New Canned Products for Dietetic Nutrition Based on Animal Hearts

Abstract

To improve the regeneration of elastic tissues, a person needs to consume at least 5 g of amino acids producing collagen on an everyday basis. The products made from collagen-containing raw materials can serve as the source of this element. The destruction of collagen-containing raw materials occurs under the influence of high temperatures used when manufacturing canned products. During sterilization, the triple helices of collagen are disaggregated, forming peptides that are well absorbed by the human body. Hearts of farm animals are promising raw materials. Their collagen content in the total amount of proteins is 4.5–4.8%, which significantly exceeds its amount in the proteins of beef and pork. The technology and recipes for new types of canned food made of hearts of pigs and cattle were developed. Beans and vegetables are served as additional ingredients. Combined canned food based on animal hearts and vegetable raw materials is marked with high organoleptic characteristics. Its protein content amounted to 10.7–12.6%, fat content −7.6–9.1%. The content of collagen-forming amino acids, proline, and hydroxyproline, per 100 g of canned food amounted to 0.85±0.5 g, which provides the human body with 16.5±0.5% of the daily consumption norm. New types of canned food additionally serve as a source of iron. Its amount is equal to 2.9±0.3 g/100 g of product. Canned food based on the animal heart is recommended as a specialized product for the dietetic nutrition of older people and people with reduced elastic tissue regeneration.