Recycling

Centralized

product production

Product packaging that provides

safety

functional ingredient

Regularity

consumption

Simplicity of technology

enrichment

High stability

and bioavailability of the added functional ingredient

Product labeling in accordance with standard requirements

Quantity of product consumed

Uniform distribution of the additive throughout the product mass

Trade turnover speed

functional product

Lack of socio-economic influence

consumer status

Stability of the functional ingredient during storage

Rice. 4. Main criteria for choosing the product to be enriched

Depending on the amount of functional ingredient added to the fortified products, it is possible:

Firstly, recovery functional ingredient partially or completely lost during technological processing to its original content;

In this case, a product can be classified as functional if the restored level of the functional ingredient provides at least 15% of its average daily requirement.

Secondly, enrichment, that is, the introduction of a functional ingredient into the product in an amount exceeding the usual level of its content in the feedstock. The main technological methods for introducing functional ingredients into food products are presented in Fig. 5.

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Introduction

1. Feasibility study of the work

2. State of the problem in creating functional food products using probiotic cultures and food additives

2.1 Development trends in the production of functional food products

2.2 Principles for creating functional foods

2.3 The use of raw meat with a high content of connective tissue in the technology of functional foods

2.4 Application of probiotic cultures in functional food technology

2.5 Purpose and objectives of the study

3. Objects and methods of research, experiment setup

3.1 Objects of study

3.2 Research methods

3.3. Setting up the experiment

4. Research and justification of the technology of chopped semi-finished products based on turkey meat using probiotic cultures

4.1 Study of the duration of sourdough aging

4.2 Rationale complex composition and recipes for semi-finished meat products with the addition of probiotic cultures

4.3 Study of the influence and mass fraction of probiotic cultures and the duration of aging of minced meat on changes in protein fractions

4.4 Study of protein and lipid fractions during refrigerated storage

4.5 Safety indicators of chopped semi-finished products

4.6 Organoleptic characteristics

4.7 Technology system meatball production

5. Technical and economic performance indicators, calculation of research costs

6. Life safety

Bibliography

Applications

Introduction

The meat industry occupies a special place among the food industry. Meat is an essential product that has no analogues or complete substitute products. Meat proteins have high biological value, as they have a well-balanced amino acid composition, closest to the amino acid composition of human proteins. Meat proteins serve to build tissues, enzymes, and hormones. Thus, meat products of different product groups are part of the state strategic reserve. The country's food security depends on the level of development of the meat industry and the volume of production of meat and meat products.

The stability of the production and economic situation of meat industry enterprises in the conditions of market relations is directly related to the solution of such problems as improving the quality of products, choosing rational ways of using available raw materials, reducing costs and selling prices, organizing marketing and taking into account consumer demand. Wherein benchmarking shows that one of the main factors ensuring the successful implementation of these tasks is the presence of a labile, diverse in nomenclature and heterogeneous in price range of products at the enterprise, designed for the material capabilities and purchasing power of various segments of the population.

Currently, there is a tendency in the Russian goods market to increase consumer demand for chilled meat. A promising direction is the cultivation of heavy cross-breed turkeys .

Turkey meat contains a small amount of fat, characterized by a high content of polyunsaturated fatty acids, which indicates its dietary properties, in addition, it is hypoallergenic. Turkey, due to its chemical composition, is a promising raw material both for use in the everyday diet and for the production of children's, dietary and functional food products.

1. Feasibility study of the work

Currently, the Russian poultry market, characterized by stable demand, is experiencing a time of rapid development, being the largest among food products

The main feature of the poultry sector is the desire of producers to increase their share chilled meat, which has better functional and technological indicators compared to frozen raw materials. In addition, from the point of view of energy costs, storing refrigerated raw materials is less energy intensive compared to frozen ones, so there is no need to purchase additional refrigeration equipment.

To increase the amount of chilled poultry meat, the share of which today is more than 60%, it is necessary to take into account the resource potential of the region. Poultry farming is actively developing in the northwestern district; moreover, the Leningrad region is an exporting region of poultry products.

There are 15 poultry farms in the region (CJSC “Northern Poultry Farm”, “Sinyavinskaya Poultry Farm”, LLC “Russian-Vysotskaya Poultry Farm”, etc.), which contain about 20.4 million heads of poultry, of which 47% are meat breeds.

Prospect further development poultry farming for Leningrad region is the construction of factories for the production of turkey meat: the capacity of the turkey meat market for Russia is estimated at 250 thousand tons per year, including for the North-West region - 30 thousand tons per year.

