artificial meat-extenders includes the following steps: the mixture of the protein isolates of sunflower seeds and soya beans at a 1 : I ratio is mixed with the flavouring substances and with the colours. Then the substances forming the second phase of the system being structured are introduced (polysaccharide solutions, emulsions, lipids), the moisture content is established at the level of 30 -4O:d and pH of the mixture is established about 5,O. The mixture is heated to the temperature 80---95 ' C for the gel formation. At the same time the mixture is sheared for the formation of the fibrous structure.

The chopped meat products were used as controls, the products in which up to 50 per cent meat was replaced by the structurized or non-structurized mixture of sunflower and soya bean protein isolates at 1 : I ratio were used as experimental objects.

For the preparation of controls and experrmcntal objects beel' meat of the 3rd grade (cutlet mcat) is used. In thc last case the humidity of the protein isolate mixture was brought to 72 per cent, then the mixture was combined with chopped meat and used for cookery manufacture by standard technic] ues.

Proteins in minced meat products 251

Methods of investigation

Nitrogen content was determined by the modified KJELDAAL semi-microtechnique [S] , fat content by the extraction method. The amino acid composition was determined by ion exchange chromatography using the "Hitachi" amino acid analyzer (Japan).

The water binding capacity of force-meat was characterized by the GRAU and HAMM "press-method" modified by VOLOVINSKAYA 161. The adhesion properties of force-meat were determined by the GORBATOV technique described in [7]. The scheme of the device used to determine the adhesiveness of force-meat is given in Fig. 1. The yield stress by shearing and the plastic viscosity were determined by the rotational viscometer

The shear stress of products was determined by a universal device for mechanical tests, i.e. "lnstron" (England), model I 101. For shearing tests, the device shown in Fig. 2 was developed. The rate of deformation was 32 cm,min. Besides, the consistency was characterized by the time dependence of the depth of penetro- meter cone penetration into the product (during 20 min). For this purpose, "Labor" penetrometer R-204 (Hungary) was used.

The results of organoleptic evaluation of the cookery were put into a five-point scale. In determining the digestibility in vitro, the method reported elsewhere [9] was used. The latter consists in determining the rate of protein hydrolysis at successive action of pepsin at pH 1.2 and pancreatin at pH 8.2.

PB-8 IS].

Fig. 1. A device for determination of force-meat adhesiveness.

1 --- holder 2 - measuring plate

Resalts of experiments aid discussion

The general composition of the chopped meat products (controls and experimental objects) is shown in Table 3.

The results of studies on the rheological properties of force-meat containing the mixture of protein isolates of soya bean and sunflower seeds are presented in Table 4. The data

CHIMIROV/SOL~UB/BRAU~ U. a.

Table 3 The composition of the chopped meat products

Products Content of the Content [?A] structurized protein mixture Moisture Protein Fat I %I

chopped beefstcaks 0 30 50

meat croquettes 0 30 50

60.0 17.0 13.7 60.0 19.0 12.9 60.0 20.0 11.5

70.0 15.9 3.9 70.0 16.8 3.0 70.0 18.9 2.6

Table 4 The rheological properties of force-meat containing a mixture of protein isolates of soya bean and sunflower seeds

Filler characteristic Filler content Plastic viscosity Adhesiveness Meat spot area x 1 0 - 3 after pressing

