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.
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.
In the city of Poti and its maritime region, for several decades there have been of environmental and geomorphological problems, which have been caused by anthropogenic interventions in this region. The impact of the breakwater of the new port of Poti on lithodynamic processes in the coastal zone is discussed in the paper. The sediment mass constancy equation is used in numerical experiments to determine the velocities of overbank and bank-driven sediment transport. To solve this equation, we use the finite element method and Crank–Nicolson schemes. According to calculations, 1,500,000 m3 of sediment migrates along the Nabada delta's banks, 850,000 m3 south of the delta to the harbor, and 65,000 m3 north of the delta to Khobiskal. The remaining 2,500,000 m3 is moved along the shore in a westerly direction before being dumped on the sea's underwater slope. After the new breakwater is built, all fine sediment movement in that direction will be stopped, and solid sediment will start to settle to the north of the new breakwater. Eventually, this will cause the southern branch of the Nabada Canal to become blocked. The total flow of water from the Nabada canal will be transferred to the northern branch, and the formation of a new delta will begin there.
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