Turkey is a “global” meat product, since there are no restrictions on its consumption, including religious beliefs, and it is also hypoallergenic. Unlike pigs, large and small cattle, turkey is characterized by high early maturity, reaching slaughter weight in 2-4 one month old, an advantageous ratio of meat mass to bone mass (with a poultry live weight of 18-20 kg, the slaughter yield of meat is 80-85%, bone mass is 20-25%). A special place is occupied by such breeds as “North Caucasian Silver”, “Khidon” and “Dark Tikhoretsk” turkey. These modifications, obtained from crossing snow-white, dark and bronze breeds, have high growth live weight, superior to chickens, ducks and geese. The meat yield is 10% higher than that of broiler chickens, and feed costs per 1 kg of edible parts of the carcass are 15-20% lower than in broiler production (approximately 2.1 kg per 1 kg of weight).

Turkey meat products have high nutritional value, which characterizes the ability to meet the body's needs for proteins, lipids, minerals and vitamins. Unlike pork and beef, turkey meat has a high content of complete proteins, since it has relatively little connective tissue, it is less rough, therefore, less incomplete proteins (collagen and elastin) and is easier to hydrolyze during heat treatment. Low fat content in turkey meat, localized in the internal cavity of the carcass, intestines, stomach and subcutaneous layer reduces the likelihood of fat separation during sausage production. Poultry adipose tissue contains large amounts of polyunsaturated fatty acids.

IN muscle tissue meat contains extra active substances, the pectoral muscles of turkeys are especially rich in them, which are involved in the formation of taste and belong to the energetic stimulants of the secretion of the gastric glands. The meat of this bird contains phosphorus, which is present in the same significant quantities as in fish. In addition, turkey meat contains vitamins B and PP, the deficiency of which causes nervous and mental disorders, changes in the skin (ulcers, “orange” skin effect), leads to a decrease in the level of intelligence.

All these factors make it possible to use turkey meat for the development of children's, dietary, therapeutic, preventive and functional human nutrition products.

The high biological value and dietary qualities of meat products containing turkey meat allow them to successfully compete with similar products containing pork and beef. Turkey has the ability to take on the flavor of any other meat when used together. This feature of turkey meat is already quite successfully used by many producers of sausages, smoked meats, and semi-finished products around the world.

In addition, the muscle tissue of turkey meat has a fine-fiber structure with no marbling, which allows it to bind up to 40% of moisture, thereby increasing the yield of finished products. Turkey thigh meat is made up of several small, dark muscles that provide the texture of the entire cut of meat and finished products. As a result, turkey thigh meat is mixed very thoroughly when used with other types of meat.

Trimmed drumstick meat is produced using special mechanical devices that remove the 13 tendons present in the drumstick. The result is a raw material similar to beef minced in a meat grinder with a grid opening of 2-3 mm. This meat can be used to replace lean beef or pork, for example in the production of salami.

Turkey meat is common in the meat processing industry for the production of minced semi-finished products, sausages and deli products, but requires the use of mechanical processing in the form of massaging or tumbler. The strength characteristics of turkey meat, especially the thigh part, are due to the large amount of connective tissue, the amount of which increases with the age of the bird. In the meat of young birds, collagen does not greatly affect the toughness, but what older bird, the tougher the meat becomes, due to collagen, which forms heat-resistant cross-sectional and intermolecular bonds within one molecule, forming a heat-resistant spatial network, the presence of which determines the toughness of the meat of old poultry.

To increase the tenderness of turkey thigh meat, various mechanical processing methods are used, such as tumbling and massaging, which are energy-intensive. A promising direction is the use of enzyme preparations of plant and animal origin that have proteolytic activity, as well as probiotic cultures that secrete proteolytic enzymes capable of hydrolyzing connective tissue proteins.

The rapid growth in poultry meat production is due to constant demand for it from consumers. There are no cultural or religious barriers to poultry meat. The consequence of this is the expansion of the range of poultry products, the development of new recipes, new technologies that ensure the safety of products and their preservation High Quality. Deep processing of poultry meat opens up wide opportunities in this direction.

One of promising directions deep processing of poultry meat is the production of semi-finished products. Semi-finished products are one of the most convenient and widespread forms of food supply to the population. For a manufacturer, selling poultry meat in the form of semi-finished products allows you to increase profits by up to 30% compared to selling the same meat in the form of carcasses.

A wide range of semi-finished products from turkey meat allows us to produce about 60 types of natural, natural breaded meat-and-bone and boneless semi-finished products, as well as about 20 types of chopped semi-finished products with beautiful attractive names.

