The Study of the Possibility of Combining Freshwater Fish With Duck Meat in Meat-Containing Semi-Finished Products

Abstract

It is an urgent direction of studies to ground a possibility of combining different types of raw materials at producing semi-products. It is prospective in creating new types of products to combine white silver carp and silver crucian and regional duck in recipes of meat-containing semi-products for raising their functional and technological indices and biological effectiveness at preserving quality organoleptic characteristics in the traditional technology of meat-containing cut semi-products. There were elaborated recipes of meat-containing semi-products and conducted experimental studies of developed products with analyzing results that prove a possibility of combining duck meat and freshwater fish in recipes of meat-containing semi-products by the complete replacement of beef and pork in recipes. There were studied functional-technological indices of model forcemeats, realized the organoleptic assessment of meat-containing semi-products and their correspondence to standard requirements to this segment of products, proved microbiological safety of obtained products. The biological value of a sample of meat-containing semi-products with optimal parameters, namely the amino acid composition, including the content of replaceable and irreplaceable amino acids was studied, amino acid score was calculated, ratios of saturated, monounsaturated and polyunsaturated fatty acids were established. The obtained experimental data prove the expedience of combining fish and meat raw materials for creating high quality and healthy products.

Development of meat-containing minced semi-finished products based on the locally produced raw materials

“…Variants of formulations are given in Table 1. Materials and methods applied in the research into a set of indicators for the developed meat-containing semi-finished products are described in detail in paper [23].…”

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“…The use of a composition of rosemary and grape seed extracts also reduces the rate of lipid oxidation. The study (Bozhko & Pasichnyi, 2018) investigated the effectiveness of introducing such a composition into minced meat from Peking duck. It was found that the addition of rosemary extract (0.01-0.03%) and grape seeds (0.05-0.15%) helps slow down the hydrolytic lipid oxidation of minced meat by 35.63-57.09%.…”