Animal Science and Food Technology

A study of changes in the functional-technological properties of minced meat systems based on hake and broiler chicken meat mince

Vasyl Pasichnyi, Lesia Bondarenko, Roman Svyatnenko, Yevheniia Shubina
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Abstract

The relevance of the research stems from increased consumer interest in combined meat products, which necessitates determining the optimal formulation combinations of raw materials of different origins. The aim of the study was to determine changes in the functional-technological and rheological properties of minced systems depending on the ratio of meat and fish raw materials and the carrageenan content. Four formulations based on broiler chicken meat were investigated with the addition of 0 or 10% hake mince and 2.8-5.2% carrageenan. The samples were heat-treated to 70 °C followed by determination of moisture content, water-holding capacity, pH, plasticity, and rheological properties. The moisture content ranged from 71.21 to 74.85%. After heat treatment, moisture losses were 3.06-5.75%, with lower losses observed in samples containing higher levels of carrageenan, indicating the formation of a more stable gel structure. The highest water-holding capacity was observed in samples containing fish raw material. The pH increased to 6.21-6.32 with a further slight increase after heating. Rheological studies demonstrated pseudoplastic behaviour of the systems, with viscosity decreasing as the applied load increased. The addition of fish raw material increased the effective viscosity but reduced the yield shear stress. The obtained results confirm the feasibility of combining meat and fish raw materials with carrageenan to regulate the functional-technological properties and to form stable structures of minced systems. In addition, a decrease in plasticity after heat treatment and a change in yield shear stress were established, indicating the transition of the systems from a viscoplastic to an elastically structured state and the formation of a denser structure in the minced systems. The obtained results may be applied in the production of meat products with the addition of fish raw materials for the targeted regulation of functional-technological properties and the formation of a stable protein-polysaccharide structure of the finished product

Keywords

semi-finished meat products; hydrobionts; combined meat products; hydrocolloids; rheological properties; functional properties

Suggested citation
Pasichnyi, V., Bondarenko, L., Svyatnenko, R., & Shubina, Ye. (2026). A study of changes in the functional-technological properties of minced meat systems based on hake and broiler chicken meat mince. Animal Science and Food Technology, 17(2), 18-31. https://doi.org/10.31548/animal.2.2026.18
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