MEAT AND VEGETABLE PRODUCTS WITH FUNCTIONAL PURPOSES

G.I. Kasyanov, M.G. Mikhaylova, O.G. Mikhaylova

The Krasnodar Research Institute of Agricultural Products of Storage and Processing, Krasnodar city

According to the conception of balanced and adequate nutrition, a certain energy balance should be kept in the diets of people, especially that of critical age categories (children and people at elderly and old age) due to major biochemical components and, in particular, essential amino acids, fatty acids, trace elements and vitamins.
In fact, the full complex of these ingredients can be found in meat products, in combination with by-products, grain and vegetables.
We know, that today the range of special products for such social group as people at elderly and old age is rather limited, taking into account the output and number of item names. In this connection, laboratories of the Krasnodar Scientific Research Institute of storage and processing of agricultural production developed the process innovation for vegetable products with high digestibility, to improve their quality due to balanced chemical composition of mince, to increase the output of the finished product due to ingredients with high moisture-holding properties in their composition, as well as to simplify the process of paste production.
Development of meat and vegetable paste intended for people’s nutrition at elderly and old age, which meets the requirements of this age category of population, is to assure the balanced chemical composition and satisfactory organoleptic characteristics of a product.
While designing the given kind of product with gerodietic purposes, we offered to use the method of automated composition designing according to specially developed program Generic –2.0, which calculates particular functions of desirability for each ingredient of chemical composition, i.e. relative coefficients, accepting values from 0 to 1 depending on the value of a factor (mass fraction of an ingredient, which is included into composition). To find a particular criterion we use Harrington’s function of desirability.
The optimum composition included such ingredients as class 1 beef, semi fatty pork, beef liver, dry defatted milk, carrots, onions, lecithin, pectin, β-carotene, lycipine, olive oil, flour, CO2-extracts of East Indies basil, Viteks sacred, saffron and salt.
In the table, we presented composition of meat and vegetable paste having gerodietic purposes.
Table – composition of meat and vegetable paste.
Ingredient