PERSPECTIVE FOR THE USE OF CHITIN MINERAL FOOD ADDITIVES IN THE TECHNOLOGY OF HARD-SMOKED SAUSAGES

• Authors: Elena E. Kuprina , Sergey V. Murashev , Elena A. Gorlach , Valeria V. Abramzon , Pavel I. Demidov , Evgenia S. Grishina , Anastasia K. Kostyleva , Diana S. Treydenfeld
• Languages of publication: EN

Abstracts

EN

The problem of calcium deficiency in the diet of modern man is well known. Calcium deficiency can lead to osteoporosis and frequent bone fractures, rickets, skeletal muscle cramps, thrombosis, hypertension, allergies, and rectal cancer, etc. There is also a shortage of dietary fibre due to excessive refined products. This problem is proposed to be solved by the manufacture of a functional food product-dry-cured sausage, with the addition of biologically active chitin-mineral food supplement “Hizitel” based on dietary fibre.Thefood supplementwasobtained by processing the shell-containing raw materials in the electrolyser. The selected method does not provide for the use of aggressive substances, thereby preserving the native structure of the chitin–mineral complex of the shell. The effect of the concentration of chitin–mineral food supplement in dry-cured sausage on the acidity and solid content in the product has been studied. The optimal concentration of added hizitel has been determined to prolong the shelf life and enrich the product with minerals and vitamins.

Keywords

EN

"Hizitel"; calcium; chitin-mineral substance; dietary supplement; nutritional and biological value; shelf life

Discipline

• FOOD_TECHNOLOGY_&_NUTRITION: FOOD_TECHNOLOGY & NUTRITION

• Publisher: Sieć Badawcza Łukasiewicz - Polskie Towarzystwo Chitynowe
• Journal: Progress on Chemistry and Application of Chitin and its Derivatives
• Year: 2019
• Volume: 24
• Pages: 96 - 105

Contributors

author

Elena E. Kuprina

• Saint Petersburg National Research University of Information Technologies, Mechanics and Optics

author

Sergey V. Murashev

• Saint Petersburg National Research University of Information Technologies, Mechanics and Optics

author

Elena A. Gorlach

• Saint Petersburg National Research University of Information Technologies, Mechanics and Optics

author

Valeria V. Abramzon

• Saint Petersburg National Research University of Information Technologies, Mechanics and Optics

author

Pavel I. Demidov

• Saint Petersburg National Research University of Information Technologies, Mechanics and Optics

author

Evgenia S. Grishina

• Saint Petersburg National Research University of Information Technologies, Mechanics and Optics

author

Anastasia K. Kostyleva

• Saint Petersburg National Research University of Information Technologies, Mechanics and Optics

author

Diana S. Treydenfeld

• Saint Petersburg National Research University of Information Technologies, Mechanics and Optics

References

• [1] Beriain M., Gómez I., Ibáñez F., Sarriés V. & Ordóñez A. Improvement of the Functional and Healthy Properties of Meat Products. Food Quality: Balancing Health and Disease 1 2018 1-74. DOI: https://doi.org/10.1016/B978-0-12-811442-1.00001-8.
• [2] Kosowska M., Majcher A., Jeleń H. & Fortuna, T. Key Aroma Compounds in Smoked Cooked Loin. Journal of Agricultural and Food Chemistry 66 2018: 3683-3690. DOI: 10.1021 / acs.jafc.7b05996.
• [3] Tech Navio. Global Hot Dogs and Sausages Market 2017-2021: 1-105. 2017
• [4] Reyes-Padilla E., Valenzuela-Melendresa M., Pedro Camoua J., Sebranek J., Alemán-Mateo H., Dávila-Ramírez J., Cumplido-Barbeitia G. & González-Ríos H. Quality valuation of low fat bologna-type meat product with a nutritional profile designed for the elderly. MeatScience 135: 115-122. 2018 DOI: https://doi.org/10.1016/j.meatsci.2017.09.007.
• [5] Colmenero J. Relevant factors in strategies for fat reduction in meat products. Trends in Food Science & Technology. 2000 11: 56-66. DOI: https://doi.org/10.1016/S0924-2244(00)00042-X.
• [6] Volkert D. The role of nutrition in the prevention of sarcopenia. Wiener Medizinische Wochenschrift 161: 409-415. 2011. DOI 10.1007/s10354-011-0910-x.
• [7] Timofeeva K.G., KuprinaЕ.E. Biologically active food supplement with calcium enriching properties "Calcium-D3-Hizitel on the basis of chitin // Magazine" Food Industry ", -2010 - №8 (14-16).
• [8] Antipova L.V., Glotova I.A., Rogov I.A. Methods of research of meat and meat products. – M. : KolosS 2004, 571 p.
• [9] https://ec.europa.eu/food/sites/food/files/safety/docs/ia_eu-ru_sps-req_sanpin_2-3-2-1078-01_consolidated_amend-22_en.pdf
• [10] Dolganova N. V., Pershina E.V., Khasanova Z. K. Microbiology of fish and fish products // Lan publishing house, - 2012.

• Document Type: article