INNOVATIVE TECHNOLOGIES IN THE CREATION OF MINCED MEAT PRODUCTS

IBADULLAYEV BAZAR; KURAMBAYEV SHERZOD RAIMBERGANOVICH; TOJIBOYEVA RAYKHON

IBADULLAYEV BAZAR Department of Chemical Technology, Urgench State University
KURAMBAYEV SHERZOD RAIMBERGANOVICH Faculty of Chemical Technology, Urgench State University
TOJIBOYEVA RAYKHON Faculty of Chemical Technology, Urgench State University

Keywords: Technology, Functional Properties, Pumpkin, Nutritional Value, Meat Processing,

Abstract

In this article, the possibility of using pumpkin in the production of meat products is investigated and justified. In order to improve the functional and technological properties of sausage, the recipe and production technology of cooked sausage using a natural source of beta carotene have been developed. Physical-chemical, functional-technological and organoleptic properties of the finished product were studied. The results of the study showed that with an increase in pumpkin pulp from 5 to 15%, the content of β-carotene in the developed sausage products proportionally increases from 0.9 mg/100 g to 2.2 mg/100 g. The highest content of β-carotene in cooked sausage with the introduction of pumpkin pulp in the proportion of 15%, which is 44% of the daily intake of βcarotene. The nutritional value of the finished product is determined. The developed sausage products are products of reduced energy value. Values range from 180 to 189 kcal. The practical possibility of using plant bioactive agricultural raw materials in the production of cooked sausages has been proved, which allows us to expand the range of high-quality and functional meat products

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