COMMODITY QUALITY ASSESSMENT OF MEATBALLS ENHANCED WITH ANTIOXIDANT COMPOUNDS

Abstract

Meat semi-finished products are products that have undergone a certain stage of processing and are ready for consumption after minimal culinary intervention; they can be fresh, chilled or frozen. Recently, due to the high level of deviations from standardized technology, the shortage of quality food products, the flow of imported raw materials containing substitutes for natural components, the production of low-quality frozen products has increased. Food additives play an important role in the manufacture of meat products, especially frozen ones, where significant temperature fluctuations, changes in biological value and assimilation occur during the technological process. The article is devoted to the study of modern directions for improving the technologies of meat semi-finished products, their impact on the commodity and organoleptic properties, namely meatballs through the use of a plant functional additive - rosemary. The purpose of this article is to study modern directions of improving technologies of meat semi-finished products, their impact on commodity and organoleptic properties, namely meatballs due to the use of a plant functional additive – rosemary. In accordance with the set goal and objectives of the scientific work, based on the analysis of patent and information literature, four samples of meatballs (control and three experimental) were selected as objects of research. The control sample includes: meat raw materials, chopped meat semi-finished products, flavoring and technological additives, auxiliary materials, without phytoextracts. Experimental samples additionally contained plant extracts that have antioxidant properties - the dosage was from 0.02 to 0.06% rosemary. The research was carried out at the Department of Hotel and Restaurant Business of the Ivan Bobersky Lviv State University of Physical Culture using standard methods. We have established: the addition of functional food additives as antioxidants has a positive effect on the commodity qualities of the product. Adding rosemary to minced meat at a dose of 0.04% improved organoleptic characteristics, increasing the average tasting score from 4.4 to 4.7 compared to the control sample. Therefore, the use of natural plant components in the technology of preparing meatballs has a high commercial value.