Technological approaches to the production of minced meat semi-finished products enriched with composites of animal and plant origin

The paper substantiates the expediency of developing minced meat semi-finished products using composite mixtures based on vegetable raw materials with a high content of dietary fibers that have a beneficial effect on the human body and meat protein resources from secondary raw materials of the meat industry, which will expand the sector of minced semi-finished products and use protein-containing resources of the meat industry in the production cycle. To create a new formulation, a commercial preparation of apple fiber and a powdered semi–finished product from biomodified masha seeds were used as components for a protein-carbohydrate composite mixture for enriching chopped meat semi-finished product with dietary fibers and minerals. To modify the seeds of masha, germination was used for 48 hours at a temperature of 25°C. A powdered semi-finished product from fermented udder of cattle was used as a protein concentrator. To carry out the biomodification of the udder of cattle, grinding, treatment with the enzyme Protozyme C for 3 hours at a temperature of 55°C, drying and grinding were carried out. A protein-carbohydrate composite mixture (BUKS) has been developed on the basis of composites of plant and animal origin. Based on the study of the functional and technological properties of the meat system, the optimal dosage of BUCS was established, which was 12.5% while maintaining all properties at the level of 69-80%. The results of the research formed the basis for the development of the formulation of chopped semi-finished products - "Tender" cutlets. The conducted organoleptic evaluation of the developed samples showed that the protein–carbohydrate composite mixture significantly improves the sensory characteristics of the finished product. The calculation of the level of satisfaction of the daily need for nutrients when consuming 100 g of Tender cutlets showed that the developed product will cover the body's need for protein by 16.0%, fats by 9.4%, dietary fibers by 27.44%. Thus, the use of BUCS in the technology of minced meat semi-finished products will contribute to an increase in the nutritional and biological value of the final product