Food fibers in production of chopped meat semi-finished products

Quality of life, working capacity and longevity depend on what a person eats. Meat is one of essential nutritional factors, but it lacks carbohydrates. Dietary fiber is known to be important for prevention of human diseases (diabetes, obesity, cancer, cardiovascular diseases), therefore, recipes for meat products with food fiber are currently being developed. The article presents developed recipes for semi-finished minced meat products from poultry with the introduction of natural dietary wheat fibers «Unitsel VF 200» in place of the chicken fillet part. The study of functional, technological and organoleptic properties of experimental minced meat samples with additive «Unitsel VF 200» made it possible to obtain product containing complex of all nutritional elements, including proteins, fats, carbohydrates, dietary fiber, while meeting the necessary sensory characteristics. The optimal amount of added wheat fibers «Unitsel VF 200» to the composition of minced poultry meat was 2-4 % in dry form, 5-10 % in hydrated form.