Quality assessment of meatcontaining semi-finished minced products with duck meat

Abstract

An urgent issue for meat processing companies is to expand their product range and increase production, and to make the product economically viable for the consumer. One of the ways to solve this problem is to produce meat-containing foods. Research on the development of new meatcontaining semi-finished formulations using locally sourced meat and animal protein ingredients to make high-value, affordable food available to consumers is promising and needs further development. The purpose of our work was to substantiate the feasibility of production of meatcontaining chopped semi-finished products with duck meat and mechanically deboned turkey meat, expanding the range of meat products, while increasing the biological value. Three model recipes were developed on the basis of the recipe-analogue of “Domashni” cutlets. The possibility of replacing of pork and beef for duck meat and mechanically deboned turkey meat was studied in semi-finished chopped meatcontaining products. The total number of duck meat and mechanically deboned turkey meat (MDTM) was 61%. The other components of the formulations did not change. Combining duck meat with MDTM in the proposed proportions in the meatcontaining systems of the patties allows improving the nutritional and biological value of the product and its quality indicators. Replacing second-grade beef with MDTM and pork with duck meat allows getting model minced meat with functional and technological indicators at the level of traditional patties. The use of secondary protein raw materials, namely MDTM, makes possible to obtain chopped semi-finished products with high nutritional value: increased protein content – 11.96–12.45 g/100 g of food, which is 1.10–5.24% higher than in patties with traditional raw materials; with reduced fat content – by 15% compared to the test samples. The proposed formulations made it possible to increase the biological value of meat-containing chopped cutlets, namely to reduce the number of limiting amino acids from six to two. Replacing of pork and beef in duck meat and MPMO recipes had a positive effect on sensory evaluation of the products. The highest overall score was obtained from the recipe 1 containing 25% duck meat and 36% MPMO.