ИССЛЕДОВАНИЕ ПОЛУФАБРИКАТОВ В ТЕСТЕ С БЕЛКОВЫМ ОБОГАТИТЕЛЕМ

Abstract

The growth of popularity of prepared meat products in dumpling forces the implementation of innovative technologies into their production. The growth of consumption in the market of convenience meat products is associated with the increase in the consumption of semi-finished products with various food ingredients, which have an original, unique taste and a different price category. The quality of convenience meat products in dumpling does not always meet the expectations of the consumers despite of their high demand. One of the ways to solve this problem is the active introduction of modern resource-saving technologies providing the use of protein ingredients of an animal origin in the production of meat products. One of the technologies aimed at a comprehensive approach to the modification of the properties of the raw material is the biotechnological processing of raw materials with collagen. The paper presents the results of the analysis of meat pockets with a different level of the protein fortifier introduction. This protein fortifier is obtained on the basis of biotechnological by-products processing. The technology of obtaining a protein fortifier from collagen-containing raw materials, oatmeal and dried lyophilized fermentation starter of bacteria, is describe. The protein fortifier is added into the meat pockets during the mincemeat preparation stage. The obtained semi-finished products with the addition of the protein fortifier are determined to correspond to the organoleptic and physical and chemical parameters of the State standards (GOST 32951-2014). The protein content increases and the fat content decreases with the increase of the protein fortifier in the minced meat. However, the content of the protein fortifier above 30 % leads to a loss of juiciness, the minced meat becomes softer. Thus, the introduction of biotechnological principles for the processing of collagen-containing raw materials makes it possible to obtain meat pockets with high nutritional value and at the same time to ensure the efficient use of resources at the enterprise.