Studies have been conducted into the content of toxic elements in sprouted and unsprouted lentils, juniper fruits and thyme herb, manufactured samples of semi-smoked sausages whose formulation contained the specified ingredients. The samples were prepared for conducting the study. Measuring the mass fraction of heavy metals is based on the selective absorption of electromagnetic radiation of a certain frequency by atoms of substance in a free state. Metal mass fraction in the mineralizate of a sample of food products was calculated by the calibration dependence of absorption magnitude on mass concentration of the metal. Measurement of copper and zinc mass fractions involved an atomization technique in the air-acetylene flame, with a burner heated to a temperature of around 3000 °C; their content was determined by the magnitude of radiation resonance absorption at analytical wavelength corresponding to the examined metal. It was determined that the investigated vegetable raw materials and semi-smoked sausages did not contain toxic elements that exceeded the standard.
At solving the problem of protein deficiency, the great role of the raw material for its production is played by leguminous cultures such as peas, haricot beans, lupine, forage beans, lentil, chick-peas, peavine and other. The chemical composition and food value of proteins of these cultures are most close to animal proteins – of meat, fish and also milk. Among the essential quantity of vegetable raw material that contains protein (33 - 50 %), the special place is occupied by lupine, characterized as an important reserve of high-quality protein substances at the World congress in 1991 in the USA [1]. There were elaborated certain recipes of meat chopped semi-products, based on beef that contains 5 %, 10 %, 15 % of lupine flour and 0,5 % of elecampane root powder. There were carried out the studies on the determination of toxicity of functional raw material and cutlets with 10 % content of lupine flour and 0,5 % of elecampane on white mice organisms. There were used methods, based on toxic substances extraction from forages and peeled gains under condition of the intra-stomach administration and cutlets feed during 10 days. Blood was taken for hematological studies in mice, fed by functional cutlets. It was proved, that these products have no toxic influence on organisms. At the pathoanatomical dissection, any macroscopic changes in tissues were not revealed, blood hematological results are within norm. The best sample № 2 with 10 % content of lupine flour and 0,5 % of elecampane was determined by the gustatory method. It was determined, that functional meat chopped semi-product may be included in the ration for the sound, treating-prophylactic nutrition.
На сьогодні, надзвичайно гостро постає проблема екологічно чистого, раціонального, збалансованого харчування. Оскільки, концепція сучасного харчування є не просто модною тенденцією, і велінням часу, то доцільно виведення на ринок нових функціональних продуктів із заданими оздоровчо-профілактичними властивостями. Харчування всіх груп населення України є важливим фактором, що в значній мірі визначає здоров’я нації. На білих мишах було проведено вивчення токсичності люпинового борошна, кореня дивосилу та функціональних котлет що містять у складі 5%, 10%, 15% люпинового борошна із заміною м’ясної частини та 0,5% дивосилу, як пряно-ароматичної добавки. Досліджено, що люпинове борошно та дивосил не викликають катарального або геморагічного запалення шлунково-кишкового тракту, та загибель мишей, отож є нетоксичні. При згодовуванні мишам котлет з 10% вмістом люпинового борошна та 0,5% дивосилу встановлено, що при патологоанатомічному розтині макроскопічних змін в органах і тканинах не виявлено, Р > 0,05, що є в межах норми та гематологічні дослідження крові мишей підтверджують, що даний продукт можна включати в раціон харчування людей.
Meat products, at different technological stages and as finished articles, retain their morphological features. Microstructure analysis of the raw material, ready-to-cook products, or finished articles allows determining the presence of certain types of tissues, organs, spices – and low-value admixtures the recipe does not provide for, as well as reused raw materials. Microstructural studies of ready-to-cook chopped meat products allows identifying their components, establishing different properties of various tissue and cellular structures, and controlling the articles manufactured. Minced beef as the object of research was modified, with 5 %, 10 %, 15 % of the meat part replaced with lupin flour and 0.5% of elecampane root powder added as aromatic raw material. For microscopic examination, samples of the forcemeats developed were put marks on and fixed in a 10 % neutral formalin solution. The sections, as thick as 0.5–1 cm, were cut on a sledge microtome. They were stained with haematoxylin and eosin, and the PAS reaction. Light microscopy and microphotography of the tissue specimens were performed with a microscope Leica DM 2500 and a camera Leica DFC 450C with the software Leica aplitation suite 4.4. The micrographic investigation of the forcemeats revealed polygonal and round muscle fibres (their dark nuclei were clearly seen under the sarcolemma), concentrations of adipose tissue histologically characterized by a reticulate structure. In the microphotographs, lupin flour looks like groups of round light purple cytoplasm with dark purple nuclei in the centre of polygonal cells; bread looks like loose brown fibres; wavy violet fibres represent onions; and single dark brown spots marked elecampane. It has been shown that histological studies, with the PAS reaction used, are helpful in determining the meat and plant content in the ready-to-cook meat developed, and that haematoxylin and eosin can help determine the functional ingredients content.
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