In order to expand the daily food profile in the segment of meat semi-finished products production, a promising direction is to combine the meat mince system with functionally valid vegetable ingredients.
The greater part of protein-containing technological preparations on the Russian market is represented by products of foreign manufacturers, however, the Russian Federation possesses extensive resources of protein-containing raw materials of plant origin that are used in the meat product technology limitedly due to the lack of recommendations for their use. The issue of enriching meat products with non-traditional protein plant ingredients involves opportunity to use mustard seeds and products of its processing for this purpose. Despite valuable properties of this crop, the functional and technological characteristics of mustard seeds have not been sufficiently studied. The purpose of the research was to assess the functional and technological characteristics of a mustard-based protein supplement with the prospect of using it in sausage production technology. The study was conducted at the Food Technology Department of the Don State Agrarian University and in the conditions of LLC “Myasokombinat,” in Razvilnoe, Peschanokopsky district, Rostov region. High functional and technological properties and nutritional value of mustard flour allowed recommending it as a domestic functional supplement of vegetable origin for the technology of meat and vegetable sausages of a wide range.
At present, in the food ration of the population the level of proteins of animal origin consumption has decreased. The solution to this problem is the use of the vegetable protein of legumes which proteins are similar to amino acid composition of the animal protein. In the legume seeds are formed anti-nutrients during the process of plant development. This study describes a new method for reducing them. The proposed method includes soaking the chickpea grains in the "Glimalask" food supplement solution, which contains organic acids, for four hours at a pH of 5.0-5.5, a temperature of 30 ± 5 ° C. Cotyledons of legumes make up spare proteins are globulins and water-soluble albumins. Water-soluble fractions of chickpea proteins contain inhibitor proteins, which, having a lower molecular weight, are more hydrated in the acids solution. Then, heat treatment in the microwave current field is necessary with subsequent extrusion in the experimentally established regime. Soaking promotes active hydration of enzymatic substances, and under the influence of heat treatment and extrusion, their further inactivation occurs, and biological value increases, as the concentration of essential chickpea protein acids increases. The method effectiveness was determined from the activity of trypsin inhibitors, which decreased by 3.6 times in the sample. In summary, proposed method makes it possible to obtain a product with high nutritional value, practically free of anti-nutrients.
For the normal vital activity of the animal body, a sufficient amount of vitamins is necessary, which are an integral part of the full functioning of the body, the absence of vitamins entails the development of hypovitaminosis and imbalance of the whole body. In pigs, unlike other species of animals, diseases caused by a lack of vitamins occur more often and are more acute. Prevention in hypovitaminosis is based on the use of various complex multivitamin drugs. The research was carried out on the basis of the enterprise LLC "Russian Pork, Razvilnoye" Peschanokopsky district. The object of the study was sausage piglets aged from the 1st to the 21st day of life. For the experiment, on the principle of analogues, three experimental groups of 10 pine piglets were formed in each with individual treatment regimens. Trivite preparation (intramuscularly) was used in 1 experimental group, Tetrahydrovite preparation (intramuscularly) was used in 2, Dufalite preparation (intraperitoneally) was used in 3 experimental groups. Based on the conducted studies, it was found that the most effective method of preventing and treating hypovitaminosis in pine pigs is the use of the multivitamin preparation Tetrahydrovitis intramuscularly on the 1st day of life and again after 7 days at a dose of 1 ml per head 1 once a day.
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