DEVELOPMENT OF TECHNOLOGY FOR THE PRODUCTION OF SEMI-FINISHED MEAT USING VEGETABLE RAW MATERIALS

Abstract

The article discusses the problem of the spread of food-dependent conditions and diseases during the COVID epidemic, constant stress and martial law, which leads to the fact that providing the population with food becomes an important state task. At the same time, nutrition should not only satisfy a person's physiological needs for nutrients and energy, but also provide a preventive and curative effect, contribute to the protection of the human body from the adverse effects of the environment. That is why the goal of the work is to develop the technology of chopped meat semi-finished products enriched with BAR of plant origin. We chose sprouted wheat and lentil flour as research objects. Sprouted grains are a healthy food or supplement. Sprouted grains contain a whole complex of biologically active substances, they contain calcium, chromium, copper, silicon, selenium, zinc, iron, iodine, vitamins B5, E, C, D, P, folic acid. Lentils are the main agricultural leguminous crop grown on the territory of Ukraine. As can be seen from the table. 1 lentil seed contains 23...33% proteins, 25...50% starch, 2...3% sugars, 4.0...7.3% fiber, 1.5...2.8% fat, 2.4...3.8% of minerals. Lentil proteins are distinguished by a well-balanced composition in relation to essential amino acids, lentils contain a lot of lysine, threonine, tryptophan; pea protein is characterized by a high content of water- and salt-soluble fractions. The organoleptic properties of chopped meat semi-finished products enriched with biologically active substances were studied in comparison with traditional products. The total scores of the developed products are at the control level. The main difference is the presence of characteristic external and taste characteristics that correspond to the developed scoring scales of organoleptic quality indicators. The test samples are characterized by: a homogeneous mass on the cut, a golden crust, a pleasant aroma, moderately salty taste. Analysis of the biological value indicates an improvement in the chemical composition. There is an increase in dietary fiber content by 7–8 times, which provides about 20% of the daily requirement.