Prospects of using quail products in the production of meat souffle

. This research is focused on the development of a recipe composition for meat soufflé enriched with "Iodselen" bioactive additive. The objects of the study were as follows: experimental samples of meat soufflé, obtained according to 3 recipe options with different ratios of the main raw materials, wt.%: quail meat from 80.0 to 90.0, rendered quail fat from 10 to 20. By way of comparison, a meat product has been chosen, the recipe of which is described in patent No. 2726428. As a part of the research, the choice of components of the recipe composition of meat soufflé has been scientifically substantiated, and its quality has been assessed according to organoleptic, physicochemical and microbiological indicators. During the tasting assessment, it has been found that the meat soufflé is characterized by high quality indicators. The highest score has been obtained by sample according to option 3 (5.0 points), in which meat and rendered fat are presented in the following ratio of 85.0:15.0 wt.%. The highest protein content has been measured to be in the meat soufflé according to option 4 which is 28.7%, while the amount of fat in the product obtained according to option 2 was 10.4%, which is 14.7% and 26.6% more than in samples 3 and 4. This is directly related to the introduction of different amounts of basic raw materials into the recipe. It has been found that sample 2 is possessed by the highest energy value of 252.8 kcal (1.058.4 kJ), to the recipe of which 80.0 wt.% of raw meat and 20.0 wt.% of rendered fat were added. However, according to organoleptic assessment, sample 3 is more balanced. The functional orientation of the developed meat product has been proven, so the introduction of 0.06% of "Iodselen" into the soufflé satisfies the body's daily need for iodine, which is 150 mcg/day, and selenium, which is 55 mcg/day for women and 70 mcg/day for men, for adults (over 18 years old).


Introduction
Recently, especially for residents of large cities, there has been a lack of intake of vitamins, minerals, and other biologically active substances, including iodine and selenium, which leads to various kinds of diseases.Thus, in some remote regions of the country, as well as in Moscow and St. Petersburg, severe manifestations of iodine deficiency have been recorded.It should be noted that the actual average per capita consumption of iodine by a Russian resident in different regions is 40-80 mcg per day, that is, 2-3 times less than physiological needs [2,[7][8]11].
Analysis of scientific and technical information has shown that developments and research related to the study of selenium content in the environment and biological objects, the degree of its influence on the human body, allowing us to offer a set of preventive and corrective measures, including the development of balanced food products, continue to be significant and relevant.The selenium content in food products is low and varies depending on the origin of the raw material.The physiological role of this element approaches the group of the most important microelements by its importance, and its value was proven back in the middle of the twentieth century [10].Selenium compounds are effective as antioxidants; in addition, they have a positive effect on the cardiovascular system, and also increase the body's resistance to various adverse factors and thus improve the functioning of the immune system.The abovementioned gives us reason to believe that one of the promising methods for correcting the deficiency of iodine and selenium is the production of enriched food products [3][4][5][6]9].The aim of the study is to develop a recipe composition for meat soufflé enriched with "Iodselen" bioactive additive.Objectives: to scientifically justify the choice of components in the recipe composition of meat soufflé; to assess the quality of the finished product according to organoleptic, physico-chemical and microbiological indicators; to prove the functional orientation of the developed meat product.

Objects and Methods of Research
The objects of the research were as follows: experimental samples of meat soufflé, obtained according to 3 recipe options with different ratios of the main raw materials, wt.%: quail meat from 80.0 to 90.0, rendered quail fat from 10 to 20.By way of comparison, the recipe for the meat product described in patent No. 2726428 was chosen.Experimental studies were carried out on the basis of the following departments: Technology and Quality Management of Agricultural Products Department n.a. S. A. Kasparyants; Virology and Microbiology Department n.a.Academician V.N.Syurin, Moscow State academy of veterinary medicine and biotechnology -MVA n.a.K. I. Scryabin.The studies were carried out in accordance with current standards and approved methods using modern methods of physical and chemical analysis of the properties of meat soufflé.Organoleptic and microbiological research methods were also used in the study [6].

