AP08956966 "Improvement of the technology of dietary products from red deer (maral) meat using physical methods of processing of meat and meat by-products"

Supervisor:

Relevance:

The meat market has a significant share of the rest of the food segment. Increasing awareness and consciousness about healthy eating among the population provides opportunities to expand the market for dietary and healthy foods, including meat products. Meat and meat products play a significant role in the human diet as a major source of protein, amino acids, fatty acids, vitamins, etc. Giventhe specialized diet for obesity, it is necessary to make in the diet of lean meat. Maral meat in its nutritional and biological value refers to low-calorie meat products. The fat content in meat of red deer is much lower than in beef, lamb and pork. Maral meat is also characterized by low cholesterol content, is rich in vitamins A, B, C, E, as well as macro- and microelements (iron, potassium, calcium, magnesium, copper). Therefore, the use of maral meat in the production of meat products is relevant

Target:

The project purpose consists in scientific substantiation of manufacture of dietary meat products with the increased nutritional value by developing technology and physico-chemical methods of processing of maral meat and meat by-products.

Expectation:

Qualitative characteristics of red deer meat will be investigated and comparative analysis with the meat of farm animals will be carried out. Influence of ultrasonic and enzymatic processing on functional and technological, rheological properties will be investigated. The technology of obtaining a protein supplement using modified secondary meat products will be developed. The recipe and technological scheme of production of meat products using protein additive and red deer meat will be developed. The nutritional and biological value of dietary meat products will be investigated. It will be published 1 article in the foreign journal having percentile on CiteScore in base Scopus not less than 35 (thirty five) or in the peer-reviewed scientific journal included in 1 (first), 2 (second), 3 (third) or 4 (fourth) quartiles in base Web of Science. 1 article will be published in a peer-reviewed foreign and (or) domestic publication recommended by COSCON.

Result:

Maral meat differs significantly in chemical composition from traditional types of meat in content, especially in the amount of fat and ash. In addition, the amino acid composition of maral meat is characterized by a rich content of histidine, lysine, threonine, phenylalanine, proline and tyrosine. Ultrasonic processing of maral meat and secondary raw materials was carried out. The optimal conditions for ultrasonic processing of meat samples are ultrasonic processing in a solution of 2% ascorbic acid; the processing duration should not exceed 300 seconds at 35 kHz and 240 seconds at 60 kHz frequency of ultrasonic vibrations. The composition, characteristics of the ingredients and the production scheme of the protein-fat supplement are described. The resulting protein-fat supplement contains a significant amount of fat (37.4%). The amount of protein is 11.8%, ash 0.8% and moisture 50.0%. Among the minerals of protein-fat supplements, the content of calcium (17.75 mg / 100g) and iron (2.46 mg/ 100g), copper (0.428 mg/100g) should be highlighted. The technological scheme and recipe of sausage from maral meat with the addition of 15% protein-fat additives have been developed.Organoleptic evaluation of finished sausage products showed that the addition of a protein supplement instead of lard does not worsen the main indicators. The scores indicate that the addition of a protein-fat supplement of up to 15% improves the consistency, tenderness, taste and juiciness of the product. The chemical composition of the sausage contains 23.9% protein, 13.7% fat and 2.9% minerals. Among the minerals, maral meat sausage has a high content of magnesium (42.4 mg/100 g), iron (10.1 mg/100 g) and iodine (1.20 mg/100 g)

Study Team Members

Fullname: Асенова Б.К.,

Scopus Id: 57074065400

Researcher Id: 000

ORCID: 0000-0000-0000-0000

Additionally:
chief scientist, Cand. Of Tech. Sci., professor
Fullname: Смольникова Ф.Х.

Scopus Id: 57192178548

Researcher Id: 000

ORCID: 0000-0000-0000-0000

Additionally:
senior scientist, Cand. Of Tech. Sci., assoc. professor