DEVELOPING TECHNOLOGY TO PRODUCE CUTLET MASS OF FUNCTIONAL PURPOSE FROM MINCED MEAT, KELP AND VEGETABLE RAW MATERIALS

The aim of the study is to investigate the effect of kelp, soy flour and linseed oil on the functional and technological (water-holding and fat-absorbing capacity) indicators of model systems of cutlet mass. The objects of the study were model systems of minced meat mass, to which kelp and non-traditional plant raw materials were added. Microbiological indicators of the developed minced meat with kelp met the requirements of regulatory documentation throughout the shelf life, which indicates the epidemiological safety of the developed product. When enriching the model food compositions with potassium iodide, iodine was preserved by 42 %, with kelp – by 61 %. A model composition of cutlet mass with kelp, soy flour and linseed oil was developed. With a decrease in the proportion of soy flour in the cutlet mass, the moisture-holding capacity increased from 47.2 to 48.8 %. At the same time, the experimental samples retained moisture at the control level (48.2 %), which is explained by the bread content and its high moisture-holding capacity. With an increase in the amount of bread in the cutlet mass, the relative moisture-holding capacity increases. The fat-absorbing capacity of model cutlets with kelp increases compared to the control: in the experiment without bread content – by 2.3 %, in the experiment with 50 % replacement of bread – by 1.6 %. According to the results of the study of the chemical composition of finished products made from model compositions with kelp, it should be noted that the protein content increased by 3.2 %, iodine – by 25.5 times, selenium – by 19.6 times, folic acid – by 5 times, vitamin E – by 50 % compared to the control.