The study of the quality characteristics of meat-based semi-finished products with the addition of pumpkin puree

Functional-technological and organoleptic properties of model forcemeat systems were studied, into which the plant additive - pumpkin in the amount of 5 to 25% of the total mass of minced meat was introduced. When studying the functional and technological parameters of the latter, it was found that their properties depended on the amount of additive added. Organoleptic indices, when added to minced mashed potatoes in the amount of 5... 25%, improved. In comparison with the control sample (79.2 points), with the addition of 20% of the vegetable additive, the taste and aroma of the semi-finished product became softer, the consistency and juiciness improved. With an increase in the dosage of the additive to 25%, the smell and taste of the pumpkin became more pronounced, the color on the cut deteriorated.