INFLUENCE OF PROTEIN-MINERAL ADDITIVES ON THE QUALITATIVE CHARACTERISTICS OF THE MINTING SYSTEM OF MINUTE SEMI-FINISHED MEAT PRODUCTS-Reference-Cited by-同舟云学术

INFLUENCE OF PROTEIN-MINERAL ADDITIVES ON THE QUALITATIVE CHARACTERISTICS OF THE MINTING SYSTEM OF MINUTE SEMI-FINISHED MEAT PRODUCTS

Published:2024-03-29 Issue:1(13) Volume: Page:73-81
ISSN:3006-0524
Container-title:Bulletin of Shakarim University. Technical Sciences
language:
Short-container-title:jour

Author:

Akimova D. A.¹^ORCID,Kakimov A. K.²^ORCID,Yesimbekov Zh. S.³^ORCID

Affiliation:

1. Shakarim University of Semey; Kazakh research institute of processing and food industry Semey branch

2. Shakarim University of Semey

3. Kazakh research institute of processing and food industry Semey branch

Abstract

Proteins from hydrolysates of the collagen-containing component have the properties of biological substances and can be used as active components of functional food products. The development of chopped semi-finished meat products using collagen hydrolysates from secondary products of the poultry processing industry is a promising direction in the food industry. The paper presents the results of a study of the influence of a protein-mineral additive from chicken legs (BMD) on the quality characteristics of the minced meat system of minced semi-finished meat products. BMD is obtained by finely grinding chicken legs, using various processing methods and drying to a powdery state. Several types of minced meat systems have been developed. A comparative analysis of the chemical composition and functional and technological properties of minced meat systems was carried out. The feasibility of mechanical and biotechnological methods of influencing secondary poultry products in order to obtain a protein-mineral additive (PMD) and its use in the production of meat products has been experimentally confirmed. Based on the conducted research, we can conclude that replacing wheat bread in the recipes of chopped semi-finished products with BMD helps to increase the protein content. The sample with the addition of a protein-mineral additive containing flax flour has the highest protein content of 26.83%, which exceeds the protein content in the control sample by 5.4%; the addition of BMD with barley flour exceeds the protein content in the control sample by 4.4%. These samples of semi-finished products had lower losses during heat treatment and received high scores during organoleptic evaluation.

Publisher

Shakarim University

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