The technological justification of using herbal supplements in recipes for half-finished meat

The consumer properties of half-finished meat are determined by the chemical composition of raw materials. The use of supplements of plant origin makes it possible to stabilize functional and technological properties of raw materials, increase a biological value, and improve organoleptic indicators of finished products. Linseed meal, buckwheat flour, carrot powder are rich in mineral substances and vitamins, dietary fibers, proteins, and polyunsaturated fatty acids. The unique chemical composition of supplements favours the improvement of taste, nutritional and biological value of half-finished meat products. The research objective was the technological justification of recipes for comminuted meat products using herbal supplements. As a result of a trial experiment it’s found out that the introduction of buckwheat flour in the amount more than 10 % from the minced meat mass to half-finished meat products has an adverse effect on the body, taste and flavor of finished products. During the organoleptic analysis it’s been proved that the samples of meat products containing the minimum content of buckwheat flour and linseed meal (5 %) are characterized by the best indicators, during testing they received 4.8 and 4.5 points (“excellent” quality level). As a result of laboratory investigations it’s determined that the introduction of supplements of plant origin leads to a significant increase in proteins in samples of meat products by 10.7-30.4 %, the introduction of linseed meal results in the growth of fats by 33.7-56.2 % in comparison with check samples. The content of mineral substances and vitamins in test samples of comminuted meat products considerably increases in comparison with check samples. The maximum content of dietary fibers, potassium, calcium, phosphorous, vitamins are found in samples which contain linseed meal and carrot powder as supplements. The use of linseed meal, buckwheat flour and carrot powder in the minced meat recipes leads to the improvement of organoleptic indicators of meat products, the increase in the content of proteins, fats, carbohydrates, dietary fibers, vitamins and microelements.