Using in the technology of meat chopped semi-finished products from the flour of germinated seeds from nutt

One of the tasks of meat industry was to develop new generation of foodstuff having complementary protein composition and close to "ideal" amino acid composition. In this regard, the most economical was using protein of plant origin. The aim of the research was to optimize chemical composition of meat-and-vegetable chopped semi-finished products based on the introduction of flour from sprouted legume seeds nutt. The work was performed at the Department of Food Technologies of FSBEI "Don State Agrarian University", Persianovsky, Rostov Region. The objects of the research were new protein complexes based on sprouted mouth seed flour, control and model mince, combined meat-and-vegetable semi-finished products and finished products; carried out a preliminary germinating of nutt seeds, which ensured activation of enzymatic system, synthesis of protein organelles and nutrients and contributed to the acquisition of special qualities of plant raw materials. In order to determine optimal amount of functional protein product introduced, tasting evaluation of mince cutlets was carried out with the addition of 10 %, 15 and 20 % of nutty flour instead of the main meat raw material...