The design of the formulation and study quality characteristics of meat products for nutrition of patients with diabetes
The formalization of biomedical requirements for meat products for the nutrition of diabetic patients was carried out, the selection of ingredients for sausages enriched with plant collections, contributing to the improvement of functional and technological properties and biochemical parameters of model stuffing systems was carried out. The method of computer-aided design has developed a formula for boiled sausages using powders of hypoglycemic activity («Arfazetin» and «Alpha-D»). The changes in the biochemical parameters of minced meat containing medicinal charges are investigated. The influence of drug fees on the increase in water-holding capacity (6-8%) and the yield of finished products (1.6-2.7%) compared with the control sample, due to the confirmation of vegetable proteins and their ability to interact with muscle proteins. A comprehensive assessment of the nutritional value and safety of boiled sausage containing medicinal charges during storage is given. The study of hydrolytic and oxidative processes of sausages showed that the peroxide and thiobarbituric numbers of test samples during storage corresponded to the standard indicators, which is explained by the antioxidant properties of medicinal collections containing significant amounts of vitamins A and E. Microbiological results of cooked sausages stored at a temperature of 4°C for 3 days, the bactericidal action of the drug collection is confirmed, which has a positive effect on the sanitary state of the goat product. The developed product is balanced for full-fledged proteins, contains fat-and water-soluble vitamins (E, A, C, group B) that are important for nutrition of diabetics, and is capable of providing an adequate level of enzymatic catabolism, which is a condition for the normal functioning of the physiological antioxidant system of the human body. Dietary fiber contained in the product due to the introduction of plant collection, normalizes the activity of the intestine, where the transition of β-carotene to vitamin A and its further absorption, which gives the product a powerful hypoglycemic effect. It is confirmed that the functional ingredients present in the developed sausages, not only have a diverse physiological effect on the body, but, complementing each other, ensure that the medical and biological requirements for the product intended for feeding diabetic patients are met.