Enrichment study of chopped half-finished poultry meat with calcium by introducing nutrients of animal and vegetable origin
| Autor: | V Borisova, S Terentyev, E Sazonova, Yu Kurskaya, O Kramlich |
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| Rok vydání: | 2022 |
| Zdroj: | IOP Conference Series: Earth and Environmental Science. 949:012140 |
| ISSN: | 1755-1315 1755-1307 |
| DOI: | 10.1088/1755-1315/949/1/012140 |
| Popis: | The most significant components of the food quality are its chemical composition, biological value and effectiveness. It is especially important to have a chemical composition for nutritional food and drink, in which functional ingredients of plant and animal origin are additionally added. A promising production basis is poultry meat as a raw material with a high yield, fast rates of receipt and cost recovery for raising, as well as high nutritional value. The article shows the findings of the development and production of enriched half-finished broiler meat in stock. The enrichment of the developed half-finished products was done with raw materials containing calcium: mineral enriching agent from eggshell, black and white sesame. The biological value of half-finished products was improved due to the introduction of coagulated egg mix. The performed studies have proved that the addition of a mineral enriching agent is more prospective in comparison with the enrichment of vegetable raw materials in terms of calcium content. Meanwhile, its addition in a considerable amount worsens the organoleptic parameters of half-finished products, which is a negative factor. The use of black sesame enhances the calcium content in half-finished products in a substantial amount. The addition of white sesame slightly raised the calcium content in the half-finished products. However, these half-finished products were noted for their high organoleptic parameters. |
| Databáze: | OpenAIRE |
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