Abstract
The article presents the results of studies that were obtained when using coconut milk in the technology of chicken breast production. Experiments were carried out at the Department of Food Technology of the Federal State Budgetary Educational Institution of Higher Education "Don State Agrarian University" in 2019-2020. An increase in the sale of meat and its products by an average of 6.3% was noticed. More than 700 items now have a meat industry. Of these, 64% is cooked sausage and about 25% raw smoked, boiled smoked and raw sausage. To achieve high-quality sausage, manufacturers use only benign raw materials and to lower its cost, add protein ingredients of vegetable and animal origin. And in order to increase the duration of storage and improve the appearance, non-meat components are added - preservatives, flavor additives, emulsifiers. The purpose of this work was to use coconut milk in the technology of chicken breast production. To achieve the goal, the following tasks were set: to develop a technology for the production of chicken breast with the addition of coconut milk, to determine the mass fraction and energy value of the finished product. The subject of the study was chicken breast with coconut milk added. As a result of studying the effect of coconut milk on the percentage of moisture in the finished product, it was found that the weight fraction of moisture varied in the prototypes and amounted to 41.4%, 48.8% and 62.9%, therefore, it was within the framework of GOST P 55455-2013. The energy value indicators of the best sample No. 1 were as follows: EC = 346.92 kcal.
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