Results and Discussion
The quality of a product is determined by a set of properties that determine its suitability to satisfy human needs.To assess the consumer benefits of food products, organoleptic or sensory methods based on the analysis of sensations from the human senses are widely used [1].Organoleptic quality indicators occupy an important place in food quality standards (Table 1).
It was found that the sample of meat soufflé prepared according to option 3 had a delicate, fluffy consistency, which corresponds to the intended purpose of the product and the technology of its preparation.When cut, the minced meat was homogeneous, moderately loose due homogenizing it with the other ingredients and whipping the protein into a fluffy foam.It should be noted that the product did not have strong porosity, dry crust around its edges and large pieces of the main raw material.The taste and smell were pleasant, with a pronounced aroma of spices.The color was uniform grayish-yellow-brown.At the same time, the meat soufflé produced according to option 2 was characterized by a consistency that was not homogeneous and juicy enough, probably due to the higher content of rendered quail fat and lower content of raw meat (quail fillet).Meanwhile, the taste and smell were characteristic of this type of product: pleasant, with a pronounced aroma of spices, without any foreign off-flavour.The color was uniform pale brown.
The sample prepared to option 4 had a drier texture in terms of organoleptic indicators compared to other formulation options.The consistency of the product was loose.The taste and smell were characteristic of this type of product: pleasant, with a pronounced aroma of spices.The color was uniform grayish-yellow-brown.
In the course of the organoleptic assessment, it was recorded that sample 1, produced according to patent No. 2726428, was distinguished by a denser dry consistency; the addition of amaranth seeds gave the meat soufflé a slightly sweet taste.The color was uniform, grayish-pink.
Consumer tasting assessment was carried out on a 5-point scale, in which 16 respondents took part.The quality of the obtained experimental samples was judged by the sum of points for all indicators.The sample that received 4.5-5.0 points corresponded to an excellent rating; 4.0-4.4points were good; 3.9-3.0points were satisfactory and less than 3.0 points -unsatisfactory (Figure 1).It was found that all samples the meat soufflé samples under study are possessed by high quality indicators.Sample 3 scored the highest (5.0 points), which is 8% and 20% higher than samples 2 and 4. As for sample 1, the overall score was 4.8, which is 4.2% and 16.7% higher than samples 2 and 4, respectively, but less by 4.0% compared to sample 3.
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The results of the tasting assessment showed that an improvement in the organoleptic properties of meat soufflé with the addition of "Iodselen" was achieved by using the main raw materials in the following quantity, wt.%: quail meat (fillet) -85% and rendered quail fat -15% (Sample 2).At the same time, to justify the choice of the ratio of components in the soufflé recipe, which makes it possible to obtain a product not only with high organoleptic characteristics, but also nutritional value indicators, a number of analytical studies of prototypes were carried out.The research results are presented in Figures 2 and 3.
The data in Figure 2 clearly shows that the highest protein content was found in meat soufflé obtained according to option 4 -28.7%, which is 11.5% and 3.8% more than in samples 2 (25.4%) and 3 (27.6%),respectively.At the same time, the amount of fat in the meat soufflé exhausted to option 2 was 10.4%, which is 14.7% and 26.6% more than in samples 3 (8.9%)and 4 (7.6%),respectively.This fact is directly related to the amount of basic raw materials in experimental meat product recipes.The content of carbohydrates and ash in all experimental samples averaged from 4.5% to 3.7%, respectively.The moisture mass fraction in the tested soufflé samples did not exceed 56.8% and met the established criteria for this product.
It should also be noted that the addition of "Iodselen" did not deteriorate the taste characteristics of the final product, and the use of spices ensured an improvement in its aroma.
The highest energy value -252.8 kcal (1,058.4kJ) was determined in sample 2, to the recipe of which 80.0 wt.% of raw meat and 20.0 wt.% of rendered fat were added.However, taking into account the results of the organoleptic assessment, the sample produced according to option 3 should be considered more balanced.This ratio of the main E3S Web of Conferences 463, 01014 (2023) EESTE2023 https://doi.org/10.1051/e3sconf/202346301014ingredients is most preferable for the production of meat soufflé enriched with "Iodselen" bioactive additive.
It has been proven that the introduction of a given amount of "Iodselen" additive into the recipe satisfies the physiological need for adults for iodine -150 mcg / day and selenium -70 mcg / day (which is 3.8% and 31.4% of the daily requirement, respectively) (Figure 3).The results of microbiological studies of meat soufflé enriched with iodine and selenium are presented in Table 2.It was found that both in terms of the total content of microorganisms and the presence of pathogenic microflora, all of meat soufflé met the requirements of TR TS 021/2011 "On the safety of food products" and TR TS 034/2013 "On the safety of meat and meat products", which indicated microbial purity of the prototypes and compliance with sanitary regimes, including technological ones, for the preparation of meat soufflé.
Based on the comprehensive studies carried out and the results obtained, the final recipe for meat soufflé enriched with "Iodselen" bioactive additive was compiled (Table 3).

Conclusion
In conclusion, the undoubted advantages of using quail raw materials in food product formulations using the example of meat soufflé should be noted.It is also important that the selected balanced combination of ingredients and the introduction of the «Iodselen» food additive made it possible not only to develop a product with high consumer properties, but also to enrich it with valuable microelements -iodine and selenium.

Table 1 .
Ratio of recipe components of meat soufflé.

Table 2 .
Microbiological parameters of meat souffle.