DEVELOPMENT OF TECHNOLOGY OF GALANTINES FROM DUCK MEAT – AN ELEMENT OF AUTHENTIC FRENCH CUISINE
DOI:
https://doi.org/10.15421/jchemtech.v31i2.275661Keywords:
poultry meat; technology; minced meat model systems; semi-finished product; heat treatment; galantine; quality; biological value; safety; meat product examinationAbstract
The need to improve consumer properties, ensure stable quality indicators of products, and increase their competitiveness requires rationalization of the composition and correction of traditional technologies for the production of meat products. A promising direction is involved in producing non-traditional raw materials, combining animal and vegetable components, optimizing the recipe composition by introducing ingredients with given properties, and developing innovative semi-finished products and ready-made meat products. The work aimed to improve the galantine technology with the involvement of duck meat production, to determine the developed product's qualitative and quantitative composition, quality indicators, and nutritional value. The chemical composition and functional-technological properties of raw materials and galantine from duck meat were investigated in the work, its advantages compared to traditional meat raw materials were established; the physicochemical and biochemical parameters of the developed galantines were determined, the amino acid SCOR and the biological value of the finished product were calculated. On the basis of the analysis and generalization of theoretical data, and the results of comprehensive research, it was established that in terms of chemical composition and functional and technological properties, duck meat is superior to chicken meat, which is traditionally used in the production of semi-finished products. The qualitative and quantitative composition of essential amino acids in the finished product indicates a high degree of balance of galanthines and gives reasons to consider the developed product biologically complete.
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