Development of technological approaches to obtaining meat systems based on rabbit breeding resources and plant composites
The modern stage of development of equipment and technologies poses as one of the most urgent problem of reliability of biological systems that is directly connected with human health in modern conditions of ecological and social tension, chronic stress and other adverse factors. One of the relevant...
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | Russian |
| Published: |
Voronezh state university of engineering technologies
2019-03-01
|
| Series: | Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij |
| Subjects: | |
| Online Access: | https://www.vestnik-vsuet.ru/vguit/article/view/2062 |
| Summary: | The modern stage of development of equipment and technologies poses as one of the most urgent problem of reliability of biological systems that is directly connected with human health in modern conditions of ecological and social tension, chronic stress and other adverse factors. One of the relevant technological approaches in the production of products of high nutritional and biological value is the development of food systems using functional composite mixtures based on plant resources and containing in its composition necessary nutrients for the body. With the aim of creating the composite mixture, the choice of the functional plant-based ingredients: powder of Jerusalem artichoke, hawthorn and flour from bioactivating the germination of lupine seeds. The ratio of the component composition of the composite mixture and the minced base on the basis of rabbit meat to create a sausage product for dietary purposes is selected. The optimal dosage of the composite mixture introduction into the meat system, while improving the balance of amino acid composition, is justified by mathematical modeling methods. The ham-chopped sausage product with the increased food and biological value is developed. According to the results of organoleptic evaluation revealed improvement of consistency and color of sausage products when replacing 10% of raw meat functional composite mixture. The conducted medical and biological assessment on warm-blooded animals confirmed the biological safety of the developed product |
|---|---|
| ISSN: | 2226-910X 2310-1202 |