Flax-based enrichment of chopped convenience poultry meat

Abstract

Abstract Recently, oilseeds have been of interest to food producers. A positive effect they have on the human body has been known since ancient times. Modern research has discovered even more substances that have a favorable effect on the human body. Literary sources provide enough information on the benefits of flax seeds and flax products – flax oil, flax flour – added in the diet. The paper deals with the techniques to develop convenience poultry (broiler) food by enriching it with raw plant-based materials including oil flax and fiber flax seeds. It presents a set of organoleptic results that evaluate the developed convenience food and amino acid composition of convenience food. Whole oil flax seeds added in an amount of 5% were established to have a positive effect on the organoleptic indicators of convenience food, improving taste, aroma, texture, and reducing the crumbliness factor. Based on amino acid studies, a similar amount of essential amino acids and a greater amount of nonessential amino acids were found to be present in convenience food enriched with oil flax seeds as compared with control samples. Thus, oil flax seeds used for enriched chopped convenience poultry foods are reported to be promising for a wide range of consumers.