Effects of black cumin seed cake on quality and mineral value of steamed cutlets

Abstract

The introduction of plant raw material into minced meat is considered one way to obtain high-quality meat products with a specified composition. The aim of the research was to study the effects of black cumin seed cake on the quality and mineral value of steamed cutlets. It was found that the introduction of 1.5% of black cumin seed cake resulted in some inclusions of black-brown color into the finished product which corresponded to the category of “very good” quality. Three percent of seed cake caused a greater change in color and made the cutlets spicier which corresponded to the category of “good” quality. Five percent of seed cake gave a herbaceous aftertaste, satisfactory, somewhat dry consistency and an excessively black color to the product which corresponded to the “below average” category. During further tests, 3% of black cumin seed cake introduced 1.70±0.04 g/100 g of dietary fiber to the meat product which contributed to an increase in the content of mineral elements, namely manganese (10×), calcium (3.3×), iron (2.5×), copper (1.7×), magnesium (1.5×), and phosphorus (by 23%) against the background of stabilizing the number of mesophilic microflora during 24-h storage of the steamed cutlets.

Keywords

• cutlets
• black cumin seed cake
• mineral value