Development and comprehensive quality assessment of combined meat-and-vegetable chopped semi-finished functional products

Abstract

This study focuses on creating new types of minced semi-finished meat-and-vegetable products with improved properties. The study included a detailed analysis of how partial substitution of meat raw materials with a composite mixture of buckwheat flour and dietary fiber affects the key quality parameters of the finished product. The results showed that recipe adjustments optimized the chemical composition: a 16% increase in protein content and a 5.6% reduction in fat content. The amino acid score for tryptophan in the modified sample was 170%, indicating its increased biological value. Organoleptic testing revealed no statistically significant differences between the control and experimental groups. For an in-depth analysis of sensory characteristics, piezoelectric quartz microgravimetry was used for the first time, enabling the recording of changes in the aroma profile and the determination of the most effective concentration of functional ingredients. Microstructural analysis data confirmed enhanced structural and mechanical properties of the samples with the modified recipe. The resulting product meets established standards for functional foods. The study presents the results of a comprehensive quality assessment of meat-plant semi-finished products, including determination of chemical composition, amino acid balance, organoleptic characteristics, and aroma profiles using piezoelectric quartz microgravimetry and microstructural analysis. The optimal dosage of the composite plant additive, amounting to 10% of the raw material weight, was experimentally validated to ensure maximum preservation of sensory properties while significantly improving the nutrient profile. The study's results have practical significance for meat processing companies focused on expanding their range of healthy food products with improved consumer properties.