Development of technology for a functional food product enriched with iodine and selenium sources
https://doi.org/10.20914/2310-1202-2025-1-130-139
Abstract
A technology has been developed for a functional meat-vegetable semi-finished product enriched with natural sources of iodine and selenium – kelp (seaweed) and Brazil nuts. The meat of broiler chickens was chosen as the model meat raw material, as it has optimal organoleptic, physicochemical and technological characteristics, including low fat content, balanced vitamin and mineral composition and high moisture-binding capacity. During the experimental studies, the choice of plant components was substantiated based on their chemical composition and the physiological significance of the contained microelements. A recipe for a meat-vegetable semi-finished product with variable content of kelp (20, 25, 30%) and Brazil nuts (2, 4, 6%) was developed. The optimal ratio of ingredients was determined using organoleptic evaluation, according to the results of which the highest scores were given to samples with the addition of 25% kelp and 4% nuts. A comprehensive analysis of the finished product was conducted in terms of microbiological safety, physical and chemical properties and toxicological purity. It was established that the values of all indicators comply with the regulatory requirements of TR CU 021/2011. The protein content in the semi-finished product was 15,2%, the fat content was 9,3%. The iodine content was determined to be 0.66 mg/kg and selenium to be 0,26 mg/kg, which, when consuming 100 g of the product, provides up to 44% of the daily requirement for iodine and up to 47% for selenium for the adult population. The developed semi-finished product can be classified as a functional food product with a targeted effect, facilitating partial correction of iodine and selenium deficiency. The product is recommended for use in the system of therapeutic and preventive and dietary nutrition, especially in regions with established iodine and selenium deficiency, in order to reduce the risk of developing thyroid dysfunction and associated metabolic disorders.
About the Author
Y. Y. Denisovich
Far Eastern State Agrarian University
Russian Federation
Russian Federation
Cand. Sci. (Engin.), Associate Professor, Department of Management and Service, 86 Politekhnicheskaya St., Blagoveshchensk
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For citations:
Denisovich Y.Y. Development of technology for a functional food product enriched with iodine and selenium sources. Proceedings of the Voronezh State University of Engineering Technologies. 2025;87(1):130-139. (In Russ.) https://doi.org/10.20914/2310-1202-2025-1-130-139
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