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Міжнародного науково-практичного журналу "Товари і ринки" з технічних та економічних наук 

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NUTRITION VALUE OF SEMI FINISHED MEAT PRODUCTS WITH DIETARY SUPPLEMENT OF RAPESEED

Автор: Редактор on . Posted in 2013-1

UDC 641.1:[637.521:633.85]
 
RAKSHA-SLYUSAREVA O.,
doctor of biological sciences, professor of Donetsk National University of Economics and Trade named after Mykhailo Tugan-Baranovsky
 
KRUL V.,
postgraduate of Donetsk National University of Economics and Trade named after Mykhailo Tugan-Baranovsky
 
POPOVA N.
candidate of technical sciences, associate professor of Donetsk National University of Economics and Trade named after Mykhailo Tugan-Baranovsky
 
NUTRITION VALUE OF SEMI FINISHED MEAT PRODUCTS WITH DIETARY SUPPLEMENT OF RAPESEED
 
Background. Recently in Ukraine occurs a deformity of nutrition of the population and deterioration of the environment which leads to increased levels of diseases and decrease ability of the organism to resist the adverse influences of the environment. So the creation of food of functional purpose is important. Potential raw material for the creation of functional foods are secondary products of processing of rapeseed, namely cake. In 2007 authors developed dietary supplement "Ripak", made from flour and processed by patented method [4], on which basis Foodstuff for special dietary consumption "Rіpakovij" was developed, that is added to cutlets "Rapsodija".
Material and methods. Functional values of cutlets "Moskovskiе" (control sample) [6, p. 760–761] were compared with "Rapsodija" (study sample) [7] enriched with "Foodstuff for special dietary consumption "Rіpakovij".
The protein content was determined by the K'eldal method [8], fat content – by the Soxhlet method [9], carbohydrates – by the method of photometry by photoelectrocolormeter [10]. Mineral composition was determined by atomic absorption spectroscopy with spectrophotometer С-115 ПК [11]. Fatty acid composition of lipids was investigated by means of gas-liquid chromatography of methyl esters of fatty acids which was extracted by a modified Folch method [12]. Amino acid composition was determined by ion-exchange liquid chromatography column [13]. To assess the quality of protein their balance was calculated.
Results. According to received data, cutlets "Rapsodija" contain more protein, fat and microelements. Their fatty acid composition compared with control sample contains more monounsaturated and polyunsaturated fatty acids, more essential amino acids, the balance of which is higher.
Conclusion. Thus, the introduction of «Foodstuff for special dietary consumption "Rіpakovij" in cutlets "Rapsodija" improves their chemical composition.
 
Key words: food additive "Rіpak", "Foodstuff for special dietary consumption "Rіpakovij", cutlets "Rapsodija", meat minced semifinished products, micronutrients, macronutrients, monounsaturated fatty acids, polyunsaturated fatty acids, essential amino acids.
 
  NUTRITION VALUE OF SEMI FINISHED MEAT PRODUCTS WITH DIETARY SUPPLEMENT OF RAPESEED