Meat Product Innovative Formula of the Functional Use
Ivan F. Gorlov, Marina I. Slozhenkina, Gilyan V. Fedotova, Arkadiy K. Natyrov, Aleksei B. Slozhenkin, Mariya V. Erendzhenova
Modern trends in functional and dietary nutrition define the need to search for and develop innovative recipes and technologies for manufacturing meat products. Existing technologies for the meat products production ensure compliance with the consumption standards ratios in accordance with the World Health Organization recommendations. The research object was the technology of manufacturing a meat product - rillette “Honey Nut” with the addition of amino acetic acid. The proposed innovative technology ensures the enrichment of traditional meat rillette with useful ingredients contained in honey extract of walnuts. The amount of nut-honey extract and amino acetic acid (glycine) introduced into the recipe is 0.2–0.3 and 0.03–0.04 kg per 100 kg of raw materials, respectively. The recipe for walnuts honey extract is as follows: walnuts in the stage of milky-waxy ripeness (5–7 mm) – 1 kg; mixed honey – 4 l. To prepare honey-nut extract, a man infused crushed walnuts in the stage of milky-waxy ripeness in liquid honey for 42 days. Visual evaluation of the honey nut rillette structure showed that it is a fairly viscous, homogeneous mass in the product. In the mass there are small particles (200–300 microns) of connective and muscle tissue; the boundaries between them are blurred and are not identified. A significant proportion of particles is less than the value of a single cell; they form fine-grained protein masses that give the rillette greater compactness and uniformity, which improves the organoleptic characteristics of the finished product. Generally, the amount of identifiable animal particles in the product is quite high. There are no nuclear cell formations. Comparison of rillettes main indicators proved that the “Honey nut” rillette has a higher carbohydrate content than its counterpart. The fat content indicators also exceed the TU analog due to the significant amount of polyunsaturated fatty acids (linoleic, linolenic, arachidonic).
functional product; meat product; rillette; diet nutririon; animal protein
For citation: Ivan F. Gorlov, Marina I. Slozhenkina, Gilyan V. Fedotova, Arkadiy K. Natyrov, Aleksei B. Slozhenkin, Mariya V. Erendzhenova. Meat Product Innovative Formula of the Functional Use. Индустрия питания|Food Industry. 2020. Vol. 5, No. 2. Pp. 44–52. DOI: 10.29141/2500-1922-2020-5-2-6