The range of chopped semi-finished products includes cutlets (“Ideal”, “New”, “Assorted”, “Original”), meatballs, meatballs, zrazy, lazy cabbage rolls, hamburgers (deluxe “Krasnobor”, new “Krasnobor”), cue balls, sticks, nuggets , as well as minced meat.

The use of turkey meat as an additional raw material or an independent ingredient in the production of meat products can increase the yield of finished products and, consequently, increase the profitability of a meat processing enterprise.

2. State of the problem in creating functional food products using probiotic cultures

The current stage of development of human society is characterized, on the one hand, by outstanding achievements of science, technology, and technology, on the other hand, by a sharp deterioration in the environmental situation in the world, changes in lifestyle, increasing neuro-emotional stress, constant lack of time, growth of information, changes in the nature and rhythm of life. and nutrition. Currently, it is obvious that lifestyle and nutrition are the most important factors determining human health, performance, and ability to withstand all types of external influences and, ultimately, determining the duration and quality of life.

Nutrients supplied with food provide the human body with plastic material and energy, determine its health, physical and creative activity, life expectancy, and its ability to reproduce. On a country scale, nutritional status and nutritional structure are among the main factors that determine the level of its development and life expectancy of its citizens.

In recent years, the energy consumption of the Russian population, primarily the urban population, has decreased significantly, and therefore the need for energy and its source - food - has decreased. At the same time, the need for micronutrients and other physiologically necessary substances has remained virtually unchanged. According to nutritionists, the need of the population of Russia and other industrialized countries for micronutrients cannot today be satisfied by traditional food. Additional sources of physiologically functional ingredients (nutraceuticals, parapharmaceuticals, probiotics, etc.) are needed, which ensure human growth, normal development and vital activity, promote health and prevent diseases, which is called “healthy nutrition”. The components of a healthy diet include the necessary range of foods, their availability and the ability to build a diet.

The most important way to create products that provide healthy nutrition is to enrich basic products with the missing physiologically functional ingredients (vitamins, minerals, polyunsaturated fatty acids, dietary fiber, etc.) and develop new technologies for producing these products.

A functional food product is a special food product intended for systematic use as part of diets by all age groups of a healthy population, which has scientifically substantiated and confirmed properties that reduces the risk of developing nutrition-related diseases, prevents deficiencies or replenishes existing nutritional deficiencies in the human body, preserving and improving health due to the presence of physiologically functional food ingredients in its composition.

Functional nutrition is one of the most important factors in human adaptation to the effects of environment. The degree to which nutrition meets the body’s needs affects the condition immune system, coping ability stressful situations, the pace of physical and mental development of a person in early age, as well as on the level of activity and ability to work and, to a large extent, on the reproductive ability of an adult.

The urgent need to increase human adaptive potential, caused by the increasingly aggressive impact of both environmental and socio-economic factors, creates the need to create a new generation of food products, which should not only provide the body with the substances necessary for growth, development and active life, but also stimulate his protective functions. In this regard, it is obvious that it is advisable to develop a line of functional products containing targeted nutrients for corrected nutrition, taking into account specific indications for various states and diseases.

2.1 Development trends in the production of functional food products

The concept of functional nutrition originated in the early 80s in Japan. In 1989, the term “functional foods” first appeared in the scientific literature (the full name is “physiologically functional foods”).

In 1991, in Japan, based on knowledge about the relationship between food, its components and health, the concept of “Foods for Specified Health Use” was formulated. These included products containing bifidobacteria, oligosaccharides, and dietary fiber. At the same time, studies in European countries have provided convincing evidence of the relationship between the intake of certain nutrients and health status, for example, carbohydrate intake and obesity, sodium intake and blood pressure, consumption of certain fats and atherosclerosis, dietary fiber intake and bowel function, consumption of easily fermentable carbohydrates and dental caries, iron intake and anemia.

In the USSR, back in 1972, a drug based on live bifidobacteria was developed and its effectiveness was established for the prevention and treatment of acute intestinal infections in children. In 1989, the Ministry of Health of the RSFSR issued a decree on the production of fermented milk bifidumbacterin in all dairy kitchens in Russia for the prevention of infectious diseases in young children.

