Evaluation of Boletus edulis powder effect on snack meat products quality indicators

The aim of the study is to evaluate the possibility of using Boletus edulis (porcini mushroom) powder in meat snack recipes. The objectives of the study were: to establish a rational amount of Boletus edulis powder added to the minced meat of snacks, to determine the quality characteristics of the experimental samples and to compare them with those of the control sample, and to develop preparation stages. A control sample was created as a comparison standard based on the recipe for preparing meat snacks from chicken meat. The experimental samples were prepared based on the recipe of the control sample with the addition of a new ingredient, Boletus edulis powder, which was added to the minced meat in various dosages: sample № 1 - 0.1 %; sample № 2 - 0.5 %; sample № 3 - 1 %. Boletus edulis powder was obtained by grinding dried mushrooms to a powder consistency. An organoleptic and tasting assessment of the samples was carried out, based on which the best experimental sample was selected. According to the obtained results of the quality indicators of meat snacks with the addition of Boletus edulis powder, it was found that the rational dosage of the introduced ingredient is 0.5 %. The stages of obtaining meat snacks from chicken meat with the addition of Boletus edulis powder, which is introduced into the minced meat system during the production of minced meat, were developed. Chilled raw white chicken meat (breast) was ground to a minced meat consistency, while the necessary spices were prepared in accordance with the recipe; the casing was pre-soaked in warm water. The next step is mixing the minced meat with spices and filling the casings with it. The resulting loaves were frozen, after which they were peeled from the casing and cut into small slices, 0.3 mm thick, on a slicer. This was followed by convection drying at a temperature of 60 °C for 2.5 hours. The introduction of Boletus edulis powder into the recipe for meat snacks will improve the consumer properties of meat products, and will also lead to an expansion of the range with an increased content of physiologically significant substances.