Meat and plant products designing based on the multilevel modeling method

Abstract

Advanced technology of meat products with balanced nutrient content design based on the mixing of the animal and plant origin raw materials that provide the modern trend in supporting of the people by complete ration and satisfy their physiological needs. Solution of the problems dealing with food component’s interaction modeling and optimal ratio between ingredients finding as well as properties of the final products prediction is a critical things for industry and science. Developed methodology of multilevel modeling is used for technology of chicken nuggets development and for designing of nugget’s formulation by authored computer modeling program and activated water using. Computer designed nugget’s formulation has high nutrient value (calculated value was 91.88%) and low calorific capacity (128.6 kcal for 100 gram of product) and contained vitamins of B, C, A, E, D-group and mineral substances. It was proved that catholyte can improve emulsifying capacity of the soya protein isolate till 150 g on the 1 g of the protein that can be used for non-chemical sensory and technological properties of minced meat products development. Results of experimental work show that developed nuggets have high biological value and corresponded to the modern conception of healthy food