Abstract
The article examines the effect of sea buckthorn extract powder on the physico-chemical properties of minced meat. One of the key aspects of the study is the active acidity of the minced meat, which directly depends on the concentration of the added sea buckthorn powder. According to the results, an increase in the content of sea buckthorn in minced meat leads to a decrease in the pH value, which can help reduce the shelf life of the product. The optimal dosage was determined by 4-5% of sea buckthorn powder, which provides a balance between improving properties and maintaining organoleptic characteristics. The effect of the powder on the moisture-retaining ability of minced meat was also investigated. It has been shown that an increase in the amount of sea buckthorn powder initially improves moisture binding, but when a certain threshold is exceeded (more than 10%), this property begins to decrease. Thus, it is important to consider the dosage in order not to worsen the quality of the final product. Another important parameter is the shear stress limit. Studies have shown that at the initial stage of adding sea buckthorn, this indicator remains stable, but with prolonged stirring it begins to decrease, which is associated with a change in the structure of the minced meat and a decrease in its plasticity. The optimal mixing time is 3-5 minutes, which ensures the achievement of the required consistency and prevents the destruction of the structural and mechanical characteristics of the product. Thus, the addition of sea buckthorn powder to minced meat has a significant effect on acidity, moisture content and mechanical properties, while it is important to accurately observe the concentration and technological modes to achieve optimal product quality.