Kupaty production safety features using hydrated potato flakes

The purpose of research is to study the features of the safe production of kupaty using vegetable raw materials in the form of hydrated potato flakes. Tasks: to study the organoleptic, chemical (including toxicological), microbiological indicators of kupaty; calculate the economic efficiency of research. The object of study was chicken kupaty. Research was carried out in the laboratory of the Department of Animal Science and Technology of Animal Products Processing of the Institute of Applied Biotechnology and Veterinary Medicine of the Krasnoyarsk State Agrarian University. In the technological process of kupaty production at the stage of minced meat preparation, part of the minced meat was replaced with hydrated potato flakes in the amount of 5 %. When conducting an organoleptic evaluation, it was found that the experimental samples have a lighter color than in the control by 0.2 points, a more pronounced taste, which exceeds the control score by 0.1 points, and the difference in consistency is 0.3 points in benefit of a prototype with hydrated potato flakes. Physical and chemical indicators (mass fraction of protein 13 %, mass fraction of fat 18, mass fraction of carbohydrates 0.8, mass fraction of moisture 76, mass fraction of sodium nitrite 0.005 %) of the produced kupaty correspond to TU 9214-012-84579933-09 “Semi-finished minced meat and meat-containing articles”. In microbiological studies, mesophilic aerobic and facultative anaerobic microorganisms, bacteria of the Escherichia coli group and coliform bacteria were not found, which indicates the safety of the product obtained. Replacing 5 % of minced meat with vegetable raw materials increased the level of profitability by 1.2 % by reducing the cost by 7.8 rubles per 1 kg.