Results of semi-finished horse meat products research using protein fortifiers after heat treatment

Abstract

Meat products play a key role in human nutrition. It is necessary to introduce and apply new, extraordinary approaches to solving a number of problems in order to intensify technological processes and create environmentally safe, harmless and optimal technologies for processing raw materials. In the production of meat products, the main requirement for raw materials is its balance in all ingredients, proteins, fats, carbohydrates, minerals, as well as the balance of proteins in amino acid composition. Horse meat fully meets this requirement. One of the most dynamically developing branches of the meat industry is the production of semi-finished meat products. The purpose of the research is to study semi-finished horse meat products using protein fortifiers after heat treatment. As a result of heat treatment, meat products acquire new characteristic taste, aromatic qualities, a dense texture and are better absorbed. In the steamed test products, the moisture content increased by 1.01%, the fat decreased by 0.87%, and the protein increased by 1.01%. In fried semi-finished products, the loss of vitamins was: thiamine (B1) - 30%, riboflavin (B2) - 10%, niacin (PP) - 15%, tocopherol (E) - 17.5%, A and C - 19.97 and 70 % respectively. In steamed semi-finished products, the loss of vitamins in niacin (B1) - 10%, riboflavin (B2) - 10%, niacin (PP) - 10%, tocopherol (E) - 12.2%, A and C - 15, 02 and 60% - respectively. The study of the mineral composition of fried and steamed semi-finished products showed that the loss of mineral substances was: potassium - 23.3 and 19.8%; sodium - 15 and 10.24%; calcium - 10 and 5.04%; magnesium - 21.9 and 12.75%; phosphorus - 20.1 and 10.7%; iron - 4.98 and 3%; zinc - 5.04 and 2.9%, respectively. In general, 0.81 is consumed from the amount of NAC products exposed to frying; steam treatment: 0.88.