In Europe, the concept of healthy eating appeared in the early 90s. In 1990-1992 Potter et al proposed the concept of adequate nutrition , involving the daily consumption of foods and beverages that may provide health benefits as part of a normal diet. All products that meet the concept of adequate nutrition contain ingredients that help reduce cholesterol levels in the blood, maintain the normal condition of teeth, bones, reduce the risk of certain forms of cancer, etc. The content of these ingredients must be at a level that provides reliable physiological effects. At the same time, the product itself must have beneficial properties, and not just its individual components. specific components, since there is a risk that the effect of their action may be negated by other ingredients, and therefore will not be manifested.

In 1993 - 1998 In the United States, a link was identified between eleven food ingredients and the development of chronic infectious diseases. It has been found that consumption of foods containing calcium prevents the development of osteoporosis, a high content of dietary fiber in the diet reduces cholesterol in the blood and, therefore, the risk of cardiovascular diseases, and the significant presence of unsaturated fatty acids in the regular diet, on the contrary, increases this risk. At the same time, a special group of food ingredients exhibiting physiologically functional properties was isolated from food products. Such ingredients are called “physiologically functional”. These include substances of natural or nature-identical origin that have the ability to have a positive effect on the human body when used systematically as part of the product.

Today, the list of functional ingredients has been significantly expanded. These include dietary fiber, minerals, vitamins and other biologically active substances (BAS).

In accordance with world practice, a product is considered functional if the regulated content of micronutrients in it is sufficient to satisfy (at the usual level of consumption) 10-50% of the average daily requirement for these components.

Today, more than 300 thousand types of functional food products are known. In Japan this is almost 50%, in the USA and Europe - about 25% of all food products produced. If we talk about specific examples, in recent years the share of “healthy bread” in the United States has increased in total production from 18 to 34%, and in Germany it has doubled. According to Japanese and American scientists, it is functional foods that in the near future will change the general nutritional structure of all people on Earth; they will half replace the market for medicines.

One of the main factors contributing to the development of the production of functional food products is the lifestyle of the average inhabitant of our planet, characterized by a sharp decrease physical activity, which leads to increased demands on food quality. Our ancestors spent a lot of energy during the day and, along with a lot of food, received enough vitamins and microelements, but today the population of planet Earth is in completely different “energy-consuming” conditions. Reducing the volume of consumed products makes it necessary to fortify them.

In developed countries, the functional food and beverage sector is of paramount importance - this is the most convenient, natural form of saturating the human body with micronutrients: vitamins, minerals, trace elements and other minor components, for example polyphenols, the source of which is fruits, vegetables, berries, etc. d. In addition, this is also a highly profitable business sector. In a number of countries, issues of quality nutrition are considered at the government level. In Russia, the concept of state policy in the field of healthy nutrition has already been formed. In 2001, the Union of Food Ingredient Manufacturers - SPPI was created, the main task of which is to promote worldwide development of the production of environmentally friendly products. This contributes to the formation of a market for functional foods.

The production of functional foods should include the following stages:

· growing raw materials in environmentally certified conditions in accordance with international standards quality of agricultural products;

· deep processing of plant materials using modern methods;

· conducting comprehensive tests of the product under development with assessment of its organoleptic, mechanical, physicochemical and biological properties.

Functional food products are a promising area for various research organizations, food industry enterprises, as well as small innovative firms. The functional food market is a specific and dynamic segment of activity that requires qualified and proactive personnel capable of quickly and efficiently carrying out the full cycle of development and implementation of a fundamentally new product from laboratory research and clinical trials before launching into production with the necessary set of regulatory and technological documentation.

Thus, world and domestic experience convincingly demonstrates that the most effective and expedient from an economic, social, hygienic and technological point of view, a way to radically solve the problem of the population’s shortage of essential micronutrients is the production of functional food products enriched with missing vitamins, macro and microelements to the appropriate level physiological needs person.

2.2 Principles for creating functional foods

The following principles must be followed when developing functional foods:

To fortify food products, first of all, those ingredients are used, the deficiency of which actually occurs, is widespread and is not hazardous to health; for Russia these are vitamins C, group B, minerals such as iodine, iron and calcium;

The selection of a specific functional ingredient is made taking into account its compatibility with the components of the food product intended for fortification, as well as its compatibility with other functional ingredients;

Functional ingredients should be added primarily to mass consumer products that are available to all groups of children's and adult nutrition and are regularly used in everyday nutrition, taking into account the recipe composition and physical state of food systems intended for fortification;

The introduction of a functional component into food products should not impair the consumer properties of the product, namely: reduce the content and digestibility of other nutrients;

significantly change the taste, aroma and freshness of products;

reduce product shelf life;

Preservation of native properties must be ensured , including biological activity, additives during culinary processing and storage of the product;

As a result of the introduction of additives into the recipe, an improvement in the consumer quality of the product should be achieved.

