Allium sativum powder effect evaluation on meat snack products quality indicators

The purpose of the study is to evaluate the possibility of using the plant component of the peduncle Allium Sativum in the formulations of meat snacks. Objectives: to establish a rational amount of Allium Sativum peduncle added to minced meat snacks; to determine the qualitative characteristics of prototypes and comparison with those of the control sample; to develop stages for preparing meat snacks from chicken meat with the addition of a plant ingredient. The traditional recipe for making meat snacks was used as a control sample. The peduncle of Allium Sativum was collected in the vicinity of the city of Krasnoyarsk during its technical maturity in July 2023. After collection, it was dried at a temperature of 60 °C in a vegetable dryer, after which it was crushed. Experimental samples were prepared based on the recipe of the control sample with the addition of a new ingredient of the peduncle Allium Sativum, which was added to the minced meat in powder form in various dosages. An organoleptic and tasting assessment of the samples was carried out, on the basis of which the best prototype was selected. According to the obtained results of quality indicators of meat snacks with the addition of Allium Sativum peduncle, it was established that the rational dosage of the introduced plant ingredient is 1 % instead of raw meat. A basic scheme for producing snacks from chicken meat with the addition of the Allium Sativum peduncle, which is introduced into the minced meat system during its formation, is proposed. The introduction of the Allium Sativum peduncle into the recipe of meat snacks instead of minced meat will help improve the consumer properties of meat products, increase the biologically active substances in its composition, expand the range, and reduce the cost of finished products.