Aim. To develop a poultry whole muscle meat product with taste components. Material and Methods. Sampling and preparation of samples for laboratory research was carried out according to a unified methodology in accordance with the requirements of GOST R 51447-99 (ISO 3100-1-91). Determination of organoleptic characteristics was carried out according to the requirements of GOST 9959-91; GOST R 53159-2008; GOST R 53161-2008, physical and chemical characteristics was determined according to GOST R 55791-2013. The mass fraction of fat was determined according to GOST 23042-86; protein – according to GOST 25011-81; sodium chloride – according to GOST 9957-2015; sodium nitrite – according to GOST 8558.1-2015; moisture – according to GOST R 51579-99. Results. A recipe for poultry jerky whole muscle meat product with the addition of dry juniper berries to the curing mix has been developed. The results obtained indicate that the product has high organoleptic and physicochemical characteristics, despite the fact that the experimental sample was slightly inferior to the control sample in terms of the mass fraction of protein and fat due to a decrease in the consumption rate of the main and auxiliary components. Addition of dry juniper berries and coriander to the product recipe gave the product an original coniferous aroma and tart taste, and also improved its appearance due to pieces of dry berries on the surface. Use of inexpensive and low-calorie raw materials makes the finished product dietary and reduces the cost of its production. Conclusion. Poultry jerky whole muscle meat product has been developed, has practical and social significance and expand the range of meat delicacies.

According to experts and scientists of the processing industry, the production of chicken products is a promising direction, as it allows you to expand the product range. So, in the last few years, along with the classic ones, new technologies for the production of dietary products have been used. The article presents data on the effect of spinach on the organoleptic, physical and chemical properties of minced chicken. The positive effect of spinach and a mixture of proteins on the value of moisture-retaining (MRA) and moisture-binding (MBA) abilities, as well as the nutritional value of semi-finished poultry products, has been proved.

Горлов И.Ф., доктор сельскохозяйственных наук, профессор, академик РАН 1,2 Княжеченко О.А., младший научный сотрудник 2 Бузова В.В., магистрант 2 Шинкарева С.В., кандидат биологических наук, доцент 2 Храмова В.Н., доктор биологических наук, профессор 1,2 Gorlov I.F., doctor of agricultural sciences, professor, academician of RAS 1,2 Knyazhechenko O.A., junior scientific researcher 2 Buzova V.V., master student 2 Shinkareva S.V., candidate of biological sciences 2 Khramova V.N., doctor of biological sciences, professor

Для исследования перспективы использования белкового отстоя – вторичного сырья пивоваренного производства в технологии колбасных изделий были выработаны по разработанной рецептуре образцы полукопченых колбас: опытный, содержащий белковый отстой в количестве 10% взамен части мясного сырья и пищевую добавку «Глималаск», и контрольный, не содержащий указанных ингредиентов. При исследовании физико-химических показателей полученных изделий установлено, что в экспериментальном образце содержание белка было на 1,93% выше, а жира – на 1,2% ниже, чем в контрольном. Сравнение аминокислотных профилей образцов колбас показало, что внесение белкового отстоя компенсирует недостаток некоторых аминокислот, повышая биологическую ценность готового продукта. Самое высокое содержание имели незаменимые аминокислоты, мг: лейцин + изолейцин 1318, лизин 778, валин 479. Органолептическое исследование выявило, что внесение в колбасное изделие белкового отстоя вместе с пищевой добавкой «Глималаск», которая позволила уменьшить горьковатый привкус и более чем в 2 раза по сравнению с контрольным увеличить в опытном образце содержание глицина, способствовало улучшенному цветообразованию, а также повышению стабильности при хранении. Это подтверждает эффективность использования белкового отстоя при производстве полукопченых колбасных изделий. To study the prospects of use protein sludge – secondary raw materials of brewing production in the technology of sausages, samples of semi-smoked sausages – experimental, containing protein sludge in an amount of 10% instead of a part of meat raw materials and a food additive “Glimalask”, and a control, which does not contain these ingredients, were developed according to the developed formulation. In the study of physical and chemical parameters of the obtained products found that the experimental sample protein content was 1,93% higher and fat – 1,2% lower than in the control. Comparison of amino acid profiles of sausage samples showed that the introduction of protein sludge compensates for the lack of some amino acids, increasing the biological value of the finished product. Essential amino acids leucine + isoleucine, lysine, valine had the highest content – 1318, 778 and 479 mg, respectively. Organoleptic study revealed that the introduction of protein sludge into the sausage product together with the food additive “Glimalask”, which allowed to reduce the bitter taste and more than 2 times in comparison with the control increase in the experimental sample glycine content, contributed to improved color formation, as well as increased stability during storage. This confirms the effectiveness of the use of protein sludge in the production of smoked sausages.