Creation of Meat Products with Increased Biological Value using Chicken Liver and Nut Pulp

Currently, the development of healthy nutrition products balanced by vital ingredients is relevant. In particular, for meat products the problem of the biological value of the lipid composition and the minimization of the amount of saturated and trans fats has not yet been solved. In connection with the increasing demand of the population for lactose-free food products, the production of nut milk is increasing and there is a problem of using secondary products of this production - nut pulp. The solution to these problems can be found in the creation of a meat product containing nut pulp additives. The article substantiates the choice of chicken liver as a raw material for creating new meat products. The results of a study of the chemical composition of walnut pulp as a by-product of the processing of walnut into nut milk are presented and the biological value of pulp for using it as an additive in meat products is scientifically substantiated. A comparative characteristic of the physicochemical, functionaltechnological and organoleptic properties of chicken liver-based pastes with the addition of various amounts of nut pulp is given. The control was a paste sample, the recipe of which includes chicken liver, fat pork, butter, onions and carrots. Experiments have shown that the best results for all indicators has a sample containing 20% of walnut pulp. In this sample, the amount of saturated fatty acids was reduced by 30%, and the number of polyunsaturated and monounsaturated fatty acids was increased by 12.8% and 16.5%, respectively, compared with the control sample. When replacing meat raw materials with 20% walnut beet pulp, an improvement in the organoleptic properties of the paste and an increase in the yield of the finished product by 4.8% were observed in comparison with the control sample. A chicken liver paste paste with walnut pulp additives is proposed as an example of a product enriched with protein and unsaturated fatty acids. Practical recommendations are given on the technology for the production of paste of high biological value based on chicken liver.

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