Development of resource-saving technology of chopped semifinished products based on lamb

• Published in: IOP conference series. Earth and environmental science Vol. 965; no. 1; pp. 12045 - 12051
• Main Authors: Kolosov, Y A, Shirokova, N V, Chamurliev, N G, Kolosova, N N, Vorontsova, E S, Shperov, A S
• Format: Journal Article
• Language: English
• Published: Bristol IOP Publishing 01.01.2022
• Subjects: Adipose tissue; Amaranth; Artichokes; Collagen; Indicators; Materials selection; Meat; Modules; Moisture; Mutton; Nutrition; Nutritive value; Organoleptic properties; Proteins; Qualitative analysis; Raw materials; Sheep; Technology
• ISSN: 1755-1307; 1755-1315
• DOI: 10.1088/1755-1315/965/1/012045

Abstract The aim of the study was to develop the formulation and technology of chopped semi-finished products based on mutton with a multicomponent protein mixture, as well as the characteristic of the nutritional value of the product intended for functional nutrition. When conducting experimental studies, a set of indicators of functional and technological properties of sheep meat of the Edilbaev breed was determined by generally accepted methods: moisture binding ability, moisture-retaining ability, fat-retaining ability, organoleptic indicators of the finished product. Taking into account the high content of collagen and adipose tissue in the middle part of the carcass, the low moisture-retaining capacity of meat, we recommend using it in the production of chopped semi-finished products. Based on the results of the evaluation of the qualitative characteristics of soy, amaranth, artichoke and inulin, the choice of vegetable raw materials for further use in chopped semi-finished products is justified. Recipes of chopped semi-finished products using a protein module have been developed. The organoleptic characteristics of the finished product were studied, the optimal ratio of components was selected and the optimal dosage of the protein module was determined.