APPLICATION OF INNOVATIVE INGREDIENTS IN THE TECHNOLOGY OF CHOPPED MEAT SEMI-FINISHED PRODUCTS
Abstract
The article substantiates the feasibility of improving the technology for the production of minced meat semi-finished products through the incorporation of innovative ingredients of natural origin, obtained from the processing residues of non-traditional plant raw materials – milk thistle seed cake and flaxseed cake. The current state and development trends of the meat semi-finished products market are analyzed, and the main challenges related to ensuring product safety and enhancing the nutritional, biological, and functional value of the products are identified. A comprehensive analysis of the chemical composition and functional-technological properties of these new types of raw materials for minced meat products was conducted, revealing a high content of dietary fiber, proteins, bioactive compounds, and minerals, which contribute to the improvement of the products’ nutritional value. The effect of varying concentrations of plant additives on the organoleptic characteristics, physicochemical properties, and technological parameters of meat mince and the finished products was investigated, enabling the determination of optimal conditions for additive incorporation without compromising taste and texture. Based on the experimental results, the optimal dosage of milk thistle and flaxseed cakes was established, which ensures an increase in nutritional value and enhancement of the technological properties of minced meat products. Refined formulations and technological schemes for the production of new products – “Chicken Cutlet with Milk Thistle Cake Powder” and “Ukrainian Patties with Flaxseed Cake” – are proposed. These products meet modern requirements for food safety and quality and are recommended for implementation in the meat processing industry.
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