USE OF MAGNESIUM ASPARTATE FOR ENRICHMENT OF SEMI-FINISHED MEAT PRODUCTS

In this work, the influence of magnesium aspartate on biological value and organoleptic characteristics meat patties - semi-finished products made minced was studied.
 The role for human is extremely large, it one essential nutritional factors, since can improve metabolism blood formation.
 Magnesium a biologically active substance that has ability to increase bioavailability its absorption in body. Recently, been actively used not only as medicine, but also an additive food products, particular, enriching products.
 purpose work study effect enrichment with their value, product storage ability, taste, smell texture characteristics. Experiments were carried out evaluated before after aspartate.
 As result study, found studied leads content product, which have positive health consumer.
 A recipe addition salts developed. comparative evaluation control samples different concentrations out. It affects characteristics, inhibits growth development microflora shelf life.
 Evaluation showed recommended doses does affect taste improvement texture. Increasing water-binding capacity makes more tender, juicy appetizing.
 Taking into account better ions body, presence vitamin D B6 necessary, required amount vitamins calculated introduced product.
 Thus, be beneficial quality product. These results industry when developing new products.