Development of a frozen semi-finished meat product with a probiotic culture of Lacticaseibacillus rhamnosus GG

Abstract

Probiotic microorganisms are an important part of the diet for human health. The development of probiotic functional food products and the expansion of their range through new product groups, including those based on meat raw materials, is an urgent task for the food industry. The aim of the work is the development of a frozen semi-finished meat product with a probiotic culture L. rhamnosus GG for public catering establishments. To achieve the goal of the study, the determination of the structural-mechanical and organoleptic characteristics of minced meat and semi-finished products was carried out depending on the composition of the main and auxiliary raw materials, as well as the microbiological assessment of the thermal stability of the encapsulated culture of microorganisms after freezing, storage and preparation of the semi-finished product. Based on the results of the study, beef and raw beef fat were selected as the main raw materials, and the dosage of STPP tripolyphosphate was determined - 0.15 kg / 100 kg of minced meat. Samples of semi-finished products produced according to the developed recipe had the best organoleptic and structural-mechanical properties (elasticity - 78.2 N·mm, adhesion - 1.3 N·mm). Losses after heat treatment and bringing semi-finished products to culinary readiness were up to 30%, which makes the product economically viable and corresponds to the yields for products of this category at catering establishments. The survival rate of L. rhamnosus GG after heat treatment of semi-finished products was 59 ± 2%, and their final number allows us to classify the product as a probiotic. The developed semi-finished products can be introduced at catering establishments.