Abstract
Poultry meat is a valuable source of protein for human consumption. It plays an important role in countries with poor ungulate meat production, including the Republic of Kazakhstan. The intake of fibre by the Kazakh population also remains low, while the intake of saturated fatty acids is excessive. Therefore, it is recommended to combine meat with plant products, e.g. soya flour. In the present research, we developed and evaluated a new meatball product containing different amounts of soya flour. The meatballs proved to be a semi-finished high-protein product. They also demonstrated a good fatty acid and mineral profile. The product with 30% of soya flour showed the best results: 27% of protein, low content of saturated fatty acid, and shelf life of 48 h. To extend the shelf life of the meatballs under refrigerator conditions, new disinfection methods should be developed.
Highlights
People living in developing countries, such as Kazakhstan, need high nutritive products
In the case of L. monocytogenes, the past century saw a substantial improvement in quality regarding the prevalence of this microorganism in food [16]
The use of 30% of soya flour resulted in a semifinished high-protein product
Summary
People living in developing countries, such as Kazakhstan, need high nutritive products. In this context, meat is considered one of the main sources of protein for consumers due to its high nutritive value. Kazakhstan has a specific lack of food-producing animals, and, a low production of meat obtained from domestic and wild ungulates [1]. The food security of meat products there remains unsatisfactory [2]. Kazakhstan needs to develop a more competitive meat industry to improve meat production and market [3]
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