Investigation of chopped semi-finished products made from the broiler chicken meat and enriched with raw buckwheat flour

Meat semi-finished products are in constant great demand like the products enriched with various functional ingredients and plant components, sources of vitamins, minerals, antioxidants, and so on. Flour is introduced into the recipe of the chopped semi-finished products as a binder to form the required structural-plastic properties of the minced meat. Replacing wheat flour with other types of flour, for example, produced from green buckwheat, can contribute to the enrichment of the product with nutrients that are not characteristic for meat. This investigation studies the organoleptic, physical, and chemical indicators of the chopped semi-finished products quality, the recipe of which contains raw buckwheat flour in the form of a protein-in-oil emulsion. The research used generally accepted methods of organoleptic, physical, and chemical analysis. The results of the research showed that an increase of a protein-in-oil emulsion content in the recipe of chopped semi-finished products leads to an increase of their succulence, tenderness, and homogeneity of the product. When introduced in the content of 50 %, it adversely affected the taste, smell and colour of the semi-finished products. The results of the physical and chemical analysis concluded that the nutritional value of all samples is high; it determined the protein content at the level of 16.1-17.4 %, fat - from 16.7 to 18.4 %, moisture - from 67.6 to 71.3 %. The yield of chopped semi-finished products averaged 80.7 %. Thus, based on the results of this work, it can be concluded that the combination in the recipe of poultry meat as a source of animal protein with buckwheat flour as a source of vegetable protein, vitamins, and minerals, makes it possible to obtain a combined product with high nutritional value.