Development of meat-containing breads with hemp seed flour and turkey meat of mechanical crumbing

Keywords: hemp flour, meat-rich breads, turkey MCPM, technological indicators, functional and technological properties

Abstract

The work is devoted to the development of meat-containing breads with a combination of turkey MCPM (mechanically crumbed poultry meat) and hemp flour with further study of functional-technological and sensory characteristics and the study of nutritional and energy value of finished products. The aim of the study was to investigate the effectiveness of the use of hemp seed flour in the technology of baked meat products.

It was proved, that the combination of turkey MCPM and hemp flour in meat-containing breads allows to produce products with high nutritional characteristics. It was found, that the introduction of turkey in the recipe of MCPM in combination with hemp seed flour allows to obtain bread with a mass fraction of protein 18.03–19.53 g/100 g of the product. The protein concentration in the experimental samples exceeded the analogue by 3.21–11.79 %. The fraction of fat in meat-containing breads increased by an average of 37 % due to the inclusion of turkey in the recipe of MCPM. The inclusion of turkey MCPM in the recipe up to 47 % increases the concentration of macro- and micronutrients in bread to 2.06 ± 0.05 g / 100 g.

The inclusion of hemp flour in the recipe of baked products with a high content of turkey MCPM improves the functional, technological and organoleptic properties of the products. The increase in protein content by 3.21–11.80 %, fat – by 47.84–56.83 %, energy value – by 26.52–30.23 % was determined.

The high efficiency of combining turkey MCPM with hemp seed flour was confirmed in the study of functional and technological properties (FTP) of model minced meat. The ratio of MCMP: hemp seed flour 41: 8, 44:10, 47:12 improves WBC (water-binding capacity) by 13.46–22.15 %, WRC (water-retaining capacity) - by 10.34–21.43 %, FRC (fat-retaining capacity) – by 17.2–26.9 %. It was established, that the best indicators of FTP of minced meat and finished products were obtained by including 44 % of turkey MCPM and 10 % of hemp flour in the recipe of meat-containing bread. The results of the organoleptic analysis of the developed breads confirmed their high consumer value

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Author Biographies

Nataliia Bozhko, Medical Institute of Sumy State University

Department of Biophysics, Biochemistry, Pharmacology and Biomolecular Engineering

Vasyl Pasichnyi, National University of Food Technologies

Department of Technology of Meat and Meat Products

Vasyl Tischenko, Sumy National Agrarian University

Department of Technology and Food Safety

Andriy Marynin, National University of Food Technologies

Problem Scientific and Research Laboratory

Yevgenia Shubina, Sumy National Agrarian University

Department of Technology and Food Safety

Igor Strashynskyi, National University of Food Technologies

Department of Technology of Meat and Meat Products

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Published
2021-07-30
How to Cite
Bozhko, N., Pasichnyi, V., Tischenko, V., Marynin, A., Shubina, Y., & Strashynskyi, I. (2021). Development of meat-containing breads with hemp seed flour and turkey meat of mechanical crumbing. EUREKA: Life Sciences, (4), 34-42. https://doi.org/10.21303/2504-5695.2021.001977
Section
Food Science and Technology