Investigation of nutrients properties of meat pastes using vegetative raw materials

Abstract

Introduction. The researched meat pastes for healthpreventive nutrition using mushroom raw materials and phytocomplex of sprouted grains of cereal crops. Materials and methods. The study of the fatty acid composition of the developed pates was carried out by chromatography of high resolution. To confirm the nutrients adequacy of the researched formulations of the "Mushroom" paste and the paste with the phyto-complex "CHOICE", studies were conducted digestibility in conditions in vitro of the Tetrahymena pyriformis ciliary infusoria in the Fuks-Rosenthal chamber. Clinical studies of the pastes with mushroom raw material were conducted with the participation of the elderly in the general-therapeutic department of the clinic. Results and discussion. The method of chromatography of high-level ability has established the group fatty acid composition of the pastes using mushroom raw materials and phytocomplex of germinated grains of cereal cultures and found that the content of monounsaturated acids in developed paste is about 35% and saturated-only 23% in all investigated samples. Analyzing the content of PUFAs, it is important to note their stable high content in all four recipes, regardless of the type of ingredients added. However, the formula with mushroom raw material has the highest total PUFAs content-41.92% and at the same time the highest content of essential linolenic acid-1.55%. The results digestibility in conditions in vitro indicate that Mushroom Paste has a higher relative biological value and a better digestibility than the control sample more on 3.5%, and the paste with the phyto-complex "CHOICE" more on 2.1%. According to the results of the research, the effectiveness and safety of the paste "Mushroom" has been determined and the possibility of eliminating vitamin B12 deficiency during use has been determined. Conclusions. The analysis of the research results testifies to the nutrients adequacy of the researched pates with the use of mushrooms raw materials and phytocomplex of sprouted grains of cereals for health and health-preventive nutrition.

Improvement of technology of pate in the shell with the use of dietary supplement

“…Технологія паштету передбачає попереднє підготування сировини: варіння м'ясної сировини, бланшування або пасерування овочевої сировини. Термічна обробка сировини спричиняє зміну її хімічного складу і функціональних властивостей (Moskaliuk et al, 2018).…”