Substantiation of the recipe and study of a complex indicator of the quality of mincemeat for the production of culinary meat and vegetable semifinished products for special dietary consumption (for athletes)

The article substantiates the mincemeat recipe for the production of culinary meat and vegetable semifinished products for special dietary purposes for athletes. Based on the monitoring of the food market, it was concluded that it is promising to expand the range of sports nutrition by combining mincemeat with vegetable raw materials. The development of functional food products for special dietary nutrition with increased nutritional and biological value will expand the range of new food products. The choice of vegetable raw materials, namely powders from porcini mushrooms, carrots, spinach and sesame seeds, is substantiated. A recipe for mincemeat based on chicken meat with the addition of powders of porcini mushrooms, carrots, spinach and sesame seeds has been developed, organoleptic, functional and technological indicators have been studied, energy and biological value of meat and vegetable semi-finished product has been calculated. Based on the results of the researches, a technology for the production of culinary meat and vegetable semi-finished products for special dietary consumption (for athletes) is proposed. It is shown that the mincemeat can be classified to functional products in terms of protein content, vitamins B1 and PP, calcium, potassium, magnesium, phosphorus, iron and β-carotene. The qualimetry method was used to calculate a complex quality index. To determine the characteristics of meat and vegetable mincemeat, the following indicators were chosen: organoleptic properties (appearance, taste, smell, color, texture), physico-chemical indicators (moisture content, fat content, moisture-binding capacity), nutritional and biological value (protein content, fats, carbohydrates, calcium, potassium, vitamin B1, energy value) The comprehensive quality indicator was 0.942, which is “very good” (excellent) on the Harrington desirability function scale. The developed mincemeat can be recommended for nutrition of athletes, as well as to meet consumer demand for functional food products.