DEVELOPMENT OF A FORMULATION AND TECHNOLOGY FOR THE PREPARATION OF A MEAT AND VEGETABLE PRODUCT WITH BIOLOGICALLY ACTIVE ADDITIVES

Abstract

The presented article discusses the development of a formulation and technology for the preparation of an innovative meat and vegetable product in the format of cutlets with biologically active additives (dietary supplements). The relevance of the topic is due to global trends in the production of functional foods that contribute to diet correction and disease prevention. Traditional meat products are characterized by high calorie content and lack of dietary fiber, which leads to nutritional imbalance. The introduction of vegetable raw materials (carrots, squash, onions, dill) and dietary supplements (fiber, carrot and pumpkin powders, inulin) allows you to optimize the nutritional composition, increase the protein content to 19%, fiber to 3.5 g / 100 g and beta-carotene. The aim of the study was to create a technology that provides high organoleptic (4.8–5 points), physico-chemical (yield 85-90%) and microbiological safety indicators (contamination <10^4 CFU/g). The methodology includes computer modeling of the formulation (per 100 kg: 72 kg of beef, 15-20% of vegetables, 5% of dietary supplements), organoleptic and instrumental analyses according to GOST standards, calculation of adequacy according to the norms of physiological needs. The optimal formulation has been confirmed by experiments: Dietary supplements in a dose of 2-5% prevent the separation of minced meat, improve the structure and extend the shelf life up to 5 days at 0-6 ° C. The technological scheme covers grinding, cutting, forming and roasting (180°C, 5-7 min). Economic efficiency: the cost is 250-300 rubles/kg when using domestic raw materials. The results demonstrate the potential of the product to expand the range of healthy food. It is recommended to develop technical specifications for industrial implementation. The novelty lies in an integrated approach to the enrichment of semi-finished meat products, providing biological value and consumer attractiveness.