Open AccessDevelopment of technology for meat products enriched with essential trace elements
Author(s) -
M.A. Sukhov,
T.M. Giro
Publication year - 2021
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.179
H-Index - 26
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/640/3/032032
Subject(s) - food science , micronutrient , composition (language) , bee pollen , chemistry , vitamin , chemical composition , pollen , biology , biochemistry , botany , organic chemistry , philosophy , linguistics
One of the directions of development of food components in the composition of meat products is proposed to use bee products as a source of vitamins, macro-, micronutrients, enzymes, hormones, amino acids, etc. the chemical composition and therapeutic and preventive properties of bee pollen have been Studied. The article presents the results of research on dried whole-muscle snack foods-jerks enriched with bee pollen. The formulation and technology of jerky has been developed. The operation modes of drying the product, which are in the range of 45-47 ° C, are justified, which allow preserving the activity of enzymes, hormones, and vitamins. The total chemical composition of the product, energy value, active acidity, water activity, vitamin and mineral composition of individual indicators were determined.