Application of functional ingredients in canned meat production

Sholpan, Abzhanova; Zhaksylykova, Gulshat; Kulazhanov, Talgat; Baybolova, L. K.; Nabiyeva, Zhanar

doi:10.1590/fst.61122

Cited by 6 publications

(3 citation statements)

References 28 publications

(27 reference statements)

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“…The second strategy for developing FMP involves reducing or eliminating unhealthy ingredients, which may be replaced by healthier alternatives (Ruiz-Capillas and Herrero, 2021;Khajavi et al, 2020;Bhat and Bhat, 2011). In order to eliminate the risk of diseases, consumers prefer products with reduced (Zhang et al, 2010;Verma et al, 2009;Ravani and Sharma, 2022;Bharti et al, 2015;Abzhanova et al, 2022).…”

Section: Introductionmentioning

confidence: 99%

Functional meat products: Examining attitudes and preferences of Slovak consumers

PREDANÓCYOVÁ,

KUBICOVÁ,

PINDEŠOVÁ

2023

JCEA

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Current trends in the food market are influenced not only by the consequences of the COVID-19 pandemic but also by healthy lifestyles and sustainability. Therefore, functional meat products (FMP) are moving to food groups that could be more consumed due to their health benefits. The aim of the paper is to point out the attitude of Slovak consumers towards FMP consumption and to identify factors and reasons for consumption. The research is based on data obtained by conducting a questionnaire survey in Slovakia (n=1,138 respondents). By using statistical methods, consumer attitudes, preferences and reasons for FMP consumption were identified. The results showed that approximately 50% of consumers are regular consumers of FMP. Majority of consumers prefer fish, products with the addition of fish oil, omega 3 and 6 fatty acids, fiber and vitamins. Fat content is the most important factor related to the composition of FMP during the purchase process. The key reasons for consumption are to support their health and to eliminate the risk of developing different diseases. For the favorable development of the market with FMP, it is necessary to inform consumers about the importance of FMP consumption. The results of the consumer study can be a suitable basis for experts and researchers in the field of public health and can be used by producers of meat products for the development and production of new FMP based on consumer requirements and improvement of their marketing strategies.

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Section: Introductionmentioning

confidence: 99%

Functional meat products: Examining attitudes and preferences of Slovak consumers

PREDANÓCYOVÁ,

KUBICOVÁ,

PINDEŠOVÁ

2023

JCEA

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“…Often the functional properties of meat products are achieved by changing the content of lipids and fatty acids or adding fiber, vegetable proteins, monounsaturated or polyunsaturated fatty acids, vitamins, calcium, phytomaterials, etc. (Abzhanova et al, 2022). It is relevant that the trend of using functional bioactive compounds in meat production is becoming more pronounced.…”

Section: Introductionmentioning

confidence: 99%

Untitled

2023

UBSRAS

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Section: Introductionmentioning

confidence: 99%

Scientific basics to develop functional meat pâtés

Borsolyuk,

Verbytskyi

2023

UBSRAS

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The problems of providing consumers with healthy nutrition in sufficient quantities are typical for the entire modern world, and specialists are working hard to solve them, trying to harmonize the priorities of nutritional value with the basics of thrifty use of food resources. In this regard, it is important to develop functional food products, the composition and production technology of which rationally correspond to the nutritional needs of certain categories of consumers. The purpose of the article is to substantiate the use of the indicated vegetable raw materials in functional pâté products and to determine the quantitative parameters of their inclusion in formulations. To study the swelling and hydration of the samples, conventional laboratory methods were used, the water-retaining and fat-retaining capacities were determined by the Schoch method, the amino acid composition – by using the High-Performance Liquid Chromatography. The research has confirmed the feasibility of using plant flour and oils as sources of protein and fat to impart functional properties to meat products and to save valuable meat raw materials. Studies of the physical, chemical and functional-technological properties of flaxseed, rice, corn, sunflower flour showed that flaxseed and rice flour are the most suitable for creating formulations of functional meat products. The determination of the amino acid composition of these two types of flour showed a higher content of essential amino acids, including lysine, in flaxseed flour, which is very valuable for ensuring the proper functioning of the child's brain. For the rational conduct of research, a generalized scheme for planning formulations of functional pâté products was proposed, based on the properties of the used plant materials and the desired functional properties of these products. The practical value of the studies performed is that they made it possible to determine the necessary ratios of vegetable raw materials in the formulations of meat pâtés, which determine their functional properties

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Application of functional ingredients in canned meat production

Cited by 6 publications

References 28 publications

Functional meat products: Examining attitudes and preferences of Slovak consumers

Functional meat products: Examining attitudes and preferences of Slovak consumers

Untitled

Scientific basics to develop functional meat pâtés

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