[ ‘,’.:,I Pa . s “/mZ1 [a21

non-structurized 0 25.5 2.2 3.4 5’ 27.8 2.9 4.8

10 32.4 3.8 5.5 structurized 20 25.0 2.0 4.0

30 24.6 I .6 3.6 50 23. I I . 3 3.2

indicate that the effect of the structurized and non-structurized mixtures on the rheological properties of force-meat is different. The introduction of only ten per cent of non-structurized mixture of protein isolates results in a considerable increase in force-meat viscosity and adhesiveness. The increase in viscosity is, evidently, related to the increase in the concen- tration of dry matter, including proteins, in the dispersion medium. The force-meat becomes more plastic as is seen from the expanding area of the spot occupied by meat after pressing. The increase in adhesiveness is, evidently, caused by the increasing quantity of protein substances dissolved in the part of water that can be classified as weakly bound. At the same time, the introduction of 50 per cent of structurized protein isolate mixture results in a reduction in plastic viscosity and adhesiveness as compared to the control samples (Table 4). I t is caused by the fact that by structurization the proteins are subject to additional denaturation and, thus, lose their solubility and just swell in contact with water. Thus, the replacement of a considerable part of meat in the chopped meat products with the struc- turized mixture of protein isolates does not cause any substantial changes in the rheological properties of force-meat.

Thc rheological properties (consistency) of the finished products were characterized according to the shear stress and penetration. The results of shear stress determination with protein isolate supplements are presented in Fig. 3. As is seen from the figure, the introduction

Proteins in minced meat products 259

of non-structurized protein isolates at the level of 10-20 per cent greatly increases the shear stress, thus, imparting to the finished products a solid, tough consistency.

On the other hand the introduction of the structurized mixture of protein isolates into the force-meat even at the rate of 50 per cent does not cause any essential deviations in shear stress values as compared to the characteristics of the control samples. In other words, the replacement of a part of the meat with the structurized mixture of protein isolates practically does not affect the rheological properties of the finished products. It is related to the fact that the structurized proteins acquire a macrostructure similar to the structure of force- meat.

Fig. 3. The dependence of the shear stress of chopped meat products on the content of structurized proteins of soya bean and sun- flower seeds

I - products containing non-structurized vegetable proteins I1 - products containing structurized vegetable proteins

The results of studies on the penetration of chopped meat products are presented in Fig. 4. With a replacement of 50 per cent of meat by the structurized mixture of protein isolates, no changes in product consistency are observed, At the same time, the maximum amount of non-structurized isolate mixture not causing any negative effect on the consistency is only five per cent. An increase in non-structurized mixture content to 10-20 per cent causes an extremely hard, rubber-like consistency in the finished products. The reduction in shear stress in the content of the structurized mixture of protein isolates exceeding 50 per cent, is caused by an essential decrease in the connective tissue content in the products.

The determination of rheological properties by means of objective methods was associated with organoleptic evaluation of the quality of the finished products. The correlation coeffi- cient between the shear stress and the organoleptic index the product consistency, is 0.987.

Fig. 4. Penetration of the chopped meat products

I

I1 - control sample 111 - a sample containing 5 per cent of non-structurized vege-

TV - a sample containing 10 per Cent of non-structurized vege-

- a sample containing 50 per cent of structurized vegetable proteins

table proteins

table proteins

260

The regression equation is as follows:

where x - shear stress [Pa] y = 0.335 - 4 . 8 ~ ,

y - index of consistency at organoleptic evaluation. Thus, the investigation of the rheological properties of the half-finished products and the

ready-to-use cookery made it possible to establish that the structurized mixture of protein isolates of soya bean and sunflower seeds could replace up to 50 per cent of meat in the cliq3ped meat products, while the maximum amount of the non-structurized protein isolate mixture producing no negative effect on the consistency is five per cent.

Further, the effect of the structurized protein isolate mixture on the technological proper- ties, and the biological value of products was studied.

The data on the water binding capacity of force-meat are presented in Table !i. As is seen from the table, meat replacement with the structurized oilseed protein mixture results in an increase in the water binding capacity of force-meat. The fat-binding capacity of force- meat also increases. Thus, the fat content in the chopped meat products after heat treatment was 10.9 per cent for control samples, and 13.2 and 15.5 per cent for the samples containing 30 and 50 per cent of structurized vegetable proteins. The increase in the moisture and fat binding capacity of force-meat results eventually in an increase in the output of finished products (Table 5).

