IMPROVEMENT OF THE RECEPTORAL COMPOSITION OF CHOPPED SEMI-FINISHED PRODUCTS FROM POULTRY (NAGGETS)

In the last decade in the world, the demand for frozen food is increasing. The Ukrainian market of frozen semi-finished products and ready-to-use products continues to grow dynamically, but there are certain problems associated with the quality of the products offered. The main raw material for meeting the needs of this product manufacture is poultry. During freezing, a number of undesired changes associated with biochemical, physical, colloidal transformations under the influence of low temperatures take place. It is found that during the manufacture of frozen semi-finished products from meat, it is expedient to involve food ingredients with cryo-protective properties that influence the structure and nature of the crystallization process. The use of cryo-stabilizers allows to reduce losses during refrigeration and storage, to lower the intensity of physico-chemical and biochemical processes, to obtain high quality products. The ingredients of the polysaccharide nature are macromolecular substances that are widespread in nature and vary in origin, chemical composition, properties and uses. The most widespread food ingredients of polysaccharide nature, which can demonstrate high resistance to low temperatures, are various types of carrageenan, sodium alginate, carboxymethylcellulose, methylcellulose, gum, fiber. It is determined that use of a combination of stabilizers allows to influence technological manufacturing process in the necessary way, and to obtain products of high quality and functional purpose. Results of the research of functional and technological properties of minced meat suggest that the introduction of a complex stabilizer to minced meat increases its moisture absorption ability (MAA), reduces losses during heat treatment. Based on the systematic approach, analysis and synthesis of theoretical and experimental research material, the prescription composition and technological process of production of semi-finished products from poultry with the use of fiber-sodium alginate composition are improved. Quality indicators of the newly developed products are investigated