References

vguit

Вестник Воронежского государственного университета инженерных технологий

Proceedings of the Voronezh State University of Engineering Technologies

2226-910X2310-1202

VSUET

10.20914/2310-1202-2018-2-189-194

vguit-1766

Research Article

Пищевая биотехнология

Food biotechnology

Анализ зарубежных технологий мясных продуктов функционального назначения

Analysis of foreign technologies for the functional meat products’

Шишкина

Д. И.

Shishkina

D. I.

аспирант, кафедра ресторанного бизнеса, Стремянный пер., 36, г. Москва, 117997, Россия

graduate student, department of restaurant business, Stremyanny lane, 36, Moscow, 117997, Russia

darya.shishkina.92@mail.ru

Соколов

А. Ю.

Sokolov

A. Yu.

к.т.н., доцент, кафедра ресторанного бизнеса, Стремянный пер., 36, г. Москва, 117997, Россия

Cand. Sci. (Engin.), associate professor, department of restaurant business, Stremyanny lane, 36, Moscow, 117997, Russia

alrs@inbox.ru

Российский Экономический Университет им. Г.В. ПлехановаРоссияPlekhanov Russian University of EconomicsRussian Federation

2018

18052018

802189194

2018

Шишкина Д.И., Соколов А.Ю.

Shishkina D.I., Sokolov A.Y.

Данная работа распространяется под лицензией Creative Commons Attribution 4.0.

This work is licensed under a Creative Commons Attribution 4.0 License.

https://www.vestnik-vsuet.ru/vguit/article/view/1766

Пищевые волокна (ПВ) определяются как лигнин и полисахаридные компоненты растений, которые не атакуются ферментами в желудочно-кишечном тракте человека. Потребление ПВ рекомендуется врачами из-за их влияния на снижение риска развития диабета, рака толстой кишки, ожирения и сердечно-сосудистых заболеваний у человека. Функциональные продукты определяются как продукты, которые используются для профилактики и лечения определенных заболеваний. Разработка функциональных мясных продуктов является инновационным направлением в области развития пищевой промышленности, которое обладает чрезвычайно важным практическим значением и социальной эффективностью. Разработка мясных продуктов нового поколения, продуктов здорового питания и продуктов, обогащенных функциональными компонентами связана с быстрым развитием индустрии пищевых добавок, ингредиентов, в том числе, с развитием новейших технологий и оборудования в пищевой отрасли. Одной из самых популярных тенденций в разработке функциональных продуктов является добавление пищевых волокон. Пищевые волокна являются одним из компонентов (аминокислоты, пептиды и белки, витамины и минералы, антиоксиданты, олигосахариды, сахара/спирты, глюкозиды и т. д.), которые были идентифицированы как потенциально полезные функциональные ингредиенты для здоровья человека. Вредные продукты, в том числе, фаст-фуд входят в рацион современного общества. Многие пищевые продукты содержат недостаточное количество белка животного происхождения и минимальные количества пищевых волокон. Поэтому, внедрение ПВ в постоянно потребляемую пищу (мясо, молочные продукты и кулинарные изделия) способствует устранению дефицита в них. ПВ включают с рецептуры мясных продуктов с целью уменьшения калорийности, замены жира, стабилизации технологических свойств, текстуры мясных продуктов.

Dietary fibers (DF) are defined as the lignin and polysaccharide components of plants that are not digested by enzymes in the human’s digestive tract. The use of DF is recommended by physicians because of their impact on reducing the risk of diabetes, colon cancer, obesity and cardiovascular diseases. Functional products are products used to prevent and treat certain diseases. The development of functional meat products is an innovative focus area in the food industry, which has an extremely important practical value and social efficiency. The development of new generation of meat products, functional food and products enriched with functional components is associated with the rapid development of the industry of food additives and ingredients, as well as creation of new technologies and equipment in the food industry. One of the most popular trends in the development of functional products is the addition of dietary fibers. Dietary fibers are the components (amino acids, peptides and proteins, vitamins and minerals, antioxidants, oligosaccharides, sugars/alcohols, glucosides, etc.) that have been identified as potentially useful functional ingredients for human health. Harmful products or fast foods have become the cornerstone of healthy diets in modern society. Many of these harmful products contain insufficient amount of meat and minimal amount of dietary fibers. The introduction of DF in the daily diet (meat, dairy products and pastry products) can help filling the gap in the dietary fibers. DF can also be added to meat products to reduce caloric content by replacing fat, and to improve the stability and texture of meat products.

пищевое волокнофункциональное питаниемясные продукты

dietary fiberfunctional foodmeat products

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The authors declare that there are no conflicts of interest present.