272 

 

Journal homepage: www.fia.usv.ro/fiajournal 

Journal of Faculty of Food Engineering,  

Ştefan cel Mare University of Suceava, Romania  

Volume XVII, Issue 3 - 2018, pag. 272 - 277 

 

ADVANTAGES OF USING PROTEINS IN THE PRODUCTION OF TRUNCATED 

SEMI-FINISHED PRODUCTS 

*Iryna SHEVCHENKO
1
, Alexey SKOCHKO

1 

 1Educational and Research Institute of Food Technology, National University of 

Food Technologies,Kyiv, Ukraine, irinanuht@ukr.net 

*Corresponding author 

Received 12th May 2018, accepted 19th September 2018 

 

Abstract: In world practice, recently, the question of using physico-chemical methods of treating 

biotechnological objects by means of substances of cryoprotective action is increasingly being 
discussed. The principle of these substances is to create an amorphous structure throughout the 

volume of the product and to reduce the number of crystallization centers and water activity. 

On the basis of proteins in blood plasma Vepro 75 PSC, wheat sodium caseinate, flax fiber and 
cellulose plantain were used to get protein-polysaccharide compositions with high functional-

technological and cryoprotective properties and to produce chopped semi-products of deep freezing 

and extended storage at a temperature of - 18 ºС. The conducted studies confirmed that developed 
composite mixtures have high functional and technological properties, which increase the moisture-

retaining, fat-retaining ability and form stable properties of meat systems. The mechanism of 

cryoprotective action of the developed compositions is associated with the formation of an amorphous 

structure in the middle of meat system, as well as with the decrease in the number of crystallization 
centers and a decrease in water activity. 

 

Keywords: freezing, meat systems, food fibers, crystallization, cryoprotectants. 

 

1. Introduction. 

A necessary condition for the preservation 

of quality indices of chopped semi-finished 

products after defrosting is compliance 

with the optimal conditions of refrigeration 

(freezing temperature, humidity, air flow 

velocity). However, this does not always 

allow maintaining high consumer 

properties of frozen semi-finished 

products, as the degree of destructive 

impact of low temperatures on muscle 

fibers of raw meat also depends on the 

functional and technological properties of 

raw meat [1-3]. 

Recently, there has been a steady trend in 

food development with minimal content of 

chemical (synthetic) origin, with the 

simultaneous increase in the popularity of 

dietary supplements and natural 

ingredients. This allows obtaining products 

that best meet the requirements of a 

healthy diet [2-4]. 

Recently, according to world's practice, the 

issue of the use of physico-chemical 

processing methods of biotechnological 

objects through the use of substances of 

cryoprotective action is being discussed 

more frequently. These substances' 

principle of operation is to create an 

amorphous structure throughout the 

volume of the product, to reduce the 

number of crystallization centers and to 

reduce the activity of water. 

In order to develop food products that meet 

the requirements of healthy diet and reduce 

the negative effects of freezing on the 

functional and technological properties of 

raw meat, as well as to prevent significant 

crystallization and slow down the freezing 

process, cryoprotective properties of 

protein-polysaccharide mixtures of animal 

proteins and plant fiber were studied. 

http://www.fia.usv.ro/fiajournal


Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava 

Volume XVII, Issue 3  – 2018 

 

Iryna SHEVCHENKO, Alexey SKOCHKO, Advantages of using proteins in the production of truncated semi-finished 

products, Food and Environment Safety, Volume XVII, Issue 3 – 2018, pag. 272 – 277 

 273 

 

2. Materials and methods 

 

Protein-polysaccharide composition 

mixtures 

As a functional, technological and 

cryostating component in meat stuffing, 

four composite mixtures were studied, with 

protein and polysaccharide the ratio 1 to 1. 

