Table 1 Formulations of examined sausages samples with Muscovy duck meat
Ingredients
Control
Sample 1
Duck meat
40
-
Muscovy duck meat
-
40
Pork fat
10
10
Soya isolated protein
-
10
First grade beef
47
10
Milk powder
-
3
XB Fiber
-
2
Pork skin
-
25
Potato starch
3
-
Total
100
100
Salt
2.5
2.5
Sodium nitrite (NaNO
2)
0.005
0.005
Sugar
0.1
0.1
Black pepper
0.1
0.1
Coriander
0.05
0.05
Fresh garlic
0.2
0.2
For the production of meat bread meat bread "Chainiy" was selected as a
formulation analogue (DSTU 4436:2005) [18]. Muscovy duck meat was used for the
production of experimental samples [19]. Muscovy duck meat was prepared according
to standard technological scheme. Duck meat was separated from bones, degreased and
shredded in a chopper with grid holes of 2–3 mm in diameter.
Also, meat of white carp
was added to the formulations of experimental samples of meat loaf. The recipes are
given in Table 2.
Table 2 Recipes of experimental samples of meat-containing loaves
Ingredients
Control
Sample 2
Second grade beef
70
-
Half fat pork
20
-
Muscovy duck meat
-
30
Ground white carp
-
45
Dry demineralized milk whey
-
5
Pork fat
8
10
Wheat flour
2
2
Aprored
-
3
XB Fiber
-
2
Melange chicken
-
3
Salt
1.5
1.5
Sodium nitrite (NaNO
2)
0.0075
0.0075
Sugar
0.1
0.1
Black pepper
0.1
0.1
Coriander
0.05
0.05
Fresh garlic
0.2
0.2
In products, the definition of nutritional value and biological value [20], in
experimental samples, determined the content of amino acids and calculated the amino
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