PROSPECTS FOR THE USE OF PUMPKIN PLANTS AS A NATURAL BIOCORRECTOR IN THE TECHNOLOGY OF FUNCTIONAL MEAT PRODUCTS

Abstract

In the current conditions, the search for new biologically active substances of various functional orientation from affordable and inexpensive plant raw materials, the development of meat products with functional additives, the study of their consumer properties and effectiveness are promising tasks. Pumpkin flour is a naturally biologically active proteinvitamin-mineral complex of plant origin, combining the main essential amino acids, macroand microelements, vitamins and fiber. The purpose of the work is to study the chemical composition and functional and technological properties of zucchini seeds with the prospect of being used as a biocorrector in the technology of functional meat products. The research was carried out at the Department of Food Technologies of the Don State Agrarian University and at the Meat Processing Plant LLC, Razvilnoye village, Peschanokopsky district, Rostov region. It has been established that the introduction of zucchini seed additives into the formulations of meat products improves the organoleptic and physico-chemical characteristics of finished products. The prototypes were distinguished by a more delicate consistency and higher uniformity of minced meat on the cut, an increase in the mass fraction of protein and a decrease in the proportion of fat were also noted.