Application of brewer’s spent grain in the technology of protein texturates for the meat processing industry

The topic’s relevance lies in addressing the rational utilisation of brewing by-products, specifically brewer’s spent grain. Containing approximately 20% protein, it can enhance the compositional properties of textured soy protein. The study aimed to develop a formulation for grain-protein texturates within the framework of waste-free technologies and environmentally sustainable production. To achieve this, modern and promising methods for obtaining protein concentrates, isolates, and texturates from plant-based raw materials were reviewed. A technology was developed for producing texturates based on soy flour, soy flakes, gluten, and brewer’s spent grain flour. The quality of the resulting texturate was assessed using organoleptic, microbiological, and physicochemical parameters. According to sensory evaluation, a porous textured protein with a fibrous macrostructure was obtained. Moisture content was determined by the drying method to a constant weight at a temperature of 105°C±2°C; protein content was measured using the Kjeldahl method; fat content was assessed by the Soxhlet method; and fibre content was analysed using the FIBERBAG method. Microbiological indicators were assessed as follows: Escherichia coli was detected through inoculation on selective diagnostic media; the count of mesophilic aerobic and facultative microorganisms was determined via inoculation in solid media; yeasts and mould fungi were identified by cultivation on nutrient media, followed by classification based on the characteristic growth features and cell morphology of the isolated microorganisms. The study established that the produced texturate complies with the requirements of DSTU 4538:2006. A comparison with the existing standard revealed a 1% increase in protein content and a 46% reduction in fat content. The organoleptic evaluation confirmed that the product is free of foreign odours and tastes, featuring a highly fibrous structure identical to the texture of natural meat. Microbiological analysis confirmed the safety of the product, as no pathogenic microorganisms were detected, and the total microorganism count remained within permissible limits. The practical significance of this research lies in determining the quality of the grain-protein texturate for its subsequent application in the meat processing industry