Work

Study chemical and vitamin composition of horsemeat cutlets with addition of pumpkin

Year: 2020

Type: article

Abstract: The most diverse division of the meat industry is the production of semi-finished meat products. This paper presents semi-finished meat product formulation and processing technology from horsemeat with the addition of vegetable filler-pumpkin. The pumpkin content in the recipe ranged from 0 to 30%. Analysis of chemical composition showed that the content of moisture, carbohydrates and fat increased to 74.24%, 4.79% and 1.91% when the dose of pumpkin in cutlet recipe increased to 30%. The addition of pumpkin to the meat cutlet recipe significantly increases the vitamin C and A content. Group B vitamins show small variations from the control sample.

Source: International Journal of Psychosocial Rehabilitation

DOI: 10.61841/073vda11

Authors: Abilmazhinova, Bibigul, Rebezov, Maksim, Fedoseeva, Natalya, Belookov, Alexey, Belookova, 5Oksana, Mironova, 6Irina, Nigmatyanov, Azat, Gizatova, Natalia

Institutions: Shakarim University, Russian Academy of Sciences, Prokhorov General Physics Institute, Russian State Agrarian Correspondence University, Bashkir State Agrarian University, Federal Penitentiary Service, Ufa State Petroleum Technological University

Language: English

Topic: Meat and Animal Product Quality

Subfield: Animal Science and Zoology

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: diamond

OpenAlex ID: W7216195331

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