Under the current adverse environmental conditions, enrichment of the human diet with essential nutrients, including antioxidants, which exhibit immunostimulatory and adaptogenic properties and protect the body against the negative effects of free radicals, is extremely relevant. Their use in food production, including that of semi-finished meat products, improves the quality of such products and extends their shelf life. It is of scientific and practical interest to enrich rabbit meat with the antioxidant-containing plant raw materials and to study their influence on the quality parameters of semi-finished products. In this work, modern, standard, commonly accepted methods of research were used to fulfill the stated objectives. Statistical processing of the results obtained and evaluation of the reliability of the data was carried out by statistical methods using IBM SPSS Statistics for Windows. This study demonstrates the expediency of using grape-seed powder, green tea extract, and amaranth/flax flour in semi-finished rabbit meat products. The optimum component composition and amount of multiple supplements to add to the semi-finished product were determined. The total phenolic and flavonoid content and antioxidant characteristics of the test samples were studied. The highest antioxidant potential was observed in samples with flax-containing multiple supplements. This paper demonstrates that microbiological indicators in all samples throughout the storage period, in line with hygienic requirements, were lower than those in semi-finished products containing multiple supplements as compared with a reference sample, while organoleptic indicators of quality were more stable. The content of toxic elements indicates the sanitary reliability of semi-finished products. Determination of the acid number and peroxide number values during storage revealed high resistance of semi-finished products containing multiple supplements to the accumulation of free fatty acids and peroxide compounds. The obtained data indicate the effectiveness of using developed semi-finished products as antioxidant products in the diet of the population.
During storage meat and semi-finished meat products, the decisive factor is the correct implementation of freezing process, because the physical, histological, biochemical, microbiological changes that occur at this time, affect the final quality of product after defrosting procedure. Accordingly, studies of the impact of traditional and shock-freezing methods on functional and technological properties of semi-finished rabbit meat products represent scientific and practical interest. The effect of freezing temperature of natural and minced semi-finished rabbit meat products on the duration of cold treatment process has been studied, and the regression equations of their relationships have been obtained and regression curves have been constructed. It has been established that unlike traditional method, by the type of semi-finished products, the duration of cold treatment by shock-freezing method is 3 – 3.5 times shorter. The optimal freezing parameters have also been selected. It has been shown that the use of shock-freezing method contributes to the reduction of mass losses of semi-finished rabbit meat products, and by the type of semi-finished products, they are 5 – 5.3 lower as compared to traditional method of freezing. The determination of functional properties has revealed that shock-freezing allows for increasing water binding capacity-by 23.2 – 31.9%, water holding capacity-by 20 – 25% and pH by 6.7 – 10.4%. There have been studied microbiological indicators of frozen semi-finished products and their changes during the storage process. It has been established that they meet the safety and hygiene requirements for meat products. The full results obtained indicate the advantage of shock-freezing method as compared to traditional methods, as well as point to the appropriateness of its use when selecting the cold treatment modes for semi-finished rabbit meat products.
The topical challenge of our era is the development of such compositions of innovative polyfunctional products, which take into account, to the maximum degree, the effect of mutual enrichment of animal and vegetable products, physiological substances, the capacity of dietary fibers to remove harmful substances from the body and the capacity of probiotics to maintain micro-ecological balance in the gastro-intestinal tract. One of the priority areas of the implementation of these issues the development of technologies of rabbit meat products fortified with plant raw materials and prebiotic ingredients. The purpose of the work is to study the impact of vegetable supplements and lactulose on the quality of the minced meat products. When performing this work, there were used the modern, standard, commonly accepted methods of research, which are in compliance with solving the set objectives. Statistical processing of the results obtained and the evaluation of the reliability of data were carried out by the mathematical statistics methods using the IBM SPSS Statistics for Windows. There have been studied the chemical compositions of the brush rabbit meat bred in Georgia, as well as of haricot bean, pea and amaranth. It is reasonable to use the above-mentioned plant raw material and lactulose use as bioactive supplemented in the production of animal products. There has been justified the appropriateness of mentioned plant raw materials and lactulose as the biocorrecting supplements in the technology for producing animal food products. In order to control and identify the functionality of products, there have been identified the critical control points, such as: preparing and dosing functional raw materials, the introduction stages and an equal distribution of formula components. There have been established the hydration conditions and modes of haricot bean, pea and amaranth flours. There are shown the advantages of their hydration in mineral water, the optimal irrigation modulus has been determined. Also, there have been determined the maximum permissible levels of vegetable supplements and lactulose to be added into the minced rabbit meat, which have a positive impact on the functional-technological properties of semi-finished and finished products, in particular, improve the water binding and water holding capacities of the minced meat, increase the yield of product, as well as improve organoleptic indices of its quality, in comparison with a reference sample. Based on the study of the microbiological characteristics of developed products, it has been demonstrated that the number of mesophilic-aerobic and facultative-anaerobic microorganisms does not exceed the sanitary norms and standards, no E. coli group bacteria and pathogenic microorganisms were detected, including Salmonella that is in line with the microbiological safety hygienic requirements and norms. The obtained data set indicates the appropriateness of using a new type of product in a functional, dietetic and preventive nutrition.
The use of a rabbit meat is a perspective and accessible way of solving the problem of the shortage of domestic meat products in Georgia. Nowadays, there are sufficient on rabbit breeding in the country, but no data are available on the quality and technological properties of rabbit meat. Therefore, of scientific and practical interest is to study the quality indicators, safety, chemical composition and biological value of meat of different breeds of rabbits. The modern, standard, commonly accepted methods of the research have been used in performing this work, which are suitable for accomplishing the set tasks. Statistical processing of the results obtained and the evaluation of the reliability of the obtained data were carried out by the mathematical statistics methods using the Windows IBM SPSS Statistics software program. Based on the study of microbiological indicators of rabbit meat, it has been demonstrated that the number of mesophylic-aerobic and facultative anaerobic microorganisms does not exceed the values established by the sanitary standards and rules, no bacteria of intestinal bacillus and pathogenic microorganisms were detected, including salmonella, which is also is in compliance with the biological and hygienic safety requirements and standards. The safety of rabbit meat is also indicated by a study of its toxicity. It has been established that the breeds of rabbit bred in the country are distinguished by a high meat productivity, high protein and moderate fat contents and low caloric capacity. The biological value of rabbit meat has been determined: it is distinguished by the number of all essential amino acids and the protein-quality index, it does not have limited amino acids, and all essential amino acids scores, especially of lysine, tryptophan and leucine, exceed the "ideal protein" score. The level of satisfaction of human daily needs is also high with amino acids. The resulting data point to the high quality and biological value of the meat of rabbits bred in Georgia, and made it reasonable to use as raw material for domestic high-quality meat production.
With a view to imparting the probiotic properties to the minced rabbit meat products, we have justified the expediency of using the dietary fiber, lactulose, green tea extract and mineral water "Lugela", as a multiple supplement in the recipes. Recipes of new products have developed by the method of computer simulation. The study of microbiological indicators of developed products points to their safety. Experiments on laboratory animals have shown that foods fortified with probiotic supplements increase the number of erythrocytes and, accordingly, hemoglobin in the blood of rats, improve the protein composition of blood plasma, and also they have a positive effect on the digestive system of animals, does not cause damage to internal organs and changes in behavioral status.
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