ИССЛЕДОВАНИЕ ВОЗМОЖНОСТИ ОБОГАЩЕНИЯ МЯСНЫХ ПОЛУФАБРИКАТОВ БЕЛКОВЫМИ КОНЦЕНТРАТАМИ КРЕСТОЦВЕТНЫХ КУЛЬТУР

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The purpose of the study is to develop a recipe for a semi-finished meat product with the addition of a protein concentrate of cruciferous crops – camelina and rapeseed grown in the agroecological conditions of the Krasnoyarsk Region. Research objectives: to study the amino acid composition of cruciferous protein concentrates, to assess the quality and food safety indicators; to determine the rational dosage of the protein concentrate of cruciferous crops – rapeseed and camelina in the semi-finished meat product; to conduct an organoleptic evaluation of the finished semi-finished meat product with the addition of cruciferous protein concentrates; to determine the quality and safety indicators of the developed ready-made semi-finished meat product. Objects of study: protein concentrates of cruciferous rapeseed and camelina obtained in the research laboratory of the Federal State Budgetary Educational Institution of Higher Education "Krasnoyarsk State Agrarian University"; developed meat semi-finished products with the addition of cruciferous protein concentrates. To obtain meat chopped semi-finished products, the following raw materials were used: beef cutlet meat – according to TU 9214-001-92075951; raw beef fat – according to TU 100098867.332-2013; wheat bread – according to GOST 27842; breadcrumbs – according to GOST 28402; fresh onion – according to GOST 1723; ground black pepper – according to GOST 29050; table salt – according to GOST R 51574. Methods according to GOST 32951 and TU 9214-039-52115729-2015 were used to determine the quality indicators of protein concentrate and product. The microbiological assessment of the test samples was carried out in accordance with TR CU 034/2013 "On the safety of meat and meat products" and TR CU 021/2011 "On food safety". As a result of the study, the amino acid composition of rapeseed and camelina protein concentrates, which include all essential amino acids, was studied. The organoleptic, physico-chemical parameters of protein concentrates and their safety have been determined. A rational dosage of cruciferous protein concentrate was established, which was 3 % instead of minced meat. The indicators of quality and safety of the developed meat chopped semi-finished product were determined and their compliance with regulatory documentation was confirmed.