Potato flakes use in the semi-finished meat products

The purpose of research is to develop a recipe for semi-finished meat products with the addition of potato flakes. Objectives: to select the optimal amount of additives introduced into the recipe of semi-finished meat products and to study their effect on the organoleptic and physico-chemical parameters of the product. The studies were carried out in the laboratory of the Institute of Land Management and Agrotechnologies of the Primorskaya State Agricultural Academy. The object of research was meatballs. Potato flakes were used as an additive. The scheme of the experiment included the production of meatballs with the replacement of minced meat by 4%; 8; 12 and 16% potato flakes. As a result of research, it was found that flakes added to minced meat during the preparation of meatballs affect their organoleptic and physico-chemical parameters. It has been established that with an increase in their number, the weight loss during freezing decreases, technological losses after the heat treatment of the semi-finished product are reduced, and the yield of finished products increases. As a result of replacing raw meat in minced meat with potato flakes, an increase in the carbohydrate content in the product was noted due to a decrease in the content of protein and fat in it. An organoleptic evaluation showed that the addition of flakes to the composition of minced meat affects the texture, taste and smell of the product. Meatballs are more juicy, with a homogeneous, not crumbling structure. Based on a comprehensive assessment, it was found that the replacement of 8% minced meat with potato flakes in the production of meatballs contributed to the improvement of the organoleptic and physico-chemical parameters of the finished product, as well as their taste.