Agrarian Science and Food Technologies

Novhorodska N.V., Candidate of Agricultural Sciences, Associate Professor

Vinnytsia National Agrarian University  

Nowadays the production of meat semi-finished products is one of the most active directions in the development of the food industry. The consumption of meat semi-finished products will increase. The development of recipes and technologies for new meat semi-finished products with high biological value based on a combination of meat raw materials with proteins of animal and plant origin is especially important.

The fiber using has some advantages, i.e. the rheological properties of minced meat are stabilized due to the high moisture binding capacity, the process of forming the products improves, the output of the finished product increases, the losses in heat treatment are reduced, the organoleptic parameters are improved.

Flax seeds and products of their processing are perspective plant material with a wide range of physiological properties, unique biochemical composition and a set of biologically active substances. Flax seeds are a valuable food raw material because it contains all the nutrients necessary for human life.

Research of stuffing systems with fiber based on flax fiber is relevant.

The aim of the research is to provide scientific substantiation and develop the technology of meat semi-finished products with fiber of flax seeds in order to improve their quality.

The object of the research is semi-finished beef with the addition of fiber from flax seeds.

The raw material for the research was the 1^st grade beef and flax fiber. Replacement of meat raw material into food fibers was carried out in percentage of 5%, 7.5%, 10%.

It was established that an increase of flax seed fiber resulted in a decrease in the mass fraction of moisture and an increase in the ultrasound and intestinal diseases of the forage systems, most likely due to the significant content of fiber in the additive that holds moisture during heat treatment. According to researches, an optimal amount of an additive has been determined that does not adversely affect on the functional and technological properties of stuffing systems; it is 7.5% of fiber of flax seed.

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