The research of quality indicators of minced products based on freshwater mussel and ginko biloba powder
An analytical review of the literature on the ways of using hydrobionts in the technology of minced products was conducted. The possibility of using ginkgo biloba leaf powder for enrichment of minced products and their functional properties has been investigated. Based on the results of previous comprehensive studies of the physicochemical composition and safety indicators that formed the basis of the developed regulatory documentation for the semi-finished product of freshwater mussel, the possibility of using the soft body of the mussel genus Anodonta in the cuttings technology was proposed and investigated. The possibility of producing chopped freshwater mussel products with the addition of ginkgo biloba leaf powder as a functional additive is experimentally confirmed in this article. The influence of different percentages of ginkgo biloba powder on the organoleptic, functionally technological and rheological properties of the developed cutlets has been investigated. Optimal doses of use of ginkgo biloba powder in the recipe for chopped products based on freshwater mussel have been established. The differences in the plastic viscosity of different minced samples were investigated, which is explained by the different content of ginkgo biloba leaf powder supplement. The viscosity quantification in all samples indicates the rate of destruction of the structure. The output of the finished products, moisture-holding and fat-holding capacity is determined. Studies have been conducted to determine the level of active acidity of finished products. The complex of qualitative characteristics of the developed chopped products (cutlets) is investigated. The regularities of the influence of the component composition on the functional and technological characteristics of ground beef systems based on freshwater hydrobionts have been established. Investigation of the use of locally sourced, raw materials rich in nutrition in technology for minced meat products is relevant. This will allow to expand the range of existing hydrobionics products and to obtain functional products.
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