Development of technology for the production of poultry products prophylactic purpose (smoked-baked galantine from chicken meat with Bulgarian pepper)

• Main Authors: Z. I. Lavrenova, N. E. Nazarova
• Format: Article
• Language: Russian
• Published: Voronezh state university of engineering technologies 2018-12-01
• Series: Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij
• Subjects: smoked-baked galantine with bulgarian pepper, production technology, physicochemical indicators, economic efficiency of production
• Online Access: https://www.vestnik-vsuet.ru/vguit/article/view/1972

The aim of the work was the development of a new kind of meat products for functional purposes from poultry meat with a partial replacement of meat raw materials with a vegetable component – Bulgarian pepper. Studies of prototypes on organoleptic, physicochemical, and microbiological indicators were carried out. The results of microbiological studies show that the presented prototypes meet the requirements and norms established by regulatory documents, confirm the receipt of a product of increased microbiological stability. Evaluation of food and energy value of smoked-baked galantine with Bulgarian pepper indicates the creation of a low-calorie meat product for dietary purposes. As a result of economic calculations, it was concluded that as the amount of meat that is being replaced is increased, Bulgarian pepper increases the profitability level of production from 14.9% in the control sample to 20.7% in experimental sample No. 3, replacing meat raw materials by 15.0% Bulgarian pepper. In the production of 50 kg per shift, the possible additional profit per year will be more than 700 thousand rubles. The consumer properties of the prototypes, especially sample No. 3 (with 15.0% pepper) favorably differ from the control sample. Based on the evaluation of organoleptic parameters, preference is given to sample No. 3. The results of microbiological studies confirmed the guaranteed safety of all samples throughout the storage period. As the amount of meat that is being exchanged for Bulgarian peppers increases, the energy value of 100 g of smoked-baked galantine with 346.0 kcal (control sample) to 245.0 kcal (sample No. 3) is significantly reduced or reduced by 29.2%.