NEW MEAT PRODUCTS WITH IMMUNOMODULATORY EFFECT CREATION METHOD

I V Kaltovich,O V Dymar

doi:10.21323/2414-438x-2016-1-4-28-42

Abstract

New meat products with immunomodulatory effect creation method reflecting differential characteristics of technological stages of manufacture of those types of meat products, including issues on the selection of primary and secondary raw materials, guidelines for development of formulations and production technologies, legislative requirements towards its labeling, etc, has been developed for the first time. A list of prospective meat raw materials for the manufacture of products with immunomodulatory effect was established: beef, pork, rabbit meat, broiler chicken meat, turkey, veal, ostrich meat, which have high content of protein (14,3– 21,7%), low content of fat (1,2–16,1%), excluding pork (33,3%), high levels of minimum amino-acid score (90,0–104,0%), protein quality indicator(0,91–1,64), essential amino acid index (1,16-1,25), coefficient of utility of amino acid content (0,72–0,86) and close to optimum fatty acid content, and also contain a great number of vitamins and minerals which play a significant role for immunity improvement. It was determined that the following functional ingredients are recommended to use: amino acids (valine, leucine, isoleucine, methionine, threonine, arginine, tryptophan, lysine, histidin, phenylalanyl), vitamins and provitamins (C,E, beta-carotene, B vitamins(Bc, B12, PP, etc.), P(bioflavonoid complex), H, K), minerals (calcium, magnesium, iron, cuprum, zinc, manganese, selenium), polyunsaturated fatty acids omega-3 and omega-6, pseudo-vitamins (L-carnitin, coenzyme Q10), polysaccharides and peptides naturally occurring(squalen, B-Carotene), ginger, shiitake mushrooms, probiotics and prebiotics, glutathione, indole and lycopienes, bioflavonoids, L-arginine, N-acetylcysteine, gel from seaweed «Lamifaren». The use of the developed meat products with immunomodulatory effect creation method by process engineers of meat processing factories will allow them to form a single scientifically grounded approach during the development, launching into manufacture and organization of industrial manufacture of functional meat products, ensuring the compliance of quality and safety indicators of innovative products with legislative requirements, applied to meat products, taking into account nutritional habits and containing a well-balanced set of functional ingredients with immunomodulatory effect, the consumption of which will promote immunity improvement that will positively affect health promotion.

Highlights

In recent years there has been a decrease in immunity of the population, including children of different age groups, since various factors affect negatively immune system of a modern man: unfavorable environment situation, unbalanced and irregular nutrition, lack of sleep, stresses, etc
At the second stage of the new meat products with immunomodulatory effect creation method it is necessary to determine the list of indicators, which are important for the manufacture of these products, as well as to establish the optimum range of values of these indicators, that provide high nutritional and biological values and improved functional and technological, structural and mechanical indicators of finished products
The following types of meat raw materials are recommended to use in the content of meat products with immunomodulatory effect: beef, pork, rabbit meat, broiler chicken meat, turkey, veal, ostrich meat, which have high content of protein(14,3-21,7%), low content of fat (1,216,1%), excluding pork(33,3%), high levels of minimum amino-acid score (90,0-104,0%), protein quality indicator(0,91-1,64), essential amino acid index (1,16-1,25), coefficient of utility of amino acid content (0,72-0,86) and close to optimum fatty acid content, and contain a great number of vitamins and minerals which play a significant role for immunity improvement

Summary

Introduction

In recent years there has been a decrease in immunity of the population, including children of different age groups, since various factors affect negatively immune system of a modern man: unfavorable environment situation, unbalanced and irregular nutrition, lack of sleep, stresses, etc. As it is known, influenza and ARVI can develop respiratory organs and heart disease complications and can cause myocarditis, which is difficult to cure and promote high level of disablement of population. International studies have no doubt that different parts of nutrition are related to the most important foundations for the creation of strong functional immune system. Objective — the development of meat products with immunomodulatory effect creation method reflecting differential characteristic of technological stages of manufacture of those types of meat products, including issues on the selection of primary and secondary raw materials, guidelines for development of formulations and production technologies, legislative requirements towards its labeling, etc

Materials and methods

Results and discussion

Conclusions