The development of new types of culinary minced poultry products

The aim of the research was to develop the recipes and technologies for preparing chopped products for preventive purposes from poultry meat with the addition of cottage cheese and fiber (cellulose). The research objectives were to substantiate thepossibility of using cottage cheese and fiber in making chopped poultry products; to determine the optimal ratio of prescription components; to develop the recipes for new types of culinary products from poultry meat; to conduct the research for new types of culinary products on the main indicators: organoleptic, physical and chemical, food and energy values; to develop regulatory documentation for a new type of culinary products. Standard methods were used in the study. Model systems containing cellulose and fat-free cottage cheese with the level of poultry replacement from 5 to 25 % in the increments of 5 % were developed. The degree of swelling of cellulose at different water ratios and temperatures of heating was determined. The maximum degree of fiber swelling was revealed at hydromodule of 1:5 and heating from 65 to 95 °C. Organoleptic evaluation of finished products had high scores for model systems with poultry meat replacement of 10 and 15 %, respectively. Physical and chemical parameters of developed semifinished products and finished products had close values to the control sample. Based on the data obtained, the optimal values of the level of replacement of poultry in the recipe of chopped products for the composition of hydrated fiber and fat - free cottage cheese were determined 10 and 15 %. The calculation of nutrition and energy value of finished product was made.