Use of cranberry processed products in the technology of chopped semi-finished products

https://elibrary.ru/YGARCG

Abstract

Manufacturing of meat products with not only high organoleptic properties but also biological value is currently a priority task. The tendency to use plant components in the technology of chopped semi-finished products is constantly growing. The properties of chopped semi-finished products in a casing (kupaty) with the addition of whole cranberries and processed products were studied. The introduction of a plant ingredient affected the content of crude ash in the product compared to the control sample: in the sample with chopped berries, the ash content increased by 0.18%, and in the samples with whole berries by 0.08%. The content of macroelements such as calcium, phosphorus and potassium increased by 6.5-90.5%.