Their structure includes: blood plasma 

protein, sodium caseinate and wheat 

cellulose - mixture No. 1; blood plasma 

protein, sodium caseinate and flax fiber - 

mixture No. 2; blood plasma protein, 

sodium caseinate and plantain fiber - 

mixture No. 3; blood plasma protein, 

sodium caseinate, plantain fiber and 

flaxseed mixture No. 4. During the 

determination of organoleptic, physical and 

chemical indices of modulated minced 

meat systems and chopped semi-finished 

products, standard methods of research 

were used. Structural-mechanical indices 

were determined on a penetrometer Ulab3-

31M. The penetration properties of 

chopped products were determined by the 

depth of the immersion of the indenter in a 

test sample at a temperature of 20 ° C. 

Three measurements were made on the 

exposed surface of the sample at a distance 

of not less than 10 mm from the edge of 

the product and at the maximum distance 

from the points of other measurements, so 

that the deformed part of the surface did 

not interfere with the measuring zone, after 

which the penetration value was 

recalculated in the penetration tension 

value. 

The water activity index aw of the model 

fermented systems and meat brooded semi-

finished products was determined using the 

rotronic Hygro Palm-23 analyzer. 

Measurement of the cryoscopic 

temperature of the model fermented 

systems and chopped half-finished 

products was carried out by the method of 

thermal analysis, which is based on the 

construction of curves of temperature 

changes in time. 

  

Preparation of experimental samples 

Protein-polysaccharide mixtures were 

added to the modulated minced systems 

made on the basis of single-grade beef 

(50%) and semi-bulk pork (50%) in the 

amount of 2% to replace a single-breed 

beef. For control, a meat-stuffed meat 

system without animal proteins and food 

fibers was used. The minced samples were 

subjected to stirring at a temperature of 12 

°C for 15 minutes and frozen at a 

temperature of minus 18 °C. The duration 

of storage at the indicated temperature was 

of 30 days. In all samples, the 

organoleptic, physico-chemical, 

functional-technological, structural and 

mechanical parameters, as well as water 

activity aw and cryoscopic temperature 

values were determined before freezing, 

after defrosting and thermal treatment. 

 

The statistical analysis 

All the analytical determinations were 

performed at least three times and the 

value reported for the determined 

characteristics was the average value ± of 

the standard deviation (S.D.). The 

statistical analysis was performed at the 

Microsoft Excel statistical software version 

2010. 

 

3. Results and discussion 

 

The development of a rational composition 

of chopped semi-finished products was 

carried out by computer optimization 

method based on the chemical composition 

of the recommended ingredients and the 

results of research on their functional and 

technological properties (FTP). As a target 

function, moisture retainer (HU) and fat-

retaining ability (LUW) were selected, 

which are criteria of maintaining the 



Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava 

Volume XVII, Issue 3  – 2018 

 

Iryna SHEVCHENKO, Alexey SKOCHKO, Advantages of using proteins in the production of truncated semi-finished 

products, Food and Environment Safety, Volume XVII, Issue 3 – 2018, pag. 272 – 277 

 274 

stability of moisture and fat content in 

meat systems. Knowledge of FTW is 

necessary for the rational processing of 

raw meat. It provides an opportunity to 

predict and direct the quality 

characteristics of finished products [5-7]. 

Selected as cryoprotectants of plasma 

proteins Vepro 75 PSC and sodium 

caseinate are thermostable functional 

proteins used both at minus temperatures 

and in pasteurization regimes. They are 

high molecular weight substances that can 

reduce the growth rate of crystals and 

protect the muscle cells from osmotic 

changes. In addition, they have high 

functional properties and the ability to 

stabilize meat systems. 

Wheat fiber, flax fiber and plantain fiber 

are multifunctional components that can 

improve consistency, adsorb water, reduce 

mass loss, and enrich the final product with 

ballast substances, but as for most fibers 

containing a mixture of soluble and 

insoluble fractions, have a low the ability 

to adsorb fat [1-3]. 

