DEVELOPMENT OF MEAT BREAD RECIPE USING TASTE - AROMATIC FILLERS ; Разработка рецептуры мясных хлебов с добавлением вкусоароматических композицийPMENT OF MEAT BREAD RECIPE USING TASTE - AROMATIC FILLERS ; РОЗРОБЛЕННЯ РЕЦЕПТУР М’ЯСНИХ ХЛІБІВ З ВИКОРИСТАННЯМ СМАКО–АРОМАТИЧНИХ НАПОВНЮВАЧІВ

In recent years, there have been constant changes in the quality of raw meat conditions for keeping and fattening farm animals and poultry, storage and transportation, production technology, which affects the technological and consumer characteristics of meat and, accordingly, the quality of meat products. Changing the properties of raw meat, the use of intensive methods of processing, and the use of food additives in the manufacture of meat products lead to a decrease in its organoleptic properties. Increasingly, manufacturers are paying attention to and increasing the quality requirements of prescription components that give products a traditional taste and aroma. Compared to cooked sausages, meat loaves have a denser texture and thus have a lower moisture content and a pleasant special taste. They are a source of trace elements, complete proteins and vitamins that harmoniously combine taste, aroma, color and form. Having listed the above advantages, this type of product is becoming increasingly popular among the population. In the food industry, flavoring compositions are one of the most important ingredients in the production of meat and sausage products. Their use has become widespread in the world market. This is due to the emergence of advanced technologies that are related to the production of food products based on the processing of raw materials. One of the ways to improve organoleptic indicators, namely: taste and aroma, meat loaves, is the use of flavoring compositions, namely spice oleoresin as alternative analogs of natural spices and spices, mustard and ketchup, as biologically valuable products. Over the last decade, the use of flavoring compositions, namely oleoresin spices, has successfully "supplanted" natural ground spices in the field of food production due to significant advantages in use. The possible uses of oleoresins, spices, ketchup and mustard in the form of gel inclusions (giving the effect of "marbling") for the manufacture of meat loaves are described. Meat breads with a filling ...