The influence of recipe components on the structure and nutritional value of semi-finished meat products

Introduction. Recipe optimization is the key factor in developing functional semi-finished meat products for individuals with disabilities. The goal of the research was to evaluate the influence of rarely used plant-based raw materials on the functional and technological characteristics of meat products at all stages of the technological cycle. The object and methods of the research. Organoleptic, rheological, physicochemical parameters of semi-finished products and products cooked in a combi steamer using modern and generally accepted methods were determined. The objects: minced meat, vegetable raw materials, cutlets (semi-finished products, culinary products). The results and discussion. The combination of meat food systems was carried out using one or more meat components, vegetable additives and spices in the recipe. 8 recipes of meat cutlets were obtained, containing 60.7-75.7 % meat component, 18.5-23.5 % vegetables, 0.8 % spices. The pH of raw semi-finished products was found to be 5.99-6.42, while that of finished products was 6.22-6.48. The minced meat density was 0.958-1.005 g/cm³; moisture content was 73.0-81.6 %, and moisture binding capacity was 73-84 %. Such a high WBC was achieved through plant additives (rice, barley, and chickpeas), which affected the yield of products during heat treatment. The addition of 5-15 % of cereals showed that the taste changed and the technological properties of the minced meat deteriorated. The optimal recipe included poultry, pork, and zucchini. The range of recipe variations was 20 %. The nutritional value of the minced meat system was 8.5 g protein, 0.84 g fat, and 76 g carbohydrates (including 24.6 g dietary fiber) per 100 g minced meat. The optimized Scheffe simplex-lattice method recipe had a high nutritional value: 15.3 g protein, 8.8 g fat, 5.2 g carbohydrates, and 160.4 kcal per 100 g of semi-finished product. The quality of the finished cutlets was 4.5-4.8 points. Conclusion. A series of recipes for minced meat semi-finished products with plant additives were simulated. Semi-finished products, chilled (0-4 °C) or frozen to -18 °C, packaged in bags, have a shelf life of 7-90 days in accordance with TR CU 021/2011.

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