Development of technology of meat products using plant raw materials
https://doi.org/10.53315/2949-1231-2022-1-2-67-72
Abstract
The purpose of scientific research is to create a product with a gerodietic orientation from broiler meat, and to investigate the qualitative characteristics of raw materials and technology from broiler chicken meat.
In the process of research, a recipe for a baked poultry meat roll using vegetable raw materials was developed. The results obtained indicate that the product has high organoleptic and physico-chemical parameters, 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. The inclusion of prunes in its recipe gave the product an original aroma and tart taste. The use of lactulose in the formulation with the Glimalask complex food additive had a positive effect on the color formation of the finished product. The inclusion of low-calorie meat sources (broiler chicken fillet) in the recipe made it possible to reduce the mass fraction of fat by 6.2% and increase the mass fraction of protein by 5.1% in the finished product.
The use of inexpensive and low-calorie raw materials makes the finished product dietary and reduces the cost of its production.
About the Authors
N. N. Moroz
Kalmyk State University named after B.B. Gorodovikov
Russian Federation
Russian Federation
Candidate of Agricultural Sciences, Associate Professor.
Elista
E. N. Ochirova
Kalmyk State University named after B.B. Gorodovikov
Russian Federation
Russian Federation
Candidate of Agricultural Sciences, Associate Professor.
Elista
A. G. Sukhodolova
Kalmyk State University named аfter B.B. Gorodovikov
Russian Federation
Russian Federation
Magister.
Elista
References
1. Akopova, N.E. Norms of physiological needs in energy and nutrients for various population groups of the Russian Federation. / N.E. Akopova, E.V. Yemelyanova, L.S. Kuchurova. – M.: Federal Center for Hygiene and Epidemiology of Rospotrebnadzor, 2009. – 36 p
2. Goldberg, N.D.. Nutrition of young athletes / N.D. Goldberg, R.R. Dondukovskaya. – M.: Soviet sport, 2012. – 280 p.
3. Lamazhapova, G.P. Physiology of nutrition / G.P. Lamazhapova. – M.: Mir nauki, – 46 p.
4. Liflyandsky, V.G. The newest encyclopedia of essential substances / V.G. Liflyandsky. – St. Petersburg: Neva, 2004. – 384 p.
5. Martianova, L.E. The role of poultry meat in the meat industry / L.E. Martianova, Yu.S. Savelyeva // Electronic scientific and methodological journal of Omsk State University. – 2016. – No. 2. URL. http://ejournal/omgau/ru/index.php/spetsvypusk-2/31–spets02/418-00167.
6. Natyrov, A.K. The use of cereal culture in meat semi-finished products / A.K. Natyrov, E.N. Ochirova, D.D. Mamaev, N.N. Seinabdilova, Zh.Zh. Zhanybekova // Agrarian and food innovations – Volgograd – No.4 (16) 2021– pp.75-84.
7. Soloviev, V.I. Chemical composition of tissues and meat quality of broiler chickens depending on growing conditions / V.I. Solovyov // Bulletin of the Kursk State Agricultural Academy. – 2015. – No. 6. – pp. 60-62.
8. Chemical composition of Russian food products: handbook. – M.: DeLiprint, 2002. – 236 p.
Review
For citations:
Moroz N.N., Ochirova E.N., Sukhodolova A.G. Development of technology of meat products using plant raw materials. The Agriculture and Ecosystems in Modern World: Regional and Inter countries’ research. 2022;1(2):67-72. (In Russ.) https://doi.org/10.53315/2949-1231-2022-1-2-67-72
Views:
350
Email this article 