Products of processing of Jerusalem artichoke for enrichment of food systems based on resources of rabbit breeding

Abstract

Abstract The development of meat-based foods enriched with functional ingredients is an urgent and promising direction and allows expanding the market of products produced for healthy eating. The aim of the work was to develop prescription-component solutions of meat-growing systems with functional properties. The efficiency of creation of meat and vegetable chopped semi-finished products enriched with dietary fibers obtained on the basis of Jerusalem artichoke tubers with the use of enzyme preparation Pectinase and powdered semi-finished product of Jerusalem artichoke is shown. The composition of meat systems on the basis of resources of animal husbandry and rabbit breeding is proved. The optimal dosage of introduction of vegetable additives from Jerusalem artichoke (15% for dietary fibers and 12% for powder of Jerusalem artichoke) on the basis of studying functional and technological properties of forcemeat systems is experimentally established. The chemical composition and organoleptic characteristics of chopped semi-finished products of enriched composition were studied and the positive influence of introduced plant composites on quality indicators and flavor profile was established.