Abstract
This article is devoted to the optimization of the formulations of mincemeat products (cutlets) based on the semi-finished product from the freshwater mussel of the genus Anodonta. Recipe of this semi-finished product that can be introduced into the composition of different groups of dishes and culinary products has been developed. The article presents the model developed of optimisation of the recipe composition of polycomponent systems according to the optimum daily consumption of protein, fats and carbohydrates, with the classical cutlet technology as an example. In the course of the research, a universal model of an orthogonal central composite design to optimize forcemeat products was developed based on the criterion of a balance of the basic nutrients. The orthogonal central composite design is described in detail with four (n) factors of the optimization of the formulations of forcemeat products, and the homogeneity of the dispersion is confirmed, using Cochran’s C test at the significance level of x (0.05). The significance of the statistical model and the reliability of the regression equation were determined with an F-test. An organoleptic evaluation of the composition of each formulation of forcemeat products on the basis of processed freshwater mussels was made during the experiment by analytical methods – the qualitative method and the developed profile analysis method according to a point scale. The obtained results were presented in the form of a 3D model constructed using the least-squares smoothing method. After the graphic data obtained and the results of the direct measurements had been studied and the regression equation interpreted, we determined that the optimum composition of forcemeat products based on the processed freshwater mussel was the sample having the ratio of proteins, fats, and carbohydrates 1:1.03:4.18, which is the closest to the optimum ratio (1:1:4), and the organoleptic rating 14.25. Besides, basing on formulation 21 developed by us, we have determined the content of minerals, in particular Ca, P, Mg, Fe, I2, in one portion.
Highlights
Formulation of the problemOne of the main problems of providing wholesome food to people is the problem of dietary protein
A problem of the technology of forcemeat products with the use of semi-finished products is determining the optimum composition of the recipe
The purpose of the study is to optimize the recipe of forcemeat products on the basis of freshwater mussels as for the content of proteins, fats and carbohydrates, at one of the maximum organoleptic values, and to create a universal model for other formulations in which the soft body of mussels of the genus Anodonta is used
Summary
One of the main problems of providing wholesome food to people is the problem of dietary protein. Since forcemeat (stuffing) systems are multicomponent, their formulations allow using in their composition processed freshwater mussels as a source of complete protein, unsaturated fatty acids and minerals, including iodine. The introduction of this semi-finished product in the restaurants as an independent product and as part of the main groups of dishes will expand the assortment, add new qualities to the existing dishes and culinary products, and allow balancing their composition. Previous studies confirm that the soft body of Anodonta mussels is a highnutrient raw material rich in essential aminoacids [1], unsaturated fatty acids [2] and micro and macro elements, among them iodine [3], and structural and mechanical parameters optimum for cooking forcemeat products
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
