STUDY OF RHEOLOGICAL CHARACTERISTICS OF CHOPD SEMI-FINISHED PRODUCTS FROM VEGETABLE MEAT ANALOGUE IN COMPARISON WITH TRADITIONAL

WNASIE

Abstract

Vegetable meat opens up a huge gastronomic world for us, which consumers are actively exploring. Cutlets, mincedmeat, barbecue, sausages and snacks - part of this abundance can be easily found on the shelves of supermarkets in large cities. Novelties are actively bought up not only by fans of Asian cuisine or adherents of vegetarian principles. And vegetable meat has found itself in lean, halal and kosher cuisines. The more widely a product is distributed, the more the consumer wants to know about its safety. The aim of the work is to study the rheological characteristics of traditional semi-finished products from pork meat and an analogue from vegetable raw materials.

The objects of the study are chopped semi-finished products from traditional pork meat and an analogue from vegetable raw materials. The considered rheological indicators made it possible to compare the semi-finished analogue from vegetable raw materials with the traditional semi-finished product from pork meat.

The paper considered such indicators as rheological properties, moisture-binding capacity and moisture, which will allow us to make a conclusion about the semi-finished product from an analogue of vegetable raw materials. As a result of the rheological studies, it was found that the semi-finished product from an analogue of vegetable raw materials is close in quality to the semi-finished product from traditional pork meat. A semi-finished product from an analogue of vegetable meat is competitive for mass production in the food industry.

The results obtained in the course of the conducted studies allow us to conclude that the deve­lopment of expanding the range of production of semi-finished products from an analogue of vegetable raw materials is a promising direction and will be highly competitive with chopped semi-finished pro­ducts from pork meat.