Year: 2018
Type: conference-paper
Abstract: The purpose of the article is to evaluate the approaches to topinambur dietary fibers and inulin utilization in production of emulsified meat products that favour the regulation of gastrointestinal tract processes.The methods based on maximal water and fats absorption and retention were used to evaluate functional and technological properties of dietary fibers.Standard physical chemical methods, based on water and fats retention, were used to evaluate model meat systems and the chemical composition of final product.The main approach to creating a balanced food system relies on the methodology of food system composition based on recommendations of Professor Kasyanov G.I. and Professor Lisin P.A.The efficiency of 6% topinambur dietary fibers utilization was shown to be valid when used together with functional ingredients for creating stable emulsified meat substances with high functional and technological properties.Emulsified meat product with optimal chemical and amino acid composition was designed on the basis of methodological approach.Organoleptic and physical-chemical characteristics were identified and the emulsified meat product safety was proved.The studies confirm a positive effect of dietary fiber and inulin of Jerusalem artichoke improvement for functional and technological properties of the meat system, enrichment of emulsified food product fibers of different structures, which in turn allows solving the problem of integrated approach to the use of raw materials and stabilizing quality of emulsified meat products functional orientation. Keywords-topinambur,
Authors: Elena Kurchaeva, Natalya Derkanosova, Evgeniya Shencova, Igor Maksimov, Aleksander Vostroilov, Natalya Kashirina
Language: English
Subfield: Animal Science and Zoology
Domain: Life Sciences
SDG: Zero hunger
Open Access status: hybrid
OpenAlex ID: W2907006124