ИССЛЕДОВАНИЕ ВОДОСВЯЗЫВАЮЩЕЙ, ВОДОУДЕРЖАЮЩЕЙ И ЖИРОУДЕРЖАЮЩЕЙ СПОСОБНОСТИ МЯСНЫХ КОТЛЕТ С РАЗЛИЧНЫМ СОДЕРЖАНИЕМ ГОВЯЖЬЕГО РУБЦА И СВЕКЛЫ

В рецептуру мясных котлет вместо говяжьего фарша дополнительно добавляли говяжий рубец (до 20%) и свеклу (до 30%). Исследования показали, что водосвязывающая способность в вариантах 3 и 4 достоверно выше, чем в вариантах 1 и 2 (Р<0,05). Показатели влагоудерживающей (ВЖС) и жироудерживающей способности (ЖЖС) котлет из мясного фарша без добавления рубца и свеклы составили 61,63 % и 62,69 %, а с добавлением 20 % рубца и 20 % свеклы (вариант 3) эти показатели увеличились до 69,41% (Р<0,05) и 66,82%. Анализ рН характеризуется увеличением значений при замене мяса рубцом и свеклой. Значительное снижение предельного напряжения сдвига наблюдалось в варианте 4 при добавлении 30 % свеклы и 20 % рубца, что составляет 442,84 Па. Наиболее оптимальное количество добавляемых ингредиентов составляет от 10 до 20 % рубец и свекла. 

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