Volume 24 - Issue 8
Study chemical and vitamin composition of horsemeat cutlets with addition of pumpkin
Bibigul Abilmazhinova, Maksim Rebezov, Natalya Fedoseeva, Alexey Belookov, Oksana Belookova, Irina Mironova, Azat Nigmatyanov, Natalia Gizatova
Abstract
The most diverse division of the meat industry is the production of semi-finished meat products. This paper presents semi-finished meat product formulation and processing technology from horsemeat with the addition of vegetable filler-pumpkin. The pumpkin content in the recipe ranged from 0 to 30%. Analysis of chemical composition showed that the content of moisture, carbohydrates and fat increased to 74.24%, 4.79% and 1.91% when the dose of pumpkin in cutlet recipe increased to 30%. The addition of pumpkin to the meat cutlet recipe significantly increases the vitamin C and A content. Group B vitamins show small variations from the control sample
Paper Details
Volume: Volume 24
Issues: Issue 8
Keywords: pumpkin, horsemeat, cutlet, carbohydrate, formulation
Year: 2020
Month: May
Pages: 7614-7621