Combined semi-finished poultry meat products formulation

Abstract

Semi-finished products made from poultry meat are widely popular among different segments of the Russian population. A special place belongs to products made from minced meat mass. Currently, there is a need to develop recipes for combined minced products with a lower cost, good organoleptic and physicochemical characteristics. The traditional recipe for the preparation of products from the minced poultry meat mass involves the use of hand-boned chicken meat. Mechanically deboned poultry meat differs from manual deboned meat by a lower moisture and protein content, a higher fat content, which makes its usage promising. The authors experimentally establish the most appropriate combination of traditional raw materials and mechanically deboned meat (90:10) for the preparation of products from the chopped poultry meat mass. This ratio was acknowledged as the best while determining organoleptic (sectional view, smell, taste, consistency) and physicochemical (mass fraction of total ash, moisture, acidity, mass fraction of carbohydrates) indicators. A model sample of a prepared combined semi-finished meat product had a flat surface, dense and elastic consistency, a homogeneous minced meat structure, a pleasant chicken taste and aroma. The authors note that within completion of products made from minced poultry meat mass, there is a possibility to partially replace chicken meat with mechanically deboned meat by picking the optimal recipe. In such event, the quality indicators of the finished, combined product do not deteriorate, the product retains traditional organoleptic characteristics, is balanced in the main nutrients and has a high nutritional and biological value.