INCREASING THE QUALITY INDICATORS OF CHOPPED POULTRY PRODUCTS ENRICHED WITH CULTURED MUSHROOM RAW WITH THE USE OF DRYING EQUIPMENT

Abstract

The article provides a scientific substantiation of the enrichment of chopped poultry products with double-spored champignon, dried in an infrared dryer in the university laboratory. Based on complex studies, the prospect of obtaining a functional product with increased nutritional and biological value has been determined. The study of functional and technological indicators was carried out and the optimal content of champignon powder in the recipe composition of cut products from poultry meat was substantiated. A technology has been developed for minced poultry meat products using double-spored champignon powder, and organoleptic and functional-technological indicators, nutritional and energy value, and safety indicators of finished products have been studied. It was found that when champignon powder was added in the range of 5 ... 25%, the color of the samples changed somewhat, but remained attractive. When making 15%, the samples had a pleasant color and aroma. It has been substantiated that the prescription components of chopped poultry products have a significant impact on the moisture and fat content in the minced meat system for samples of chopped products. In the future, this affects the juiciness and consistency of the finished product, which is reflected in the growth of wet and fat-containing indicators, depending on the addition of champignon powder, due to the content of dietary fiber, which has a significant impact on the studied indicators. On the basis of the research carried out, the recipe composition of chopped poultry products - cutlets was developed. According to the results of the research, it was determined that poultry cutlets, using double-spored champignon powder, meet the requirements of regulatory documentation and are quite safe in terms of microbiological indicators.