DEVELOPMENT OF PRODUCTION TECHNOLOGY AND EVALUATION OF NUTRITIONAL VALUE OF BURGER PATTIES USING A PROTEIN-FAT EMULSION

During the study, a technology was developed and optimized for the production of burger patties using a 15% protein-fat emulsion based on plant and animal ingredients, which provides improved functional and nutritional properties of the product. Sodium caseinate, flaxseed flour, freeze-dried vegetables, and sunflower oil were used to prepare the emulsion, which allowed for the formation of a stable dispersed system. Chemical analysis showed an increase in protein content by 18%, carbohydrates by 267%, and ash by 23%, with a simultaneous decrease in total fat and moisture compared to the control sample. Physicochemical tests revealed a decrease in dynamic viscosity and shear stress, while the moisture-binding capacity of the minced meat increased from 67.5% to 71.3%, indicating increased water retention capacity and improved texture stability. Organoleptic analysis showed better results in terms of color, texture, and taste characteristics compared to the control sample. Microbiological control ensured product safety: no pathogenic microorganisms were detected, and the total number of microbes was significantly below acceptable standards. The developed cutlets reduce the consumption of potentially harmful saturated fatty acids, which contributes to improving the lipid profile of nutrition and reducing the risk of cardiovascular diseases.

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