DEVELOPMENT OF TECHNOLOGY FOR MULTICOMPONENT MINCED MEAT PRODUCTS WITH HEMP FLOUR

DHPPBK

Abstract

Meat products are an indispensable and integral part of the human diet. The aim of the work is to research and develop the technology of multicomponent chopped rabbit meat products with vegetable raw materials in the form of hemp flour. The object of research is multicomponent minced meat pro­ducts with hemp flour. The subject of the study is organoleptic parameters, moisture-retaining and moisture-binding ability, pH; yield and loss of chopped products during storage. The article presents a technological scheme for the production of chopped semi-finished products and rabbit meat products with vegetable raw materials. A tasting evaluation of chopped products (cutlets) prepared by different methods of heat treatment and with various breadcrumbs ingredients was carried out. It was found that the maximum number of points for all types of heat treatment is noted in samples of cutlets breaded in amaranth, hemp and rice flour. The consistency of the opinions of the expert commission was determined and the reliability of the conducted tasting assessment was confirmed using the concordance coefficient. It was found that the water absorption capacity and water binding capacity of breaded chopped products are 11.6 % and 3.2 % higher, respectively, than the control sample (no breading). Minimal weight losses of products (13.7 % and 16.6 %) are observed in samples of cutlets prepared immediately after molding and after pre-cooling, which is lower than the established losses for cutlets during heat treatment (20.0 %). When storing chopped semi-finished products in a frozen state, losses of finished products increase, which amount to 21.8 %.