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Abstract
When developing the technology of meat products with dietary fiber, the question arises of the need to obtain optimal consistent and organoleptic characteristics, that is, specific values of the structural-mechanical, functional-technological parameters of these products, objectively reflecting the consistency. This article is devoted to the results of a study of organoleptic quality indicators, functional-technological and structural-mechanical properties of chopped semi-finished products (cutlets) from elk meat with the addition of beet fibers (fiber). As the material for the study, we used samples of chopped semi-finished products without and with the addition of beet fibers (fiber) instead of bread in the amount of 25%, 50%, 75%, 100%. In the process of work, generally accepted methods of researching the organoleptic, functional-technological and structural-mechanical properties of meat products were used. Studies have led to the conclusion that the properties studied depend on the amount of fiber added and the higher its content, the higher the yield of the product, but lower sensory and strength indicators of quality. Replacing 50% of bread with beet fibers is optimal from the point of view of forming the consistency and taste of the product, and also contributes to its enrichment with dietary fiber.
Highlights
In our experimental minced meat semi-finished product made from elk meat, we propose to replace wheat bread with beet fiber, which in the cutlet mass serves as a moisture-absorbing material, imparting porosity to finished products, providing them with juiciness, but serving as a source of simple carbohydrates
A sample of beet fiber was a homogeneous finely ground free-flowing powder of light cream color with a neutral taste, with an odor characteristic of dried fibers purified from beet odor, without foreign odor, impurities and pests with the following chemical composition
The protein and ash in the composition will further increase the nutritional value of semi-finished products made from elk meat, the low fat content will not have a significant effect on the energy value of the product
Summary
The presence of functional components makes it possible to increase the nutritional and biological value of the product, but various factors affect the decision of the manufacturer whether to use a specific functional ingredient or not: the level of food consumption, the biological effect of human exposure, stability in the food matrix and its effect on such quality parameters, like color, taste and texture [7,8]
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