The use of hemp flour in the production of minced meat semi-finished products

The research objective was the development of the recipes and evaluation of consumer properties of minced meat products (stuffed cabbage) with the introduction of hemp flour. The research problems were to develop the recipe for minced meat based on turkey meat with hemp flour; to study the quality of the minced system with vegetable raw materials in comparison with the control sample; to determine the amount of flour that provides the best organoleptic characteristics of products; to conduct a tasting assessment of chopped products (stuffed cabbage) and to study microbiological indicators. The object of the study was minced meat from turkey with hemp flour and stuffed cabbage produced from it. In the research, hemp flour was used (manufacturer "Compass of health" according to TU 9293-010-58032938-2015). The raw materials used for making turkey stuffed cabbage with hemp flour met the requirements of regulatory documentation, TR TS 021/2011 and TR TS 034/2013. Experimental research was carried out on the basis of the Department "Food technology" of the Altai State Technical University named after I. I. Polzunov. The determination of the moisture-retaining capacity (MRC) was performed using a milk fat meter, moisture-binding capacity (MBC) - by pressing, pH-by potentiometric method, fat-retaining capacity (FRC) - by determining the mass fraction of fat in the sample after heat treatment. Tasting of chopped products (stuffed cabbage) from turkey with hemp flour was carried out in accordance with the requirements of State Standard 9959-2015. Microbiological parameters in meat-growing products were carried out according to State Standard R 54354-2011. Up to 30 % of hemp flour was added to the minced turkey meat system instead of the meat part, in order to establish the amount of the vegetable component that provides the best organoleptic characteristics of the products. Minced meat samples developed according to the recipes were evaluated by organoleptic and functional-technological indicators in comparison with the control. The best quality indicators of the stuffing system were observed in the sample with the addition of 20 % hemp flour. The recipes for turkey stuffed cabbage with hemp flour were developed and a tasting evaluation was conducted. It was established that meat and vegetable products (stuffed cabbage) with the addition of 20 % do not worsen the sanitary and hygienic quality of products.