Ham for herodietic nutrition

Abstract

Aim. Creation of a technology for the production of ham from beef and poultry meat for heroic nutrition. Material and Methods. The production and research of the control and experimental samples was carried out according to generally accepted methods in accordance with the normative and technical documentation. Sampling and preparation of samples for laboratory research was carried out according to a unified methodology in accordance with the requirements of GOST R 51447-99 (ISO 3100-1-91). Determination of organoleptic characteristics was carried out according to the requirements of GOST 9959-91; GOST R 53159-2008; GOST R 53161-2008. The mass fraction of fat was determined according to GOST 23042-86; protein – according to GOST 25011-81; energy value and iron content – by calculation method. Results. A ham recipe for herodietic nutrition was developed and optimized. The results of the analysis showed that the products are characterized by high organoleptic characteristics. The use of lactulose in the formulation in combination with ascorbic acid had a positive effect on the color formation of the finished product. The inclusion of low-calorie meat sources (beef and broiler chicken fillets) in the formulation made it possible to reduce the mass fraction of fat by 6.6% and increase the mass fraction of protein by 5.5% in the finished product. Conclusion. The new product expands the range of ham products for the elderly consumer category.