[Emulsion foodstuffs containing bioactive substances are foodstuffs of health]
2009
Tabakaeva, O.V., Far Eastern Technical Fisheries Univ.
Milt brew (MB) of Pecten yessoensis, a bivalved mollusk, are used for development of a new mayonnaise (MN). MB are added into a water phase of the MN and it makes this product to be of a high biological value and enriches it by macro- and micronutrients, DNA and biologically active substances. MB are received by their boiling during 3 minutes in a boiling water and salt solution and by follow evaporation till solid content comes 10-15%. They also can be received by boiling of a triple milt portion at a start hydromodule 1:1 in a unit volume of water and salt solution. MB has practically all essential amino acids, vitamins, betaine, glycosamine, beside mineral ingredients, and also DNA of a high immunomodulating properties. The DNA functional activity remains in the products after addition into them. Two types of the MN are received: Morskoj-1 (fat content is 47%, MB one is 42%) and Morskoj-2 (55% and 36% respectively). The data of chemical composition of the new MN are presented which prove their high nutrient and biological values and functional properties. These MN can be recommended for the diet of patients suffering from oncological diseases or cardiovascular diseases.
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