Assessment of the impact of composite mixtures on the quality of new meat products

Abstract

Abstract The object of the study of the present work is to establish the dependence of the ratios of recipe components and the parameters of production of a new type of meat product. The solution of the problem of creating a model formulation of a meat product containing a functional composite mixture with a significant content of dietary fiber is presented. The study was aimed at creating mathematical support, which can be used as a basis in assessing the component composition and parameters of preparing meat semi-finished products with specified structural and technological characteristics. During the work, peculiarities of the process of preparation of meat semi-finished products using a composite mixture of non-traditional vegetable raw materials were revealed. The mathematical model was developed, reflecting dependence of quality indices of finished meat semi-finished products on quantity of composite components in formula and conditions of the preparation process. Optimal dosages of composite mixture and values of preparation parameters are determined. A comprehensive approach was used to study the mechanisms of formation of structural and technological effects in ready-made meat systems under different conditions of their production process. The main result of the work is a model describing nonlinear dependencies of the structural parameters of the meat semi-finished product (moisture binding capacity and moisture retaining capacity), technological indices (mince yield and mince color) on the production process conditions (temperature). The authors have analysed dosages of the components of the composite mixture introduced in order to improve not only the physical properties of the meat product, but also the macro- and micronutrients enriching it.