Agriculture

I.A. Trubina
Stavropol State Agrarian University, Russia
Meat products for special purposes

The technology of functional foods is especially relevant today. This is due to the overall high pace of modern life and an increased need for products capable of supporting the human body. The use of functional foods improves balance nutrition. Increasing consumer demand for meat products encourages producers to increase production and expand the range of products. Numerous studies aimed at studying the problems of power in Russia, showed the urgent need to create functional foods, micronutrient carriers for a wide range of people.

Nutrition is an important physiological need of the body that determines the health of the population. The concept of public policy in the field of healthy food provides for the creation of new technologies of food production, as well as an increase in production of food products with high nutritional and biological value, ensure the safety and long shelf life. Deficiency of domestic raw meat, a high proportion of low-quality imported meat and constantly rising cost of meat predetermine the intensification of scientific and practical developments in integrated and non-waste resource utilization meat and poultry industries, design of combined meat and meat-containing products.

The need for vegetable raw materials due not only to the composition of vegetable protein, but also by the presence of vitamins, carbohydrates, polysaccharides, minerals and other biologically active substances. Improving the structure of meat products due to enrich their vegetable raw materials leads to the power of the population more complete and rational.

Features modern human diet and widespread highly refined foods gradually led to a shortage of coarse fiber in the diet of roughage. Lack of dietary fiber in the diet can cause the development of a number of diseases such as colon cancer, irritable bowel syndrome, gallstones, diabetes, obesity, atherosclerosis, thrombosis and varicose veins of the lower extremities, and more.

By the end of the 80s. established a new theory of power, according to which the fiber should always be included in the human diet. Their role is not only in the prevention of various diseases, but also to reduce the environmental burden on the human body, enhancing resistance to stressful situations, increase immunity to many diseases.

In the meat industry dietary fiber used in the production of all groups of meat products, namely all kinds of sausage products, including baby food, canned, precooked and gourmet products. In order to enrich the meat products are used in fiber all groups of sources of dietary fiber, in particular, natural foods rich in dietary fiber, secondary products of vegetable raw materials and purified preparations of dietary fiber. The easiest way of enrichment of meat products is the use of dietary fiber in their production of natural foods rich in these functional ingredients.

In this regard, the author developed Formulated composition minced meat stuffed with semi - cutlet "Delicious." In order to improve the organoleptic properties and decrease calorie meat product as a component together with the traditional stuffing applied raw vegetable filler - white cabbage. Formulated composition cutlet "Delicious" is presented in table 1.

Table 1 - Formulated composition cutlet «Delicious"

feed, kg 100 kg
minced chicken	36
pork	30
vegetable oil	5
eggs	7
cabbage	14
rice flour	1
Browned onions	3
drinking water	4
Spices and materials g per 100 kg
salt	1200
black pepper	50

Conducted organoleptic and physic-chemical studies cutlet «Delicious". Found that the protein content - 14.5 % fat - 11.5 % carbohydrates (food fibers) - 4.3 %. Organoleptic characteristics cutlet "Delicious" are presented in table 2.

Table 2 - Organoleptic cutlet "Delicious"

the name of indicators	characteristics of
appearance color taste, smell consistency	oval - flattened shape, with one pointed end brown with golden brown, gray on the cut peculiar to this type of product soft, juicy

The use of rice flour contributed to some increase in moisture and fat binding capacity minced system. Energy value - 178 kcal.

Thus, we can conclude that the use of combined meat products cabbage and rice flour improves the nutritional and biological value of the product contributes to stable and uniform distribution of ingredients, resulting in a product of consistent quality having functional properties

Literature

1. Hurynovich GV Biotechnological methods of producing products of high nutritional value: a textbook. - Kemerovo, 2002. - 130 p.
2. Spirichev VB Food fortification with micronutrients: scientific approaches and practical solutions. - Food industry. - 2003. - № 3. - S. 10-165.
3. Shatnyuk LN Food ingredients in the creation of healthy foods. Food ingredients. Raw materials and additives. - 2005. - № 2. - S. 18-22