Prospects of using quail products in the production of meat souffle

Abstract

This research is focused on the development of a recipe composition for meat soufflé enriched with "Iodselen" bioactive additive. The objects of the study were as follows: experimental samples of meat soufflé, obtained according to 3 recipe options with different ratios of the main raw materials, wt.%: quail meat from 80.0 to 90.0, rendered quail fat from 10 to 20. By way of comparison, a meat product has been chosen, the recipe of which is described in patent No. 2726428. As a part of the research, the choice of components of the recipe composition of meat soufflé has been scientifically substantiated, and its quality has been assessed according to organoleptic, physicochemical and microbiological indicators. During the tasting assessment, it has been found that the meat soufflé is characterized by high quality indicators. The highest score has been obtained by sample according to option 3 (5.0 points), in which meat and rendered fat are presented in the following ratio of 85.0:15.0 wt.%. The highest protein content has been measured to be in the meat soufflé according to option 4 which is 28.7%, while the amount of fat in the product obtained according to option 2 was 10.4%, which is 14.7% and 26.6% more than in samples 3 and 4. This is directly related to the introduction of different amounts of basic raw materials into the recipe. It has been found that sample 2 is possessed by the highest energy value of 252.8 kcal (1.058.4 kJ), to the recipe of which 80.0 wt.% of raw meat and 20.0 wt.% of rendered fat were added. However, according to organoleptic assessment, sample 3 is more balanced. The functional orientation of the developed meat product has been proven, so the introduction of 0.06% of “Iodselen” into the soufflé satisfies the body’s daily need for iodine, which is 150 mcg/day, and selenium, which is 55 mcg/day for women and 70 mcg/day for men, for adults (over 18 years old).