In order to recognize newly developed products as functional, it is necessary to prove their usefulness, that is, to perform a biomedical assessment, the purpose of which is:

Confirm the physiological value of the product as a functional nutrition product;

Identify introduced additives with a certain biological activity, that is, determine the chemical nature;

Conduct a medical and biological assessment of culinary products for functional nutrition, in particular for harmlessness, that is, the absence of direct or collateral harmful effects, allergic effects.

In addition to medical and biological requirements, a prerequisite for the creation of functional food products is the development of recommendations for their use and, in some cases, clinical testing.

There are two main methods for transforming a food product into a functional one:

1) Enrichment of products with nutrients during the production process;

2) Lifetime modification of raw materials.

1) Nutrient fortificationami in the process of its production

This technique is the most common and is based on modification of traditional products. It allows you to increase the content of useful ingredients in the product to physiologically significant level, equal to 10-50% of the average daily requirement.

Depending on the amount of functional ingredient added to the fortified products, it is possible:

First, recovery functional ingredient partially or completely lost during technological processing to its original content; (a product can be classified as functional if the restored level of the functional ingredient provides at least 10% of its average daily requirement).

Secondly, enrichment, that is, the introduction of a functional ingredient into the product in an amount exceeding the usual level of its content in the feedstock. The main technological methods for introducing functional ingredients into food products are presented in Fig. 2.1

Figure 2.1. - Technology of introducing functional ingredients into food products

Thus, when creating functional products, it is necessary to select and justify food products and functional ingredients, taking into account the totality of consumer properties and the target physiological effect of the created product.

In general, the general scheme for creating functional food products is presented in Fig. 2.2

Figure 2.2. - Scheme for creating functional food products

2) Lifetime modification of raw materials

This technique is less common and involves obtaining raw materials with a given component composition. For example, intravital modification of the fatty acid composition of meat in order to increase the content of unsaturated fatty acids in it. In this case, the modification involves long-term feeding of animals with feed enriched with vegetable fatty components, in particular soybean meal, and vegetable oils with a high content of polyunsaturated fatty acids. Another example of modifying the properties of poultry, rabbits and livestock meat is feeding them food enriched with selenium and b-tocopherol.

In general, four groups of functional products are currently actively developing in the world - soft drinks, grain-based, dairy-based and fat-based products. Drinks are the most technologically advanced products for creating new types of functional nutrition products, since introducing new types of functional ingredients into them is not very difficult. Dairy products are a source of functional ingredients such as riboflavin and calcium. Their functional properties are increased by adding fat-soluble vitamins A, D, E, minerals, dietary fiber and bifidobacteria.

Margarine and vegetable oils are the main sources of unsaturated fatty acids, which help prevent cardiovascular diseases. Possessing a reduced energy value, this group products are effective in preventing obesity. To further enhance their functional properties, these products are fortified with fat-soluble vitamins and some triglycerides.

The functional properties of cereal-based products are determined primarily by the presence of soluble and insoluble dietary fiber. Meat and meat products are one of the most difficult bases for creating functional foods, although from the point of view of a healthy diet, meat is one of the most important foods, along with vegetables, fruits, potatoes and dairy products. Meat supplies the human body with nutraceuticals necessary for life, essential amino acids, iron, and B vitamins.

Taking into account the previously stated principles of creating functional foods for meat products, the most preferred functional ingredients are dietary fiber, polyunsaturated fatty acids and vitamins.

2.3 The use of raw meat with a high content of connective tissue in the technology of functional foods

Turkey meat is one of the most valuable protein products, which is the most important source of complete protein of animal origin, lipids with a high level of polyunsaturated fatty acids. It has high dietary properties and taste benefits.

White turkey meat (pectoral muscles) differs from red turkey meat (thigh muscles) in having less lipids, connective tissue and heme-containing proteins.

Compared to all other types of poultry, turkey meat is richer in B vitamins and has the lowest cholesterol content. Turkey meat products have high nutritional value, characterized by the ability to meet the body's needs not only for proteins, lipids, but also for minerals and vitamins.

The high biological value and dietary qualities of turkey meat products allow them to successfully compete with similar pork and beef products.

The chemical composition of turkey meat depends on the type, age and fatness category (Table 2.1).

Table 2.1. - Chemical composition of turkey meat depending on the fatness category

Based on type and age, the meat of young poultry (turkeys) and adult poultry (turkeys) are distinguished.

