Обґрунтування доцільності виробництва фаршу з перепелиного м’яса

Abstract

UA: М'ясо перепілки є дієтичним продуктом, багатим на корисні речовини, зокрема на білки, вітаміни, мінерали, а також незамінні амінокислоти. Воно може стати частиною збалансованого раціону харчування. Проте м'ясо перепелів не таке поширене у харчовій промисловості. Менший розмір тушки та вища вартість порівняно з іншими видами м’яса робить його менш вигідним для комерційного виробництва. Метою роботи є обґрунтування доцільності виробництва перепелиного фаршу для застосування у харчовій промисловості. Установлено, що додавання невеликої частки шкіри з підшкірним жиром (40%) позитивно впливає на вологоутримуючу здатність фаршу та дає змогу створити стабільну емульсію, яка може стати гарною сировиною для виробництва м’ясних виробів. /// EN: Quail meat is a dietary product rich in nutrients, including proteins, vitamins, minerals, and essential amino acids. It can be part of a balanced diet. However, quail meat is not so common in the food industry. The smaller size of the carcass and its higher cost, compared to other types of meat, make it less profitable for commercial production. To increase the level of practical application of quail meat and its industrial processing, research on the rational use of quail carcasses is relevant. The aim of the work is to substantiate the feasibility of producing quail minced meat for use in the food industry. 4 types of minced meat compositions were prepared: containing 30% skin with subcutaneous fat (Sample 1); containing 40% skin with subcutaneous fat (Sample 2); containing 50% skin with subcutaneous fat (Sample 3). The control used ground fillet without added fat and skin. It was found that when manually boned quail carcasses, the yield of raw meat is only 36%. Considering that the share of skins and subcutaneous fat is 17%, it is proposed to use them for making minced meat. Experimental studies have shown that it is rational to use 30% of skins and fat. Adding 40% of skins with fat leads to an increase in moisture content by 1.57%. Adding 40% of skins with fat allows to increase the moisture content by 2.9%, but when the proportion of fat and skins increases to 50%, a significant decrease in moisture-holding capacity is observed, probably due to a significant increase in the proportion of fat in the system. The introduction of 40% of skins with fat contributes to the increase in emulsion stability by 0.29–1.51%. At the same time, the yield of meat products increases by 0.94%. It is worth noting that an increase in the proportion of skins and fat in the minced meat system leads to a decrease in pH. However, its quality does not decrease, since the pH level of fresh minced meat is usually in the range from 5.5 to 6.5.The prospect of further exploration in this direction is the development of a technology for semi-finished products using minced quail meat.