STUDY OF THE INFLUENCE OF DIETARY FIBER ON THE QUALITY CHARACTERISTICS OF SEMI-FINISHED PRODUCTS FROM MOOSE MEAT
To solve the problem of providing the population with the necessary micronutrients, it is important to introduce new technologies for obtaining mass-consumption products that ensure the prevention of alimentary-dependent conditions that help eliminate the deficit of essential substances. The article is devoted to the results of research on the influence of dietary fiber on the quality characteristics of semi-finished products from moose meat. As an object of research, samples of chopped semi-finished products from moose meat were used without the addition and with the addition of beet fibers (fiber) instead of bread in the amount of 25%, 50%, 75%, 100%. Methods of high-performance liquid chromatography, atomic absorption spectrometry, and profile methods for organoleptic quality assessment were used for the study. The results obtained indicate that there is no effect of beet fiber on the vitamin composition of the product. The effect of dietary fiber on the mineral composition was revealed only in relation to iron, manganese and calcium, the content of which increased as the proportion of beet fiber increased. When organoleptic evaluation of quality indicators of chopped semi-finished products from moose meat, it was found that as the content of dietary fiber increased, there was a decrease in the intensity of the meat flavor, the appearance of a peculiar aftertaste, excessive friability, wateriness, and a decrease in the splendor of the product.