Study of the National Cooked Smoked Meat Products While Tests with Laboratory Animals at the Pathology Models with the Purpose to Confirm the set of Biocorrective Features

Abstract

Conducted physico-chemical and biological studies of Goji berries and national products made it possible to obtain information on the bioavailability of nutrients included in the product, to evaluate their food value and nutritional value, and their functional orientation. The study of the processes of digestibility and absorption of the developed products on the gastric invitro model and the monolayer of the intestinal wall epithelium showed high absorption and assimilability of the low molecular weight (from 30 kDa and below) protein fraction of the studied product. The detected acceleration of the absorption of nutrients of the tested products was reflected positively on the dynamics of changes in the biochemical composition of the blood, which, in turn, will lead to an acceleration of the biocorrecting action of functional biologically active substances. As a result of the experiment it was established that Goji berries, characterized by high catalase activity, have a prominent antioxidant effect, helping to control free radical oxidation in the rat organism with hyperlipidemia by decrease of MDA concentration (to 30%) and improvement of blood serum antioxidant activity (to 40 %). A prominent hipolipidemic (lipid-lowering) effect of berries has been established, which consists in normalization of the blood serum lipid profile of rats with hyperlipidemia 28 days after the beginning of feeding (decrease in total cholesterol (by 1.5 times), low density lipoproteins (to 40%) and blood serum atherogenity index (by more than 50%) with increase of high-density lipoproteins (up to 45%).

Effect of germinated wheat (Triticum aestivum) on chemical, amino acid and organoleptic properties of meat pate

“…Previous studies revealed that meat trimmings from heads of cattle have lower vitamin and microelement contents compared to beef (Berdutina, 2000;Bondarenko and Elizarova, 2014;Makangali et al, 2018;Verma et al, 2008). At the same time, it has a sufficient level of protein content with a higher total content of essential amino acids in comparison with beef -the content of essential amino acids in beef is 37.07 g.100g -1 of protein, and in the head of cattle -38.66 g.100g -1 of protein.…”

Development of Production Technology for Meat Products using ? Carotene

“…An effective way to solve this problem is to develop cooked sausages using functional ingredients based on a combination of meat and vegetable raw materials. Meat products, in particular, cooked sausage products, can be considered as a basic basis for creating products that have functional and technological properties that provide the human body with not only full-fledged protein, but also vitamins, minerals and dietary fibers through the use of bioactive agricultural plant raw materials (Karapetyan, 2015;Makangali et al, 2018;Ivanova et al, 2010).…”

Effect of Food Bio-Additives on Chemical and Amino Acid Compositions of Cooked Sausages

“…It preserves and improves health and reduces the risk of developing nutrition-related diseases. Enriched foods include functional foods obtained by adding physiologically functional ingredients to traditional foods to prevent or correct a nutrient deficiency in the human body [7,8].…”