Possibility of food product formulation optimization due to nutrient composition regulation
This scientific article describes in detail the process of designing a recipe for a cooked sausage product «Novinka» by introducing various ingredients, including non-meat, in order to minimize production costs in the manufacture of a product, develop a product with a given chemical composition and technological properties, as well as to reduce or the complete exclusion of technological defects, in particular, broth and fat edema. As part of the ongoing scientific research, complex food additives «Biofos 90» and «Bioton gel 651» were used, which do not reduce the nutritional and biological value of meat products, and also allow to obtain cooked sausage products with increased organoleptic characteristics and technological characteristics that are safe for health, modern consumer and the environment. The generalization of the obtained practical results when optimizing the recipe of a cooked sausage product shows that the use of mathematical modeling methods allows the most efficiently targeted combination of the ingredients used and ensures the production of a minced meat composition with a given chemical composition and adjustable technological properties with a slight change in cost. Based on the studies carried out, it was determined that the formulation option No. 3 is the most suitable in terms of technological properties. At the same time, minced meat is characterized by a high water-holding capacity, low moisture loss during heat treatment, and pronounced organoleptic indicators. Analytical research data presented in this publication may be of interest to students of specialized educational institutions, as well as specialists in the meat industry and are implemented in real meat processing enterprises.