Conducted physico-chemical and biological studies of Goji berries and national products made it possible to obtain information on the bioavailability of nutrients included in the product, to evaluate their food value and nutritional value, and their functional orientation. The study of the processes of digestibility and absorption of the developed products on the gastric invitro model and the monolayer of the intestinal wall epithelium showed high absorption and assimilability of the low molecular weight (from 30 kDa and below) protein fraction of the studied product. The detected acceleration of the absorption of nutrients of the tested products was reflected positively on the dynamics of changes in the biochemical composition of the blood, which, in turn, will lead to an acceleration of the biocorrecting action of functional biologically active substances. As a result of the experiment it was established that Goji berries, characterized by high catalase activity, have a prominent antioxidant effect, helping to control free radical oxidation in the rat organism with hyperlipidemia by decrease of MDA concentration (to 30%) and improvement of blood serum antioxidant activity (to 40 %). A prominent hipolipidemic (lipid-lowering) effect of berries has been established, which consists in normalization of the blood serum lipid profile of rats with hyperlipidemia 28 days after the beginning of feeding (decrease in total cholesterol (by 1.5 times), low density lipoproteins (to 40%) and blood serum atherogenity index (by more than 50%) with increase of high-density lipoproteins (up to 45%).
Consumer properties of meat largely depend on the physical and chemical composition. The value of camel meat is determined by its high content of nutrients in an easily digestible form necessary for the normal functioning of the body. However, the main obstacle to the use of camel meat in the production of sausage products is meat hardness and weak moisture-binding capacity of camel meat. Thus, research in this area is relevant. This article represents the study of sea buckthorn seed powder effect on the quality indicators of cooked-smoked meat products from camel meat and beef. In this regard, the chemical composition of the sea buckthorn seed powder was studied, which showed a high content of proteins and polysaccharides. It was found that the powder from the sea buckthorn seeds is a source of such biologically active substances as tocopherol 62.15 ± 2.13 mg/100 g, carotenoids 4.21 ± 0.22 mg/100 g, and flavonoids 1.54 ± 0.06%.06%. The choice of powder from the sea buckthorn seeds as part of cooked-smoked meat product from camel meat and beef is justified. It has been scientifically proven that the powder from the sea buckthorn seeds boosts the functional and technological parameters, improves the structural, mechanical and color characteristics of the finished product. In particular, it increases the product yield by 6.8%, the moisture content by 9.35%, the moisture-binding capacity by 2%, the fat-holding capacity by 3.5%; the shearing force was 5.8 N/m. As a result of the study, the use of sea buckthorn seed powder in the production of meat products from camel meat and beef has been proposed.
Козы – это плодовитое и выносливый мелкий рогатый скот с широкой экологической адаптацией. Производство и потребление козлятины невелики, несмотря на важность данного вида, но этот сектор обладает огромным потенциалом для обеспечения продовольствием ежегодно растущего населения в мире. Представления о козлятине меняются из-за пользы для здоровья от потребления постного мяса с пониженным содержанием жира и холестерина. Был проведен мониторинг качественных показателей козлятины, который показал, что мясо коз ничем не уступает традиционным источникам мясного сырья, обладает диетическими свойствами.
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