Utilization of plant-based ingredients in poultry meat products to enhance competitiveness

¹ Smolensk State Agricultural Academy, 10/2, Bolshaya Sovetskaya st., Smolensk, 214000, Russia
² Smolensk Branch of Plekhanov Russian University of Economics, 214030, Smolensk, Russia
³ Branch of the National Research University Moscow Power Engineering Institute in Smolensk, 214013, Energetichesky passage, 1, Smolensk, Russia

¹ Corresponding author: BorisowaVeronika@yandex.ru

Abstract

This article presents the results of a study on the influence of the biological value and consumer properties of poultry patties (a cooked poultry meat product) on consumer preferences and product competitiveness. Sesame was selected for enrichment due to its high content of calcium and polyunsaturated fatty acids. Coagulated egg melange was introduced to enhance the biological value of the patties. The developed samples were evaluated based on organoleptic indicators, calcium content, and fatty acid profile. The biological effectiveness of the samples was determined through calculation. A non-enriched sample was used as a control. A positive influence of the enriching plant-based ingredient on the organoleptic properties of the patties was established: taste, aroma, and consistency were improved. A higher calcium content was noted in the samples with the addition of black sesame. A positive impact of the plant- based ingredient on the fatty acid profile of the samples was observed: the content of saturated fatty acids decreased, while the content of polyunsaturated fatty acids increased. The influence of the introduced enriching ingredients on the level of competitiveness of the samples was determined. Consumers were offered samples of patties with the enriching ingredients and patties without them. Information about the beneficial properties of the enriching ingredients was provided beforehand. The study results established that consumer preferences were in favor of the most beneficial patties containing black sesame.