Ветчина рубленая с добавлением лактулозы и пищевой добавки «Глималаск» для геродиетического питания

Abstract

Aim. To develop a line of meat products – chopped gerodietic ham using various types of meat raw materials, lactulose and Glimalask food additive, which has a reduced fat and sucrose content and an increased protein content and basal metabolic rate (BMR). Materials and Methods. The objects of the study were: samples of boiled ham, made in accordance with GOST 31790-2012 and the author's recipe, with the addition of lactulose and Glimalask food additive. In the preparation of control and experimental samples, the following was used: chilled beef of category I – according to GOST 34120-2017, broiler chicken fillet – according to GOST 31936-2012, trimmed lean pork without visible inclusions of adipose tissue, chilled – according to GOST 31476-2012, nitrite salt – according to GOST R 58859-2020, granulated sugar – according to GOST 33222-2015, lactulose "Premium" – according to TU 9197-055-54863068-2014, Glimalask complex food additive (TU 2639-182-10514645-12), food phosphate Hamifos 304 (sodium triphosphate 5-substituted (E451i), P2O5 content of at least 56.0% (manufacturer: Fosfa a.s., Czech Republic); drinking water – according to GOST R 51232-98. Development and research of control and prototype samples were carried out according to generally accepted methods in accordance with regulatory and technical documentation. Organoleptic quality indicators of samples in the course of research were determined in accordance with GOST 9959-2015. A 5-point scale was used taking into account the weight coefficient of organoleptic indicators. Mass fraction of sodium chloride (common salt) was determined according to GOST 9957-2015. Mass fraction of protein was determined according to GOST 25011-2017. Mass fraction of fat was determined according to GOST 23042-2015. Mass fraction of nitrite was determined according to GOST 29299-92. Results. Recipes and a technological scheme of boiled gerodietic ham with a high protein content, no added sugar and low fat content, which have high consumer qualities without compromising organoleptic characteristics, have been developed. Conclusion. The expediency of using lactulose and Glimalask food additive in the production of chopped ham with partial replacement of pork with broiler breast meat and beef has been substantiated. The created chopped ham recipes expand the range of meat products belonging to the category of gerodietic nutrition.