Development of Minced Meatball Composition for the Population from Unfavorable Ecological Regions
Eleonora Okuskhanova *
Shakarim State University of Semey, Semey, Kazakhstan.
Farida Smolnikova
Shakarim State University of Semey, Semey, Kazakhstan.
Samat Kassymov
Shakarim State University of Semey, Semey, Kazakhstan.
Oksana Zinina
South Ural State University (National Research University), Chelyabinsk, Russia.
Ayaulym Mustafayeva
Shakarim State University of Semey, Semey, Kazakhstan.
Maksim Rebezov
South Ural State University (National Research University), Chelyabinsk, Russia and Russian Academy of Staffing of Agro-Industrial Complex, Moscow, Russia and Ural State Agrarian University, Yekaterinburg, Russia.
Yaroslav Rebezov
Ural State Agrarian University, Yekaterinburg, Russia.
Diana Tazeddinova
South Ural State University (National Research University), Chelyabinsk, Russia and West-Kazakhstan Agrarian-Technical University Named after Zhangir Khan, Uralsk, Kazakhstan.
Zulfiya Galieva
Bashkir State Agrarian University, Ufa, Russia.
Nikolai Maksimiuk
Yaroslav-the-Wise Novgorod State University, Veliky Novgorod, Russia.
*Author to whom correspondence should be addressed.
Abstract
In this paper, a new technology for meatball production is presented. The ingredients in the formulation used are low value parts of poultry meat (neck and back part), rice, sea cabbage (Laminaria) and carrot. Three variants of meatball were prepared with different weight ratios of Laminaria: variant 1 – 15%, variant 2 – 10% and variant 3 – 5%. The comparative quality and organoleptic indicators of meatballs are studied. As a result, when compared with the control meatballs, the developed meatballs have soft consistency, a pleasant flavor, better sensory characteristics and balanced composition. The highest level of protein was obtained in variant 2 (19.7%) while the lowest one was determined in the control sample (10.1%). Variant 2 meatball also showed an increased level of mineral elements – 3.11%, compared with variant 1 (2.6%) and variant 3 (1.6%). The moisture content of the developed meatballs varied from 67.1% to 69.3% and these values are much higher than in the control sample (61.64%). Also, the developed meatballs show a higher content of fat compared with the control sample. Different proportions of Laminaria in meatball formulations caused significant changes in content of I, Mg, K and Na. The concentrations of these elements were reduced when the Laminaria weight ratio in meatballs was lowered. Using Laminaria demonstrated a positive effect to the food quality of meatball.
Keywords: Meat patties, poultry, Laminaria digitata (Huds.), carrot, quality, iodine.