ИССЛЕДОВАНИЕ И РАЗРАБОТКА ТЕХНОЛОГИИ ПРОИЗВОДСТВА МЯСНОГО ХЛЕБА

Abstract

The article explores the possibility of using inulin and lamb in meat loaf technology. Physicochemical and organoleptic characteristics of meat loaf were studied, and the positive effect of inulin on the finished product was proved. Inulin is a plant-derived carbohydrate that has unique nutritional and technological benefits. Inulin reduces the risk of colon cancer, atherosclerosis, osteoporosis, diabetes and obesity, maintains low levels of triglycerides and cholesterol in the blood serum, stimulates the immune system, improves the water-holding ability and stability of the emulsion, and also changes the texture and viscosity of food products. As a functional food ingredient, it can be used in various foods as a substitute for fat. The inclusion of inulin in meat products seems to be useful in the production of low-fat products with the desired texture and sensory properties. Currently, the use of inulin in the technology of preparing meat loaf based on lamb is practically not studied. When developing and optimizing the formulations of meat products, an important point is the qualitative composition of food ingredients, which provides physiological needs of the human body for energy and necessary nutrients, taking into account age and existing medical and biological recommendations. Basing on the studies, a formulation and a technological scheme for the production of a meat product were developed. Thus, there was obtained a functional product of good quality, with increased nutritional and biological value, that meets all the requirements of the consumer.