Inulin as a basis for creating a heterogeneous composition for use in the technology of low-calorie meat products

Abstract

From the technological point of view, the presence of fat in food products gives them the necessary consistency and supports the output value. Meat products are characterized by high levels of animal fat and sodium chloride, often resulting in cardiovascular disease, obesity, and diabetes. In recent years, there has been a downward trend in the content of fat, salt and functional food ingredients for meat products. Mass fat reduction can be achieved by introducing inulin. Prebiotic and fat free properties allow it to be used in meat products, including functional products, without loss of food and sensory characteristics of the finished product. Studies were carried out on the influence of the Inulin polysaccharide additive on model samples and the optimal dosage of the application was selected. Based on the results of the studies, it was found that the substitution of 10% of fatty meat with Inulin is the most optimal as there is an increase in water holding capacity and fat-holding capacity, which has a positive effect on consistency. The use of food fibres in meat products has a positive effect on GI due to its specificity. Inulin is not digestible by human digestive enzymes, thereby improving the gastrointestinal tract, stimulating the peristaltic intestine, accelerating the growth of useful microflora, and thanks to high water holding capacity contributes to the formation of elastic mass inside the intestine and improves its withdrawal. For a more complete assessment of the influence of inulin on the nutritional value of meat systems, the digestibility of proteins by the main enzymes of the gastrointestinal tract in the experiments «in vitro» has been determined. The experiment found that in controlling the digestibility of proteins is 2% higher in relation to the experimental sample. It has been found that the digestibility of the Inulin prototype is not significantly affected.