Open AccessFOOD FIBERS AS A FUNCTIONAL INGREDIENT IN THE MEAT SEMI-PRODUCTS
Author(s) -
Victoria Grechko,
Igor Strashynskyi,
Vasyl Pasichnyi
Publication year - 2019
Publication title -
tehnìčnì nauki ta tehnologìï
Language(s) - English
Resource type - Journals
eISSN - 2519-4569
pISSN - 2411-5363
DOI - 10.25140/2411-5363-2019-2(16)-154-164
Subject(s) - ingredient , recipe , quality (philosophy) , business , food science , population , healthy food , marketing , bamboo , microbiology and biotechnology , medicine , biology , environmental health , philosophy , ecology , epistemology
Urgency of the research. Nowdays the fast changes of social lifestyle because of the globalisation influence are happening very quickly. The dinamic rhythm of life has made the population use meat convenience food which contains a small quantity of food fibers & substantial part of food additions. Target setting. The convenience food, which is represented at the market, as a rule lacks functional ingredients that can be included into the recipe to improve the quality taking into consideration healthy nutrition. That is why it is absolutely appropriate to discuss the cellular tissue addition into the convenience food recipes as an advantage for health by removing or decreasing the quantity of the ingredients, which are considered to be harmfull. Actual scientific researches and issues analysis. The last publications on open access, which are related to the cellular tissue using in the meat products, have been studied. Uninvestigated parts of general matters defining. Together with the enrichment of meat semi-products with food fibers, it is necessary to solve the technological problem how to make the needed consistence & to improve the functional characteristics of meat convenience food. The research objective. The main target of this article was to study different sources of diet fibers, their influence on health, their using in the meat products & the impact to the quality markers. The statement of basic materials. The natural diet fibers Just Fiber based on bamboo sprouts Dendrocalamus Asper, that can grow up to 30m in height & 30sm in the diameter, are used to produce meat products. This plants are highly cultivated in the different parts of the South-Eastern Asia thanks to their eatable juicy sprouts. The fibers contain 99% of ballast materials which clean the human’s body from the cancerogens & high-density metals, and they are necessary for nutrition therapy. Conclusions. During our research it has been defined the optimal hydration of the bamboo cellular tissue to add it into the recipe & the influence to the organoleptic markers of the meat ground semi-products. To get the high quality mince of low-caloric ground semi-products the optimal level of the bamboo fibers hydration must be 1: 7.