In the organoleptic study of modulated 

samples of meat chopped meat systems, it 

has been established that the use of 

developed functional compositions in the 

amount of 2% does not lead to significant 

changes in the organoleptic properties of 

meat systems. All samples before freezing 

had a pinkish-red color, a smell 

characteristic for fresh meat and a gentle 

consistency. The experimental specimens 

were characterized by a high degree of 

adhesion compared to the control sample. 

After defrosting, the prototype had a darker 

color. The greatest changes in the 

organoleptic parameters after freezing, 

storage for 30 days and defrosting were 

characteristic of control samples 

characterized by a loose structure of 

muscle tissue and a sour smell. 

In order to develop recommendations for 

the use of investigated protein-

polysaccharide mixtures as functional and 

technological ingredients with cryostating 

properties in the production of chopped 

semi-finished products, the chemical 

composition and functional and 

technological properties (FTW) of the 

model meat-stuffed meat systems with 

their use were studied. The results of 

studies are shown in the Table.1. 

The conducted studies suggest that the 

addition of protein-polysaccharide 

compositions as cryoprotectants positively 

influence the increase in moisture-retaining 

capacity by 9.7 - 17.3% and the fat-

retaining ability by 9.4 - 9.7% in the 

modulated meat systems, which certainly 

contributes to the improvement of the 

structure of the modulated chopped semi-

finished products (Table 2). 

An important indicator of the quality of 

semi-finished products is the stability of 

the forage systems of chopped semi-

finished products. This indicator 

characterizes the amount of water and fat 

bound in the meat system [2, 3]. The 

results of the studies indicate an increase in 

the stability of the meat systems of the 

experimental samples by 15.7 - 16.5% 

more, as compared with the control 

sample. 

The consistent use of animal proteins and 

fibers contributes to the improvement of 

structural and mechanical performance of 

modulated meat systems. The results of 

studies are shown in the Table. 2 

 

 

 

 

 



Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava 

Volume XVII, Issue 3  – 2018 

 

Iryna SHEVCHENKO, Alexey SKOCHKO, Advantages of using proteins in the production of truncated semi-finished 

products, Food and Environment Safety, Volume XVII, Issue 3 – 2018, pag. 272 – 277 

 275 

Table. 1  

Chemical composition and functional and technological properties of model meat stuffing systems  

(n = 3; P ≥ 95) 

Indexes Control Sample №1 Sample №2 Sample №3 Sample №4 

Mass fraction of 

moisture,% 

69.95 71.47 71.50 72.67 72.56 

Bulk protein,% 9.89 10.61 10.63 10.60 10.65 

Mass fraction of fat,% 19.46 17.19 17.14 16.00 16.06 

Mass fraction of ash,% 0.70 0.73 0.73 0.73 0.73 

pH 6.0 6.02 6.07 6.08 6.07 

Moisture-binding ability,% 78.20 79.09 79.85 80.10 81.14 

Moisture Capacity,% 67.90 74.50 74.70 75.1 75.79 

Fat-retaining ability,% 68.00 74.50 74.52 74.63 74.57 

Emulsifying capacity,% 69.80 79.90 79.86 79.91 79.88 

Emulsion stability,% 77.30 89.40 90.40 89.95 90.02 

Entrance 74.58 80.76 81.30 81.78 81.83 

 

Table2. 

Structural mechanical characteristics of experimental samples of truncated semi-finished products after 

thermal treatment 

Sample No Penetration (Depth of Immersion of the 
Needle Indenter, mm) 

Penetration voltage, Pa 

Control 28.4±0,15 17.25±0,09 

Sample № 1 19.7±0,1 24.87±0,12 

Sample № 2 17.9±0,09 27.37±0,14 

Sample № 3 17.6±0,1 27.54±0,12 

Sample № 4 17.09±0,09 27.63±0,14 

 

The results of the study of these indicators 

give a complete picture of the meat 

systems, their structure, their ability to 

absorb and retain moisture during heat 

treatment [2-9]. 