Young bird carcasses have a non-ossified (cartilaginous) keel sternum, uncoarsened beak, Bottom part which bends easily, soft elastic skin. Turkey poults have smooth, tight-fitting scales on their legs and underdeveloped spurs in the form of tubercles. Carcasses of adult birds have an ossified (hard) keel of the sternum and a keratinized beak. The legs of turkey carcasses have rough scales, and turkeys have hard spurs on their legs. Depending on the fatness and quality of post-mortem processing, turkey carcasses are divided into two fatness categories - 1 and 2.

The fatness category is determined by the degree of development of muscle tissue and the prominence of the sternum crest (keel), the amount of subcutaneous fat deposits and the quality of surface treatment.

Muscle tissue is well developed;

The breast shape of turkey carcasses is round. The keel of the sternum is slightly prominent;

Deposits of subcutaneous fat on turkey poult carcasses - on the chest and in the abdominal area and in the form of a continuous stripe on the back;

In terms of the quality of post-mortem processing, carcasses must meet the following requirements: they must be well bled, properly dressed, with clean skin without feathers, fluff, stumps and hair-like feathers, wax, scratches, tears, stains, bruises and intestinal remains. In gutted carcasses, the mouth and beak are cleared of food and blood, and the legs are cleared of dirt and limescale growths. Single stumps and light abrasions are allowed, no more than two skin tears 1 cm long each.

Muscle tissue is developed satisfactorily. The keel of the sternum can stand out, the pectoral muscles with the crest of the sternum form an angle without depressions on its sides;

Subcutaneous fat deposits are insignificant: in turkey and poult carcasses - in the lower back and abdomen; With completely satisfactorily developed muscle tissue, there may be no fat deposits;

A small number of stumps and abrasions are allowed on the surface of category 2 carcasses, no more than three skin tears up to 2 cm long each.

Poultry carcasses that meet the requirements of category 1 in terms of fatness, and the requirements of category 2 in terms of processing quality, are classified as category 2.

In turkey meat, the ratio of protein and fat is close to optimal. However, category 2 turkey meat contains more protein and water, but less fat, than category 1 poultry meat. The highest protein content and the lowest fat content is in the pectoral muscle.

Connective tissue Poultry meat has less strength than beef and pork, so it undergoes hydrolysis much faster during heat treatment. Taking into account the high live weight of turkey and the meat quality of the carcasses, deep processing and sale of cut-up turkey carcasses are carried out in accordance with the gastronomic purpose, economic feasibility, habits and demands of consumers.

In table Table 2.2 shows data on the amino acid composition of turkey meat proteins.

Table 2.2. - Amino acid composition of turkey meat proteins

According to the table. Figure 2.2 shows how high the level of essential amino acids is in turkey meat proteins. Nutritional and biological value is determined by the significant content of essential amino acids, their optimal ratio, as well as the good digestibility of meat by enzymes of the gastrointestinal tract. Poultry meat proteins, in particular turkey meat, do not contain amino acids that limit the biological value of these proteins.

Based on this, it should be noted that poultry meat is the most important source of complete protein of animal origin. Food proteins serve as building materials for muscle tissue, enzymes, and hormones.

Lipids play an important role in assessing the nutritional value of foods. Poultry meat lipids are energy carriers; their biological value is determined by the content of polyunsaturated (essential) fatty acids and fat-soluble vitamins. Fats ensure good absorption of fat-soluble vitamins in the intestines. They also play an important role in shaping the aroma of meat.

Polyunsaturated fatty acids are not synthesized by the human body in the required quantities. Fats with higher levels of unsaturated fatty acids are more conducive to the absorption of protein nitrogen. Turkey meat is a source of essential fatty acids, which are part of the lipoprotein complex cell membranes the human body, so it is very important to ensure their intake in the required quantity.

Poultry fats have a melting point below 40 0 ​​C, which ensures their good emulsification in the digestive tract and absorption. Turkey lipids contain a high level of unsaturated fatty acids, and polyunsaturated fatty acids are especially valuable - linoleic, linolenic and arachidonic (Table 2.3).

Table 2.3. - Fractional and fatty acid composition of lipids in turkey meat

One of the fractions that occupies the largest share in the lipid composition of the edible part of turkey is represented by triglycerides.

When considering the fractional composition, the proportion of phospholipids is several times less than triglycerides, however, polyunsaturated fatty acids are contained in phospholipids in greater quantities than in triglycerides.

