Manufacturers of chopped semi-finished products use technologies for enriching meat products with dietary fiber, which improve the consumer and technological properties of the product. The aim of the work was to investigate the effect of dietary fiber Kametsel on the quality indicators of chopped semi-finished products. The material of the research was «Juicy» cutlets from mechanically deboned poultry meat with different amounts of Kametsel additive. The generally accepted methods for determining the organoleptic properties of the product were used. The mass fraction of moisture was determined by the method of drying in a drying oven, and the water-binding capacity (WBC) of minced meat was determined by the Grau-Gamma method. It has been established that the use of dietary fiber Kametsel in the composition of model samples of «Juicy» cutlets improves their consistency and increases their juiciness. The highest product yield was observed for semi-finished products with the highest dietary fiber content. Adding Kametsel additive to minced meat is one of the ways to obtain high-quality meat products with controlled properties
chopped semi-finished products, food fiber, Kametsel, meat, cutlets, functional ingredients, water binding capacity