The effect of plant components on the rheological properties of chopped semi-finished products from mulard meat

Abstract

This article presents the results of an analysis to assess the effect of plant components on the rheological properties of chopped semi-finished products from mulard meat. Flour-ground talkan oatmeal, pea flour, white sesame flour and kelp algae were used as vegetable components. During the experiment, the analysis of changes in general deformation, plastic deformation, elastic deformation and modulus of elasticity was carried out. The nature of the change in the criterion of stickiness (adhesion) and consistency according to its five descriptors describing the consumer properties of products was also considered. The results of the study indicate a positive dynamics of changes in rheological parameters when plant components are introduced into the recipe. The analysis of the data obtained allows to establish 4% white sesame flour and 5% kelp as the recommended dosage for adding to the recipe of chopped semi-finished products from mulard meat.