Different tissues of turkey meat are classified according to their industrial significance and distinguish between muscle, fat, connective, cartilage, bone and blood. The main component of poultry meat is undoubtedly muscle tissue.

The proportion of muscle tissue in turkey carcasses of the 1st and 2nd categories is in the range of 44-47% and occupies a dominant role, the content of skin with subcutaneous fat is 13-22%.

Poultry meat, in particular turkey, unlike the meat of other farm animals, has varying degrees muscle color: from light pink (white meat) to dark red (red meat), depending on the content of pigments in the muscles. Red muscles contain less protein, more fat, cholesterol, phosphatides, ascorbic acid; in white muscles there is more carnosine, glycogen, and adenosine triphosphate. White muscles contain 0.05-0.08% myoglobin, and red muscles contain several times more.

Turkey meat contains all the necessary ingredients and can almost completely satisfy human needs for animal protein. Given its high protein and low fat content, turkey meat can be used to produce dietary products.

2.4 Application of probiotic cultures in f technologyfunctional food products

In recent years, increasing attention has been paid to the creation of functional nutrition products that can have a certain regulatory effect on the body as a whole or on its specific systems and organs.

The most important category of functional nutrition currently includes probiotics - biological drugs containing live strains normal microflora person. Strains of bifidobacteria, lactobacilli, propionic acid microorganisms have been successfully used for decades in probiotic pharmacopoeial preparations of the first generation and various fermented milk products functional purpose. Term « probiotics », which means "for life", was proposed in 1974. R. Parker.

According to GOST R 52349, a probiotic is a physiologically functional food ingredient in the form of living microorganisms useful for humans (non-pathogenic and non-toxic), which, when systematically consumed by humans, directly in the form of preparations or biologically active food additives, or as part of food products, provide a beneficial effect on organism as a result of normalization of composition and or increase biological activity normal intestinal microflora.

In general, microorganisms used to prepare probiotics include: Bacillus subtilis; Bifidobacterium adolescentis, Bifidobacterium bifidum, Bifidobacterium breve, Bifidobacterium infantis, Bifidobacterium longum; Lactobacillus acidophilus, L.casei, Lactobacillus delbrueckii subsp. bulgaricus, L.helveticus, L.fermentum, L.lactis, L.rhamnosus, L.plantarum; Propionibacterium; Saccharomyces boulardii: S. cremoris, S. lactis, Streptococcus salivarius subsp. thermophilus et al.

Probiotics prepared on the basis of the above microorganisms can contain both representatives of only one type of bacteria - monoprobiotics, and an association of strains of several types of microorganisms (from 2 to 30) - associated probiotics .

Probiotics can be prescribed to a wide range of living organisms, regardless of the species of the host from which the strains of probiotic bacteria (heteroprobiotics) were originally isolated. More often, probiotics are used for the above purpose by representatives of the animal or human species from whose biomaterial the corresponding strains were isolated (homoprobiotics). In recent years, autoprobiotics have begun to be introduced into practice, the active principle of which is strains of normal microflora, isolated from a specific individual and intended to correct its microecology.

Microorganisms - probionts carry out the synthesis of amino acids and enzymes, participate in general metabolism, replenish the deficiency of animal proteins, and accelerate the processes of digestion and assimilation of food.

Currently, microorganisms used as probiotics are classified into 4 main groups:

1. Bacteria producing lactic and propionic acids (genus Lactobacterium, Bifidobacterium, Propionibacterium, Enterococcus);

2. Spore-forming aerobes of the genus Bacillus;

3. Yeast, which is often used as a raw material in the production of probiotics (genus Saccharomyces, Candida);

4. Combinations of the listed organisms.

Probiotics based on components of microbial cells realize their positive effect on the physiological functions and biochemical reactions of the body either directly, by interfering with the metabolic activity of the cells of the corresponding organs and tissues, or indirectly, through the regulation of the functioning of biofilms on the mucous membranes of the microorganism.

In addition to restoring the microecological status, the associated increase in colonization resistance and preventing the translocation of potentially pathogenic microorganisms through mucous membranes, many probiotics can have a positive effect on the body as a result of modulating autoimmune reactions, changing the functions of macrophages, and activating the immune system.

Thus, the functional effect of probiotics and functional food products based on living microorganisms on a person is realized through the normalization of his intestinal microflora, modulation of biochemical reactions and physiological functions cells, as well as indirect effects on the immune-endocrine-nervous system regulating mechanisms for maintaining homeostasis.

