A new type of chopped semi-prepared products using antioxidant and chickpeat extrudate

Abstract

Aim. Development of a new type of mutton chopped semi-prepared products with addition of an antioxidant and chickpea extrudate to increase the biological and nutritional value. Materials and Methods. Beef (GOST R 54704-2011), mutton (GOST 34200-2017), chickpea extrudate, antioxidant "Lavitol" and spices were used for the preparation of samples of mutton chopped semi-prepared products. The production of samples of chopped semi-prepared products was carried out in accordance with GOST 32951-2014. Sampling and preparation of samples was carried out according to a single method in accordance with the requirements of GOST R 51447-99 (ISO 3100-1-91). Determination of organoleptic characteristics was carried out in accordance with the requirements of GOST 32951-2014; the mass fraction of fat was determined according to GOST 23042-2015; protein – according to GOST 25011-2017; moisture – according to GOST 33319-2015; trace element composition – according to GOST R 55573-2013, GOST 32009-2013; amino acid composition of animal protein – according to GOST 34132-2017. Results. Comparative analysis of two samples showed that when introducing chickpea extrudate, moisture increases by 0.7%, this contributes to an increase in the quality of finished chopped meat products and a decrease in thermal losses. The mass fraction of protein is greater in the experimental sample by 5.65% than in the control, and the fraction of fat is less by 2.79%. The research results indicate the positive effect of chickpea extrudate and antioxidant on the nutritional and biological value of chopped semi-prepared products. Conclusion. The formulation of chopped semi-prepared products with the use of an antioxidant and chickpea extrudate has been developed, which makes it possible to expand the range of functional meat products.