Optimization of the composition of minced meat semi-finished products

Abstract

Abstract To achieve a balanced composition of the product in terms of nutritive value, many researchers recommend combining meat raw materials with vegetable components. The paper presents a technique to optimize the formulation of minced meat semi-finished products developed by mathematical modeling. The main components of semi-finished products are broiler chicken meat, egg melange, and onion, protein-fat emulsion made of chickpea flour, sunflower oil and water. Optimization was aimed at obtaining the ratio of the components to meet the requirements established for nutritive values. At the same time, the recommended amount of vitamin and mineral for adults and the requirements of normative documentation for the quality of semi-finished meat products were taken into account. The target function was the protein content to obtain its maximum value. The optimized formulation obtained was used to make samples of meat semi-finished products, and sensory indicators were evaluated. The results showed that addition of chickpea flour affected the product color. Thus, we can conclude that mathematical modeling is an efficient tool to fabricate a product with desired properties. A combination of raw materials of vegetable and animal origin allows development of nutritionally balanced formulation.