The use of grain processing products and dietary fibers in the technology of combined meat products

The use of herbal additives such as soy okara, pectin and pumpkin powder in the technology of production of combined meat products from poultry meat is an urgent trend in the food industry. The optimal concentration of the components to be used in the formulations was determined in the paper. Their influence on the functional, technological, organoleptic and microbiological characteristics of model minced meat has also been studied. The calculation of variants of recipes for turkey meat products with the addition of soy okara and pectin was carried out, the quality aspects of the resulting combined products were investigated; the concentrations of soy okara additives – 7.0 % and pectin – 2.5 % were rationally justified in semi-finished products. It has been established that the addition of the plant components described above to the formulations of combined semi-finished products significantly improves their organoleptic and physical and chemical characteristics. This includes improving the taste, texture and aroma, which makes the finished products more attractive to consumers. In addition, the use of these components contributes to an increase in the yield of finished products, which is an important factor for increasing the economic efficiency of production. The integration of plant components into the formulations of combined semi-finished products not only expands their functionality, but also contributes to the creation of better and more competitive products on the market. New formulations of canned pate with the addition of pumpkin powder have been developed. The powder was introduced into the minced meat in the amount of 2.0; 3.0; 5.0; 7.0 %. It was found that the concentration of pumpkin powder of 5.0 % in pate canned food is optimal and improves the functional and technological properties of pates, and pumpkin powder enriches the final meat products with bioactive components and phytonutrients with antioxidant effect. Therefore, the incorporation of soy bean processing products, natural polysaccharide plant stabilizer, and pumpkin meal into meat products will enrich the composition and improve the structural, mechanical, and rheological characteristics of the finished products, which are currently relevant to manufacturers and consumers.