Investigation of organoleptic and functional-technological parameters of meat breads using mechanically deboned poultry meat


Keywords: duck meat, mechanically deboned poultry meat of Turkey, meatcontaining bread, combined product, recipes, functional and technological properties

Abstract

Creation of combined meat products combining traditional consumer properties, as well as the possibility of using non-traditional raw materials in their recipes, is aimed at the expansion and rational use of the raw material base of the meat processing complex and solves the problem of reducing nutrient deficiency in the diet of the population. Therefore, the issue of the use of mechanically deboned poultry meat in meat bread technology and its impact on qualitative indicators and functional and technological properties is relevant. The aim of the research was to study the feasibility of the use of mechanically deboned poultry meat in the technology of combined products. Three model recipes based on the formula-meat analogue “Chainyyi” were developed. The possibility of replacing beef and pork meat with duck meat and mechanically deboned poultry meat of turkey was studied in the bread recipes. The total amount of duck meat and mechanically deboned poultry meat was 63%. As a protein ingredient able to bind moisture and relatively inexpensive compared to meat raw material, 20% of the pig's heart was added to the formulation, as well as 2% XB Fiber. Other components of the analogue formulation have not changed. Combination of duck meat with mechanically deboned poultry meat of turkey and pork hearts in the abovementioned ratios as part of meatcontaining bread stuffing systems allowed to improve the nutritional value of the product and its qualitative indices. The research confirmed the possibility of combining regional and relatively cheap raw materials to increase the nutritional value of meatcontaining products, namely breads. The bulk of proteins in the experimental samples increased by 6.5710.38% and was within the range of 17.9617.34%. On average, 4.98% decreased the fat content, the product became less calorie relative to the analogue by 15.9816.76%. The formulations of model minced meat were distinguished by a higher index of the water-holding capacity, the content of binding moisture and the best indicators of plasticity. This affected the quantity of finished products, which amounted to 120.64117.3% to the mass of raw materials, while in the control sample this figure was lower by 3.497.47%.

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Published
2019-04-23
How to Cite
Tischenko, V., Bozhko, N., Pasichnyi, V., & Brazhenko, V. (2019). Investigation of organoleptic and functional-technological parameters of meat breads using mechanically deboned poultry meat. Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies. Series: Food Technologies, 21(91), 3-8. https://doi.org/10.32718/nvlvet-f9101