Study chemical and vitamin composition of horsemeat cutlets with addition of pumpkin

Authors

  • Bibigul Abilmazhinova Shakarim State University of Semey, Semey, Kazakhstan Author
  • Maksim Rebezov V.M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences, Moscow, Russian Federation, Prokhorov General Physics Institute of Russian Academy of Science, Moscow, Russian Federation, Russian State Agrarian Correspondence University, Balashikha, Russian Federation Author
  • Natalya Fedoseeva Russian State Agrarian Correspondence University, Balashikha, Russian Federation Author
  • Alexey Belookov South-Ural State Agrarian University, Troitsk, Russian Federation Author
  • 5Oksana Belookova South-Ural State Agrarian University, Troitsk, Russian Federation Author
  • 6Irina Mironova Bashkir State Agrarian University, Ufa, Russian Federation, Research Institute of the Federal Penitentiary Service of Russia, Moscow, Russian Federation Author
  • Azat Nigmatyanov Ufa State Petroleum Technological University, Ufa, Russian Federation Author
  • Natalia Gizatova Bashkir State Agrarian University, Ufa, Russian Federation Author

DOI:

https://doi.org/10.61841/073vda11

Keywords:

pumpkin, horsemeat, cutlet, carbohydrate, formulation

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.

 

 

 

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Published

31.10.2020

Issue

Vol. 24 No. 8 (2020): 24 (8) 2020

Section

Articles

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How to Cite

Abilmazhinova, B., Rebezov, M., Fedoseeva, N., Belookov, A., Belookova, 5Oksana, Mironova, 6Irina, Nigmatyanov, A., & Gizatova, N. (2020). Study chemical and vitamin composition of horsemeat cutlets with addition of pumpkin. International Journal of Psychosocial Rehabilitation, 24(8), 7614-7621. https://doi.org/10.61841/073vda11