USE OF MAGNESIUM ASPARTATE FOR ENRICHMENT OF SEMI-FINISHED MEAT PRODUCTS

Abstract

In this work, the influence of magnesium aspartate on the biological value and organoleptic characteristics of meat patties - semi-finished products made of minced meat - was studied. The role of magnesium for human is extremely large, it is one of the essential nutritional factors, since magnesium can improve metabolism and blood formation. Magnesium aspartate is a biologically active substance that has the ability to increase the bioavailability of magnesium and improve its absorption in the body. Recently, magnesium aspartate has been actively used not only as a medicine, but also as an additive to food products, in particular, for enriching semi-finished meat products. The purpose of this work is to study the effect of enrichment of meat patties with magnesium aspartate on their biological value, product storage ability, taste, smell and texture characteristics. Experiments were carried out and meat patties were evaluated before and after enrichment with magnesium aspartate. As a result of the study, it was found that the enrichment of meat patties with the studied additive leads to an increase in the magnesium content in the product, which can have a positive effect on the health of the consumer. A recipe for patties with the addition of magnesium salts has been developed. A comparative evaluation of control samples and samples with different concentrations of additive was carried out. It was found that the additive affects the organoleptic characteristics, and also inhibits the growth and development of microflora in semi-finished products, which leads to an increase in shelf life. Evaluation of the taste, smell and texture characteristics of meat patties showed that enrichment with magnesium aspartate in the recommended doses does not affect the taste and smell of the product, but leads to an improvement in the texture. Increasing the water-binding capacity of the product makes it more tender, juicy and appetizing. Taking into account that for better absorption of ions in the body, the presence of vitamin D and B6 is necessary, the required amount of vitamins was calculated and introduced into the product. Thus, the enrichment of meat patties with magnesium aspartate can be beneficial for human health and improve the quality of the product. These results can be used in the food industry when developing new products.