Anti-anemia products for functional nutrition of adults and children | Антианемические продукты для функционального питания взрослых и детей
2009
Antipova, L.V. | Kutsova, A.E. | Trubitsyna, I.A. | Shamardina, Zh.Yu., Voronezh State Technological Academy (Russian Federation)
Meat industry has considerable resources of cheap animal protein, in particular - slaughter animal blood. One of the serious factors limiting using blood in meat production is distinguishing red color determined by hem in hemoglobin protein. There is proposed a method of reducing blood color intensity by using blood-fat emulsions (BFE). Raw tallow (mainly swine) is used as raw fat material. The chemical composition of BFE is close to that of semi-fat pork, but the content of iron ions is 1.6-2.6 times higher in BFE. This allows using BFE instead of raw meat in farce systems. The final product is enriched in hem iron and acquires an anti-anemic effect. The output and nutritional value of cooked sausages made of BFE are 120.6 and 122.3%, respectively, compared to the control. These products have consumer-attractive color unchanged when stored. The storage life at a temperature of up to 8 degrees C is not more than 5 days, at t -12 degrees C – 45 days. The anti-anemic properties of the products are proved in experiments for white rats. The products are recommended for nutrition of adults and children that required additional iron
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