The addition of the above mentioned 

substances as cryoprotectants in the 

modulated meat system positively affects 

the rate decrease in water activity aw 

0.027-0.034 as compared with a control 

sample. The results of the study are 

presented in Fig. 1 

 



Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava 

Volume XVII, Issue 3  – 2018 

 

Iryna SHEVCHENKO, Alexey SKOCHKO, Advantages of using proteins in the production of truncated semi-finished 

products, Food and Environment Safety, Volume XVII, Issue 3 – 2018, pag. 272 – 277 

 276 

 

Fig. 1 Dynamics of changes in the activity of water of heat-treated samples of truncated semi-finished 

products after 30 days of storage 

The decrease of aw value in experimental 

samples is associated with an increase in 

the concentration of soluble substances in 

meat juice, which in its turn involves the 

lowering of temperature at the beginning 

of the crystallization of moisture in meat 

systems and, accordingly and changes the 

nature of ice crystals formation  in the 

cellular structure of meat systems [7-11]. 

The results of the study of the effect of 

cryoprotectants on the change in the water 

activity criterion of the chopped semi-

finished products indicate an increase in 

the value of this indicator in comparison 

with the values for freezing in the 

experimental samples - by 0.002, and in 

the control sample - by 0.005, which is 

explained by the partial destruction of cell 

walls and the separation of meat juice , 

which is more significant for a control 

sample which does not contain protein-

polysaccharide ingredients [7-9]. The value 

of the cryoscopic temperature for the 

prototype samples was: for the control - -

1.75 ° С, for the sample number 1 - -3.84 ° 

С, for the sample number 2 - -4.16 ° С, for 

the sample number 3 -4.58 ° С, for sample 

number 2 - -4.56 ⁰C (fig. 2). 
During freezing, storage, defrosting and 

heat treatment in meat systems for the 

production of chopped semi-finished 

products, a slight decrease in the pH value 

is observed at 0.02 ... 0.04 units relative to 

the initial level due to the decomposition of 

the glycogen remaining in the meat until 

freezing and the formation of lactic acid 

[10 ,11, 12]. 

 

Fig.2.Cryoscopic points of model samples of 

truncated semi finished products when 

introducing different types of protein-

polysaccharide mixtures 

 

Of all the test samples of heat-treated split 

model meat products, the biggest changes 

in organoleptic quality (after freezing, 

storing for 30 days and thawing) were 

observed in control samples, characterized 

by a lack of succulence, fragility structure 

and lower mass losses and higher than 6.18 

- 7.25 % losses due to heat treatment. The 

best qualitative characteristics were 

registered by the prototypes using a 

protein-polysaccharide mixture of plasma 

proteins, sodium caseinate, fiber of 

plantain and flax. However, they all had 

increased juiciness and a more dense 

consistency. 

 

 

 

0.85

0.9

0.95

1

Сontrol sample 1 sample 2 sample 3 sample 4

аw



Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava 

Volume XVII, Issue 3  – 2018 

 

Iryna SHEVCHENKO, Alexey SKOCHKO, Advantages of using proteins in the production of truncated semi-finished 

products, Food and Environment Safety, Volume XVII, Issue 3 – 2018, pag. 272 – 277 

 277 

4. Conclusion 

 

Thus, two promising directions of use of 

protein polysaccharide mixtures in the 

production of chopped semi-finished 

products can be singled out: this is the 

stabilization of the functional and 

technological properties of raw meat and 

the cryostabilization of meat systems in the 

manufacture of frozen semi-finished 

products. 

The results of complex studies on the 

quality of the modulated chopped semi-

finished products show the stabilizing 

properties of protein-polysaccharide 

mixtures, which manifest themselves in 

improving their qualitative and structural-

mechanical parameters, reducing losses in 

heat treatment and increasing the yield of 

finished products. 
 

 

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