Enrichment study of chopped half-finished poultry meat with calcium by introducing nutrients of animal and vegetable origin

Abstract

Abstract The most significant components of the food quality are its chemical composition, biological value and effectiveness. It is especially important to have a chemical composition for nutritional food and drink, in which functional ingredients of plant and animal origin are additionally added. A promising production basis is poultry meat as a raw material with a high yield, fast rates of receipt and cost recovery for raising, as well as high nutritional value. The article shows the findings of the development and production of enriched half-finished broiler meat in stock. The enrichment of the developed half-finished products was done with raw materials containing calcium: mineral enriching agent from eggshell, black and white sesame. The biological value of half-finished products was improved due to the introduction of coagulated egg mix. The performed studies have proved that the addition of a mineral enriching agent is more prospective in comparison with the enrichment of vegetable raw materials in terms of calcium content. Meanwhile, its addition in a considerable amount worsens the organoleptic parameters of half-finished products, which is a negative factor. The use of black sesame enhances the calcium content in half-finished products in a substantial amount. The addition of white sesame slightly raised the calcium content in the half-finished products. However, these half-finished products were noted for their high organoleptic parameters.