Prospects for the use of protein-carbohydrate complex based on mung bean seeds in the functional meat products technology

Andrey Alexeev,Tatyana Alexeeva,Nataliia Shumskaia,Larisa Enaleva,Tatyana Tupolskikh,D Rudoy,S Ignateva

doi:10.1051/e3sconf/202017508004

Andrey Alexeev, Tatyana Alexeeva + Show 5 more

Open Access

https://doi.org/10.1051/e3sconf/202017508004

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Abstract

The use of new non-traditional types of plant materials in the diet is one of the ways to improve the meat products’ quality. The combination of plant proteins with animals creates biologically active amino-acid complexes which increase its bioavailability for organism and biological value of the product. In this case, the use of non-traditional plant materials in the production technology of new types of sausage products to improve the quality of the end product is prospective and relevant. Research objective is development of formulations and technologies for new types of high biological value products, based on combination of meat raw materials with functional additives of plant origin. The work was performed at the Department of Food Technology FSBEI HE «Don State Agrarian University», Persianovsky, Rostov region. The objects of research were the new protein-carbohydrate complexes based on flour from germinated seeds of mung bean, control and model forcemeat based on trim beef of first grade, lean trim pork and mid fat trim pork, and end products. Introduction to the cooked sausage products formulation of mung bean germinated seeds flour has a beneficial effect on the organoleptic properties of the end product and enriches it with biologically valuable substances.

Highlights

The lifestyle of a modern person has noticeably changed, many factors influence his health, as well as his effective working capacity and emotional state
A wide range of functional components of plant origin allows to use it in the meat products production technology
As research objects were used: meat raw materials – trim beef of first grade, lean trim pork, mid fat trim pork; herbal supplement – grain legume of mung bean and its processing products and other ingredients according to the formulation

Summary

Introduction

The lifestyle of a modern person has noticeably changed, many factors influence his health, as well as his effective working capacity and emotional state. It includes, first of all, the diet, the level of nervous and physical stress, the environmental state, etc. The use of plant materials new types in the diet is one of the ways to improve the products quality. Sources of edible vegetable protein have high biological value, good digestibility, organoleptic appeal [2, 4]. It was found that the content of one animal or vegetable protein in food has less biological value than the mixture [8, 12]

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