| Abstract [eng] |
Today's food manufacturers, taking into account the trends in the improvement of nutrition, pay great attention to the nutritional properties and digestibility of the products being developed. The use of dietary fiber, which lowers cholesterol, supports the functioning of the intestines and heart, in the production of meat products, is gaining popularity. The work presents the results of the study of the physicochemical and technological properties of industrial apples, peas, potato fibers and lingonberry pomace. Potatoes (6.3 g of water/g fiber) and peas (6.21 g of water/g fiber) had the highest water retention capacity, but lingonberry (0.5BR E) pomace (3.13 g of fat/g of pomace) had the highest fat retention capacity. By increasing the concentration of fiber in meat systems, cooking losses decreased from 19.77 % (control) to 0.23 % (with potato and pea fiber). Lingonberry pomace (0.2BR E) reduced cooking losses to 6.57 % and increased the acidity of meat systems (0.2 BR) to a value of 4.22. The pH of industrial apple fibers was reduced to 5.13 from the 5.47-control value of the control. As the concentration of fibers and pomace increased, the samples darkened and the redness increased the most compared to control in meat samples with apple fiber (3.22 to 5.17) and lingonberry marc (0.2 BR; from 2.87 to 16.61), but with the addition of pea fibers, the redness decreased from 4.39 to 3.03. By increasing the concentration of fiber, the hardness and chewing of products increased. The hardest samples were samples with 9% pea fiber (37.89 N), while the softest with lingonberry marc (0.5BR 9 % - 18.22 N), industrial apple fibers increased chewing from 2.99 N (control) to 5.22 N, and lingonberry pomace (0.5BR) from 3.02 N to 5.48 N. During storage, it was found that antioxidant activity was higher in samples with lingonberry marc. For the DPPH indicator, a significant difference was observed between the control samples and the pomace samples at 21 days, when the antioxidant activity in the control sample was 2.09% and in the samples with the marc in the samples at 22.9%. Changes in the TBARS indicator showed an increase in the formation of secondary oxidation products in the control samples. At the initial storage stages, the results of all samples were very similar, but a significant change was observed on day 21, when the malonaldehyde concentration in the control sample reached 0,344 mg/kg and in the BR-0.052 mg/kg sample. The concentration of malonaldehyde in samples with BR remained almost unchanged throughout storage. The work assessed the influence of lingonberry pomace on the digestibility of meat products. The increase in the concentration of pomace in undigested samples increased unsaturated RR levels and a decrease in saturation. During digestion, fats released from meat products (5 % BR) in the small intestine (D60) had a higher content of unsaturated fatty acids at 67.1% than in the control sample of 63.24%. Monounsaturated RR levels remained higher in all samples than polyunsaturated ones. Saturated RR content decreased from 36.76% (control) to 32.90% (0.5BR 1.5% and 0.5BR E 1.5%). Increasing the concentration of pomace from 1.5 % to 5 % in the samples led to a decrease in saturation and an increase in the release of unsaturated RR. After digestion in the small intestine (D120), 0.5BR E 1.5% of the hydrolyzed proteins in the sample contained the highest hydrolyzed proteins at 97.7%. At this stage, the free amino group had a maximum amino acid content of 0,5BR in 5 % of the sample, reaching 1749,56 mM leuc ekv/1g of the product, while the maximum amount of released phenolic compounds was 0,5BR 5 % ( 0.81) and 0,5BR E 5 % (0.8 GRE/g digested sausage) in the sample. The chemical composition of the products and the calculations of fibers have shown that the prepared product is a source of fiber. In products with 5 % lingonberry marc, the fiber content of the product per 1,52 g/ 100 kcal of the product and, in accordance with EU Regulation 1924/2006, the fiber content of the product should be at least 1,5 g/ 100 kcal of the product. |
