Abstract
Currently, duck farming and duck meat consumption occupy an important place in Kazakhstan. They will be easier to grow compared to chickens, as they reduce the cost of production. The study will examine the technology of duck meat roulette, their organoleptic characteristics, the chemical composition and acid composition of fats from experimental meat roll samples. The maturation of meat in the sauce and the poultry fat dissolved in the product have a positive effect on the taste and smell of the product, its consistency. In this case, the composition is accompanied by the use of sodium nitrite. The sauce ingredients and hydrated protein components combine to not only eliminate the peculiar smell of duck meat, but also add flavor and flavor to the finished product. Compared with the amino acid composition of the studied products, the amino acid content in the experimental sample fully meets the body's needs, and it turned out that the control group has a slight deficiency of amino acids. The technology of preparation of meat rolls from duck meat with the addition of protein additives is developed and the technological mode of production of finished products is determined. With increasing volume of duck meat the mass fraction of moisture and protein decreases, and the mass fraction of fat increases. During thermal processing of whole products, the average moisture loss in the finished product amounted to 19.9% in the control sample, while in the experimental samples moisture loss was from 2.7% to 0.3%.