Plant components influence on the minced poultry meat quality

The purpose of the study is to determine the effect of the introduced plant components on the quality of the combined product made on the basis of poultry meat. The object of the study is minced meat (chicken minced meat, partially replaced by a vegetable component (corn and rice flour). The study was carried out in accordance with the requirements established in TR CU 021/2011, TR CU 034/2013 and SanPiN 2.3.2.1078-01. Experimental work was carried out in the laboratory of veterinary and sanitary examination of the Institute of Animal Husbandry and Veterinary Medicine, Primorsk State Agricultural Academy, Ussuriysk. Determination of functional-technological and physico-chemical parameters was carried out according to generally accepted methods. At the first stage of the study, the main raw materials (minced chicken) were replaced with rice and corn flour in the following proportions: 10; 12; 15; 18; 20 %. The best organoleptic characteristics of the combined minced meat were noted in prototypes with an input share of the vegetable component of 18 %. This made it possible to reduce the content of the mass fraction of moisture and increase the values of the functional and technological indicators of water-holding capacity (WHC) and moisture-binding capacity and (VSS) in experimental samples compared with the control. At the second stage, changes in the functional and technological properties of the combined product (minced meat and vegetables) were experimentally established during freezing (-18 °C) for 30 days. The values of VHC and VSS in experimental samples No. 1 (with rice flour), No. 2 (with corn flour) after storage decreased in relation to the values of these indicators before freezing. There is also a slight gradual decrease in pH. The quality control of the studied samples of minced meat during storage at low temperatures was carried out. A study was conducted, including the determination of physico-chemical parameters (acid number and amino-ammonia nitrogen). In sample No. 1, compared with the control and experimental samples No. 2, the amount of free fatty acids formed during hydrolysis was the smallest, the lowest intensity of accumulation of protein hydrolysis products was noted compared to the other samples participating in the experiment.