Developing a technology for ground meat low-fat semi-products

In this research work, a method of technology for ground meat products with a low fat content is presented. The authors studied the market of ground meat semi-finished products of the Voronezh region (Russia). The analysis showed that 43.75 % of the sold semi-products contain no more than 15 % of fa...

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Bibliographic Details
Published in:IOP conference series. Earth and environmental science 2021-01, Vol.624 (1), p.12165
Main Authors: Danyliv, M M, Vasilenko, O A, Ozherelyeva, O N, Stanislavskaya, E B
Format: Article
Language:English
Subjects:
Fatty acid composition
Fatty acids
Low fat
Mathematical models
Meat
Meat products
Technology
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Summary:In this research work, a method of technology for ground meat products with a low fat content is presented. The authors studied the market of ground meat semi-finished products of the Voronezh region (Russia). The analysis showed that 43.75 % of the sold semi-products contain no more than 15 % of fat, 20.83 % contain no more than 15-20 % of fat, 16.67 % - 20-25 %, 14.58 - 25-30 %, 4.17 % - 40 %. Using mathematical modeling, the recipes for new ground semi-finished products were developed and their desirability function was determined, which amounted to 0.94 for Domashnie legkie rissoles, 1.04 for Babushkiny plus rissoles, and 0.86 for Govyazhii dieticheskie (beef diet) rissoles, which is within normal limits. The study of the fatty acid composition of the fat from the produced rissoles showed a shift in the balance of fatty acids towards unsaturated ones and an increase in the omega 3-6-9 complex by 7.7 %.
ISSN:1755-1307
1755-1315
DOI:10.1088/1755-1315/624/1/012165