Prospects for the use of protein-carbohydrate complex based on mung bean seeds in the functional meat products technology

The use of new non-traditional types of plant materials in the diet is one of the ways to improve the meat products’ quality. The combination of plant proteins with animals creates biologically active amino-acid complexes which increase its bioavailability for organism and biological value of the product. In this case, the use of non-traditional plant materials in the production technology of new types of sausage products to improve the quality of the end product is prospective and relevant. Research objective is development of formulations and technologies for new types of high biological value products, based on combination of meat raw materials with functional additives of plant origin. The work was performed at the Department of Food Technology FSBEI HE «Don State Agrarian University», Persianovsky, Rostov region. The objects of research were the new protein-carbohydrate complexes based on flour from germinated seeds of mung bean, control and model forcemeat based on trim beef of first grade, lean trim pork and mid fat trim pork, and end products. Introduction to the cooked sausage products formulation of mung bean germinated seeds flour has a beneficial effect on the organoleptic properties of the end product and enriches it with biologically valuable substances

The use of biologically active components of plant and animal origin

Preserving health, as well as increasing country population life expectancy, are priority directions of Russian Federation state policy. Human health mainly depends on the usefulness and balance of the nutrition. Ecological factors are the same important, which necessitates increase in the volume and assortment of food products with bifidogenic properties, introduced by phytocomponents of functional purpose systems. The use of natural origin biologically active substances, the source of which are plants, is a promising direction for expanding the range of functional fermented milk products. The research objective is a development of technology for herodietic food product with the addition of a symbiotic microorganism consortium, as well as the introduction of phytocomponent modules Amelanchier rotundifolia. The work was performed at the Department of Engineering and Technology of Food Production FGBOUVPO «Don State Technical University», Rostov-onDon. The objects of research were irgi phyto-extract (Amelanchier), cheese whey, raw cow’s milk, developed product. The functional significance of the irgi phyto-extract, as one of the necessary and significant components in the production of specialized products for herodietetic nutrition, is technically justified and experimentally proved