Functional and technological properties of meat semi-finished products with BAA

Abstract

The article presents the basic information about the functional and technological properties of semi-finished meat products with biologically active additives of vegetable powders: fiber, chia seeds, ground black pepper. The choice of a biologically active fiber supplement, chia seeds, for the creation of a meat semi-finished product for functional purposes is substantiated. The moisture-binding, moisture-retaining and fat-retaining abilities of minced meat for the production of meat semi-finished products for functional purposes have been determined and analyzed. The optimal dose of the biologically active additive of fiber and chia seeds was determined. As an ingredient, chia seeds are versatile in any dish, being able to absorb liquid and turn into a gel. Dietary fiber passes through the entire digestive tract almost unchanged. But this substance is of great importance for proper digestion and weight correction, regulation of sugar and cholesterol levels in the blood. The purpose of developing new specialized products is to obtain enriched meat compositions for the industrial production of high quality semi-finished products. The article presents data on the optimization of the ingredient composition of meat culinary products, considering the technological properties of raw materials and biomedical recommendations for the nutrition of the population. The list of ingredients with immunomodulatory and antioxidant properties and the possibility of their use in the preparation of specialized meat culinary products has been scientifically substantiated. The relationship between the mass fraction of protein, fat and carbohydrate components has been established. Moisture-binding capacity for minced meat with fiber and chia 80.1–88.1%, water-holding capacity 84.2–86.0% and fat-binding capacity 80.1–88.2%.