ANALYSIS OF RAW MATERIALS AND DEVELOPMENT OF THE RECIPE COMPOSITION OF MEAT AND FISH BURGERS

Abstract

The technology of production of structured food products is based on the implementation of functional properties of raw material ingredients, which in the technological flow are capable of forming structured systems.To give food products the appropriate consistency, it is necessary to use food additives and protein-containing fillers that modify and stabilize their structural and mechanical properties.When solving the optimization problem in the recipe of the control sample, chicken meat was replaced with turkey meat, and mackerel with mackerel fish.Everyone knows that chicken or turkey meat is low-calorie, helps to lose weight, and is considered an element of proper and healthy nutrition. Turkey meat has less cholesterol and saturated fats than chicken; the calorie content of turkey is also lower; turkey contains a fairly large amount of sodium, so you do not need to use a lot of table salt when cooking it; the meat of this bird is hypoallergenic; it has a higher content of vitamins A, B, E, and even phosphorus, calcium and iron than chicken.In the work, we use hydrocolloids, namely sodium alginate, to improve the sensory characteristics of meat and fish semi-finished products.It was found that replacing part of the meat with fish gel in the amount of 7, 10 and 13 % leads to an improvement in the functional and technological indicators of model minced meat: the indicators of VUZ, VZZZ and ZHUZ increase on average by 7.8 %, 10.1 % and 5.3 %, respectively.It was experimentally established that the protein content in samples No. 1, 2 and 3 is 2 %, 0.8 % and 0.3 % lower than in the control, respectively. At the same time, the proteins of burgers are distinguished by a balanced amino acid composition. The KRAS indicators and the biological value for burgers are 40.375 % and 0.833; 26.25 % and 0.874; 59.625 % and 0.884 respectively.Based on a comparative analysis of the comprehensive evaluation of the recipes, the most optimal recipe for burgers containing fish gel in an amount of 10 % of the mass of meat raw materials was selected.It has been proven that during the refrigeration process of burgers at a temperature of minus 180 °C and natural air circulation, oxidative processes occur much more slowly, which allowed to increase their shelf life by almost 3 times.