An effect of the recipe composition on minced meat properties

The paper describes an experiment on the development of minced meat recipes for poultry-based semi-prepared products. The design principle included a search for optimal compatibility of recipe ingredients to develop a balanced meat system. The model recipes included meat from different animal and poultry species, by-products and dairy products. White and red turkey meat and chicken breast fillet provided recipes with complete animal proteins. Fat meat raw materials were partly replaced with milk fat. A semi-prepared product filled into an intestinal casing was named “sausages for grilling”. A technology of sausages for grilling was developed with the indication of the main control technological parameters for the production process and thermal treatment up to product readiness. The incoming control of raw material quality was carried out: dairy cream was assessed by acidity and pasteurization effectiveness; cheese by sensory indicators; meat raw materials by the pH value. The functional-technological properties of raw minced meat for sausages for grilling were compared before and after cooking by the pH level, moisture mass fraction, water binding capacity. The rheological properties of minced meat (adhesion, viscosity, shearing structural-mechanical properties) were studied. The expedience of introducing meat by-products and dairy ingredients into recipes of sausages for grilling to stabilize protein and fat in the meat system was substantiated. It was proved that replacement of the main raw materials in recipes with pork heart, ginger, cheese and chicken liver allows obtaining sausages for grilling with preservation of high quality indicators. Sausage sensory properties after grilling were analyzed.