Functional meat products: experience of introducing dietary fiber into chopped semi-finished products

Abstract

Dietary fiber plays a significant role in the functioning of the human gastrointestinal tract. Their presence in the diet allows you to prevent a number of serious diseases associated with both the digestive organs and the cardiovascular and nervous systems. In order to increase the share of dietary fiber in the population's nutrition structure, it is advisable to create functional products based on traditionally consumed foods enriched with various types of dietary fiber. Such traditional products for the Russian consumer are dairy and lactic acid products, bakery products, meat and fish products, poultry. The article presents the results of an experiment on the introduction of several types of dietary fibers (wheat, oat, potato and psillum plantain fibers) into chopped semi-finished meat products During the study, several recipes of cutlets were developed, according to which culinary products were prepared, which were then analyzed according to organoleptic and physico-chemical parameters. The results of the study showed that the products made using psillum fibers have the highest organoleptic qualities. Cutlets with potato fibers also showed satisfactory results of organoleptic and chemical-physical studies. Both types of cutlets were characterized by a pronounced meat taste and smell, a pleasant consistency, there were no extraneous tastes and inclusions in them. Products with other types of fibers cannot be recommended as functional products due to low consumer qualities (grainy texture, pronounced foreign tastes). The development of semi-finished meat products enriched with dietary fibers without loss of consumer properties will allow expanding the market of functional products in the future.