Study of the functional and technological properties of boiled ham products

Purpose. Study of functional and technological properties of the developed samples of ham restructured with plant ingredients. Materials and Methods. The objects of the study were samples of minced ham with plant components: pumpkin pulp and spinach. A set of standard and adapted methods, including physicochemical and organoleptic methods, were used to conduct the studies. The experiments were repeated three times. The obtained data were processed statistically. Results. The introduction of pumpkin pulp and spinach into the mince increased the mass fraction of moisture, while affecting the water-binding capacity. The use of plant components significantly affected the chemical composition of the finished products: in sample No. 2PS, protein increased by 1.5%, and fat decreased by 6.04% (Р≤0.001). In sample No. 1T, protein increased by 0.7%, and fat decreased by 2.53% (Р≤0.01). The addition of spinach also reduced fat by 4.81% (Р≤0.001), but led to a decrease in protein by 0.6%. As a result of the experimental studies, it was found that the sample with the addition of 3.5% pumpkin pulp and 2% spinach (No. 2PS) demonstrated the best organoleptic and physico-chemical properties. Conclusion. It has been experimentally studied that the addition of plant components such as pumpkin and spinach increases the mass fraction of moisture in raw mince, but reduces its water-binding capacity. As a result of using these ingredients, an increase in protein content and a decrease in the proportion of fat in restructured ham products from poultry meat are observed, which indicates a positive effect of plant additives on the chemical composition of meat products.