Articles
Use of Food Ingredients of Plant Origin in the Chopped Meat Semi-Finished Products Technology
Авторы:
Arkadij S. Ponomarev, Ekaterina V. Pastushkova, Olga V. Chugunova
Abstract:
The thesis presents the study results of the plant origin food ingredients influence on the quality indicators of minced meat semi-finished products (MMSP) from poultry meat. The study aim is to develop a recipe and technology for minced meat semi-finished products of centralized production including a complex additive based on grain raw materials, whey and inulin. A man introduced the hydrated complex food additive in the minced meat, which included: first option – a food concentrate from barley with a low glycemic index, whey powder and inulin; second option – oat bran concentrate with a high content of β-glucan, whey powder and inulin in a ratio of 84 : 14 : 4. The researchers selected components of a complex additive taking into account the formation of the necessary rheological (structural and plastic) properties of minced meat. Tasting assessment results of experimental samples MMSP showed that the complex additive introduction in the amount of 8 % of the semi-finished product mass provided the specified organoleptic characteristics of the finished product, namely the consistency (density) of minced meat – dense and tender; the product had a regular shape without cracks; the appearance on the section was uniform, the taste and smell were pronounced. A man found positive effect on the physical and chemical parameters of the meat system product: an increase in the mass fraction of protein compared to the control sample by 7.3 and 12.56 %, dietary fiber – by 3.2 %, a decrease in the mass fraction of fat – by 0.8 and 1.3 %, respectively. There is an increase in the hydrophilicity of minced meat and the moisture-binding capacity by 8.75 %. Based on a comparative results analysis of the fatty acid composition indicators of the developed samples with the formula of “ideal lipid”, the researchers found that studied meatballs samples with the addition of a complex additive had an increased content of linoleic (1.62 and 1.65) and linolenic (0.12 and 0.15) acids, as well as biological value coefficient of 0.77 and 0.83. A comparative analysis of the amino acid prototypes composition showed compliance with the recommended norms of the amino acid composition of the FAO/WHO (an average excess of 5.5 % and 5.0 %), which indicated a balanced amino acid protein composition of the developed minced semi-finished poultry meat products. The quality assessment results indicated the possibility of using a complex food additive based on grain raw materials in the production of minced semi-finished products from poultry meat.
Keywords:
minced meat semi-finished products; centralized production; food ingredient; oat flour; barley flour; dietary fiber
For citation:
Arkadij S. Ponomarev, Ekaterina V. Pastushkova, Olga V. Chugunova. Use of Food Ingredients of Plant Origin in the Chopped Meat Semi-Finished Products Technology. Индустрия питания|Food Industry. 2021. Vol. 6, No. 3. Pp. 109–119. DOI: 10.29141/2500-1922- 2021-6-3-12
