Использование крупяной культуры в мясных полуфабрикатах

Abstract

Aim. Study of the effect of buckwheat on the functional and technological properties and organoleptic indicators of minced meat systems for the production of minced meat semi-finished products. Materials and Methods. In the conditions of the laboratory of the Department of Technology of Production and Processing of Agricultural Products, Kalmyk State University named after B.B. Gorodovikov developed control and prototype meat chopped semi-finished products. The production of samples was carried out in accordance with GOST 32951-2014. Sampling was carried out according to the requirements of GOST R 51447-99. The determination of the functional and technological properties of minced meat was carried out according to GOST 9793-74, GOST 33319-2015, as well as according to the methods set out in the textbook Antipova L.V. et al. [12]. Organoleptic evaluation of finished products was carried out according to GOST 32951-2014 and GOST 9959-2015. Results. The analysis of experimental data shows that the introduction of buckwheat increases the functional and technological properties of model minced meat compared to the control sample in the following values: water-binding capacity (WCC) – from 69.5 to 75.1%; water-holding capacity (WHC) – from 71.3 to 76.9%; fat-retaining capacity (HUS) – from 58.6 to 64.8%; emulsion ability (ES) – from 72.4 to 76.2%; emulsion stability (SE) – from 80.8 to 84.1%. Thus, when using a new additive in the recipes of meat semi-finished products, an increase in the functional and technological properties of model minced meat is observed with the introduction of 3 kg of cereal culture per 100 kg of meat raw materials. Conclusion. The possibility of using buckwheat in the manufacture of minced meat semi-finished products at a dosage of 3 kg per 100 kg of meat raw materials was revealed. It has been established that the introduction of cereal culture in excess of the recipe into the minced meat not only preserves the organoleptic properties of the product unchanged, but also improves the functional and technological properties of minced meat systems.