"Vitaflor" is a new generation probiotic based on a biculture of acidophilic lactobacilli L.acidophilus(strains D№75 and D№76). At the growing stage, strains form a symbiosis that strengthens them beneficial features: increases the titer of viable cells, the level of antagonistic activity, resistance to the action of unfavorable factors (antibiotics, storage in suboptimal conditions, etc.). The main achievement in the technological development of Vitaflor ® is that the symbiosis is maintained not only at the stages of production, but also subsequently, at the stage of application, i.e. in clinical practice.

"Vitaflor" is safe, has pronounced pharmacological activity, anti-infective, anti-allergic and anti-mutagenic effects. Bacterial strains D No. 75 and D No. 76 survive in the microbiocenosis of experimental animals. The totality of probiotic properties of “Vitaflor” is higher than that of its analogues. It has a complex effect on the body: normalizes the qualitative and quantitative composition of the microflora of the mucous membranes, restores the immune and neuro-endocrine status.

Analysis of literature data indicates the widespread use of bacterial cultures in the production of meat products. However, work on the use of new species and strains of microorganisms is of interest.

2.5 Purpose and objectives of the study

The purpose of the work is to develop recipes and technology for functional minced semi-finished products based on turkey meat using probiotic cultures.

To achieve this goal, the following tasks were solved:

To justify the choice of main raw materials and functional ingredients and to develop recipes for minced semi-finished products based on turkey meat;

To study the influence of the mass fraction of probiotic cultures, as well as the temperature and duration of minced meat on the change in the protein fraction and to justify the optimal amount of probiotic culture in the production of minced semi-finished products based on turkey meat;

Establish shelf life of semi-finished products during refrigerated storage, taking into account the reserve coefficient.

3. Objects and methods of research, experiment setup

3.1 Objects of research

The object of the study was the thigh meat of a six-month-old turkey grown in the Leningrad region.

The birds were slaughtered and bled without preliminary electrical suppression. Then the bird carcass was scalded, the plumage was manually removed and gutted. To avoid microbiological spoilage, the surface of the carcass after gutting was treated with a 1% solution of acetic acid. After deboning, the turkey thigh meat was cooled to t c = (2±2) 0 C.

A starter based on the probiotic culture “Vitaflor” was studied, the preparation of which was carried out as follows: the dry preparation “Vitaflor” was kept in sterile water at a temperature of 20 0 C for 20 minutes, then added to sterilized milk with 2.5% fat content, preheated at water bath to t = 37 0 C, and cultivated for 6 hours in a thermostat at a temperature of (37 ± 1) 0 C until a titratable acidity of at least 60 - 65 єT and no more than 190 єT.

PH (potentiometric method)

Solubility of myofibrillar proteins (biuret method)

Titratable acidity (Turner acidity determination)

Thiobarbituric number (2-thiobarbituric acid test)

Elastic modulus (measurements were carried out using a consistometer)

KMAFAnM (GOST 7702.2.0-95)

3.2 Research methods

Determination of pH valuepotentiometric method

An important indicator of meat quality is the pH value, since the activity of enzymes and bacteria is associated with the acidity of the environment. Active acidity (pH) is an indicator of the concentration of free hydrogen ions in a solution.

The method is based on measuring the electromotive force of an element consisting of a reference electrode with a known potential value and an indicator electrode, the potential of which is determined by the concentration of hydrogen ions in the test solution.

Preparation samples. To determine the pH of the sample, an aqueous extract is prepared in a ratio of 1:10, for which a sample weighing (~10 g) is thoroughly ground in a meat grinder, placed in beakers with a capacity of 100 ml and extracted with distilled water for 30 minutes at ambient temperature and periodically stirring with glass with a stick. The resulting extracts are filtered through a folded filter paper and used to determine pH.

Analysis procedure. The pH of the aqueous extract of the test sample is determined using a potentiometer of any brand. The results are recorded.

Methodology for determining the fractional composition of proteins based on their solubility

Analysis of the fractional composition of the protein in the studied samples is carried out using a method based on the principle of separating the protein into water-, salt- and alkali-soluble fractions by extraction.

Progress of determination. Distilled water is added to a sample of minced meat weighing 5 g in a ratio of 1:6 (by weight), extraction is carried out in the cold for 1 hour, then after filtering, the volume of the filtered liquid is measured, which is used to determine water-soluble proteins.

Cooled water is added to the remainder of the sample. saline solution Weber in a ratio of 1:6 to the initial sample of muscle tissue, extract at t = (0h4) 0 C for 30 minutes, filtered, measure the volume of the resulting liquid, which is used to determine salt-soluble proteins.

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