Recipe development for minced meat semi-finished products enriched with the Irish sea moss

Introduction.The research was aimed at the development of a recipe and analysis of the production technology of minced meat semi-finished products using different amounts of Irish sea moss.

The goal of the research was to develop a recipe for minced meat semi-finished products with the introduction of Irish sea moss.

The objects and methods of the research. The studies were conducted at the Department of Biotechnology and Food Products of the Ural State Agrarian University. Crushed Irish sea moss was added in different amounts as a food additive. The mass fraction of table salt in cutlets was determined by the Mohr method, the temperature - with a thermometer. Organoleptic studies were carried out by an expert commission of 5 people.

The results and discussion. A recipe was developed for the production of minced meat semi-finished products with the addition of Irish sea moss from 1.5 to 3% of the mass of raw meat. The content of proteins, fats, carbohydrates, iodine and energy value in the studied samples were calculated. The minimum amount of iodine was found in the control sample - 10.2 μg. In fortified samples, the iodine content fluctuated from 8.7% to 10.8% of the recommended daily intake. According to the results of organoleptic tests, sample No. 3 was determined to be the best, it had excellent taste qualities, appearance and cross-sectional appearance typical of minced semi-finished products. The largest amount of table salt was determined in sample No. 4, made with the maximum amount of the added additive.

The conclusion. According to the conducted research, we recommend adding Irish sea moss to minced cutlets in an amount of 2% of the meat raw material. 

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