Abstract
Development of original recipes of meat pastes enriched with biologically active components due to the use of vitaminized blended vegetable oils (VBVO) and protein-fat emulsions (PFE) on their basis for general and special nutrition was considered. In the process of this work, eight recipes of chicken and turkey meat paste were developed using PFEs which were included in the recipe in an amount of 15...20 % and two recipes with vitaminized blended vegetable oils of two-component and three-component compositions in an amount of 10 %. Samples of the pastes prepared according to DStU 4432:2005, which contained 10 % of slab bacon were taken as reference samples. A complex of organoleptic, physico-chemical, biochemical, functional-technological, structural-mechanical, sanitary-hygienic and medico-biological studies of the new meat paste recipes has been carried out. By way of mathematical modeling, yield of products with a balanced composition was optimized depending on the amount of protein-fat emulsion and vitaminized blended vegetable oil and the type of protein in minced meat. Composition of vegetable oils has been developed and their fatty acid composition and content of fat-soluble vitamins in them were determined by gas chromatographic method Modern molecular genetic methods have been applied for an accelerated diagnosis of paste safety concerning the regulated spore-forming food poisoning agents such as Clostridium perfringens and Bacillus cereus, the quantity of mesophilic aerobic and facultative anaerobic microorganisms (QMAFAnM), Coliform bacteria or Bacteria of Group of Escherichia Coli (BGEC) bacteria of intestinal stem group (BISG), sulfite-reducing clostridia, Staphylococcus aureus, L. monocytogenes and Salmonella. Shelf life of meat pastes was doubled (up 48 hours) while DStU 4432:2005 specifies 24 hours. Expediency of their introduction in production was proven
Highlights
Solving the problem of healthy nutrition is the most important and topical state task related to the social stability of society and population health [1,2,3].Recent studies have shown that polyunsaturated fatty acids (PUFA) contained in vegetable oils are of great value to humans
The following tasks were set: – compare fatty acid composition and physical and chemical parameters of vegetable oils and make their choice for blending at an optimal ratio ω-6:ω-3 of fatty acids; – establish optimal concentrations of β-carotene and tocopherol in order to increase stability of vitaminized blended vegetable oils (VBVO) and ensure the daily needs of the organism in fat-soluble vitamins; – develop scientifically substantiated formulations of products which are balanced with fatty acid and vitamin content in accordance with requirements of special nutrition; study influence of VBVO and protein-fat emulsions (PFE) on the quality indices of the minced systems and meat pastes and improve their technology;
In the experiments for determining content of moisture in meat pastes, (WRC), plasticity, yield of the finished product in terms of complete factor experiment (CFE) 23, a linear model, variations of these parameters were studied depending on the amount of PFE added to the minced meat, quantity of vitaminized blended vegetable oil and the type of protein contained in composition of PFE
Summary
Solving the problem of healthy nutrition is the most important and topical state task related to the social stability of society and population health [1,2,3]. Meat pastes are homogenized products based on meat and fat-containing raw materials with a limited content of polyunsaturated fatty acids and fat-soluble vitamins, in particular carotenoids and tocopherols which take part in oxidative-reduction reactions of cells and have antioxidant properties In this regard, use of protein preparations, vegetable oils and fat-soluble vitamins is a timely and promising direction. Taking into account the aforementioned, it becomes urgent to create vitaminized blends of vegetable oils and protein-fat emulsions on their basis with the aim of partial replacement of animal fats with protein-fat emulsions (PFE) in recipes of meat pastes This will make it possible to adjust diets with essential nutrients, achieve the required ratio ω-6:ω-3 of fatty acids, vitamins: β-carotene and tocopherol and expand the range of meat products with a balanced composition. That is why development of ways to improve stability of pastes and use accelerated methods for microbiological control of their safety are the issues of high actuality
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