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UTILIZATION OF MOLLUSK IN THE TECHNOLOGY OF DIETARY PRODUCTS

Автор: sveta on . Posted in 2012-2

UDC 594.3:641.56
 
BITYUTSKAYA O.,
candidate of technical sciences, assistance lecturer,
KerchStateMaritime Technological University
 
LYUBCHIK V.,
doctor of medicine sciences, Leading Research Scientist,
The Ukrainian RI for Children Balneology and Physiotherapy of the Ministry of health of Ukraine
 
OVSYANNIKOVA T.,
candidate of biological sciences, associate professor,
V.N.Karazin Kharkiv National University
 
UTILIZATION OF MOLLUSK IN THE TECHNOLOGY OF DIETARY PRODUCTS
 
The article provides data of the general chemical composition, fractional composition of proteins and lipids, fatty acid composition of lipids as well as energetic and biological value of gastropod – Rapana. venosa. Antioxidant activity of concentrated products made of Rapana flesh and certain organs of the mollusk proves the reasonable utilization of Rapana as a valuable raw material to output of biologically active preparations. There have been demonstrated the results of the mollusk utilization in the technology of a dietary supplement incorporating enzyme hydrolysis of the mollusk flesh, concentration and sedimentation of the polymers (60.3±0.2 % of dry weight) with subsequent introduction of the plant extract of hawthorn (10-13 % of dry weight). Ratios of interrelation of weights of biopolymers and extracts have been experimentally substantiated (2.2 : 1). The efficiency of application of the dietary in the complex sanatorium treatment of 70 children at the age of 10.5-15 years old with chronic tonsillitis at the remission stage was shown. Application of the dietary supplement in the diet for 10 days enabled to reduce reliably the activity of the free radical processes, about which decrease in secondary products of the peroxide oxidation of lipids in the blood serum at 33.5 % as compared with initial parameters has evidenced; to prevent depletion of the natural intracellular antioxidants: the increase in activity of SOD at 31.0 % and increased level of catalase were recorded at 29.3 %; to reduce the functional load at the links of antioxidation protection of higher level: the level of ceruloplasmin was reduced at 55.5 % as compared with initial one. The dietary supplement has no side effects, contributes to normalization of clinic functional and laboratory findings, improvement of intraventricular conductivity and repolarization processes according to ECG.
The results obtained make possible to recommend Rapana as a valuable raw material to produce specific food stuffs and pharmaceutical preparations.
 
Key words: Rapana, dietary supplement, antioxidant effect, health functional diet.

 UTILIZATION OF MOLLUSK IN THE TECHNOLOGY OF DIETARY PRODUCTS