Determination of Properties of Meat Products with Plant Supplements

One approach to improving population nutrition is the development of widely consumed minced meat products (MMPs) enriched with biologically active compounds such as polyunsaturated fatty acids, dietary fibers, and iron. This study investigated the functional–technological properties and chemical composition of MMPs with plant supplements—fenugreek and dried leaves of blackcurrant (DLBC). The emulsion stability of minced meat was assessed based on the mass fraction of the intact emulsion, which lost a certain amount of moisture and fat after heat treatment. The water-holding capacity (WHC), fat-holding capacity (FHC), energy value as well as a proximate composition, including the total iron content were determined using standard methods. Sensory evaluation was conducted using quantitative descriptive analysis and profile analysis methods based on the descriptors of appearance, consistency, cross-sections appearance, flavour, and taste. The protein content of MMPs with plant supplements ranged from 16.4 to 19.0%. Fenugreek increased iron levels from 1.27 ± 0.03 mg/100 g to 2.14 ± 0.04 mg/100 g. FHC and WHC values in samples with fenugreek or DLBC surpassed control values by 6.3–23.0% and 2.7–5.0%, respectively. Sunflower oil, fenugreek, and DLBC not only enhanced nutritional value, but also improved functional–technological properties, sensory quality, and reduced heat-treatment losses. These MMPs can be classified as health-oriented foods suitable for dietary adjustments.