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STOCK-RAISING AND VETERINARY

INCREASING THE NUTRITIONAL VALUE OF MINCED MEAT SEMI-FINISHED PRODUCTS USING A NEW PROTEIN-CARBOHYDRATE COMPOSITION

Mamura Absalimova 1 , Aigul Tayeva 1 , Lyazzat Baybolova 1 , Irina Glotova 2

1 Almaty Technological University; 2 Federal State Budgetary Educational Institution of Higher Education "Voronezh State Agrarian University named after Emperor Peter I", Russian Federation

doi.org/10.37884/3-2023/03 pp. 25-36 Admitted 25.07.2023 Published 29.09.2023

Abstract

An urgent problem for the meat industry is the search for solutions to increase the nutritional and biological value of meat products, while reducing the cost of finished products. A promising assortment group of meat products is chopped meat semi-finished products. The use of protein-carbohydrate compositions in the technology of minced meat semi-finished products using local resources of agricultural raw materials is an important area of scientific research. The aim of the research is to develop a recipe of meat substituting protein-carbohydrate composition (PCC) and modified recipes of meat minced semi-finished products (cutlets) with its use, comparative evaluation of their nutritional, energy value and economic indicators of industrial production.

The PCC on the basis of composition: soya minced meat okara - whey protein concentrate WPC 80 - chickpea flour in the ratio 30:19:13, without taking into account water for hydration. By the method of computer-aided design using the index of amino acid composition balance as a target function, the ratio of PCC components in the formulation, providing high biological value, was determined. The generalised criterion of desirability of balanced amino acid composition for the developed formulation of PCC is 0.98 %.

In the development of modified recipes of cutlets as a basic standard recipe was used, which is based on beef cutlet meat, pork cutlet meat, wheat bread in the ratio of 27:5:6. Pork cutlet meat was replaced by poultry mince or mutton mince. Wheat bread and part of beef cutlet meat was replaced by hydrated PCC.

 

beef cutlet meat, poultry meat, mutton mince, soy protein-carbohydrate enrichment agent, okara, chickpea flour, whey protein concentrate, formulation, optimisation.

01 Introduction

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02 References

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Citation Links

[1]2023. INCREASING THE NUTRITIONAL VALUE OF MINCED MEAT SEMI-FINISHED PRODUCTS USING A NEW PROTEIN-CARBOHYDRATE COMPOSITION. Izdenister natigeler. 3 (99) (Sep. 2023), 25–36. DOI:https://doi.org/10.37884/3-2023/03.
(1)INCREASING THE NUTRITIONAL VALUE OF MINCED MEAT SEMI-FINISHED PRODUCTS USING A NEW PROTEIN-CARBOHYDRATE COMPOSITION. Izdenister natigeler 2023, No. 3 (99), 25-36. https://doi.org/10.37884/3-2023/03.
INCREASING THE NUTRITIONAL VALUE OF MINCED MEAT SEMI-FINISHED PRODUCTS USING A NEW PROTEIN-CARBOHYDRATE COMPOSITION. (2023). Izdenister Natigeler, 3 (99), 25-36. https://doi.org/10.37884/3-2023/03
INCREASING THE NUTRITIONAL VALUE OF MINCED MEAT SEMI-FINISHED PRODUCTS USING A NEW PROTEIN-CARBOHYDRATE COMPOSITION. Izdenister natigeler, [S. l.], n. 3 (99), p. 25–36, 2023. DOI: 10.37884/3-2023/03. Disponível em: https://agrosoil.kaznaru.edu.kz/index.php/research/article/view/354. Acesso em: 15 sep. 2026.
“INCREASING THE NUTRITIONAL VALUE OF MINCED MEAT SEMI-FINISHED PRODUCTS USING A NEW PROTEIN-CARBOHYDRATE COMPOSITION”. 2023. Izdenister Natigeler, no. 3 (99) (September): 25-36. https://doi.org/10.37884/3-2023/03.
“INCREASING THE NUTRITIONAL VALUE OF MINCED MEAT SEMI-FINISHED PRODUCTS USING A NEW PROTEIN-CARBOHYDRATE COMPOSITION” (2023) Izdenister natigeler, (3 (99), pp. 25–36. doi:10.37884/3-2023/03.
[1]“INCREASING THE NUTRITIONAL VALUE OF MINCED MEAT SEMI-FINISHED PRODUCTS USING A NEW PROTEIN-CARBOHYDRATE COMPOSITION”, Izdenister natigeler, no. 3 (99), pp. 25–36, Sep. 2023, doi: 10.37884/3-2023/03.
“INCREASING THE NUTRITIONAL VALUE OF MINCED MEAT SEMI-FINISHED PRODUCTS USING A NEW PROTEIN-CARBOHYDRATE COMPOSITION”. Izdenister Natigeler, no. 3 (99), Sept. 2023, pp. 25-36, https://doi.org/10.37884/3-2023/03.
“INCREASING THE NUTRITIONAL VALUE OF MINCED MEAT SEMI-FINISHED PRODUCTS USING A NEW PROTEIN-CARBOHYDRATE COMPOSITION”. Izdenister natigeler, no. 3 (99) (September 29, 2023): 25–36. Accessed September 15, 2026. https://agrosoil.kaznaru.edu.kz/index.php/research/article/view/354.
1.INCREASING THE NUTRITIONAL VALUE OF MINCED MEAT SEMI-FINISHED PRODUCTS USING A NEW PROTEIN-CARBOHYDRATE COMPOSITION. Izdenister natigeler [Internet]. 2023 Sep. 29 [cited 2026 Sep. 15];(3 (99):25-36. Available from: https://agrosoil.kaznaru.edu.kz/index.php/research/article/view/354
1.INCREASING THE NUTRITIONAL VALUE OF MINCED MEAT SEMI-FINISHED PRODUCTS USING A NEW PROTEIN-CARBOHYDRATE COMPOSITION. Izdenister natigeler. 2023;(3 (99):25-36. doi:10.37884/3-2023/03