Using the Flax Seeds and the Flax Oil in the Production of Chopped Semi-finished Chicken Meat Products in Order to Enrich Them with Polyunsaturated Fatty Acids

Abstract

AbstractThe research results of the ‘Uralsky’ flax cultivation in the Central Russia and obtaining the seeds stock and its seeds for the purpose of enriching the chopped semi-finished poultry products (cutlets) are presented in the article. Obtaining the plant-based functional substances from the flax seeds, as well as identifying the feasibility of using the locally updated plant raw material for producing the enriched semi-finished products with certain effects has been the purpose of the study. With this end in view, the research has been made to develop the chopped semi-finished poultry products enriched with the flax seeds of ‘Uralsky’ oil flax variety, as well as with the locally-updated oil flax seeds, and with the flax oil. The fatty acids composition of the samples enriched with the flax oil have been identified. The research techniques are as follows: evaluation of the organoleptic properties for the developed semi-finished products and for the reference sample, fatty acids identification for the semi-finished products enriched with the flax seeds and the flax oil on the ‘Kristall 5000.2’ gas chromatograph, amino acid protein composition identification for the developed semi-finished products using the amino acid detector YL 9100 HPLS System. The study revealed that using the locally-updated flax seeds enriches the organoleptic properties of the semi-finished products. The evaluation of the fatty acids composition identified a lower content of the polyunsaturated fatty acids in the developed samples of semi-finished products supplemented with the locally-updated flax seeds. This study has never before been conducted in the Smolensk Region and has a scientific novelty. KeywordsOil flax‘Uralsky’ varietyLocally-updated flaxFlax seedsFlax oilFatty acids compositionOrganoleptic properties