Expansion of the assortment of food: development of new types of canned food

Abstract

The article describes the solution to the problem of expanding the range of canned meat by adding functional ingredients of plant origin. The aim of the study was to develop a recipe and technology of a meat product with functional properties and high nutritional value. To achieve this goal, it was necessary to enrich the brawn with dietary fiber and reduce its caloric content, improving the fatty acid composition. The research was carried out on experimental samples, for which original formulations were developed, the content of the mass fraction of fat, protein, carbohydrates in model products was studied. As a result of the conducted research, it was revealed that the partial replacement of the main raw material in the original formulation with a functional additive of plant origin improved the physico-chemical and organoleptic properties.