COMPREHENSIVE ASSESSMENT OF THE QUALITY OF MEAT PRODUCTS WITH CHLORELLA MICROALGAE
DOI:
https://doi.org/10.31073/foodresources2025-24-15Keywords:
microalgae, Сhlorella, сomprehensive quality indicator, organoleptic indicators, protein, biological valueAbstract
Subject. The issue of providing the population with a balanced diet is one of the top priorities today. A violation of the human diet causes low consumption of complete protein, many vitamins and minerals, dietary fibers, etc. Therefore, improving food security is still relevant, where research in the field of food production enriched with biologically valuable food components plays an important role. Thus, the subject of the study is to obtain a set of data characterizing the quality of the developed meat products with the microalgae Chlorella and proving their increased nutritional and biological value. Purpose. The aim of the research is to calculate a complex index of quality assessment of pates with Chlorella microalgae using qualimetry methods and an algorithm for calculating the complex assessment. Conduct a quantitative comparison of the product under study with the control sample (reference) in organoleptic, nutritional and energy indicators, microbiological and safety indicators. Methods. Within the framework of the conducted research, instrumental, organoleptic and expert methods of quality assessment were used; methods of cause-and-effect analysis, methods of logical generalization of research results and formulation of conclusions were used. Results. The complex quality indicator of pates with Chlorella microalgae has been determined. The ‘Tree of properties’ with the main groups of indicators that have significant consumer properties is constructed. The feasibility of using microalgae in the production of meat products has been proved, which contributes to the increase of its nutritional and biological value, the expansion of the range of health products. Scope of results. The model of complex quality assessment of meat products with Chlorella microalgae is proposed. The presented results of calculation of the complex quality index of pates with microalgae Chlorella indicate the potential competitiveness of the developed products in comparison with traditional food products.
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