The research results of the mass yield and composition of the anatomical areas of rabbits carcass, the mechanisms of autolysis of rabbit meat and histomorphological changes during the course of autolysis were presented in the work. The degree of protein digestibility of rabbit muscle tissue was determined. The object of research was the California rabbit carcass. It was established that the process of meat maturing would be completed in 8 hours. Matured meat is characterized by higher nutritional value and quality. The developing in the rabbit carcass processes affect the functional and technological properties of meat during the rigor mortis resolution and at the beginning of the maturing stage. Functional and technological properties are: 53.7% - water-binding capacity and 50.6% - water-holding capacity. 24 hours later after slaughter, the functional and technological properties as a whole increased to 64.1 and 61.7, respectively, which corresponds to 85% of fresh-killed meat. Such indicators of functional and technological properties are due to the high content of high-quality complete proteins. The high digestibility of the protein components of rabbits muscle tissue was observed. The autolysis stages were illustrated by the microstructural and qualitative characteristics of rabbit meat. The deep character of autolytic processes in the longest back muscle 12 hours after rabbit slaughter, which resulted in the formation of physico-chemical, biochemical, organoleptic properties of meat, ensuring products high quality was identified. Less intensive processes took place in the muscle tissue of piriformis muscle, as well as the pre-blade muscle, which was explained by the structure peculiarities of these parts of the muscular system. The research results indicate the prospects of rabbit meat using in functional products manufacturing. The technologies developed allow to take into account preferences and income level of consumers.
In the process of life of the body continuously consumed nutrients that perform plastic and energy functions. The source of nutrients is a variety of foods, consisting of a complex of proteins, fats and carbohydrates, which in the process of digestion are converted into digestible substances. Collagen is the basis of connective tissue and binds the cells in the tissues, creates the frame of the whole body. The gastrointestinal tract, as a system of organs, is no exception and is designed process and extract nutrients from food. Most organs consist of connective tissue, accounting for 60–90% of their mass, which confirms its importance and the role of collagen in this regard can not be estimated. Collagen functions in the body are diverse, one of the main - part in digestion, the violation of which is the cause of diseases such as gastritis and ulcers. For the prevention and treatment of such diseases are very useful liquid collagen-containing food in the form of functional drinks. Developed and obtained in the experimental laboratory a variety of drinks on a collagen basis, with the use of additional broth with sea buckthorn pulp, tincture of dried chicory root powder and broth with the flesh of Jerusalem artichoke. An invaluable contribution to the therapeutic and preventive actions of all these components is proved not only scientifically, but also time-tested.
Для цитированияFor citation Антипова Л. В., Мищенко А. А. Разработка мясных паштетов повы-шенной пищевой и биологической ценности с применением пророщен-ного зерна чечевицы // Вестник ВГУИТ.2016. № 4. С. 115-120. doi:10.20914/2310-1202-2016-4-115-120 Antipova L. V., Mishenko A. A. The development of meat pate increased the food and biological values with determinate grains lentils. Vestnik VSUET [Proceedings of VSUET]. 2016. no. 4.pp. 115-120. (in Russian). doi:10.20914/2310-1202-2016 115 Summary.One of the important technological trends in food production, balanced on the chemical and amino acid composition is the development of methods for enrichment product protein, vitamins and minerals. The solution to this problem has long been used a method of enrichment of vegetable raw materials to create a nutrient and healthy products available to different social groups. In theory justified the choice of research object -lentils, which have a number of advantages in food systems. Analyzed method of increasing the biological value of the object in the process of germination grains and marked improvement the balance of amino acid composition. Designed meat pate with using germination grains and investigated its main functional-technological (FTC), organoleptic properties and digestibility. In determining, the functional-technological characteristics revealed an increase in FTC-indicators, such as water binding, water holding, fat holding, and emulsifying ability when you add germination lentils. According to the results of organoleptic evaluation revealed improvement in the consistency of meat pate, when replacing 50% of raw meat, germination lentils, and in appearance, color, smell and taste, control and test products are almost identical. The digestibility of the paste was 97%. Proposed different options of using germination grains of lentils to create a products for public and preventive nutrition. Keywords: amino acid composition, biological values, lentils, germination, meat pate, functional-technological characteristics, digestibility Введение В настоящее время глобальной мировой проблемой является дефицит белкового питания, и на протяжении последних десятилетий, ситуа-ция остается напряженной. Согласно исследова-ниям Роспотребнадзора за последние три года, более 56% населения России испытывает дефицит белка. Потребление белков животного происхождения в России снизилось на 30%, увеличилось потребление легкоусвояемой углеводсодержащей пищи (картофеля, хлебо-продуктов, макаронных изделий) и снизилось потребление сложных углеводов (зерновые, бобовые культуры). Кроме того, более 95% потребителей злоупотребляют продуктами с высоким содержанием жиров. Последствием несбалансированного питания, по мнению экспертов, является рост сердечно-сосудистых заболеваний и таких эндокринных нарушений как сахарный диабет. Пищевая биотехнология
Introduction. Due to the deficit and high cost of complete animal protein, the search and analysis of alternative sources is an actual scientific trend. Lentils is a good alternative to animal protein, but the pronounced bean smell and taste limit its full or partial use in food production. The aim of the work was to determine the total aromas of lentils when germinated to eliminate the bean taste and smell. Study objects and methods. The object of the study was brown lentil beans germinated under laboratory conditions. Samples of the equilibrium gas phase formed over samples of wet and sprouted beans were investigated. The analysis of total aromas was carried out on a laboratory odor analyzer MAG-8 (“electronic nose”) by the method of piezoelectric quartz micro-weighing with an array of sensors. Results and discussion. The study results showed qualitative and quantitative differences in the equilibrium gas phase over samples of wet and germinated grain. The quantitative analysis showed that the content of volatile compounds over sprouted grain is 12% less than over wet. The qualitative composition of the samples of wet and sprouted grain differed by 60%, which confirmed the influence of germination on the composition of the equilibrium gas phase and the possibility of eliminating bean odor. Testing showed that the use of pre-processed lentil grains allows to replace up to 50% of raw meat in minced products (minced food, chopped food) without changing the smell of the products. Conclusion. According to the results obtained, preliminary processing of lentils by germination will allow using this bean culture as an alternative source of animal protein to expand the range, and improve the quality of meat and dairy products.
Antipova L.V., Gorbunkov M.B. Physical-chemical and biocatalytic properties of a proteolytic complex of the preparation "Protepsin". Vestnik voronezhskogo gosudarstvennogo universiteta inzhenernyh tekhnologij [Proceedings of the Voronezh state university of engineering technologies]. 2016, no. 1, pp. 89-95. (In Russ.
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