meatTheory and practice of meat processingТеория и практика переработки мяса2414-438X2414-441XФГБНУ «Федеральный научный центр пищевых систем им. В.М. Горбатова» РАН10.21323/2414-438X-2021-6-4-343-353meat-199Research ArticleСтатьиAnalysis of the efficiency of production of whole-muscle turkey products with vegetable sprinkleshttps://orcid.org/0000-0002-8683-8159GorlovI. E.

Ivan F. Gorlov, Doctor of agricultural sciences, Professor, Academician of RAS, Scientific supervisor

6 Rokossovskу str., Volgograd, 400131, Russia

Tel.: +7–8442–39–10–48

niimmp@mail.ruhttps://orcid.org/0000-0001-9992-3515BozhkovaS. E.

Svetlana E. Bozhkova, Candidate of biological sciences, Docent, Department of Food Production Technologies

28 Lenin avenue, Volgograd, 400005, Russia

Tel: +7–8442–24–87–00

bozhkova@mail.ruhttps://orcid.org/0000-0002-5803-5690NichiporovaA. R.

Anna R. Nichiporova, Student, Faculty of Food Technology

28 Lenin avenue, Volgograd, 400005, Russia

Tel: +7–8442–24–87–00

tpp@vstu.ruhttps://orcid.org/0000-0001-6157-4479DanilovY. D.

Yuri D. Danilov, Сandidate of technical sciences, Junior Researcher, Department of Production and Processing of Livestock Products

6 Rokossovskу str., Volgograd, 400131, Russia

Tel.: +7–8442–39–10–48

yuriy.daniloff.2011@mail.ruhttps://orcid.org/0000-0001-9542-5893SlozhenkinaM. I.

Marina I. Slozhenkina, Doctor of biological sciences, Corresponding Member of the Russian Academy of Sciences, Director

6 Rokossovskу str., Volgograd, 400131, Russia

Tel.: +7–8442–39–10–48

niimmp@mail.ruhttps://orcid.org/0000-0002-6429-8016RomanenkoE. A.

Evgeniya A. Romanenko, Applicant

6 Rokossovskу str., Volgograd, 400131, Russia

Tel.: +7–8442–39–10–48

niimmp@mail.ruVolga Region Scientific Research Institute of Meat-and-Milk Production and ProcessingRussian FederationVolgograd State Technical UniversityRussian Federation20210201202264343353Copyright © Gorlov I.E., Bozhkova S.E., Nichiporova A.R., Danilov Y.D., Slozhenkina M.I., Romanenko E.A., 20222022Gorlov I.E., Bozhkova S.E., Nichiporova A.R., Danilov Y.D., Slozhenkina M.I., Romanenko E.A.Gorlov I.E., Bozhkova S.E., Nichiporova A.R., Danilov Y.D., Slozhenkina M.I., Romanenko E.A.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.meatjournal.ru/jour/article/view/199

Human health is largely determined by the nature, level and structure of nutrition. A promising direction in the development of new food products is the expansion of the base of used ingredients used to partially replace meat raw materials with vegetable ones, in order to maximize the saturation of products with nutrients that contribute to the maintenance of normal life of the consumer. The use of new food ingredients contributes to the actual task set by the State policy in the field of healthy eating — expanding the range of enriched and functional food products. The work is devoted to the study of baked whole-muscle products using turkey meat and vegetable dressing as sources of high protein content, which solves the problem of deficiency of this component in the diet. A recipe for brine with the addition of the food additive “Glimalask”, which has a complex effect on the products under study, has been presented. The evaluation of quality indicators of finished products has been carried out, the article presents the results of a comparative analysis of baked whole-muscle turkey meat products, calculations of the product cost price. The comparative analysis has shown that, in comparison with the control sample, the baked whole-muscle products from turkey meat with vegetative dressing have improved physical and chemical properties, outstanding organoleptic characteristics, the yield of the product increases by 9.0–12.0%, depending on the formulation. Differences in the dynamics of microbial growth in the experimental and control samples were insignificant, the vegetable dressing helps to slow the growth of microorganisms on the surface of the product. The presented baked whole-muscle turkey meat products using optimized brine and vegetable sprinkles of chickpeas, sesame and paprika are recommended to a wide range of consumers of different age groups.

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The authors declare that there are no conflicts of interest present.