CHOPPED MEAT SEMI-FINISHED WITH QUINOA SEEDS AND PUMPKIN FIBER

Abstract

Subject. A vegetable supplement, meat models, cutlet recipes. Purpose. Development of the technology of low-calorie chopped semi-finished products based on vegetable components enriched with dietary fibers. Method. functional and technological (moisture-binding capacity, moisture content, chemical composition) and sensory (color, taste, smell, consistency). Results. One of the effective ways of improving the nutritional status of consumers is to provide the population of Ukraine with high-quality meat products and to expand the assortment of chopped meat products with improved functional and technological properties The advantages of the developed minced meat semi-finished products with a complex vegetable supplement made of pumpkin seed fiber and quinoa flour compared to traditional cutlet masses from the point of view of nutritional and biological value have been proven. After conducting experimental studies, it was established that the most rational is the addition of pumpkin seed fiber and quinoa seed flour to semi-finished meat in the amount of 10% of the product weight in a hydrated state (1:1). This content of the additive will improve organoleptic indicators, namely taste, smell and consistency. It has been established that in experimental samples with a complex plant additive, the consistency of the finished product is more compacted, as the content of free moisture is significantly reduced. The perspective of using a complex plant additive made of pumpkin seed and quinoa seed fiber in the technology of chopped meat semi-finished products has been experimentally confirmed, which allows for more rational use of meat raw materials, the production of semi-finished products with better moisture-binding and moisture-retaining abilities, enriched with protein, balanced in terms of amino acid composition and with a lower cost. Scope of results. The conducted research makes it possible to diversify the assortment of low-calorie meat products with new vegetable raw materials of increased biological value.