Using of pumpkin and carrot powder in production of meat cutlets: effect on chemical and sensory properties
1Samat Kassymov, Maksim Rebezov, Anzhela Ikonnikova, Ignat Fedin, Igor Rodionov, Sergo Rukhadze, Otar Bokuchava
In this article,the increase of food value of meat minced half-finished products with addition of vegetable powder is considered. The reasonability of using the powder in the production of minced meat semi-finished products is justified. Adding pumpkin and pumpkin-carrot powder to the recipe of the cutlets increases the content of carbohydrates by 14.4% and 27.8% respectively. The protein content is not significantly changed, while there is a decrease in fat content in cutlets with the addition of vegetable powder. In addition, mass losses during heat treatment are reduced and organoleptic characteristics (juiciness, consistency, smell, taste) are improved.
meat half-finished products, pumpkin, carrot, powder, cutlets, mass loss.