GERIATRIC DIETARY MEAT-BASED PRODUCTS
Larisa Agunova, Aco Kuzelova
Odessa National Academy of Food Technologies, 112, Kanatna Street, 65039 Odessa, Ukraine
agunova_lora@mail.ru
The contemporary nutrition pattern referring to different age groups of the population does not meet quantitative and qualitative requirements. In Ukraine the manufacture of geriatric meat-based dietary products is underdeveloped. Therefore, the development of healthy and functional foods is the priority objective for the food industry. The research is devoted to considering the possibility of using quail meat, wheat germ flakes and walnut oil in the production process of the sausages for older and elderly people nutrition. Functional and process properties of wheat germ flakes were studied, since they are crucial for the meat products processing – fat retention, moisture retention and the critical gelling concentration. The tests conducted on model minced meat showed that it is feasible to include 10 % wheat germ flakes and 9 % walnut oil as the ingredients of meat products. Organoleptic indicators of finished products meet the regulatory standard requirements. It was found that the combination of raw materials of animal and vegetable origins enables to obtain food finished products, containing significant quantity of essential nutrients, and reduces the risk of developing nutritional diseases.
Keywords: quail meat; sausages; geriatric dietary meat productsr
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