Table 5 Water binding capacity of force-meat and changes of the mass at heat treatment

The content of The content of Product mass losses structurized oilseed bound moisture in heat treatment proteins [%I 761 I %I

0 20 30 50

55.7 61.8 64.8 67.9

29.8 21.5 25.3 23.1

The results of analysis of the amino acid composition of the finished products containing the structurized proteins of soya bean and sunflower seeds are presented in Table 6. It is seen that, with regard to the balance of the amino acid composition, the products containing within 30 per cent of vegetable proteins do not differ essentially from the control samples. The introduction of the structurized mixture of protein isolates practically does not affect the digestibility of the chopped meat products (Table 6).

Thus, the introduction of up to 30 per cent of the protein mixture of soya bean and sun- flower seeds does not result in any decrease in the biological value of these products.

The above results indicate the possibility of using the structurized proteins of sunflower and soya bean seeds in chopped meat products in amounts by one order higher than the admissible content of the non-structurized vegetable proteins.

Proteins in m i n d meat products 26 I

T d ble 6 Biological value of chopped meat products

Index Control sample structurized oilseed proteins mixture

The sample containing 3076 of

protein content I "zl

17.2 18.8

amino acid score [ ",] isoleucine leucine lvsine methionine + cystine phenyl alanine + tyrosine threonine valine tryptophane

the rate of proteolysis with pepsin the rate of proteolysis with pancreatin

digestibility in vitro [ 04

I I3 I34 I s5 I08 I25 I10 I10 120

14.9

9 . 8

I03 I27 140 9s

I20 I07 10s I IS

15.0

28.1

zUS8KUWIlh~

Y. 1. CHIMIROV, L. P. So~ocue, E. E. BRAUDO, E. P. KOZMINA und V. B. To~smuzov: Einsatz struktu- rierter 6lsaatproteine in Hackfleischprodukten

€s wurde der EinfluD von Proteinisolatgemischen von Sonnenblumen- und Sojabohnensaat auf die struk- turcllen und mechanischen Eigenschaften und auf den Biologischen Wert von Hacklleischprodukten unter- such[. Es konnte gezeigt werden. daO der Einsatz von 3O-S0% strukturiertem Olsaatprotein in Produkten aus Hackfleisch moglich ist.

References

[I] INGLET~, G. E. (ed), Fabricated Foods. Avi Publ. Co.. Westport, Conn. 1975. [2] .rOIsTOCUZOV. V. B., Artifical food products. Nauka, Moscow 1978. [3] Author's certificate of the USSR on the claim N 2 SOOS74/28-13, July 24. 1977. [d] Specifications. Food soya bean protein TU 18-2/3-74, Food sunflower protein TC' 18-218-74 (5) KONRAD. H., Nahrung 13, 143 149. 235-240 (1969).

262 CHIMIROV/SOUX;UB/BRArlW U. a.

[6] VOL~VINSKAYA, V. P., and B. Y. KELMAN. VNIMP Transactions 11, 128-138 (1962). (71 GORBATOV, A. B., G. E. LIMONOV and E. G. SPIRIN. Myasnaya Industriya SSSR 39, No. 3,28-29 (1968). [8] NIKOLAYEV, B. A., Measurement of the structural and mechanical properties of food products. Ekono-

[9] TOLSTOCUSOW, W. B., Ju. I. TSCHIMIROW, B. P. SUCHANOW, E. E. BRAUDO, A. D. IGNATJEW and E. P. mika, Moscow 1964.

KOSMINA. Nahrung 20,329-338 (1976).

Y. I. CHIMIROV, L. P. SOLOGUB, Dr. E. E. BRAUW, E. P. KOZMINA 7 and Prof. Dr. V. B. To~srocuzov. Institute of Organoelement Compounds, Academy of Sciences of the USSR, 117813 Moscow, 13-312, ul. Vavilova 28, USSR

Eingegangen 19.2. 1980, nach Revision 21.4. 1980