Development and evaluation of formulations for low-calorie minced meat semi-finished products incorporating plant-based fillers

The purpose of the study was to develop and compare four experimental recipes for low-calorie minced semi-finished products (kupat) using a plant filler (kappa-carrageenan) and meat raw materials of various species composition, which would reduce the energy value by at least 30% compared to the traditional analogue. The objects of the study were four experimental recipes for kupat, which differed in the ratio of beef, pork, lamb, and broiler chicken meat, as well as in the content of carrageenan (0.3-0.6%) and dextrose (0.7-1.2%). The caloric content of the control recipe is 376 kcal/100 g, which is twice as high as the requirements for low-calorie meat products (180-190 kcal/100 g), and the protein content is 12.2%, while the fat content is 87.8%. The study included the determination of the chemical composition, amino acid profile, moisture-holding capacity, heat-treatment losses, organoleptic evaluation on a 9-point scale, acidity during storage, and the calculation of economic efficiency. The study included the determination of the chemical composition, amino acid profile, moisture retention capacity, losses during heat treatment, organoleptic assessment on a 9-point scale, acid number during storage, as well as the calculation of the economic efficiency of the proposed solutions. It was found that replacing part of pork and fat raw materials with lean meats (broiler chicken fillets) and the introduction of carrageenan reduces the caloric content from 376.3 kcal/100 g (control sample) to 131.5-227.8 kcal/100 g. The experimental formulation (35% pork, 10% beef, 17.5% broiler chicken meat, 0.6% carrageenan, 1.2% dextrose), providing a caloric content of 167.9 kcal / 100 g, protein content of 11.0%, fat content of 13.39%, yield after roasting of 95%, and It also has high organoleptic characteristics (an overall score of 48 out of 54 points). Economic calculations showed a 23.5% reduction in the cost of raw materials compared to the control formulation. The data obtained confirm the expediency of using carrageenan and lean meat raw materials to create functional low-calorie meat products that meet the requirements of GOST 33836-2016 (categories A and B).

1. Aleshkov A. V. Pishchevaya promyshlennost' – industriya innovacij (The food industry is an industry of innovation), Khabarovsk: RIC HGUEP, 2020, 188 p.

2. proizvodstva myasnyh produktov funkcional'nogo naznacheniya (Current state and development prospects of the production of functional meat products), Almaty: Gosudarstvennyj universitet imeni Shakarima, 2013, 126 p.

3. Bakmenko O. E., Shcherba I. V., Butkevich R. O., Pishchevaya promyshlennost', 2021, No. 3, pp. 5–62. (In Russ.)

4. Bazarnova Yu. G., Soskin V. I., Myasnaya industriya, 2015, No. 2, pp. 42–44. (In Russ.)

5. Bozhkova S. E., Sinel'nik A. M., Pilipenko D. N., Agrarno-pishchevye innovacii, 2020, No. 1 (9), pp. 56–66. (In Russ.)

6. Burakova E. V. Pishchevaya tekhnologiya, 2022, No. 1, pp. 11–15. (In Russ.)

7. Bychkova E. S., Gosman D. V., Bychkov A. L., Pishchevaya promyshlennost', 2020, No. 5, pp. 31–35. (In Russ.)

8. Gavrilova E. V. Sbornik nauchnyh trudov Stavropol'skogo nauchno-issledovatel'skogo instituta zhivotnovodstva i kormoproizvodstva, 2015, Vol. 2, No. 7, pp. 74–89. (In Russ.)

9. Tkachenko A. S., Nakonechnaya O. A., Gorbach T. V., Tkachenko M. A., Vestnik VGMU, 2018, No. 1, pp. 7–10. (In Russ.)

10. Vasyukova A. T., Slavyanskij A. A., Hajrullin M. F., Edvars R. A., Vestnik Voronezhskogo gosudarstvennogo universiteta inzhenernyh tekhnologij, 2020, 82, pp. 124–129. (In Russ.)

11. Avylov Ch. K. Nauka i tekhnika Kazahstana, 2023, No. 2, pp. 221–228. (In Russ.)

12. Vasyukova A. T., Edvars R. A., Shagarov S. N., Health, Food & Biotechnology, 2021, Vol. 3, No. 2, pp. 39–54. (In Russ.)

13. Zubova E. V., Terekhova O. B., Kononova E. V., Polynkina D. A., Tendencii razvitiya nauki i obrazovaniya, 2024, No. 107, Part 9, pp. 179–181. (In Russ.)

14. Konovalova S. N., Shelamova S. A., Derkanosova N. M., Yanysheva N. V., Ekonomika i predprinimatel'stvo, 2025, Vol. 19, No. 12 (185), Part 2, pp. 886–892. (In Russ.)

15. P'yanikova E. A., Kovaleva A. E., Sidorov E. Yu., Tekhnologii pishchevoj i pererabatyvayushchej promyshlennosti APK – produkty zdorovogo pitaniya, 2022, No. 3, pp. 66–75. (In Russ.)