Modern trend – health products with microalgae


  • L. Peshuk Oles Honchar Dnipro National University, Dnipro, Ukraine https://orcid.org/0000-0002-0967-8892
  • I. Simonova Stepan Gzhytskyi National University of Veterinary Medicine and Biotechnologies, Lviv, Ukraine https://orcid.org/0000-0002-7987-3853
  • I. Shtyk National University of Food Technology, Kyiv, Ukraine
Keywords: nutria meat, rabbit meat, poultry meat, chlorella microalgae, lentil flour, recipe, minced meat, meat loaves.

Abstract

The article presents the results of research on minced nutria, rabbit, chicken meat with the addition of chlorella microalgae and lentil flour to enrich the product with essential substances and expand the range of health products. The use of microalgae in food is quite effective because they are an alternative source of micro- and macronutrients that are essential for human health. The research of the influence of vegetable raw materials on the quality indicators of meat loaves with the use of dietary meat was conducted. It is proposed to use chlorella additive “Vegan Prod” (powder), in the amount of 3 % of minced meat weight as part of the recipe of meat loaves. According to the results of organoleptic evaluation, the addition of 3 and 2 % lentil flour to the minced microalgae of chlorella “Vegan Prod” per 100 kg of raw materials creates the preconditions for improving the functional and technological properties of finished products. According to the results of studies of meat breads before and after baking the mineral composition of trace elements K, Mg, P, their content was doubled after heat treatment, which is explained by the addition of “Vegan Prod” chlorella and lentil flour to the recipe, increasing them as a result of decreasing moisture content in the finished product. However the use of chlorella “Vegan Prod”, although it affects the color change of the product, but does not worsen the overall score on organoleptic parameters. The use of dietary meat of nutria, rabbit and poultry in the recipe of meat loaves affects the stabilization of the structure, organoleptic properties and increases the yield of the finished product.

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Published
2022-06-28
How to Cite
Peshuk, L., Simonova, I., & Shtyk, I. (2022). Modern trend – health products with microalgae. Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies. Series: Food Technologies, 24(97), 52-59. https://doi.org/10.32718/nvlvet-f9709