Common bracken fern (Pteridium aquilinum (L.) Kuhn) as an alternative raw material in the making of meat products

The study is devoted to the study of the possibility of using common bracken fern (Pteridium aquilinum (L.) Kuhn) in the production of semi-finished meat products in the dough. The aim of the study is to substantiate the advisability of using the common bracken fern (Pteridium aquilinum (L.) Kuhn) in the formulations of semi-finished meat products in the dough, as functional and technological additive. The objectives of the study are to analyze the market of manufacturers of semi-finished meat products in dough (frozen dumplings) presented in retail chains in Krasnoyarsk, to determine the influence of fern on technological properties of semi-finished meat products in the dough, to develop the formulations of minced meat semi-finished products with partial replacement of the main raw material with a vegetable component - common bracken fern (Pteridium aquilinum (L.) Kuhn), to assess the quality and safety indicators of semi-finished meat products in the dough with common bracken fern. The analysis of the market of semi-finished meat products in the dough presented in retail chains in Krasnoyarsk has been carried out. The dosage of common bracken fern (Pteridium aquilinum (L.) Kuhn) (20 %) in minced meat providing the best organoleptic characteristics of the product has been established. Positive effect of common bracken fern (Pteridium aquilinum (L.) Kuhn) on functional and technological properties of semi-finished meat products has been shown (increased MBC by4.5 % and MRC - by 6.2 %, FRC - by 2.1 % compared to the control). A new recipe for meat and vegetable dumplings with partial replacement of the main raw material with a vegetable component - bracken fern (Pteridium aquilinum (L.) Kuhn) has been developed. The correspondence of the developed semi-finished meat products in the dough has been established in the terms of physical and chemical parameters (mass fraction of muscle tissue in the filling recipe, mass fraction of minced meat to the mass of dumplings, the thickness of the dumplings dough shell, mass fraction of sodium chloride, mass fraction of protein in the product / in the filling, mass fraction of fat in the product / in the filling) and safety indicators (toxic elements, pesticides, antibiotics, radionuclides, dioxins) State Standard R 55456-2013 and TR CU 021/2011.