ABSTRACT
This article was aimed to develop an antioxidant meat paste using a protein supplement from lupine seedsenriched with selenium and obtained by enzymatic hydrolysis. It was established that the content of selenium,flavonoids, and antioxidant activity in lupine seeds when they are germinated in a solution of sodium selenite withthe use of red light after three days is significantly higher. Therefore, technology and recipe of meat paste usinga protein preparation has been developed. It has been established that the partial replacement of raw meat in thepaste formulation with a protein supplement has a positive effect on the appearance, color, smell, texture, taste,and structure of the product. There is proven feasibility of a separate introduction of a protein supplement andan aromatic additive at the stage of cutting raw meat materials. Based on the studies, the storage periods andstorage modes of sterilized canned meat and vegetable pastes were established: 18 months, at a temperature from0 to 20 °C and φ ≤ 75%, as well as regulated quality indicators of meat products. 100 g of the product containsup to 15% of the daily requirement of an adult in selenium and up to 10% in flavonoids, which makes it possibleto attribute the developed paste to antioxidant functional foods. So, it can be recommended for use in the foodindustry