Використання харчової клітковини у технології січених м'ясних напівфабрикатів

Abstract

The production and consumption of meat and meat products in Ukraine are increasing every year. The highest rates are observed in the segment of chilled meat semi-finished products. Manufacturers of chopped semi-finished products use technologies for enriching meat products with dietary fiber, which improve the consumer and technological properties of the product. A comparison of the effects of adding fiber to fat and meat shows that in the case of meat the result is more pronounced. This is due offact that wheat fibers bind water more efficiently, which is released from the meat during heat treatment. The aim of the work was to investigate the effect of dietary fiber Kametsel on the quality indicators of chopped semi-finished products. The material of the research was «Juicy» cutlets from mechanically deboned poultry meat with different amounts of Kametsel additive. The generally accepted methods for determining the organoleptic properties of the product were used. The mass fraction of moisture was determined by the method of drying in a drying oven, and the water-binding capacity (WBC) of minced meat was determined by the Grau-Gamma method. It has been established that the use of dietary fiber Kametsel in the composition of model samples of «Juicy» cutlets improves their consistency and increases their juiciness. The highest product yield 80,31 % was observed for semi-finished products with the highest dietary fiber content. The lowest was at the variant II 71,40%, which is less than the control variant by 7,38%. In the semi-finished products of variant III, the values of moisture were higher by 63,50% and the moisture-binding capacity of minced meat by 61,40%, which is higher than the control samples by 2,20 and 1,80%. Adding Kametsel additive to minced meat is one of the ways to obtain high-quality meat products with controlled properties.