Investigation of lipids of flax seed meal and the prospect of using it in meat dishes
The possibility of using a plant supplement is considered in materials of the article, namely, the seed meal of flax in the recipe for meat semi-finished products “Mazurki-Volynsky” to enrich these products with physiological-functional ingredients. Flax seeds is a valuable source of polyunsaturated fatty acids. It is rich in protein substances, balanced by the amino acid, contains insoluble and water-soluble edible fibers and phenolic compounds, in particular lignans, which have antioxidant properties. In this work, a flax seeds (FS) was obtained by using the method of “cold pressing” produced by NV “Zhytomyrbioprodukt” LLC. Fatty acid composition of lipids was determined according to GOST 30418-96. The method is based on the conversion of triglycerides of fatty acid to methyl (ethyl) esters of fatty acids and on their gas chromatic analysis. The purpose of our research was to determine from the technological point of view the expediency of introducing the flax seeds into the recipes of meat semi-finished products to enrich their health-improving ingredients. For this purpose, in studies, a complete replacement of wheat flour and a partial replacement of fat material by the use of flax seed is proposed. Thus, compared to the control, the amount of meat raw material does not change, and the change occurs only at the expense of the filler of meal. The article presents a comparative estimation of the chemical composition of the flax seeds and wheat flour, the effect of flax on the change of the lipid composition of meat semi-finished products in case of its inclusion in the recipe of products. The fatty acid composition of sorbitol lipids was investigated in comparison with the fatty acid composition of the wheat flour I flavors. It is noted that the inclusion into the recipe of meat semi-finished flax seed meal in the case of replacing wheat flour and part of the fat, enriches them with such physiological-functional ingredients as proteins with a complete amino acid composition, polyunsaturated fatty acids, edible fibers, a significant part of which are water-soluble, vitamins, micro- and macro elements, lignans. The calculation method found that the amount of protein in the experimental sample, as compared with the sample, which included wheat flour, increased by 3.69% due to the increase of protein contained in FS. Adding FS changes the qualitative composition of the lipid in exploratory samples. The calculation method found that the content of polyunsaturated fatty acids (PUFAs) increased by 12% compared with control. It should be noted that the ability of these fatty acids to oxidation, with the formation of peroxides, will affect the structural and mechanical properties of semi-finished products, which should affect the process of preparation and quality of finished products. This requires further research.
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