Determination of Properties of Meat Products with Plant Supplements

One way to implement the global program for sustainable development and ensure adequate nutrition for the population is by creating mass-consumption products, minced meat products utilizing sources of various biologically active compounds. Polyunsaturated fatty acids of sunflower oil, polyphenolic complexes, antioxidants, dietary fibers of fenugreek (Trigonella foenum-graecum L.) and dried leaves of black currant (Ribes nigrum L.) (DLBC) not only significantly increased the nutritional and biological value of the products but also improved their functional and technological properties, organoleptic characteristics, reduced losses after heat treatment, and extended the shelf life of the products. The stability of minced meat emulsions (SE) with sunflower oil and fenugreek or sunflower oil and DLBC was evaluated based on the mass fraction of the intact emulsion, which lost a certain amount of moisture and fat after heat treatment at a temperature of 75–80°C for 60 minutes. The SE index for minced meat with a mass fraction of fenugreek of 1.7% and 3.4% exceeded the SE of the sample without fenugreek by 3.0% and 4.9%, respectively. The SE for minced meat with a mass fraction of DLBC of 0.75% and 1.85% exceeded the results of the sample without DLBC by 7.5% and 8.9%, respectively. The indicators of fat-holding capacity and water-holding capacity of minced meat with the addition of fenugreek or DLBC exceeded the results of samples without supplements by 6.3%, 3.2%, and 14.5%, 20.6%, respectively. The protein content of ready-made meat products with plant supplements was 16.5-18.5%. The products contained vitamins E, A, β-carotene, and minerals such as sodium, potassium, calcium, magnesium, phosphorus, zinc, copper, and iron. Due to the use of fenugreek, the iron content increased from 1.27±0.03 mg% to 1.71±0.04 mg% and 2.14±0.04 mg%. The created products can be characterized as health products that can be recommended for adjusting the diet of the population.