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Title: Development of raw semi-dry sausages enriched with colloidal chelate complexes of essential nutrients
Authors: Golik, A. B.
Голик, А. Б.
Oboturova, N. P.
Оботурова, Н. П.
Blinov, A. V.
Блинов, А. В.
Bakholdina, T. N.
Бахолдина, Т. Н.
Rajabov, U. I. U.
Раджабов, У. И. У.
Keywords: Amino acids;Microelements;Complex;Functional nutrition;Sausage;Vitamins
Issue Date: 2022
Publisher: Springer Science and Business Media Deutschland GmbH
Citation: Golik, A., Oboturova, N., Blinov, A., Bacholdina, T., Rajabov U. Development of raw semi-dry sausages enriched with colloidal chelate complexes of essential nutrients // Lecture Notes in Networks and Systems. - 2022. - Том 408 LNNS. - Стр.: 253 - 259. - DOI10.1007/978-3-030-96641-6_29
Series/Report no.: Lecture Notes in Networks and Systems
Abstract: Microelement analysis of the hair of Russia population indicates a clear insufficient intake of essential nutrients into the human body. The development of functional food products based on a popular food product is one of the most economically and practically feasible solutions. The purpose of the work was to develop a functional product that can cover the daily human need for essential microelements. The paper presents a method for obtaining a colloidal chelate complex of essential nutrients containing riboflavin, lysine and microelements zinc, manganese, iron, copper and cobalt. As a result of spectrophotometric studies, absorption and fluorescence spectra were obtained. Their analysis showed characteristic absorption and fluorescence bands that are unique for this compound. The microstructure of the complex was studied by scanning electron microscopy. It was found that the compound crystallizes in the form of acicular crystallites with a width of up to 300 nm and a length of several microns. The theoretical concept of the number of microelements in the complex is confirmed experimentally by energy dispersive X-ray spectroscopy. A recipe for the production of a meat product (dry-cured semi-dry sausages) enriched with a complex of microelements has been developed. Organoleptic characteristics of the dry-cured semi-dry sausages have been investigated.
Appears in Collections:Статьи, проиндексированные в SCOPUS, WOS

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