Development of new types of minced meat products for preventive and personalized nutrition

Abstract

Particular relevance nowadays is of the development of personalized food products with functional ingredients that provide the human body with the main sources of essential nutrients - complete proteins, unsaturated fatty acids, vitamins, micro- and macro-elements, and dietary fiber. The purpose of scientific research was to create minced meat products for preventive and personalized nutrition with a balanced nutrient composition, high consumer characteristics, nutritional, biological value and yield. As a result of the research, a purposeful combination of the following types of animal and plant raw materials for recipes of minced meat products has been substantiated: duck meat in a 4: 1 ratio to mechanically deboned chicken meat, various vegetables (carrots, white cabbage, sweet peppers), semolina, egg powder, soybean oil. The expediency of the complex application of the Mobi-Lux universal food fortifier and electrochemically activated water (catholyte-alkaline fraction with pH = 11,2) in the recipes of the developed minced meat products has been proved. Finished products have a high yield, are a source of complete protein (the minimum amino acid rate is 102,5%), unsaturated fatty acids (the ratio of saturated to unsaturated fatty acids is 0.4), calcium, iron, iodine, vitamin C, vitamin A, vitamin B12 and dietary fiber.